Israeli - Chef | December 14, 1968 -
Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating.
Yotam Ottolenghi
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Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened.
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Recipes can be incredibly vague where chillies are concerned.
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The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness.
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The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue.
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For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid.
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When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking.
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Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle.
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Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks.
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Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge.
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Miso makes a soup loaded with flavour that saves you the hassle of making stock.
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Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.
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