Yotam Ottolenghi Quotes
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I have yet to meet a carnivore who doesn't love a sausage roll.
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In vast parts of the world, people don't eat meat.
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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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Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating.
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The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.
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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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You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There are no hardcore divisions anymore.
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The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.
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You can really taste the difference between a shop-bought and a good homemade mayo.
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Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf.
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Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting.
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Amaranth, the world's most nutritious grain, is available from health food stores.
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Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.
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Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.
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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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The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
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Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others.
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Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles.
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I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result.
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I like to add something unusual to a dish.
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Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.
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You don't need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.
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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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I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised.