I do support people eating more vegetables. It's a good thing to do. — Yotam Ottolenghi Copy Share Image
I always pan-fry sprouts - it retains texture and enhances flavour. — Yotam Ottolenghi Copy Share Image
The way to entice people into cooking is to cook delicious things. — Yotam Ottolenghi Copy Share Image
Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well. — Yotam Ottolenghi Copy Share Image
A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's… — Yotam Ottolenghi Copy Share Image
Marinating chicken in miso adds lots of character to the meat with little work. — 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… — 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
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
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
Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil… — Yotam Ottolenghi Copy Share Image
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 Copy Share Image
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 Copy Share Image
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 Copy Share Image
Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond… — Yotam Ottolenghi Copy Share Image
Some breakfast cereals only come into their own as children's party treats: what are cornflakes and Coco Pops for, if not to… — 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
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
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
Greek yogurt with some olive oil stirred in can transform many dishes. — Yotam Ottolenghi Copy Share Image
Blanching the cloves removes the harsh and bitter bite of raw garlic. — Yotam Ottolenghi Copy Share Image
I tend to mean what I say: in life, generally; in recipes, certainly. — Yotam Ottolenghi Copy Share Image
Amaranth, the world's most nutritious grain, is available from health food stores. — 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
