Yotam Ottolenghi is a food columnist for The New York Times Magazine. He specializes in food and beverages, with a keen interest in travel and tourism, often exploring the intersection of culinary experiences and consumer travel. Yotam's work has been featured in numerous prominent publications, including The Guardian, Bon Appetit, and Food & Wine.
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United States (National)
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Yotam Ottolenghi's coverage heavily focuses on providing how-to guides, reviews, and seasonal content related to cooking and recipes. If you aim to pitch him, consider offering unique summer-inspired meal ideas or quick meals that align with his focus on seasonal and lifestyle themes.
Given the prominent "How To Guide" attribute of his coverage, pitching detailed step-by-step guides for preparing specific dishes could resonate well. Additionally, since he is known for promoting homemade gifts during Christmas time in his articles, reaching out with innovative DIY food gift ideas might be well received.
Ottolenghi’s primary topics cover a wide range of cooking and recipe-related content but are generally focused on household and lifestyle themes. Therefore, any pitches should center around these areas while aiming to provide fresh perspectives or insights into creative culinary experiences.
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Labubu, six-seven and everything else I’ve learnt in 2025
These hearty, warming dishes will brighten up the dark cold months – and remind you there is a world of flavours out there
The chef Yotam Ottolenghi has some thoughts.
Everything I know about herbs (part 1)
By: Yotam Ottolenghi
Yotam Ottolenghi’s fresh recipe delivers everything you want from the classic side dish, plus bright lemon and crisp cucumbers.
About 100,000 jobs in hospitality have been lost since the last budget, with one in five businesses fearing collapse — it is eroding the fabric of our society
Everything I know about herbs (part 2)
Summertime, and the cooking is easy – or at least it should be. This is the season to spend less time in the kitchen and more round the table. Here’s how
By: Yotam Ottolenghi
When he couldn’t find apricots, the chef turned to nectarines for this special and surprisingly unfussy dessert.
