Yotam Ottolenghi Quotes
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Stereotypical vegetarian food looks gray and brown.
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What makes maftoul worth celebrating is that it's so easy and forgiving to cook.
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Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth.
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Apart from its famous healing properties, manuka has a strong, woody flavour.
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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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Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own.
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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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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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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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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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One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another.
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It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth.
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Souffles don't deserve their reputation as potential disasters.
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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.
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Halva works brilliantly in ice-cream.
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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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I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.
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Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.
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Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge.
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I enjoy meat, but I can do without it.
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Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad.
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The differences between a tart, a pie and a quiche are a blur.
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There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening.
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Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff.