Israeli - Chef | December 14, 1968 -
Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture.
Yotam Ottolenghi
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The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
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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.
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Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.
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Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.
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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. It's just too much.
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Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup.
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Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.
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You don't need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.
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The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.
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Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet.
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The unlikely combination of potatoes and pasta does appear in some Italian recipes.
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