Yotam Ottolenghi Quotes
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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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Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing.
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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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I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised.
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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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Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise.
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I have yet to meet a carnivore who doesn't love a sausage roll.
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How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks.
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If the British Isles had an official vegetable, it would have to be the potato.
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You can really taste the difference between a shop-bought and a good homemade mayo.
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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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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.
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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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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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Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking.
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Dinner parties are still highly popular, and I believe they always will be.
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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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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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Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.
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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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A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.
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When I was a kid, there was always food to be had on the street in Jerusalem, but anything above a falafel stand was mediocre or worse.
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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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Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish.