Israeli - Chef | December 14, 1968 -
As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks.
Yotam Ottolenghi
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Food can bring people together in a way nothing else could.
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I can't stand recipes that don't have background.
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My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.
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Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to.
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Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo.
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The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism.
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Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.
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Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise.
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Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to rice, barley, bulgar or quinoa, usually as a side dish.
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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.
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Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes.
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