Yotam Ottolenghi

Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.

— Yotam Ottolenghi

The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.

— Yotam Ottolenghi

Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its…

— Yotam Ottolenghi

Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting.

— Yotam Ottolenghi

Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy.

— Yotam Ottolenghi

Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so,…

— Yotam Ottolenghi

One man's trash is another man's treasure, and the by-product from one food can be perfect for making another.

— Yotam Ottolenghi

Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.

— Yotam Ottolenghi

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

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

Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed…

— Yotam Ottolenghi

Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff…

— Yotam Ottolenghi

Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma,…

— Yotam Ottolenghi

Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My…

— Yotam Ottolenghi

Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's…

— Yotam Ottolenghi

When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room…

— Yotam Ottolenghi

New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.

— Yotam Ottolenghi

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

My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.

— Yotam Ottolenghi

The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.

— Yotam Ottolenghi

Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge.

— Yotam Ottolenghi

Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in…

— Yotam Ottolenghi

Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you.

— Yotam Ottolenghi

Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.

— Yotam Ottolenghi

The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness.

— Yotam Ottolenghi

I have an intense dislike of doctrines, because you will always end up eating your words.

— Yotam Ottolenghi

I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching…

— Yotam Ottolenghi

Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.

— Yotam Ottolenghi

What makes maftoul worth celebrating is that it's so easy and forgiving to cook.

— Yotam Ottolenghi

Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online.

— Yotam Ottolenghi

Dinner parties are still highly popular, and I believe they always will be.

— Yotam Ottolenghi

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

Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.

— Yotam Ottolenghi

Orange blossom water would make a magical addition to your store cupboard.

— Yotam Ottolenghi

I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has…

— Yotam Ottolenghi

Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth.

— Yotam Ottolenghi

Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour.

— Yotam Ottolenghi

There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs.

— Yotam Ottolenghi

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

I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.

— Yotam Ottolenghi