Yotam Ottolenghi Quotes

I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law's recipe for chicken and barley stew all the time.

I want Books and Babies and Beef stews.

Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.

Kasha is the hardy starch of a Slavic winter - buckwheat, in fact - but when cooked properly, it gets a nutty, deep-brown crust.

For me, I love the flavors of Southern food, and people usually think of Southern food as heavy and fattening, but it doesn't have to be.

The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food.

I don't think people should be fed mesclun salad and chicken breast. My grandmother would serve grits and oxtail stew at a formal dinner, and if you didn't like it, well then you ate more beans or you went home and ate a peanut butter and jelly sandwich.

I like spaghetti bolognese, I like baked beans on toast. I hate French food. I hate fancy food.

There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs.

I basically have the diet of a 19th-century Irish navy, apart from the litre of stout a day. It's meat and potatoes and bread and cheese: those are my four food groups.

Accounts of eating Christmas sweet potatoes baked in ashes and jackrabbit stewed with white flour dumplings are testaments to pioneer resilience and pleasure - and they help inspire my own best scratch cooking.

My go-to winter recipe is beef and butternut squash stew, cooked in the slow oven all day.

Chicago's always been known as this meat and potatoes place, and a lot of restaurants play that up. They try to outdo each other by adding another 10 ounces, so their 80 ounce steak becomes a 90 ounce steak with 10 pounds of mashed potatoes on the side.

I love how Jamie Oliver makes seasonal, local foods in a rustic way, without a lot of fuss.

In the NFL, you know how people love going to fancy restaurants? I am not a fancy-restaurant guy. I am a good-tasting steak-and-potatoes guy.

Food from Quebec is not known to be amazing. Actually, even though you can eat really, really well in Montreal, it's crazy. It's one of the best cities I eat in, but typical Quebec food is like food from people that work in the woods. It's potatoes, meat and sauce.

I'm Irish, so I'm used to odd stews. I can take it. Just throw a lot of carrots and onions in there and I'll call it dinner.

In the wintertime I like macaroni and cheese.

In the summer you want fresh, light and sort of quick things; in winter you want things that are comforting, so your body really tells you you want to go towards potatoes, apples, fennel, things that are warm and comforting. And loin of pork.

Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with Give us pasta with a hundred fillings.

I love to cook comfort food. I'll make fish and vegetables or meat and vegetables and potatoes or rice. The ritual of it is fun for me, and the creativity of it.

I like healthful foods, but I'm from the Midwest, so I like food that's been around longer.

I love comfort food - it's the basis of everything.

As far as food goes, I enjoy warm dumplings and soups in winters.

Our food style is no fuss - no jus or froth - hearty food like your mum might cook for you, and seasonal.