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
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
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
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 Copy Share Image
Dinner parties are still highly popular, and I believe they always will be. — Yotam Ottolenghi Copy Share Image
Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world. — Yotam Ottolenghi Copy Share Image
Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online. — 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
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
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
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
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
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
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
What makes maftoul worth celebrating is that it's so easy and forgiving to cook. — Yotam Ottolenghi Copy Share Image
Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. — Yotam Ottolenghi Copy Share Image
Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour. — Yotam Ottolenghi Copy Share Image
There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs. — Yotam Ottolenghi Copy Share Image
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 Copy Share Image
I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has… — Yotam Ottolenghi Copy Share Image
Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth. — Yotam Ottolenghi Copy Share Image
Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in… — 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
Panko are the elite of the breadcrumb world because they stay so crunchy and light. — Yotam Ottolenghi Copy Share Image
Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying. — Yotam Ottolenghi Copy Share Image
You dont 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
Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient. — 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
Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a… — Yotam Ottolenghi Copy Share Image
Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads. — Yotam Ottolenghi Copy Share Image
A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto. — Yotam Ottolenghi Copy Share Image
The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day. — 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
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
Marinating chicken in miso adds lots of character to the meat with little work. — Yotam Ottolenghi Copy Share Image
Good asparagus needs minimal treatment and is best eaten with few other ingredients. — 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
