My dad makes food with very few delicate flavours. Yotam Ottolenghi daddelicateflavour Change image and share on social
What makes maftoul worth celebrating is that it's so easy and forgiving to cook. Yotam Ottolenghi celebratecookeasy Change image and share on social
Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. Yotam Ottolenghi cuisinedeptheastern Change image and share on social
Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing. Yotam Ottolenghi cutdishmake Change image and share on social
Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well. Yotam Ottolenghi britainchardgreat Change image and share on social
Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown? Yotam Ottolenghi controversialcookcrucially Change image and share on social
Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen. Yotam Ottolenghi domestickitchenlife Change image and share on social
One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another. Yotam Ottolenghi alterchangefood Change image and share on social
Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time. Yotam Ottolenghi beanbroadfavourite Change image and share on social
Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others. Yotam Ottolenghi cookfavouriteinevitably Change image and share on social
