Yotam Ottolenghi Quotes
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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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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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Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others.
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Orange blossom water would make a magical addition to your store cupboard.
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New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.
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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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The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
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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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Marinating chicken in miso adds lots of character to the meat with little work.
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My dad makes food with very few delicate flavours.
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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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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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Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor.
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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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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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I have yet to meet a carnivore who doesn't love a sausage roll.
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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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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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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 used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't switch it off even when I'm on holiday.
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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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The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.
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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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Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you.