Ottolenghi Quotes & Sayings

The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food. — Yotam Ottolenghi

As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming. — Yotam Ottolenghi

Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads. — Yotam Ottolenghi

Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian! — Yotam Ottolenghi

The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. — Yotam Ottolenghi

I just don't tend to cook eggplant at home. — Yotam Ottolenghi

Greek yogurt with some olive oil stirred in can transform many dishes. — Yotam Ottolenghi

Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish. — Yotam Ottolenghi

These days, meals are more open to personal preferences. People like to serve themselves. — Yotam Ottolenghi

Tel Aviv is the most exciting place to eat in Israel. — Yotam Ottolenghi

The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. — Yotam Ottolenghi

The unlikely combination of potatoes and pasta does appear in some Italian recipes. — Yotam Ottolenghi

Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others. — Yotam Ottolenghi

Vegetarians in general don't like me. — Yotam Ottolenghi

A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto. — Yotam Ottolenghi

Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about a spread of individual birds on the Christmas table. — Yotam Ottolenghi

Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf. — Yotam Ottolenghi

Food can bring people together in a way nothing else could. — Yotam Ottolenghi

Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge. — Yotam Ottolenghi

Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish. — Yotam Ottolenghi

Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles. — Yotam Ottolenghi

Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in good delis and online. — Yotam Ottolenghi

For me, the end of childhood came when the number of candles on my birthday cake no longer reflected my age, around 19 or 20. From then on, each candle came to represent an entire decade. — Yotam Ottolenghi

Believe it or not, I'm as much a fan of a supper shortcut as the next person. — Yotam Ottolenghi

The taste of any simple tomato-based salad is dependent on the quality of the tomatoes. — Yotam Ottolenghi

Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth. — Yotam Ottolenghi

Amaranth, the world's most nutritious grain, is available from health food stores. — Yotam Ottolenghi

Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit. — Yotam Ottolenghi

I always pan-fry sprouts - it retains texture and enhances flavour. — Yotam Ottolenghi

Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf. — Yotam Ottolenghi

There is nothing like a good old recipe. If it has lasted, then it is good. — Yotam Ottolenghi

For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being much nicer to it. — Yotam Ottolenghi

Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating. — Yotam Ottolenghi

Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes. — Yotam Ottolenghi

Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple. — Yotam Ottolenghi

My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity. — Yotam Ottolenghi

Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well. — Yotam Ottolenghi

The differences between a tart, a pie and a quiche are a blur. — Yotam Ottolenghi

Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. — Yotam Ottolenghi

The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism. — Yotam Ottolenghi

There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew I'd arrived, it might well be when I realised the British shared my love of fritters. — Yotam Ottolenghi

Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown? — Yotam Ottolenghi

Some breakfast cereals only come into their own as children's party treats: what are cornflakes and Coco Pops for, if not to clump together with melted chocolate and spoon into a cupcake holder? — Yotam Ottolenghi

Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish. — Yotam Ottolenghi

When it comes to the battle of the molluscs, cephalopods win tentacles down. — Yotam Ottolenghi

Gooseberries aren't just for creamy desserts and pies. — Yotam Ottolenghi

As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest. — Yotam Ottolenghi

If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy. — Yotam Ottolenghi

You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There are no hardcore divisions anymore. — Yotam Ottolenghi

Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. — Yotam Ottolenghi

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

Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices. — Yotam Ottolenghi

For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid. — Yotam Ottolenghi

For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation. — Yotam Ottolenghi

Marinating chicken in miso adds lots of character to the meat with little work. — Yotam Ottolenghi

Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting. — Yotam Ottolenghi

When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong. — Yotam Ottolenghi

Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff. — Yotam Ottolenghi

Pasta with melted cheese is the one thing I could eat over and over again. — Yotam Ottolenghi

Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient. — Yotam Ottolenghi

A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement. — Yotam Ottolenghi

Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn't cause quick rises in blood sugar levels. It also has a nice, mild flavour. — Yotam Ottolenghi

Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet. — Yotam Ottolenghi

Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture. — Yotam Ottolenghi

The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough. — Yotam Ottolenghi

I used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't switch it off even when I'm on holiday. — Yotam Ottolenghi

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

My dad makes food with very few delicate flavours. — Yotam Ottolenghi

If I must choose between healthy and tasty, I go for the second: having only one life to waste, it might as well be a pleasurable one. — Yotam Ottolenghi

There used to be a time - it isn't so much the case now - that vegetarianism was some kind of religion, and either you belong or you don't belong. — Yotam Ottolenghi

When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking. — Yotam Ottolenghi

Even in the busiest kitchen, there's always a point at the end of the day when you go home. — Yotam Ottolenghi

Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour. — Yotam Ottolenghi

The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day. — Yotam Ottolenghi

Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well. — Yotam Ottolenghi

I enjoy meat, but I can do without it. — Yotam Ottolenghi

Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup. — Yotam Ottolenghi

Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened. — Yotam Ottolenghi

Long-, medium- and short-grain rices differ in the amount and type of starch they have. — Yotam Ottolenghi

Panko are the elite of the breadcrumb world because they stay so crunchy and light. — Yotam Ottolenghi

A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under. — Yotam Ottolenghi

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

Kibbeh comes in all forms, but most feature bulgur and meat. — Yotam Ottolenghi

Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses. — Yotam Ottolenghi

Brussels sprouts are really quite versatile. — Yotam Ottolenghi

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 a lot of hidden secrets all over the world. — Yotam Ottolenghi

Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long. — Yotam Ottolenghi

I like to add something unusual to a dish. — Yotam Ottolenghi

One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt. — Yotam Ottolenghi

The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix. — Yotam Ottolenghi

Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking. — Yotam Ottolenghi

Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world. — Yotam Ottolenghi

Good asparagus needs minimal treatment and is best eaten with few other ingredients. — Yotam Ottolenghi

Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you. — Yotam Ottolenghi

It is more than twenty years since we left the city. This is a serious chunk of time, longer than the years we spent living there. Yet we still think of Jerusalem as our home. Not home in the sense of the place that you conduct your daily life or constantly return to. In fact, Jerusalem is our home almost against our wills. It is our home because it defines us, whether we like it or not. — Yotam Ottolenghi

Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south. — Yotam Ottolenghi

Blanching the cloves removes the harsh and bitter bite of raw garlic. — Yotam Ottolenghi

Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going to make it on to most people's dinner tables. — Yotam Ottolenghi

Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil. — Yotam Ottolenghi

Taleggio is the perfect cheese to melt over a warm dish. — Yotam Ottolenghi