I grew up eating and loving Persian food, going to school, and everyone making fun of me. — Samin Nosrat Everyone Copy Share Image
The delicate sweetness of just-picked vegetables is always worth savoring. — Samin Nosrat Always Copy Share Image
In the wake of a failed relationship, I'm often flooded with if-onlys. — Samin Nosrat Failed Copy Share Image
Chex mix is this wonderful crunch that you just can't get enough of. — Samin Nosrat Crunch Copy Share Image
I love roast chicken, juicy summer tomatoes, and carrot cake slathered with tangy cream-cheese frosting. — Samin Nosrat Cake Copy Share Image
People love giving cooks spoons, I've noticed. Or, at least, they love giving them to me. — Samin Nosrat Cooks Copy Share Image
The higher a flour's protein content, the more structure and elasticity it will lend a dough. — Samin Nosrat Content Copy Share Image
I love bitter broccoli rabe tossed with Calabrian chiles and hidden under a mountain of snowy shaved Parmesan. — Samin Nosrat Broccoli 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 Change 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 Best 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
While a pot of boiling water may not offer the char or smoke of a grill, it does give the cook an… — Samin Nosrat Boiling 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
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
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 Food 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
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 Children 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 Food Copy Share Image
“The distribution of salt throughout food can be explained by osmosis and diffusion, two chemical processes powered by nature’s tendency to seek… — Samin Nosrat Nature 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 Attention 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 Difficult 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 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 Boil 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
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
Chez Panisse is a sensory temple - you might have to be made of stone not to fall for it. — Samin Nosrat Fall Copy Share Image
By definition, comfort foods are rich and creamy or evocative of childhood pleasures. — Samin Nosrat Childhood Copy Share Image
I'll eat anything, even foods I've always shunned, when a friend cooks it. — Samin Nosrat Always 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 Alice 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 Boiling 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 Best 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
Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sauteing and roasting afford. — Samin Nosrat Afford 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
Years of cooking have taught me that the harder a flour is, the 'thirstier' it is. In other words, harder flours tend… — Samin Nosrat Capacity 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
One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil… — Samin Nosrat Always Copy Share Image
