Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either. — Yotam Ottolenghi Copy Share Image
You don't 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
The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. — Yotam Ottolenghi Copy Share Image
I have to admit that I can't take a whole fig and eat it on its own as I would a peach… — Yotam Ottolenghi Copy Share Image
If I am honest, my food is actually quite far removed from both the food of my mother and my father. — Yotam Ottolenghi Copy Share Image
The unlikely combination of potatoes and pasta does appear in some Italian recipes. — Yotam Ottolenghi Copy Share Image
Miso makes a soup loaded with flavour that saves you the hassle of making stock. — Yotam Ottolenghi Copy Share Image
I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue. — 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
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
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
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
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
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
It's well worth making your own harissa, but there are some very good commercial varieties. — Yotam Ottolenghi Copy Share Image
When I was a kid, there was always food to be had on the street in Jerusalem, but anything above a falafel… — Yotam Ottolenghi Copy Share Image
Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your… — Yotam Ottolenghi Copy Share Image
Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing. — Yotam Ottolenghi Copy Share Image
Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards. — Yotam Ottolenghi Copy Share Image
People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich. — Yotam Ottolenghi Copy Share Image
My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness. — Yotam Ottolenghi Copy Share Image
Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor. — Yotam Ottolenghi Copy Share Image
Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil. — Yotam Ottolenghi Copy Share Image
Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to… — Yotam Ottolenghi Copy Share Image
Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn't cause quick… — Yotam Ottolenghi Copy Share Image
Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain… — Yotam Ottolenghi Copy Share Image
Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored,… — Yotam Ottolenghi Copy Share Image
I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that… — Yotam Ottolenghi Copy Share Image
Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for… — Yotam Ottolenghi Copy Share Image
Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to… — Yotam Ottolenghi Copy Share Image
Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet,… — Yotam Ottolenghi Copy Share Image
Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is… — 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
Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far… — Yotam Ottolenghi Copy Share Image
Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat… — Yotam Ottolenghi Copy Share Image
Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave… — 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
Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red,… — 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
