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Kibbeh comes in all forms, but most feature bulgur and meat.
Yotam Ottolenghi -
Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well.
Yotam Ottolenghi
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Believe it or not, I'm as much a fan of a supper shortcut as the next person.
Yotam Ottolenghi -
My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.
Yotam Ottolenghi -
I can't stand recipes that don't have background.
Yotam Ottolenghi -
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!
Yotam Ottolenghi -
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.
Yotam Ottolenghi -
Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.
Yotam Ottolenghi
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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.
Yotam Ottolenghi -
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.
Yotam Ottolenghi -
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
Yotam Ottolenghi -
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.
Yotam Ottolenghi -
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.
Yotam Ottolenghi -
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.
Yotam Ottolenghi
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I have an intense dislike of doctrines, because you will always end up eating your words.
Yotam Ottolenghi -
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.
Yotam Ottolenghi -
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.
Yotam Ottolenghi -
The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day.
Yotam Ottolenghi -
I tend to mean what I say: in life, generally; in recipes, certainly.
Yotam Ottolenghi -
Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf.
Yotam Ottolenghi
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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.
Yotam Ottolenghi -
My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.
Yotam Ottolenghi -
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.
Yotam Ottolenghi -
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.
Yotam Ottolenghi