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 Fat 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
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 Flavor 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
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
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 I am 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
There are two proper ways to use garlic: pounding and blooming. Neither involves a press, which is little more than a torture… — Samin Nosrat More 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
In the wake of a failed relationship, I'm often flooded with if-onlys. — Samin Nosrat Failed 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
The higher a flour's protein content, the more structure and elasticity it will lend a dough. — Samin Nosrat Content 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
I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette. — Samin Nosrat Food 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
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
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
While a pot of boiling water may not offer the char or smoke of a grill, it does give the cook an… — Samin Nosrat Food 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
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
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
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
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
