Yotam Ottolenghi Quotes
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You dont need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.
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Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian!
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It is more than twenty years since we left the city. This is a serious chunk of time, longer than the years we spent living there. Yet we still think of Jerusalem as our home. Not home in the sense of the place that you conduct your daily life or constantly return to. In fact, Jerusalem is our home almost against our wills. It is our home because it defines us, whether we like it or not.
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Mothers and grandmothers: these are the people that I admire most, not so much chefs.
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The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
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You can be vegetarian and eat fish. Its your choice, just say: I am what I am. There are no hardcore divisions anymore.
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Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating.
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Just-poached vegetables show off their natural attributes, and taste fresh and light in a way you never get with roasting or frying.
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For me, the end of childhood came when the number of candles on my birthday cake no longer reflected my age, around 19 or 20. From then on, each candle came to represent an entire decade.
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Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge.
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Pasta with melted cheese is the one thing I could eat over and over again.
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Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit.
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The way to entice people into cooking is to cook delicious things.
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A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.
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Some heat, some spice and plenty of citrus are the building blocks of many north African fish dishes.
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