FastSaying

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.


Yotam Ottolenghi

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ABBIE CORNISH I love to cook and I've cooked a lot of Bulgarian food over the years.
ELIZABETH KOSTOVA I have more awareness of other people and, I hope, more sensitivity to their needs. I also find that...
CHRISTOPHER REEVE I know more about wheat and olive trees than I do about politics.
ARIEL SHARON Sometimes when you're playing a very intense character, a disturbed character, you find other la...
IRRFAN KHAN Rice at present prices provides more food for the money than most of the other cereals.
DAVID F. HOUSTON Gratiano speaks an infinite deal of nothing, more than any man in all Venice. His reasons are as two...
WILLIAM SHAKESPEARE I love working out but I really have more enjoyment cheating on my husband with other married men.
AMY FESSLER I used to think that size does not count, until I realized that most people either find other people...
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CASPER VAN DIEN I have learned more from my mistakes than from my successes.
HUMPHRY DAVY [He] speaks an infinite deal of nothing, more than any man in all Venice. His reasons are as two gra...
WILLIAM SHAKESPEARE I'll eat anything. I love food in general. I love traditional Mexican, carne asada. Just meat, b...
BECKY G …we're twins, and so we love each other more than other people…
LOUISA MAY ALCOTT I always had a lot of fun in America, with much more freedom than if I had tried to cook in France. ...
DANIEL BOULUD I like trees because they seem more resigned to the way they have to live than other things do.
WILLA CATHER I like trees because they seem more resigned to the way they have to live than other things do.
WILLA SIBERT CATHER I like trees because they seem more resigned to the way they have to live than other things do.
WILLA SIBERT CATHER I love accents; I would love to find more characters with a variety of vocal intonations. It creates...
STANA KATIC Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and ch...
YOTAM OTTOLENGHI I find the selectivity of erotic love - the choice of this man or this woman - much more intelligibl...
MORTIMER ADLER By my count, more business leaders have failed and derailed because of arrogance than any other char...
HARVEY MACKAY Women are much more like each other than men: they have, in truth, but two passions, vanity and love...
LORD CHESTERFIELD I have invested in four social networks. More than any other. But that's in Russia and Poland.
YURI MILNER I have had more trouble with myself than with any other man I have ever met.
DWIGHT L. MOODY I have had more trouble with myself than with any other man.
DWIGHT L. MOODY I couldn't have asked for more other than Danielle being here today.
ERIN SULLIVAN My strength was that I am more balanced and calmer than most other riders.
MIGUEL INDURAIN I find, by experience, that the mind and the body are more than married, for they are most intimatel...
LORD CHESTERFIELD I loved Billie Holiday more than any other person other than myself on the stage. Yeah, I do.
ABBEY LINCOLN We esteem, honor, and love the apostles more than the other saints, because they served God more fai...
SAINT IGNATIUS I am having more trouble with myself than any other man I have ever met
RAYMOND DALE I don't cook - I can cook - but I'm not very good. I like being asked over for dinner, becau...
MARK MOTHERSBAUGH I stay on the road so much that my fiancee and I were talking the other night about what I wanted he...
BRANTLEY GILBERT I have a pickup truck. And I prefer to be with dogs or on my sailboat than in a car - actually, more...
GARY PAULSEN I love my job, but it's more than that: I need it.
BEYONCE KNOWLES I have seen in the Halls of Congress more idealism, more humanness, more compassion, more profiles o...
HUBERT H. HUMPHREY I have seen in the Halls of Congress more idealism, more humanness, more compassion, more profiles o...
HUBERT HUMPHREY I love gothic monsters, but I like to root them more firmly in the traditional folklore from which t...
TED NAIFEH I'm probably much more influenced by film-makers and painters than I am by other songwriters or ...
P. J. HARVEY No people find each other more absurd than lovers
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CARA BUONO I believe deeply that children are more powerful than oil, more beautiful than rivers, more precious...
DANNY KAYE The more I have studied Lincoln, the more I have followed his thought processes, the more I am convi...
DAVID HERBERT DONALD I believe you rarely achieve more than you expect
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FRANCIS FORD COPPOLA Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. ...
YOTAM OTTOLENGHI I would think they could more easily absorb an additional 35 kids than we could handle a remote faci...
MARTHA CRAMER Love is where you find it. I think it is foolish to go around looking for it, and I think it can be ...
KURT VONNEGUT JR. I know they have a lot of team speed. Their linebacker (C.J Lee) looks pretty good, and they have so...
ANTHONY ALLEN I find that people are wanting to cook more, garden more, but are not sure how to start. They are su...
KAREN ENGLAND As with other phases of nature, I have probably loved the rocks more than I have studied them.
JOHN BURROUGHS I'm more comfortable writing traditional protagonists. But 'Steve Jobs' and 'The Soc...
AARON SORKIN I cook rarely, but I've kind of got two or three dishes that I stick to. I do a great sweet pota...
CHRIS O'DOWD The rap community has been singled out as more homophobic than other groups, but I don't think t...
MICHAEL FRANTI Maybe in the workplace I have more courage than other areas in my life.
NAOMI WATTS I am a traveler. I am a nomad. I rarely sleep in the same bed more than three or four nights. And I ...
DIANE VON FURSTENBERG I love to cook.
BRUNO TONIOLI I hated her now with a hatred more fatal than indifference because it was the other side of love.
J. AUGUST STRINDBERG I hated her now with a hatred more fatal than indifference because it was the other side of love.
J. AUGUST STRINDBERG I hated her now with a hatred more fatal than indifference because it was the other side of love.
AUGUST STRINDBERG I hated her now with a hatred more fatal than indifference because it was the other side of love.
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CLARENCE DARROW I have gotten a lot more attention than...other women that I find incredibly beautiful. And this has...
SALMA HAYEK I have gotten a lot more attention than...other women that I find incredibly beautiful. And this has...
SALMA HAYEK I love America more than any other country in this world, and, exactly for this reason, I insist on ...
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JAMES BALDWIN I love America more than any other country in this world, and, exactly for this reason, I insist on ...
JAMES ARTHUR BALDWIN I love America more than any other country in the world and, exactly for this reason, I insist on th...
JAMES BALDWIN I need words that mean more than they mean, words not just with height and width, but depth and weig...
LOIS MCMASTER BUJOLD I love to sing more than anything - more than acting, even.
PAM DAWBER I love animals, and I feel more of a connection to animals than people.
KALEY CUOCO It seems to me that more and more we've come to expect less and less from each other, and I thin...
AARON SORKIN I often feel that I have a split personality. I love more than anything to be in my study writing, b...
ANN HOOD I'm a better cook and more of a perfectionist than my mother.
ALEXIS STEWART Because I am a bad girl, people always automatically think that I am a bad girl. Or that I carry a d...
ANGELINA JOLIE human societies, at least the more advanced cultures, have rarely offered the individual anything bu...
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GEORGE CLOONEY Even though I love my mother, I didn't want to make an idealized portrait of her. I'm fascin...
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The differences between a tart, a pie and a quiche are a blur.
YOTAM OTTOLENGHI You can really taste the difference between a shop-bought and a good homemade mayo.
YOTAM OTTOLENGHI Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in sout...
YOTAM OTTOLENGHI Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh ...
YOTAM OTTOLENGHI For me, the end of childhood came when the number of candles on my birthday cake no longer reflected...
YOTAM OTTOLENGHI The smells of slow cooking spread around the house and impart a unique warmth matched only by the fl...
YOTAM OTTOLENGHI On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud ga...
YOTAM OTTOLENGHI Herbs deserve to be used much more liberally.
YOTAM OTTOLENGHI You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There ...
YOTAM OTTOLENGHI The way to entice people into cooking is to cook delicious things.
YOTAM OTTOLENGHI Almost every culture has its own variation on chicken soup, and rightly so - it's one of the mos...
YOTAM OTTOLENGHI I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole r...
YOTAM OTTOLENGHI As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit ...
YOTAM OTTOLENGHI There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidi...
YOTAM OTTOLENGHI If I must choose between healthy and tasty, I go for the second: having only one life to waste, it m...
YOTAM OTTOLENGHI Brussels sprouts are really quite versatile.
YOTAM OTTOLENGHI A great fig should look like it's just about to burst its skin. When squeezed lightly it should ...
YOTAM OTTOLENGHI One man's trash is another man's treasure, and the by-product from one food can be perfect f...
YOTAM OTTOLENGHI Halva works brilliantly in ice-cream.
YOTAM OTTOLENGHI The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
YOTAM OTTOLENGHI Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes...
YOTAM OTTOLENGHI My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red...
YOTAM OTTOLENGHI Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a...
YOTAM OTTOLENGHI As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, s...
YOTAM OTTOLENGHI Even in the busiest kitchen, there's always a point at the end of the day when you go home.
YOTAM OTTOLENGHI The difference between a bland tomato and great one is immense, much like the difference between a s...
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.
YOTAM OTTOLENGHI My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surf...
YOTAM OTTOLENGHI Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil o...
YOTAM OTTOLENGHI People don't know how good cauliflower is, because they always have this image of cauliflower ch...
YOTAM OTTOLENGHI For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being ...
YOTAM OTTOLENGHI Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless sta...
YOTAM OTTOLENGHI How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent st...
YOTAM OTTOLENGHI Good asparagus needs minimal treatment and is best eaten with few other ingredients.
YOTAM OTTOLENGHI For those, like me, who can't rely on being given a home smoker this Christmas, you can build yo...
YOTAM OTTOLENGHI Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic...
YOTAM OTTOLENGHI Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. ...
YOTAM OTTOLENGHI Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley bot...
YOTAM OTTOLENGHI Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a...
YOTAM OTTOLENGHI Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oi...
YOTAM OTTOLENGHI I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young bean...
YOTAM OTTOLENGHI Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage ...
YOTAM OTTOLENGHI Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be e...
YOTAM OTTOLENGHI In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' ...
YOTAM OTTOLENGHI Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just ...
YOTAM OTTOLENGHI I'm a firm believer that the world should be your oyster when you're cooking. People should ...
YOTAM OTTOLENGHI Orange blossom water would make a magical addition to your store cupboard.
YOTAM OTTOLENGHI I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps...
YOTAM OTTOLENGHI Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, e...
YOTAM OTTOLENGHI Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauce...
YOTAM OTTOLENGHI Dinner parties are still highly popular, and I believe they always will be.
YOTAM OTTOLENGHI Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without dimi...
YOTAM OTTOLENGHI Many people struggle to make hummus that lives up to their expectations at home, and recreating a fa...
YOTAM OTTOLENGHI I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy ...
YOTAM OTTOLENGHI Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - b...
YOTAM OTTOLENGHI I always pan-fry sprouts - it retains texture and enhances flavour.
YOTAM OTTOLENGHI Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than other...
YOTAM OTTOLENGHI Healthy is in the eye of the beholder.
YOTAM OTTOLENGHI 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 Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As wit...
YOTAM OTTOLENGHI If the first bite is with the eye and the second with the nose, some people will never take that thi...
YOTAM OTTOLENGHI Just-poached vegetables show off their natural attributes and taste fresh and light in a way you nev...
YOTAM OTTOLENGHI A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risott...
YOTAM OTTOLENGHI Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could...
YOTAM OTTOLENGHI The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing t...
YOTAM OTTOLENGHI My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost etherea...
YOTAM OTTOLENGHI Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and...
YOTAM OTTOLENGHI Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite...
YOTAM OTTOLENGHI Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the righ...
YOTAM OTTOLENGHI Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically wel...
YOTAM OTTOLENGHI Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian ma...
YOTAM OTTOLENGHI Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child...
YOTAM OTTOLENGHI I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in wh...
YOTAM OTTOLENGHI There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs.
YOTAM OTTOLENGHI Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about ...
YOTAM OTTOLENGHI The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
YOTAM OTTOLENGHI I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from ...
YOTAM OTTOLENGHI Some breakfast cereals only come into their own as children's party treats: what are cornflakes ...
YOTAM OTTOLENGHI The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some s...
YOTAM OTTOLENGHI Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat...
YOTAM OTTOLENGHI Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 12...
YOTAM OTTOLENGHI Take your average couscous salad, and it's almost always a sloppy mush, no matter how much atten...
YOTAM OTTOLENGHI It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the ...
YOTAM OTTOLENGHI Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and ch...
YOTAM OTTOLENGHI Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetable...
YOTAM OTTOLENGHI Eating ready-made meals is about being very passive, and actively cooking is something that nothing ...
YOTAM OTTOLENGHI My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensit...
YOTAM OTTOLENGHI Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. I...
YOTAM OTTOLENGHI Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, wher...
YOTAM OTTOLENGHI There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew...
YOTAM OTTOLENGHI There used to be a time - it isn't so much the case now - that vegetarianism was some kind of re...
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...
YOTAM OTTOLENGHI Believe it or not, I'm as much a fan of a supper shortcut as the next person.
YOTAM OTTOLENGHI I have yet to meet a carnivore who doesn't love a sausage roll.
YOTAM OTTOLENGHI I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sid...
YOTAM OTTOLENGHI Greek yogurt with some olive oil stirred in can transform many dishes.
YOTAM OTTOLENGHI Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's becau...
YOTAM OTTOLENGHI Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.
YOTAM OTTOLENGHI Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut...
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.
YOTAM OTTOLENGHI This is, in Israel for sure, the earliest church.
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