Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way. Yotam Ottolenghi auberginecookflesh Change image and share on social
Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender. Yotam Ottolenghi barleycollapsecook Change image and share on social
Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor. Yotam Ottolenghi addcomplexitydiminish Change image and share on social
I just don't tend to cook eggplant at home. Yotam Ottolenghi cookeggplanthome Change image and share on social
I have an intense dislike of doctrines, because you will always end up eating your words. Yotam Ottolenghi dislikedoctrineeat Change image and share on social
It's well worth making your own harissa, but there are some very good commercial varieties. Yotam Ottolenghi commercialgoodharissa Change image and share on social
Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own. Yotam Ottolenghi arabcombinationcommon Change image and share on social
I can't stand recipes that don't have background. Yotam Ottolenghi backgroundrecipestand Change image and share on social
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 attackcelerydivisive Change image and share on social
There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew I'd arrived, it might well be when I realised the British shared my love of fritters. Yotam Ottolenghi arriveaskbritish Change image and share on social