Zitat des Tages von Yotam Ottolenghi:
Vegetarians in general don't like me.
Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either.
I've been accused of having very long ingredient lists, and I guess there's some truth in that.
The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.
Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible.
Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute.
On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was.
Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient.
How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks.
It's well worth making your own harissa, but there are some very good commercial varieties.
Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses.
Food can bring people together in a way nothing else could.
In vast parts of the world, people don't eat meat.
Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet.
Halva works brilliantly in ice-cream.
Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.
Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff.
Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.
The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit.
I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for.
Kibbeh comes in all forms, but most feature bulgur and meat.
There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs.
These days, meals are more open to personal preferences. People like to serve themselves.
Some breakfast cereals only come into their own as children's party treats: what are cornflakes and Coco Pops for, if not to clump together with melted chocolate and spoon into a cupcake holder?
The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness.
Plums are a good substitute for gooseberries.
Believe it or not, I'm as much a fan of a supper shortcut as the next person.
Food was always important in my family, but I didn't think of it as a vocation until a later point in life.
The teaching thing, the one where I have to impart my knowledge, is probably what comes the least naturally to me because I'm an absorber of things.
Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves.
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.
Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity.
For me, the end of childhood came when the number of candles on my birthday cake no longer reflected my age, around 19 or 20. From then on, each candle came to represent an entire decade.
The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism.
The moment to tell my barber I was gay just never came up.
Kirmizi biber has a sweet aroma and can vary in spiciness.