Yotam Ottolenghi Quotes
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I can't stand recipes that don't have background.
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Kibbeh comes in all forms, but most feature bulgur and meat.
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Recipes can be incredibly vague where chillies are concerned.
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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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Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles.
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As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest.
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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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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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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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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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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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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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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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Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened.
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I have an intense dislike of doctrines, because you will always end up eating your words.
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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 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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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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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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Believe it or not, I'm as much a fan of a supper shortcut as the next person.
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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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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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If you can't taste an ingredient, you have to ask yourself why it is there.
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I have had to come to terms with the fact that I am hooked on Twitter. Not good.