Yotam Ottolenghi Quotes
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Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.
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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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Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet.
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Taleggio is the perfect cheese to melt over a warm dish.
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Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.
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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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The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day.
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These days, meals are more open to personal preferences. People like to serve themselves.
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Long-, medium- and short-grain rices differ in the amount and type of starch they have.
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A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under.
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Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.
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Mackerel is sustainable and healthy.
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Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.
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Recipes can be incredibly vague where chillies are concerned.
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I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else.
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Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.
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My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.
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Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian!
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If you can't taste an ingredient, you have to ask yourself why it is there.
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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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The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness.
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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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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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Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.