Yotam Ottolenghi Quotes
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Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.
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There are tons of wonderful places to eat in London.
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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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I have had to come to terms with the fact that I am hooked on Twitter. Not good.
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Blanching the cloves removes the harsh and bitter bite of raw garlic.
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Some breakfast cereals only come into their own as children's party treats: what are cornflakes and Coco Pops for, if not to clump together with melted chocolate and spoon into a cupcake holder?
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There is nothing like a good old recipe. If it has lasted, then it is good.
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When it comes to the battle of the molluscs, cephalopods win tentacles down.
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Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.
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Even in the busiest kitchen, there's always a point at the end of the day when you go home.
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My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.
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I do support people eating more vegetables. It's a good thing to do.