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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.


Yotam Ottolenghi

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DEYTH BANGER It's not worth it, it's not about money, especially when you're dealing with a culture. ...
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CHARLES DICKENS They say it's better to bury your sadness in a graveyard or garden that waits for the spring to ...
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GUY FIERI I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango....
YOTAM OTTOLENGHI dont wait for next minute, next hour, next day, next week, next year, just do it if you want to do i...
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GARY F EVANS... To be in a time of technological change and advancement is an awesome thought indeed as long as it i...
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YOTAM OTTOLENGHI Herbs deserve to be used much more liberally.
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YOTAM OTTOLENGHI A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. ...
YOTAM OTTOLENGHI The most important thing for me is to walk the little alleys of the city, to find the little alcove ...
YOTAM OTTOLENGHI I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or...
YOTAM OTTOLENGHI A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients...
YOTAM OTTOLENGHI Pasta with melted cheese is the one thing I could eat over and over again.
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YOTAM OTTOLENGHI Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless sta...
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YOTAM OTTOLENGHI Orange blossom water would make a magical addition to your store cupboard.
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YOTAM OTTOLENGHI Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.
YOTAM OTTOLENGHI Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over s...
YOTAM OTTOLENGHI Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes inco...
YOTAM OTTOLENGHI Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and entici...
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YOTAM OTTOLENGHI Greek yogurt with some olive oil stirred in can transform many dishes.
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YOTAM OTTOLENGHI Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.
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YOTAM OTTOLENGHI Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in ri...
YOTAM OTTOLENGHI Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find th...
YOTAM OTTOLENGHI Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape w...
YOTAM OTTOLENGHI The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.
YOTAM OTTOLENGHI Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.
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YOTAM TEPPER The fact that you see banks on the streets, you don't know who the owners are. Many banks are owned ...
YOTAM ZULU Mosaics, in general, and inscribed mosaics in particular from the 3rd and 4th centuries are very rar...
YOTAM TEPPER This is a very ancient structure, maybe the oldest in our area.
YOTAM TEPPER