233 Quotes by Yotam Ottolenghi

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

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

I have had to come to terms with the fact that I am hooked on Twitter. Not good.

Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks.

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.

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.

The way to entice people into cooking is to cook delicious things.

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.

Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.