Yotam Ottolenghi Starts At the End

The first thing Yotam Ottolenghi did before he began cooking a late-afternoon feast for family and friends — before sliding the lamb into the oven, before building four salads, before assembling an immense layer cake, before he even started to sort through the mountain of ingredients stacked on the kitchen counters — was to take a look at the china on which the food would eventually be served. “Food styling is what I do best,” he said. “So I start at the end, with the plates and platters. And then I start to cook.”

From "Revel in the Bounty of Spring with a Feast from Yotam Ottolenghi" by Sam Sifton for The New York Times Magazine; Photo by Carol Sachs

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