A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings. Yotam Ottolenghi baseblitzeboil Change image and share on social
The way to entice people into cooking is to cook delicious things. Yotam Ottolenghi cookdeliciousentice Change image and share on social
The unlikely combination of potatoes and pasta does appear in some Italian recipes. Yotam Ottolenghi combinationitalianpasta Change image and share on social
The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix. Yotam Ottolenghi chilecookdramatically Change image and share on social
Blanching the cloves removes the harsh and bitter bite of raw garlic. Yotam Ottolenghi bitebitterblanch 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
These days, meals are more open to personal preferences. People like to serve themselves. Yotam Ottolenghi daymealopen Change image and share on social
I don't do guilt. Whatever I do, I do it happily. Yotam Ottolenghi guilthappily Change image and share on social
When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong. Yotam Ottolenghi cookdessertfather Change image and share on social
The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism. Yotam Ottolenghi blogbloggingbridge Change image and share on social
