Yotam Ottolenghi Quotes
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Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor.
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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.
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Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about a spread of individual birds on the Christmas table.
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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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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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My dad makes food with very few delicate flavours.
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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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I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.
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You can really taste the difference between a shop-bought and a good homemade mayo.
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Orange blossom water would make a magical addition to your store cupboard.
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Dinner parties are still highly popular, and I believe they always will be.
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For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation.
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Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish.
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Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you.
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Marinating chicken in miso adds lots of character to the meat with little work.
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The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit.
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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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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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A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.
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Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple.
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The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier.
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Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing.
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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.