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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.
Yotam Ottolenghi -
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.
Yotam Ottolenghi
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It's well worth making your own harissa, but there are some very good commercial varieties.
Yotam Ottolenghi -
What makes maftoul worth celebrating is that it's so easy and forgiving to cook.
Yotam Ottolenghi -
Marinating chicken in miso adds lots of character to the meat with little work.
Yotam Ottolenghi -
Food was always important in my family, but I didn't think of it as a vocation until a later point in life.
Yotam Ottolenghi -
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.
Yotam Ottolenghi -
The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit.
Yotam Ottolenghi
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Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.
Yotam Ottolenghi -
The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism.
Yotam Ottolenghi -
As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.
Yotam Ottolenghi -
Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing.
Yotam Ottolenghi -
Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you.
Yotam Ottolenghi -
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.
Yotam Ottolenghi
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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.
Yotam Ottolenghi -
Orange blossom water would make a magical addition to your store cupboard.
Yotam Ottolenghi -
Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish.
Yotam Ottolenghi -
A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.
Yotam Ottolenghi -
If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy.
Yotam Ottolenghi -
When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking.
Yotam Ottolenghi
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Halva works brilliantly in ice-cream.
Yotam Ottolenghi -
I enjoy meat, but I can do without it.
Yotam Ottolenghi -
Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there.
Yotam Ottolenghi -
Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff.
Yotam Ottolenghi