Yotam Ottolenghi Quotes

I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.

I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.

When summer squash is freshly picked, all it needs is a little olive oil, salt, pepper, and maybe a hit of lemon juice.

Right now I'd love to be sitting on a Greek island somewhere because of being Greek American, eating great octopus salad and some fantastic lamb. Or sipping a little ouzo. I think the Mediterranean diet is one of the healthiest... Lots of nuts, vegetables, fruits, fresh fish, lean meats, yogurt.

Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.

I'm particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil.

I'm a pretty decent cook. I like to grill. I have a smoker that I love. I love me some steak. And I'll make a huge salad with a ton of vegetables.

I always pan-fry sprouts - it retains texture and enhances flavour.

I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is refreshing.

I love Spanish food. My diet is the Mediterranean diet, which is good food. I eat well.

I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot.

I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.

I love grilling. Grilling is an incredible way to keep healthy. And you can marinate both with a dry rub and also wet marinades. You can marinate juniper berry or a little bit of olive oil and some citrus and fresh herbs - all of that sort of stuff.

Dinner for me is usually some version of chicken or fish - I love salmon - with grilled vegetables and salad.

I also like a great Caesar salad with anchovies, although I don't know why some places say 'with anchovies.' If you're making a proper Caesar salad, it's going to have anchovies.

The combination of olive oil, garlic and lemon juice lifts the spirits in winter.

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.

I love cooking. I like to make lasagna - it's authentic Italian-style. I also do a great chicken recipe for a barbecue.

Pesto is such a great standard. It's so simple to make and always tastes good.

I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!

For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever's seasonal.

Almonds can be used in sweet and savory dishes very easily.

Ounce for ounce, herbs and spices have more antioxidants than any other food group.

For dinner parties, I love making an easy cioppino using shrimp, mussels, clams, and a hearty fish that won't fall apart easily.

I love kale.