Yotam Ottolenghi
Yotam Ottolenghi
Yotam Ottolenghi Yotam Assaf Ottolenghiis an Israeli-born British chef, recipe writer and restaurant owner...
NationalityIsraeli
ProfessionChef
Date of Birth14 December 1968
CountryIsrael
meat people
For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation.
domestic life recipes restaurant
Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.
almost burst fig great lightly soft squeezed
A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet.
both great
The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
bowls fit food stick
A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement.
heat lovely mild turkish variety
Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything.
cold freshness herbs hot noodles plenty
There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening.
versatile
Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards.
Herbs deserve to be used much more liberally.
bit
As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest.
came
The moment to tell my barber I was gay just never came up.
cooks inevitably recipes
Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others.
fresh goes greek milk subtle
Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other subtle flavours.
delicate dried great split texture
Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.