There is nothing like a good old recipe. If it has lasted, then it is good.
From Yotam Ottolenghi
I can't stand recipes that don't have background.
Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.
My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.
If I am honest, my food is actually quite far removed from both the food of my mother and my father.
I enjoy meat, but I can do without it.
Even in the busiest kitchen, there's always a point at the end of the day when you go home.
Vegetarians in general don't like me.
The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit.
In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.
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