Yotam Ottolenghi Quotes
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I don't do guilt. Whatever I do, I do it happily.
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The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries.
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Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.
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Tel Aviv is the most exciting place to eat in Israel.
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Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup.
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Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored, polished-silver establishments.
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Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour.
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Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - belong to one of three broad groups: green, red and brown algae.
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Greek yogurt with some olive oil stirred in can transform many dishes.
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Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle.
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Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations.
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The unlikely combination of potatoes and pasta does appear in some Italian recipes.
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I just don't tend to cook eggplant at home.
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Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.
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The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism.
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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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People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.
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Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses.
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Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything.
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In vast parts of the world, people don't eat meat.
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In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.
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There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew I'd arrived, it might well be when I realised the British shared my love of fritters.
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I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.
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Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture.