Quotes by: Yotam Ottolenghi
The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries.
It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth.
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.
It's well worth making your own harissa, but there are some very good commercial varieties.
I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much.
When it comes to the battle of the molluscs, cephalopods win tentacles down.
The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism.
Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices.
I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.
Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.
As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.
Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor.
Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything.
These days, meals are more open to personal preferences. People like to serve themselves.
Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.
Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going to make it on to most people's dinner tables.
Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about a spread of individual birds on the Christmas table.
Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible.
Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses.