Yotam Ottolenghi Quotes
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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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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 way to entice people into cooking is to cook delicious things.
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Good asparagus needs minimal treatment and is best eaten with few other ingredients.
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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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There are tons of wonderful places to eat in London.
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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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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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My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.
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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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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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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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Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to rice, barley, bulgar or quinoa, usually as a side dish.
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Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying.
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I have an intense dislike of doctrines, because you will always end up eating your words.
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For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid.
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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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Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.
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The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
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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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I have had to come to terms with the fact that I am hooked on Twitter. Not good.
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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.
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A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto.
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Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit.