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
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
I just drink regular drip coffee, but I'm kind of a coffee baby. — Samin Nosrat Baby Copy Share Image
In the wake of a failed relationship, I'm often flooded with if-onlys. — Samin Nosrat Copy Share Image
People love giving cooks spoons, I've noticed. Or, at least, they love giving them to me. — Samin Nosrat Copy Share Image
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
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 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 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 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 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 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
A successful shrimp boil requires layering ingredients into the pot so that everything is done cooking at once. A carefully timed choreography… — Samin Nosrat 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
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 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
“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
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 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
I love roast chicken, juicy summer tomatoes, and carrot cake slathered with tangy cream-cheese frosting. — Samin Nosrat Copy Share Image
The best - and most popular - recipe I've ever written has three ingredients: buttermilk, chicken, and salt. — Samin Nosrat 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
Fried vegetables, often overbattered and undercooked, tend to disappoint me with their tough or soggy crusts. — Samin Nosrat Copy Share Image
Apricots are the most private fruit, loath to reveal their secrets. — Samin Nosrat Apricots Copy Share Image
The delicate sweetness of just-picked vegetables is always worth savoring. — Samin Nosrat Copy Share Image
I grew up eating and loving Persian food, going to school, and everyone making fun of me. — Samin Nosrat 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
Like all Iranian kids, I grew up feeling strongly that the best part of dinner was tahdig, the crisp, golden crust that… — Samin Nosrat 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 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
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
Years of cooking have taught me that the harder a flour is, the 'thirstier' it is. In other words, harder flours tend… — Samin Nosrat Copy Share Image
Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sauteing and roasting afford. — Samin Nosrat 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
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
