Quotes by: Yotam Ottolenghi
The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness.
Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there.
I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects.
Good asparagus needs minimal treatment and is best eaten with few other ingredients.
You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There are no hardcore divisions anymore.
People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.
When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong.
There is nothing like a good old recipe. If it has lasted, then it is good.
If I am honest, my food is actually quite far removed from both the food of my mother and my father.
Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves.
I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.
The unlikely combination of potatoes and pasta does appear in some Italian recipes.
Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to.
Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.
The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
Believe it or not, I'm as much a fan of a supper shortcut as the next person.
For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation.
Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.
Miso makes a soup loaded with flavour that saves you the hassle of making stock.