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
I get an especially acute case of agita at the thought of a mortar and pestle. — Samin Nosrat Acute 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 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
Browning butter affects more than just the color and the flavor of its milk solids; the water that butter contains also simmers… — Samin Nosrat Butter 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
Persian cuisine is, above all, about balance - of tastes and flavors, textures and temperatures. In every meal, even on every plate,… — Samin Nosrat Balance 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
Grilling used to make me nervous, but then I learned to view the fire as just another source of heat, no different… — Samin Nosrat Fire 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 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've never tasted a store-bought tortilla that compares in texture or flavor with one made by hand, so I'm happy to invest… — Samin Nosrat Food Copy Share Image
We all have incredible relationships to what we eat, to what we don't eat, to what we've eaten since childhood and what… — Samin Nosrat Childhood 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
I've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the… — Samin Nosrat Always Copy Share Image
“As I traveled, I noticed that in every country, whether I was watching home cooks or professional chefs, and whether they were… — Samin Nosrat Food 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
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
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
The apricot's fleetingly short harvest - only a few weeks long - explains the urge to save the season in a jar.… — Samin Nosrat Apricot 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
Does anybody like being recognized? I understand that it's my job. I'm grateful about people who are moved enough by the work… — Samin Nosrat Anonymity 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
Most canele recipes begin with an instruction to brush $30 copper molds with melted beeswax. Unsurprisingly, I've never made it past the… — Samin Nosrat Giving up 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 Chefs Copy Share Image
Growing up, I was aware of the kids-don't-like-vegetables trope, but it didn't make much sense to me. I never had any choice;… — Samin Nosrat Choice 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
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
I'd never been religious, but I'd always obeyed my elders. My decision to become an omnivore was fraught, not because it was… — Samin Nosrat Always Copy Share Image
I went straight from college into restaurants, so, from the beginning, my idea of what a kitchen should be was the highfalutin'… — Samin Nosrat Beginning Copy Share Image
I wake up naturally and begrudgingly around 6:10 A.M. That's wired in so deeply that I wake up at that time no… — Samin Nosrat I am 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… — Samin Nosrat Fat 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
