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
Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world. — 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
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
My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity. — Yotam Ottolenghi Copy Share Image
The taste of any simple tomato-based salad is dependent on the quality of the tomatoes. — Yotam Ottolenghi Copy Share Image
New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs. — 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… — 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
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
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
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
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 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
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
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
Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well. — 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
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
Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. — 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
Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting. — 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
Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy. — 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
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
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
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
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
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
The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile,… — 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
Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty… — Yotam Ottolenghi Copy Share Image
The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the… — Yotam Ottolenghi Copy Share Image
I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it… — 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… — Yotam Ottolenghi Copy Share Image
Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner… — 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
