Yotam Ottolenghi Quotes
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I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects.
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Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.
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The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food.
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On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table.
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The moment to tell my barber I was gay just never came up.
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Souffles don't deserve their reputation as potential disasters.
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Stereotypical vegetarian food looks gray and brown.
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I like to add something unusual to a dish.
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What makes maftoul worth celebrating is that it's so easy and forgiving to cook.
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Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either.
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Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well.
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Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.
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Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute.
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Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks.
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Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.
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Kirmizi biber has a sweet aroma and can vary in spiciness.
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The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix.
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Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown?
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Gooseberries aren't just for creamy desserts and pies.
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Halva works brilliantly in ice-cream.
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Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.
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Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards.
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For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being much nicer to it.
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Taleggio is the perfect cheese to melt over a warm dish.