Quotes by: Yotam Ottolenghi
There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew I'd arrived, it might well be when I realised the British shared my love of fritters.
Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.
One man's trash is another man's treasure, and the by-product from one food can be perfect for making another.
My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.
I have had to come to terms with the fact that I am hooked on Twitter. Not good.
Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.
Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together.
Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender.
I love dishes that feature the various shades of a single colour, making you stop to check what's in there.
If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy.
Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - belong to one of three broad groups: green, red and brown algae.
A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.
I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result.
The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day.
Marinating chicken in miso adds lots of character to the meat with little work.
Apart from its famous healing properties, manuka has a strong, woody flavour.
In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.
Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.