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Yotam Ottolenghi


Israeli
December 14, 1968
Chef
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Herbs deserve to be used much more liberally.


Yotam Ottolenghi
Tags: More Much Used
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I enjoy meat, but I can do without it.


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


Yotam Ottolenghi
Tags: Food Dad Very
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I have yet to meet a carnivore who doesn't love a sausage roll.


Yotam Ottolenghi
Tags: Who Love Meet
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The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.


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


Yotam Ottolenghi
Tags: People Like More
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The combination of olive oil, garlic and lemon juice lifts the spirits in winter.


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


Yotam Ottolenghi
Tags: Food Between Word
My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness.
Yotam Ottolenghi
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Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you.


Yotam Ottolenghi
Tags: You Very Much
Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not.
Yotam Ottolenghi
Tags: Every Then Years
Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking.
Yotam Ottolenghi
Tags: Out Up Most
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If I am honest, my food is actually quite far removed from both the food of my mother and my father.


Yotam Ottolenghi
Tags: Food Am I Am
In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.
Yotam Ottolenghi
Tags: Time Take Long
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
Tags: Family Food Think
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
Tags: More Than Which
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
Tags: Food Even Those
Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise.
Yotam Ottolenghi
Tags: Food About Out
The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier.
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
Tags: Good You World
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
Tags: Time Religion You
Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to rice, barley, bulgar or quinoa, usually as a side dish.
Yotam Ottolenghi
Tags: Way Used Often
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
Tags: Men You Think
I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result.
Yotam Ottolenghi
Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.
Yotam Ottolenghi
Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy.
Yotam Ottolenghi
Tags: Which Few Rich
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
Tags: You Where Come
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
Tags: Food People Will