My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity. — Yotam Ottolenghi Copy Share Image
Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. — Yotam Ottolenghi Copy Share Image
When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room… — Yotam Ottolenghi Copy Share Image
Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its… — Yotam Ottolenghi Copy Share Image
Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting. — Yotam Ottolenghi Copy Share Image
Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy. — Yotam Ottolenghi Copy Share Image
The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food. — Yotam Ottolenghi Copy Share Image
One man's trash is another man's treasure, and the by-product from one food can be perfect for making another. — Yotam Ottolenghi Copy Share Image
Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come… — Yotam Ottolenghi Copy Share Image
Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner… — Yotam Ottolenghi Copy Share Image
I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from… — Yotam Ottolenghi Copy Share Image
Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with… — Yotam Ottolenghi Copy Share Image
Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto:… — Yotam Ottolenghi Copy Share Image
I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a… — Yotam Ottolenghi Copy Share Image
The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and… — Yotam Ottolenghi Copy Share Image
One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to… — Yotam Ottolenghi Copy Share Image
There used to be a time - it isn't so much the case now - that vegetarianism was some kind of religion,… — Yotam Ottolenghi Copy Share Image
Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well. — Yotam Ottolenghi Copy Share Image
When I was a kid, there was always food to be had on the street in Jerusalem, but anything above a falafel… — Yotam Ottolenghi Copy Share Image
Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your… — Yotam Ottolenghi Copy Share Image
People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich. — Yotam Ottolenghi Copy Share Image
Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing. — Yotam Ottolenghi Copy Share Image
Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards. — Yotam Ottolenghi Copy Share Image
My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness. — Yotam Ottolenghi Copy Share Image
Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor. — Yotam Ottolenghi Copy Share Image
Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil. — Yotam Ottolenghi Copy Share Image
For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being much… — Yotam Ottolenghi Copy Share Image
Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put… — Yotam Ottolenghi Copy Share Image
A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings. — Yotam Ottolenghi Copy Share Image
Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to. — Yotam Ottolenghi Copy Share Image
You don't 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
Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either. — Yotam Ottolenghi Copy Share Image
The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. — Yotam Ottolenghi Copy Share Image
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with… — Yotam Ottolenghi Copy Share Image
Miso makes a soup loaded with flavour that saves you the hassle of making stock. — Yotam Ottolenghi Copy Share Image
The unlikely combination of potatoes and pasta does appear in some Italian recipes. — Yotam Ottolenghi Copy Share Image
I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue. — Yotam Ottolenghi Copy Share Image
I have to admit that I can't take a whole fig and eat it on its own as I would a peach… — Yotam Ottolenghi Copy Share Image
If I am honest, my food is actually quite far removed from both the food of my mother and my father. — Yotam Ottolenghi Copy Share Image
It's well worth making your own harissa, but there are some very good commercial varieties. — 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
