233 Quotes by Yotam Ottolenghi

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

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

Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored, polished-silver establishments.

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

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.

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

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

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.

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