Yotam Ottolenghi Quotes

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.

While a pot of boiling water may not offer the char or smoke of a grill, it does give the cook an advantage when it comes to seasoning food.

The perfect dressing is essential to the perfect salad, and I see no reason whatsoever for using a bottled dressing, which may have been sitting on the grocery shelf for weeks, even months - even years.

There will never be a right or wrong way to cook something, but there will always be a more informed way.

Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly.

I love making healthy lean foods delicious - that's an art!

I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.

My favorite meal to make is seared ahi, and my wife does the most amazing pear salad.

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

There's nobody you can call and say, 'So, can you maybe send me your formula for frying Hollandaise?' because to the best of my knowledge, it didn't exist before we did it.

As I see it, a green salad is an open invitation to carrots, onions, mushrooms, tomatoes, and the sprouts that grow in jars on my kitchen counter.

My whole life, I have been trying to cook an egg in the right way.

There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.

There are three reasons why this book came into being. First, throughout the 33 years I've been writing recipes - although I'm not vegetarian myself - I have greatly enjoyed creating vegetarian recipes, and cooking and serving them at home.

I'm the kind of girl who thinks about what she's gonna cook for dinner when she's finishing her lunch.

If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.

I'm a mushroom freak. I make a mushroom soup where I use maybe six or seven varieties, not just portobello and shiitake, but dried porcini and morels.

Generally, I cook from the soul and measure by eye, throwing in this and that along the way. But I want to be a certified chef. That's one of my goals.

Don't be afraid to play with combinations and quantities of spices to create your own bespoke spice rub.

One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil you can find. Usually, that means extra-virgin olive oil.

Part of being a really good chef or cook is being able to fix disasters.

A perfect chutney needs patience. If you are cooking it, cook it on a low flame; the flavors come out the best that way.

The Swedes prepare their food through curing, smoking, pickling and boiling. Pickling food contains digestive-system-friendly probiotics, and while boiling may not be the tastiest, it's effective without adding fat!

I don't overcook, because you lose what's good in the food.

A successful shrimp boil requires layering ingredients into the pot so that everything is done cooking at once. A carefully timed choreography dictates the order in which ingredients are added to ensure no one has to eat raw potatoes or chewy shrimp.