Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make… — Yotam Ottolenghi Copy Share Image
Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto:… — Yotam Ottolenghi Copy Share Image
Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make… — Yotam Ottolenghi Copy Share Image
A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl. — Yotam Ottolenghi Copy Share Image
Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going… — 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
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
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
Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together. — Yotam Ottolenghi Copy Share Image
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with… — 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
Orange blossom water would make a magical addition to your store cupboard. — 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
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
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
