Yotam Ottolenghi Quotes
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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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Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.
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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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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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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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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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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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These days, meals are more open to personal preferences. People like to serve themselves.
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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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Long-, medium- and short-grain rices differ in the amount and type of starch they have.
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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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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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Mackerel is sustainable and healthy.
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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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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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Recipes can be incredibly vague where chillies are concerned.
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If you can't taste an ingredient, you have to ask yourself why it is there.
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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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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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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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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.
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Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well.