Top 176 Quotes by Yotam Ottolenghi

Kibbeh comes in all forms, but most feature bulgur and meat.

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.

Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple.

Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute.

Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying.

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.

Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online.

Blanching the cloves removes the harsh and bitter bite of raw garlic.

I have an intense dislike of doctrines, because you will always end up eating your words.

Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others.