Top 176 Quotes by Yotam Ottolenghi

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.

I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.

Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth.

On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table.

I do support people eating more vegetables. It's a good thing to do.

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!

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.

Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.

Long-, medium- and short-grain rices differ in the amount and type of starch they have.

The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism.