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
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 grew up in San Diego with immigrant parents, before the food blogs, before this kind of celebrity chef culture we know… — Samin Nosrat Celebrity Copy Share Image
The people-pleasing and performing is 100% ingrained in me, partly because I was a little brown girl growing up in a very… — Samin Nosrat Community 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
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
People never used to look at me twice. That was my superpower: When I met someone, I could decide whether to care… — Samin Nosrat Care 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
My students regularly spend 20 hours or more in the kitchen with me. I try to teach them that even the most… — Samin Nosrat Evening 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
Unlike leftover pasta, leftover risotto is viewed by Italians as a gift. Cooks shape it into balls or stuff it with a… — Samin Nosrat Bread 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 Bread 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 Fish 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 Beginning Copy Share Image
I'd never been religious, but I'd always obeyed my elders. My decision to become an omnivore was fraught, not because it was… — Samin Nosrat Copy Share Image
I take, like, 9,000 supplements every morning. I don't know if it's completely placebo or not, but I'm super committed to these… — Samin Nosrat Day Copy Share Image
I wake up naturally and begrudgingly around 6:10 A.M. That's wired in so deeply that I wake up at that time no… — 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 Choice Copy Share Image
When I was young, one Sunday every month or so, my mom would load my brothers and me into our station wagon… — Samin Nosrat Extended family 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 Chefs 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
Most canele recipes begin with an instruction to brush $30 copper molds with melted beeswax. Unsurprisingly, I've never made it past the… — Samin Nosrat Giving up Copy Share Image
Does anybody like being recognized? I understand that it's my job. I'm grateful about people who are moved enough by the work… — Samin Nosrat Anonymity Copy Share Image
