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
I grew up in San Diego with immigrant parents, before the food blogs, before this kind of celebrity chef culture we know… — Samin Nosrat Celebrity Copy Share Image
Unlike leftover pasta, leftover risotto is viewed by Italians as a gift. Cooks shape it into balls or stuff it with a… — Samin Nosrat Bread 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
My students regularly spend 20 hours or more in the kitchen with me. I try to teach them that even the most… — Samin Nosrat Evening Copy Share Image
Apricots are the most private fruit, loath to reveal their secrets. — Samin Nosrat Apricots Copy Share Image
I just drink regular drip coffee, but I'm kind of a coffee baby. — Samin Nosrat Baby Copy Share Image
For me, I am very much a champion of home cooking and home cooks. — Samin Nosrat Champion Copy Share Image
The best - and most popular - recipe I've ever written has three ingredients: buttermilk, chicken, and salt. — Samin Nosrat Best Copy Share Image
I always turn to Wendell Berry for inspiration on food, community, agriculture, and, well, just being a human. — Samin Nosrat Agriculture Copy Share Image
Inexpensive and forgiving, kosher salt is fantastic for everyday cooking and tastes pure. — Samin Nosrat Cooking Copy Share Image
I think the goal of 'Chef's Table' is that you are so moved by the story that you want to go and… — Samin Nosrat Chef Copy Share Image
In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enough fat, sausage will be dry… — Samin Nosrat Enough Copy Share Image
While other stone fruits grow tender on the surface as they ripen, apricots take an alternate path to maturity, softening from the… — Samin Nosrat Apricots Copy Share Image
People never used to look at me twice. That was my superpower: When I met someone, I could decide whether to care… — Samin Nosrat Care Copy Share Image
My favorite afternoon snack as a child in San Diego was a still-steaming flour tortilla purchased at the taqueria down the street… — Samin Nosrat Afternoon Copy Share Image
I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid making mac and… — Samin Nosrat Cook Copy Share Image
The classic French blanch-and-cool technique I learned at Chez Panisse yields the kind of brilliant, picturesque vegetables we all want to see… — Samin Nosrat Food Copy Share Image
