The delicate sweetness of just-picked vegetables is always worth savoring. — Samin Nosrat Always 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
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
Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sauteing and roasting afford. — Samin Nosrat Afford 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
I grew up eating and loving Persian food, going to school, and everyone making fun of me. — Samin Nosrat Everyone 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 live by myself, so I derive a lot of joy from being with my friends and their families. — Samin Nosrat Being 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 Easy 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
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
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
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 Hot 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
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
The apricot's fleetingly short harvest - only a few weeks long - explains the urge to save the season in a jar.… — Samin Nosrat Fruit 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
Browning butter affects more than just the color and the flavor of its milk solids; the water that butter contains also simmers… — Samin Nosrat Color Copy Share Image
Fried vegetables, often overbattered and undercooked, tend to disappoint me with their tough or soggy crusts. — Samin Nosrat Disappoint 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
Growing up, I thought salt belonged in a shaker at the table and nowhere else. — Samin Nosrat Growing up Copy Share Image
