Quotes by: Yotam Ottolenghi
You don't need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.
Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture.
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.
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.
Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth.
If the British Isles had an official vegetable, it would have to be the potato.
What makes maftoul worth celebrating is that it's so easy and forgiving to cook.
Panko are the elite of the breadcrumb world because they stay so crunchy and light.
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?
There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs.
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.
I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for.
Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.
I have an intense dislike of doctrines, because you will always end up eating your words.
Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth.
My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness.
A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet.
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.
Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.
Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.
New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.
Dinner parties are still highly popular, and I believe they always will be.