The higher a flour's protein content, the more structure and elasticity it will lend a dough. — Samin Nosrat Copy Share Image
I love bitter broccoli rabe tossed with Calabrian chiles and hidden under a mountain of snowy shaved Parmesan. — Samin Nosrat Copy Share Image
My mom, who left Iran in 1976, steeped us in the smells, tastes, and traditions of Persian cuisine. — Samin Nosrat Copy Share Image
Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good. — Samin Nosrat Copy Share Image
Chez Panisse is a sensory temple - you might have to be made of stone not to fall for it. — Samin Nosrat Copy Share Image
I always turn to Wendell Berry for inspiration on food, community, agriculture, and, well, just being a human. — Samin Nosrat Copy Share Image
By definition, comfort foods are rich and creamy or evocative of childhood pleasures. — Samin Nosrat Copy Share Image
Like all Iranian kids, I grew up feeling strongly that the best part of dinner was tahdig, the crisp, golden crust that… — Samin Nosrat Copy Share Image
At some point during every cooking class I teach, I do my signature move: dramatically add handful upon handful of salt to… — Samin Nosrat Copy Share Image
I'm not the number-one fan of the heavy holiday meal. And also, I didn't grow up eating them, the traditional Western holiday… — Samin Nosrat Copy Share Image
Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sauteing and roasting afford. — Samin Nosrat Copy Share Image
I could probably go on for a long time about the differences between Northern California and Southern California Mexican food. — Samin Nosrat Copy Share Image
There are so many food shows, really beautiful ones, that exist to elevate professional cooking and professional chefs. But there aren't that… — Samin Nosrat Copy Share Image
Years of cooking have taught me that the harder a flour is, the 'thirstier' it is. In other words, harder flours tend… — Samin Nosrat Copy Share Image
One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil… — Samin Nosrat Copy Share Image
The classic French blanch-and-cool technique I learned at Chez Panisse yields the kind of brilliant, picturesque vegetables we all want to see… — Samin Nosrat Copy Share Image
I would say, probably 7 or 8 years into my cooking career, it stopped being about just food for me. Food's really… — Samin Nosrat Copy Share Image
A successful shrimp boil requires layering ingredients into the pot so that everything is done cooking at once. A carefully timed choreography… — Samin Nosrat Copy Share Image
We all have incredible relationships to what we eat, to what we don't eat, to what we've eaten since childhood and what… — Samin Nosrat Copy Share Image
I've never tasted a store-bought tortilla that compares in texture or flavor with one made by hand, so I'm happy to invest… — Samin Nosrat Copy Share Image
“As I traveled, I noticed that in every country, whether I was watching home cooks or professional chefs, and whether they were… — Samin Nosrat Copy Share Image
I've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the… — Samin Nosrat Copy Share Image
Very early in my culinary career, while helping another cook prepare the staff meal, I stirred some chopped raw garlic and herbs… — Samin Nosrat Copy Share Image
I'll eat anything, even foods I've always shunned, when a friend cooks it. — Samin Nosrat Copy Share Image
Inexpensive and forgiving, kosher salt is fantastic for everyday cooking and tastes pure. — Samin Nosrat Copy Share Image
Fried vegetables, often overbattered and undercooked, tend to disappoint me with their tough or soggy crusts. — Samin Nosrat Copy Share Image
The best - and most popular - recipe I've ever written has three ingredients: buttermilk, chicken, and salt. — Samin Nosrat Copy Share Image
I grew up eating and loving Persian food, going to school, and everyone making fun of me. — Samin Nosrat Copy Share Image
I love roast chicken, juicy summer tomatoes, and carrot cake slathered with tangy cream-cheese frosting. — Samin Nosrat Copy Share Image
People love giving cooks spoons, I've noticed. Or, at least, they love giving them to me. — Samin Nosrat Copy Share Image
Growing up, I was aware of the kids-don't-like-vegetables trope, but it didn't make much sense to me. I never had any choice;… — Samin Nosrat Copy Share Image
I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette. — Samin Nosrat Copy Share Image
I love a Yorkshire pudding. It's basically pancake batter that's fried in beef fat and puffs up; it's like you can't go wrong. — Samin Nosrat Copy Share
I love roast chicken, juicy summer tomatoes, and carrot cake slathered with tangy cream-cheese frosting. — Samin Nosrat Copy Share
Salt's relationship to flavor is multidimensional: It has its own particular taste, and it both balances and enhances the flavor of other ingredients. — Samin Nosrat Copy Share
Very early in my culinary career, while helping another cook prepare the staff meal, I stirred some chopped raw garlic and herbs into a… — Samin Nosrat Copy Share
There's a certain kind of dark-crusted sourdough bread I'm incapable of resisting. A sixth sense alerts me anytime I veer within a three-block radius… — Samin Nosrat Copy Share
There's never been anyone like Vertamae Smart-Grosvenor, and there never will be. She is such an important source of inspiration for me, reluctant recipe… — Samin Nosrat Copy Share
There are so many food shows, really beautiful ones, that exist to elevate professional cooking and professional chefs. But there aren't that many that… — Samin Nosrat Copy Share
There are two proper ways to use garlic: pounding and blooming. Neither involves a press, which is little more than a torture device for… — Samin Nosrat Copy Share
The people-pleasing and performing is 100% ingrained in me, partly because I was a little brown girl growing up in a very white, homogeneous… — Samin Nosrat Copy Share
The only good things I've seen emerge from a steamer are tamales, couscous, and dumplings - maybe the occasional artichoke or delicate fish fillet.… — Samin Nosrat Copy Share
The higher a flour's protein content, the more structure and elasticity it will lend a dough. — Samin Nosrat Copy Share
“The distribution of salt throughout food can be explained by osmosis and diffusion, two chemical processes powered by nature’s tendency to seek equilibrium, or… — Samin Nosrat Copy Share
I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette. — Samin Nosrat Copy Share
