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" Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute. "
Yotam Ottolenghi
Sweet
Sharp
Sauce
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" Long-, medium- and short-grain rices differ in the amount and type of starch they have. "
Yotam Ottolenghi
Amount
Type
Differ
" Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying. "
Yotam Ottolenghi
Light
Way
Vegetables
" After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference. "
Yotam Ottolenghi
I Am
Time
Cooking
" The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries. "
Yotam Ottolenghi
Serious
Over
Power
" 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
Ingredients
Many
Stuff
" Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me. "
Yotam Ottolenghi
Even
Recipes
Me
" Tel Aviv is the most exciting place to eat in Israel. "
Yotam Ottolenghi
Place
Eat
Exciting
" 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
Young
Way
Food
" 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
Just
Own
Admit
" Orange blossom water would make a magical addition to your store cupboard. "
Yotam Ottolenghi
Orange
Magical
Blossom
" Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves. "
Yotam Ottolenghi
Vine
Avoid
Cook
" Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you. "
Yotam Ottolenghi
Conflict
You
Very
" Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything. "
Yotam Ottolenghi
Red
Dark
Go
" I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world. "
Yotam Ottolenghi
World
Cooking
People
" 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
Some People
Eye
Food
" Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy. "
Yotam Ottolenghi
Smoky
Give
Warm
" Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations. "
Yotam Ottolenghi
Personal
Different
Little
" 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
Find
You
World
" There are tons of wonderful places to eat in London. "
Yotam Ottolenghi
Places
London
Eat
" Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot. "
Yotam Ottolenghi
Morning
Pastry
Way
" Good asparagus needs minimal treatment and is best eaten with few other ingredients. "
Yotam Ottolenghi
Needs
Other
Good
" Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge. "
Yotam Ottolenghi
Challenge
You
Up
" Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards. "
Yotam Ottolenghi
Your
You
Vegetarian
" The combination of olive oil, garlic and lemon juice lifts the spirits in winter. "
Yotam Ottolenghi
Garlic
Spirits
Oil
" The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day. "
Yotam Ottolenghi
Rice
Food
Every Day
" Marinating chicken in miso adds lots of character to the meat with little work. "
Yotam Ottolenghi
Meat
Chicken
Work
" My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs. "
Yotam Ottolenghi
Red
Tongue
Sweet
" Greek yogurt with some olive oil stirred in can transform many dishes. "
Yotam Ottolenghi
Oil
Olive
Some
" Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil. "
Yotam Ottolenghi
Great
Love
Oil
" Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work. "
Yotam Ottolenghi
Kind
Food
See