In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. Yotam Ottolenghi cookcuisinedente Change image and share on social
There used to be a time - it isn't so much the case now - that vegetarianism was some kind of religion, and either you belong or you don't belong. Yotam Ottolenghi belongcasekind Change image and share on social
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour. Yotam Ottolenghi adoreanimalcomplex Change image and share on social
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 aciditybuckwheatchopstick Change image and share on social
My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad. Yotam Ottolenghi chillchunkcook Change image and share on social
On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was. Yotam Ottolenghi havelevelparsnip Change image and share on social
Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf. Yotam Ottolenghi backcupboardday Change image and share on social
Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads. Yotam Ottolenghi additionbuttergood Change image and share on social
I have had to come to terms with the fact that I am hooked on Twitter. Not good. Yotam Ottolenghi factgoodhook Change image and share on social
Food can bring people together in a way nothing else could. Yotam Ottolenghi bringfoodpeople Change image and share on social