Yotam Ottolenghi Quotes
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The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
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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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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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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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I have yet to meet a carnivore who doesn't love a sausage roll.
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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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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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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 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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If I must choose between healthy and tasty, I go for the second: having only one life to waste, it might as well be a pleasurable one.
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You can really taste the difference between a shop-bought and a good homemade mayo.
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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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In vast parts of the world, people don't eat meat.
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The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.
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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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Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting.
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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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Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others.
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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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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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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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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.