We all have incredible relationships to what we eat, to what we don't eat, to what we've eaten since childhood and what we were fed, to what food means to us. And so I find it a really powerful tool… — Samin Nosrat Copy Share Image
By definition, comfort foods are rich and creamy or evocative of childhood pleasures. — 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 Image
I love roast chicken, juicy summer tomatoes, and carrot cake slathered with tangy cream-cheese frosting. — 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 ingredients. — 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 into a… — 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 three-block radius… — 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, reluctant recipe writer and follower that I am. — 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 Image
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 Image
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 Image
In the wake of a failed relationship, I'm often flooded with if-onlys. — 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 fish fillet.… — Samin Nosrat Copy Share Image
