Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others. — Yotam Ottolenghi Copy Share Image
Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes. — Yotam Ottolenghi Copy Share Image
Mothers and grandmothers: these are the people that I admire most, not so much chefs. — Yotam Ottolenghi Copy Share Image
Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together. — Yotam Ottolenghi Copy Share Image
In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. — Yotam Ottolenghi Copy Share Image
A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl. — Yotam Ottolenghi Copy Share Image
The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism. — Yotam Ottolenghi Copy Share Image
The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. — Yotam Ottolenghi Copy Share Image
As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen.… — Yotam Ottolenghi Copy Share Image
If the first bite is with the eye and the second with the nose, some people will never take that third, actual… — Yotam Ottolenghi Copy Share Image
Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so… — Yotam Ottolenghi Copy Share Image
A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick… — Yotam Ottolenghi Copy Share Image
Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you… — Yotam Ottolenghi Copy Share Image
I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts'… — Yotam Ottolenghi Copy Share Image
When I cook a meal, I like to serve things one by one and keep them separate. I get that from my… — Yotam Ottolenghi Copy Share Image
Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open… — Yotam Ottolenghi Copy Share Image
Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup. — Yotam Ottolenghi Copy Share Image
These days, meals are more open to personal preferences. People like to serve themselves. — Yotam Ottolenghi Copy Share Image
Pasta with melted cheese is the one thing I could eat over and over again. — Yotam Ottolenghi Copy Share Image
Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks. — Yotam Ottolenghi Copy Share Image
Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way. — Yotam Ottolenghi Copy Share Image
You can really taste the difference between a shop-bought and a good homemade mayo. — Yotam Ottolenghi Copy Share Image
Long-, medium- and short-grain rices differ in the amount and type of starch they have. — Yotam Ottolenghi Copy Share Image
Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for… — Yotam Ottolenghi Copy Share Image
Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet. — Yotam Ottolenghi Copy Share Image
Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going… — Yotam Ottolenghi Copy Share Image
I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have… — Yotam Ottolenghi Copy Share Image
Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add… — Yotam Ottolenghi Copy Share Image
Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is… — Yotam Ottolenghi Copy Share Image
As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy… — Yotam Ottolenghi Copy Share Image
Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic… — Yotam Ottolenghi Copy Share Image
One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served… — Yotam Ottolenghi Copy Share Image
My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills.… — Yotam Ottolenghi Copy Share Image
I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines -… — Yotam Ottolenghi Copy Share Image
On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really… — Yotam Ottolenghi Copy Share Image
I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much… — Yotam Ottolenghi Copy Share Image
Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make… — Yotam Ottolenghi Copy Share Image
The most important thing for me is to walk the little alleys of the city, to find the little alcove where someone… — Yotam Ottolenghi Copy Share Image
My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and… — Yotam Ottolenghi Copy Share Image
There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any… — 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
