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" 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
Related Quotes:
" Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online. "
Yotam Ottolenghi
Sea
Looks
Health
" Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo. "
Yotam Ottolenghi
Oil
Tokyo
Return
" Recipes can be incredibly vague where chillies are concerned. "
Yotam Ottolenghi
Recipes
Where
Concerned
" Stereotypical vegetarian food looks gray and brown. "
Yotam Ottolenghi
Vegetarian
Food
Brown
" 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
Germ
Difference
Brown
" Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle. "
Yotam Ottolenghi
Thinly
Word
Cut
" 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. "
Yotam Ottolenghi
Sweetness
Use
White
" If you can't taste an ingredient, you have to ask yourself why it is there. "
Yotam Ottolenghi
Ask
You
Yourself
" Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible. "
Yotam Ottolenghi
Impossible
Home
People
" Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south. "
Yotam Ottolenghi
Egg
Home
Pasta
" I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else. "
Yotam Ottolenghi
Fig
Apple
Anything
" Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either. "
Yotam Ottolenghi
Salad
Bad
Colour
" I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit. "
Yotam Ottolenghi
Left
Years
Cooking
" There are tons of wonderful places to eat in London. "
Yotam Ottolenghi
Places
London
Eat
" The combination of olive oil, garlic and lemon juice lifts the spirits in winter. "
Yotam Ottolenghi
Garlic
Spirits
Oil
" Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks. "
Yotam Ottolenghi
Ingredient
Because
Leaves
" The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit. "
Yotam Ottolenghi
Kitchen
Crush
Tough
" Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking. "
Yotam Ottolenghi
You
Cooking
Exotic
" Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside. "
Yotam Ottolenghi
Moment
Always
Table
" Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get. "
Yotam Ottolenghi
Cooking
Fish
Time
" Good asparagus needs minimal treatment and is best eaten with few other ingredients. "
Yotam Ottolenghi
Needs
Other
Good
" Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes. "
Yotam Ottolenghi
Building
Spice
Some
" 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
" There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening. "
Yotam Ottolenghi
Unique
Evening
Eating
" As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming. "
Yotam Ottolenghi
You
More
Sweet
" Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity. "
Yotam Ottolenghi
Up
Eating
Like
" Gooseberries aren't just for creamy desserts and pies. "
Yotam Ottolenghi
Desserts
Just
" How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks. "
Yotam Ottolenghi
Vegetables
Water
Alone
" 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
" Long-, medium- and short-grain rices differ in the amount and type of starch they have. "
Yotam Ottolenghi
Amount
Type
Differ