Yotam Ottolenghi Quotes

I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature.

The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.

If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.

Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy. I also like the way fresh, ripe fruit balances the richness of the salmon.

The key to a good meal is simplicity and the right seasoning.

I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.

I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.

A plate of food has to have balance. For example, a mild fish like skate mustn't be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle.

I love how Vietnamese cuisine always tastes like flowers, and how they had the ingenious idea of pairing that floral flavor with seafood: such a combination shouldn't work as well as it does.

It is not much matter which we say, but mind, we must all say the same.

So, if I'm cooking, I'll be steaming vegetables, making some nice salad, that kind of stuff.

I'm really trying to respond to the foods that are in the stores and just pulling the things that are the very best and cook what looks beautiful and is seasonal. That's the way to go. I love going to the grocery store and the market. None of it's drudgery for me. Washing dishes is the drudgery.

I adore summer entertaining. For a dinner party at the farm, I might prepare homemade fettuccine with porcini mushrooms, soft-shell crabs, spinach from the garden, and lemon tarts with fraises des bois for dessert.

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 think sometimes with the parsnip, people are maybe a little afraid and don't use it as often.

Back in the day, we ate fresh; our parents cooked. Now, we're starting to think things are fresh because they're in a can, they're in a box, or they're frozen. That's not fresh. It's difficult to get real fresh.

If we try and make out of the American people a people of one mind and one mold, we're through.

We think that a powerful and vigorous movement is impossible without differences — "true conformity" is possible only in the cemetery.

I wouldn't eat a 1,000-calorie bowl of spaghetti for dinner, but I've always loved pasta and think it's a good addition to any meal and a great base for pretty much any vegetable. It's also great when I have a nervous stomach before race day.

My dinner options are kept simple during Wimbledon. I have either salmon with rice, roast chicken with vegetables and potatoes, or steak with salad. My girlfriend Kim will cook, and I know each night that it will be one of those three.

Men don't like eating out of cans. And I don't like eating out of cans too much, either.

The older I get, the more I realize the truth is the simpler the food, the more exceptional it can be.

I've thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It's great for duck. Smear some of that right on the duck, coupled with some roast plums, and it all comes together in that savory over sweet over savory over sweet way we all love.

Even if you don't think you can cook well, you can cook better than the food industry.

If I had to describe my diet in one word, it would be 'colorful.' I always think about adding color to the plate.