While a pot of boiling water may not offer the char or smoke of a grill, it does give the cook an… — Samin Nosrat Copy Share Image
I love mayonnaise. It's one of the first lessons I teach my cooking students. Turning eggs and oil into an emulsion -… — Samin Nosrat Copy Share Image
Persian cuisine is, above all, about balance - of tastes and flavors, textures and temperatures. In every meal, even on every plate,… — Samin Nosrat Copy Share Image
There's never been anyone like Vertamae Smart-Grosvenor, and there never will be. She is such an important source of inspiration for me,… — Samin Nosrat Copy Share Image
Ours was a pork-free household. The rules were arbitrary but strict: No pork in the house, ever. Except for the occasional pepperoni… — Samin Nosrat Copy Share Image
Browning butter affects more than just the color and the flavor of its milk solids; the water that butter contains also simmers… — Samin Nosrat Copy Share Image
Friends have warned me that I can be a bully in the kitchen. With every fledgling relationship, I'm anxiously aware that the… — 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 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
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
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'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
The only good things I've seen emerge from a steamer are tamales, couscous, and dumplings - maybe the occasional artichoke or delicate… — Samin Nosrat Copy Share Image
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… — 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
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
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
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
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
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… — Samin Nosrat Copy Share Image
I went straight from college into restaurants, so, from the beginning, my idea of what a kitchen should be was the highfalutin'… — Samin Nosrat Copy Share Image
Salt's relationship to flavor is multidimensional: It has its own particular taste, and it both balances and enhances the flavor of other… — Samin Nosrat Copy Share Image
I grew up in San Diego with immigrant parents, before the food blogs, before this kind of celebrity chef culture we know… — Samin Nosrat Copy Share Image
My favorite afternoon snack as a child in San Diego was a still-steaming flour tortilla purchased at the taqueria down the street… — Samin Nosrat Copy Share Image
Unlike leftover pasta, leftover risotto is viewed by Italians as a gift. Cooks shape it into balls or stuff it with a… — Samin Nosrat Copy Share Image
It's easy to discount water's importance in the kitchen. After all, it has no flavor, and more often than not, it's left… — Samin Nosrat Copy Share Image
My students regularly spend 20 hours or more in the kitchen with me. I try to teach them that even the most… — Samin Nosrat Copy Share Image
I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid making mac and… — 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
