Israeli - Chef | December 14, 1968 -
Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other subtle flavours.
Yotam Ottolenghi
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Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time.
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My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.
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Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles.
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Taleggio is the perfect cheese to melt over a warm dish.
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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.
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Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.
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Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth.
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Greek yogurt with some olive oil stirred in can transform many dishes.
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Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender.
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I tend to mean what I say: in life, generally; in recipes, certainly.
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Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing.
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