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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In vast parts of the world, people don't eat meat.
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Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle.
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Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour.
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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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Orange blossom water would make a magical addition to your store cupboard.
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Greek yogurt with some olive oil stirred in can transform many dishes.
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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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Tel Aviv is the most exciting place to eat in Israel.
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Amaranth, the world's most nutritious grain, is available from health food stores.
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I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.
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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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Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting.
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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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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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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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When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong.
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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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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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The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue.
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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 kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit.