The way to entice people into cooking is to cook delicious things. — 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
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
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
Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth. — 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
Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking. — 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
Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. — 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
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
Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger… — 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
Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to. — 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
Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing… — 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
I have an intense dislike of doctrines, because you will always end up eating your words. — 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 bite if… — Yotam Ottolenghi Copy Share Image
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 Image
The way to entice people into cooking is to cook delicious things. — 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 in there. — 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
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
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 Image
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 Image
Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull. — 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 rice with… — Yotam Ottolenghi Copy Share Image
