You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There are no hardcore divisions… — Yotam Ottolenghi Copy Share Image
On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table. — Yotam Ottolenghi Copy Share Image
Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on… — Yotam Ottolenghi Copy Share Image
Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff. — Yotam Ottolenghi Copy Share Image
The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit. — Yotam Ottolenghi Copy Share Image
There is nothing like a good old recipe. If it has lasted, then it is good. — Yotam Ottolenghi Copy Share Image
Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying. — Yotam Ottolenghi Copy Share Image
You dont need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet. — Yotam Ottolenghi Copy Share Image
Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed… — Yotam Ottolenghi Copy Share Image
I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese.… — Yotam Ottolenghi Copy Share Image
Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of… — Yotam Ottolenghi Copy Share Image
After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of… — Yotam Ottolenghi Copy Share Image
I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it… — Yotam Ottolenghi Copy Share Image
Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty… — Yotam Ottolenghi Copy Share Image
The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the… — Yotam Ottolenghi Copy Share Image
The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile,… — Yotam Ottolenghi Copy Share Image
Panko are the elite of the breadcrumb world because they stay so crunchy and light. — Yotam Ottolenghi Copy Share Image
Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating. — Yotam Ottolenghi Copy Share Image
Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient. — Yotam Ottolenghi Copy Share Image
Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long. — Yotam Ottolenghi Copy Share Image
Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads. — Yotam Ottolenghi Copy Share Image
A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto. — Yotam Ottolenghi Copy Share Image
Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a… — Yotam Ottolenghi Copy Share Image
The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day. — Yotam Ottolenghi Copy Share Image
What makes maftoul worth celebrating is that it's so easy and forgiving to cook. — Yotam Ottolenghi Copy Share Image
Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online. — Yotam Ottolenghi Copy Share Image
Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. — Yotam Ottolenghi Copy Share Image
Dinner parties are still highly popular, and I believe they always will be. — Yotam Ottolenghi Copy Share Image
Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other… — Yotam Ottolenghi Copy Share Image
Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world. — Yotam Ottolenghi Copy Share Image
Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour. — Yotam Ottolenghi Copy Share Image
There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs. — Yotam Ottolenghi Copy Share Image
Food was always important in my family, but I didn't think of it as a vocation until a later point in life. — Yotam Ottolenghi Copy Share Image
I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has… — Yotam Ottolenghi Copy Share Image
Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth. — Yotam Ottolenghi Copy Share Image
Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in… — Yotam Ottolenghi Copy Share Image
I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching… — Yotam Ottolenghi Copy Share Image
New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs. — Yotam Ottolenghi Copy Share Image
Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours… — Yotam Ottolenghi Copy Share Image
The taste of any simple tomato-based salad is dependent on the quality of the tomatoes. — Yotam Ottolenghi Copy Share Image
I have an intense dislike of doctrines, because you will always end up eating your words. — Yotam Ottolenghi Copy Share
If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if… — Yotam Ottolenghi Copy Share
The teaching thing, the one where I have to impart my knowledge, is probably what comes the least naturally to me because I'm an… — Yotam Ottolenghi Copy Share
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. — Yotam Ottolenghi Copy Share
Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long. — Yotam Ottolenghi Copy Share
Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating. — Yotam Ottolenghi Copy Share
You can be vegetarian and eat fish. Its your choice, just say: I am what I am. There are no hardcore divisions anymore. — Yotam Ottolenghi Copy Share
I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry… — Yotam Ottolenghi Copy Share
Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull. — Yotam Ottolenghi Copy Share
Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with… — Yotam Ottolenghi Copy Share
I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are… — Yotam Ottolenghi Copy Share
Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not. — Yotam Ottolenghi Copy Share
