Yotam Ottolenghi Quotes
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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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Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles.
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Gooseberries aren't just for creamy desserts and pies.
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Souffles don't deserve their reputation as potential disasters.
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Recipes can be incredibly vague where chillies are concerned.
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Kibbeh comes in all forms, but most feature bulgur and meat.
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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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The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.
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On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was.
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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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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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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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Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other subtle flavours.
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If you can't taste an ingredient, you have to ask yourself why it is there.
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I tend to mean what I say: in life, generally; in recipes, certainly.
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Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.
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I have an intense dislike of doctrines, because you will always end up eating your words.
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I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
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I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.
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I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature.
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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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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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There are tons of wonderful places to eat in London.
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Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.