Ottolenghi Test Kitchen: Extra Good Things: Bold, vegetable-forward recipes plus homemade sauces, condiments, and more to build a flavor-packed pantry: A Cookbook

ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Delish, Epicurious

Extra Good Things is all about the name of the game culinary weapons—condiments, sauces, dressings, and more—that can make a good meal spectacular. The abundant, vegetable-forward recipes in this collection give you a delicious dish plus that special takeaway—a sauce, a sprinkle, a pickle!—that you’ll repurpose time and time again in other recipes right through the week, with limitless opportunity. These extras mean you can stock your fridges and pantries the Ottolenghi way, so you’ll effortlessly accessorize your plates with pops of texture and color, acidity and heat, and all of the magical flavor bombs that keep you coming back for more.

And this is where the fun in reality begins, with extras like marinated feta, featured in a dish of oven-braised chickpeas, that can then be spooned onto your favorite salad or swirled into soup. Slow-cooked za’atar tomatoes top a polenta pizza for dinner but will also make the best-ever bruschetta or pasta sauce. Or a crispy, crunchy panko topping full of ginger, shallots, and sesame that you first meet on soba noodles but it would be best to put on . . . well, just about everything.

Whether it’s a spicy kick of pickled chile or an herbaceous salsa to lighten and brighten, Extra Good Things shows you how to fill your kitchen with adaptable, homemade ingredients in order to make any dish undeniably “Ottolenghi.”