Love Quotes

Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.

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

If the British Isles had an official vegetable, it would have to be the potato.

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

Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy.

Yotam Ottolenghi

My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness.

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

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

Yotam Ottolenghi

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

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

Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.

Yotam Ottolenghi

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

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

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

Yotam Ottolenghi

I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much.

Yotam Ottolenghi

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

Yotam Ottolenghi

I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.

Yotam Ottolenghi

I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.

Yotam Ottolenghi

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

Yotam Ottolenghi

Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles.

Yotam Ottolenghi