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
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
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
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
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
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
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
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… — 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 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
