Quotes of: Degenerate Keyword

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

Yotam Ottolenghi

New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.

Yotam Ottolenghi

The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit.

Yotam Ottolenghi

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

Yotam Ottolenghi

It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth.

Yotam Ottolenghi

Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards.

Yotam Ottolenghi

Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not.

Yotam Ottolenghi

There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs.

Yotam Ottolenghi

I have an intense dislike of doctrines, because you will always end up eating your words.

Yotam Ottolenghi

Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to.

Yotam Ottolenghi

Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.

Yotam Ottolenghi

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

Yotam Ottolenghi

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

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

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

Yotam Ottolenghi

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

Gastronomy is my hobby. I'm simply the casting director. Once I've brought all the right people together, it is they who must work together to tell a story.

Alain Ducasse

Once I have the grain of an idea, it haunts me until I finish the story. I don't like to be haunted, of course, so immediately get to work.

Gena Showalter

With Instapaper, I can take a few months off. I can't stop publishing 'The Magazine' for two months and work on something else.

Marco Arment

I used to bicycle to work across the George Washington Bridge, but my wife told me it wasn't professional.

Mehmet Oz

Most of my work is, I get an idea, and, with the help of Wikipedia, I can write. I don't have to leave my apartment.

Simon Rich