Even in the busiest kitchen, there's always a point at the end of the day when you go home. — Yotam Ottolenghi Copy Share Image
Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff… — Yotam Ottolenghi Copy Share Image
Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for… — Yotam Ottolenghi Copy Share Image
There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew… — 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
For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with… — Yotam Ottolenghi Copy Share Image
Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is… — Yotam Ottolenghi Copy Share Image
It is more than twenty years since we left the city. This is a serious chunk of time, longer than the years… — 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
