Fried vegetables, often overbattered and undercooked, tend to disappoint me with their tough or soggy crusts. — Samin Nosrat Disappoint Copy Share Image
There's nothing historically in my life very flashy. I'm not exceptionally beautiful. I'm not exceptionally wealthy. — Samin Nosrat Beautiful Copy Share Image
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
Tart and sweet, tinged with the faint scent of almonds and flowers, the Blenheim is the ideal apricot for both eating and… — Samin Nosrat Eating Copy Share Image
Long-stemmed broccoli should be tossed with olive oil and flaky salt and roasted in a hot oven until the florets turn the… — Samin Nosrat Food Copy Share Image
Jessica Battilana has been my kindred cooking spirit for more than 10 years. Our careers as cooks and writers have taken us… — Samin Nosrat Bay area 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
At home, Mom served us turkey breakfast links that she got at the health-food store. But whenever we went out for breakfast,… — Samin Nosrat Breakfast 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 Always 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
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
After coating pasta with tomato-rich meat sauce, my mom would drizzle the bottom of a nonstick pot with oil and put it… — Samin Nosrat Cake 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
Growing up, I thought salt belonged in a shaker at the table and nowhere else. — Samin Nosrat Growing up 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 mom, who left Iran in 1976, steeped us in the smells, tastes, and traditions of Persian cuisine. — Samin Nosrat Food 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
I live by myself, so I derive a lot of joy from being with my friends and their families. — Samin Nosrat Being Copy Share Image
Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good. — Samin Nosrat Flavor Copy Share Image
