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
Tel Aviv is the most exciting place to eat in Israel. Yotam Ottolenghi aviveatexcit Change image and share on social
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
Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes. Yotam Ottolenghi articlebusycook Change image and share on social
When it comes to the battle of the molluscs, cephalopods win tentacles down. Yotam Ottolenghi battlecephalopodmollusc Change image and share on social
I love dishes that feature the various shades of a single colour, making you stop to check what's in there. Yotam Ottolenghi checkcolourdish Change image and share on social
Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there. Yotam Ottolenghi attentionaveragecouscous Change image and share on social
Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others. Yotam Ottolenghi cookfavouriteinevitably Change image and share on social
