Yotam Ottolenghi Quotes
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One man's trash is another man's treasure, and the by-product from one food can be perfect for making another.
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Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.
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Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth.
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Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to.
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Herbs deserve to be used much more liberally.
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Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time.
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Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy.
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Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking.
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Pasta with melted cheese is the one thing I could eat over and over again.
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I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much.
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Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.
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There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs.
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Healthy is in the eye of the beholder.
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Panko are the elite of the breadcrumb world because they stay so crunchy and light.
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The teaching thing, the one where I have to impart my knowledge, is probably what comes the least naturally to me because I'm an absorber of things.
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I don't do guilt. Whatever I do, I do it happily.
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Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.
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Greek yogurt with some olive oil stirred in can transform many dishes.
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Tel Aviv is the most exciting place to eat in Israel.
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Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle.
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I just don't tend to cook eggplant at home.
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My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness.
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Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.
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Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor.