Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too. Yotam Ottolenghi aromaavoidbechamel 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
A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto. Yotam Ottolenghi casefrygreat Change image and share on social
My dad makes food with very few delicate flavours. Yotam Ottolenghi daddelicateflavour Change image and share on social
One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another. Yotam Ottolenghi alterchangefood Change image and share on social
What makes maftoul worth celebrating is that it's so easy and forgiving to cook. Yotam Ottolenghi celebratecookeasy Change image and share on social
Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating. Yotam Ottolenghi breakfastbrunchcook Change image and share on social
Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing. Yotam Ottolenghi cutdishmake Change image and share on social
Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time. Yotam Ottolenghi beanbroadfavourite 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
