Yotam Ottolenghi Quotes
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After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.
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If you can't taste an ingredient, you have to ask yourself why it is there.
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Kirmizi biber has a sweet aroma and can vary in spiciness.
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I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.
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TV chefs are not responsible for people's consumption of fibre; this is not our job.
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Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks.
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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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I can't stand recipes that don't have background.
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Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not.
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Believe it or not, I'm as much a fan of a supper shortcut as the next person.
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Gooseberries aren't just for creamy desserts and pies.
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Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in good delis and online.
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Food can bring people together in a way nothing else could.
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Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.
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My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.
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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.
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One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt.
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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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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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A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement.
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I love dishes that feature the various shades of a single colour, making you stop to check what's in there.
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As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks.
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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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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.