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
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
Long-stemmed broccoli should be tossed with olive oil and flaky salt and roasted in a hot oven until the florets turn the… — Samin Nosrat Copy Share Image
Tart and sweet, tinged with the faint scent of almonds and flowers, the Blenheim is the ideal apricot for both eating and… — Samin Nosrat Copy Share Image
Jessica Battilana has been my kindred cooking spirit for more than 10 years. Our careers as cooks and writers have taken us… — Samin Nosrat Copy Share Image
I think the goal of 'Chef's Table' is that you are so moved by the story that you want to go and… — Samin Nosrat Copy Share Image
My inability to follow recipes as written - without obeying the devil on my shoulder telling me to replace ingredients or change… — Samin Nosrat Copy Share Image
At home, Mom served us turkey breakfast links that she got at the health-food store. But whenever we went out for breakfast,… — Samin Nosrat Copy Share Image
The temperatures required for caramelization and browning almost always far exceed the boiling point of water. So the presence of water on… — Samin Nosrat Copy Share Image
I've always joked that my food memoirs will be titled 'Brutta ma Buona,' the phrase Italians use to describe food that's delicious… — Samin Nosrat Copy Share Image
I'm the child of immigrants, and there was always a garage filled with food, just in case, and you kept money under… — Samin Nosrat Copy Share Image
“Season food with the proper amount of salt at the proper moment; choose the optimal medium of fat to convey the flavor… — Samin Nosrat Copy Share Image
After coating pasta with tomato-rich meat sauce, my mom would drizzle the bottom of a nonstick pot with oil and put it… — Samin Nosrat Copy Share Image
Throughout my time working in restaurants, I developed an illogical dread of some basic kitchen tasks. None of them - picking and… — Samin Nosrat Copy Share Image
There are two proper ways to use garlic: pounding and blooming. Neither involves a press, which is little more than a torture… — Samin Nosrat Copy Share Image
For the timid or uninitiated, leaf-wrapped foods offer an ideal and gentle introduction to fire cooking. Liberated from the need to worry… — 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
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
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
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
In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enough fat, sausage will be dry… — Samin Nosrat Copy Share Image
I love the look of delight on my guests' faces when I serve them a bowl of olive-oil aioli alongside roasted potatoes… — 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
