I live by myself, so I derive a lot of joy from being with my friends and their families. — Samin Nosrat Being 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 have a lot of plants - my living room is like a jungle. I like the idea of bringing the outside… — Samin Nosrat Flower Copy Share Image
My mom, who left Iran in 1976, steeped us in the smells, tastes, and traditions of Persian cuisine. — Samin Nosrat Food 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
The higher a flour's protein content, the more structure and elasticity it will lend a dough. — Samin Nosrat Copy Share Image
Growing up, I thought salt belonged in a shaker at the table and nowhere else. — Samin Nosrat Growing up 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 Balance Copy Share Image
While other stone fruits grow tender on the surface as they ripen, apricots take an alternate path to maturity, softening from the… — Samin Nosrat Apricots 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 Family 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 Bully 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 Cooking Copy Share Image
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
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
Very early in my culinary career, while helping another cook prepare the staff meal, I stirred some chopped raw garlic and herbs… — Samin Nosrat Career 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
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 Childhood 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 Food 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 Food 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
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 Cooking 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
As a student of Alice Waters, the patron saint of salad, I'm no stranger to the art of lettuce washing. — Samin Nosrat Copy Share Image
I get an especially acute case of agita at the thought of a mortar and pestle. — Samin Nosrat Acute Copy Share Image
I'll eat anything, even foods I've always shunned, when a friend cooks it. — Samin Nosrat Copy Share Image
For me, I am very much a champion of home cooking and home cooks. — Samin Nosrat Champion Copy Share Image
Inexpensive and forgiving, kosher salt is fantastic for everyday cooking and tastes pure. — Samin Nosrat Cooking Copy Share Image
By definition, comfort foods are rich and creamy or evocative of childhood pleasures. — Samin Nosrat Childhood Copy Share Image
I always turn to Wendell Berry for inspiration on food, community, agriculture, and, well, just being a human. — Samin Nosrat Agriculture 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 Delight 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
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 Beautiful Copy Share Image
The apricot's fleetingly short harvest - only a few weeks long - explains the urge to save the season in a jar.… — Samin Nosrat Apricot 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 Differences 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 Food Copy Share Image
