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
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
Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good. — Samin Nosrat Food Copy Share Image
My mom, who left Iran in 1976, steeped us in the smells, tastes, and traditions of Persian cuisine. — Samin Nosrat Iran 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
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
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 Enough Copy Share Image
For me, I am very much a champion of home cooking and home cooks. — Samin Nosrat Champion 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
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 Food 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
Apricots are the most private fruit, loath to reveal their secrets. — Samin Nosrat Fruit 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
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
The best - and most popular - recipe I've ever written has three ingredients: buttermilk, chicken, and salt. — Samin Nosrat Best 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
Inexpensive and forgiving, kosher salt is fantastic for everyday cooking and tastes pure. — Samin Nosrat Cooking 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 Grow Copy Share Image
