Yotam Ottolenghi

“I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's kne...”

“Healthy is in the eye of the beholder.”

“Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit.”

“When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking.”

“The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.”

“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.”

“Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.”

“The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism.”

“The differences between a tart, a pie and a quiche are a blur.”

“Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations.”

“Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad.”

“Halva works brilliantly in ice-cream.”

“Brussels sprouts are really quite versatile.”

“On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table.”

“I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.”

“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.”

“Even in the busiest kitchen, there's always a point at the end of the day when you go home.”

“My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.”

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

“Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the so...”