Even in the busiest kitchen, there's always a point at the end of the day when you go home. Yotam Ottolenghi busydayend Change image and share on social
Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by. Yotam Ottolenghi adddressinggrassy Change image and share on social
Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - belong to one of three broad groups: green, red and brown algae. Yotam Ottolenghi algabelongbroad Change image and share on social
I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue. Yotam Ottolenghi adaptdialoguefood Change image and share on social
In vast parts of the world, people don't eat meat. Yotam Ottolenghi eatmeatpart Change image and share on social
Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going to make it on to most people's dinner tables. Yotam Ottolenghi buckwheatcapabledefence Change image and share on social
Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices. Yotam Ottolenghi blackbrownchewy Change image and share on social
I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees. Yotam Ottolenghi beebrowncultivate Change image and share on social
Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad. Yotam Ottolenghi alphonsobrilliantlychickpea 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