Inexpensive and forgiving, kosher salt is fantastic for everyday cooking and tastes pure. — Samin Nosrat Cooking Copy Share Image
For me, I am very much a champion of home cooking and home cooks. — Samin Nosrat Champion 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 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
I always turn to Wendell Berry for inspiration on food, community, agriculture, and, well, just being a human. — Samin Nosrat Agriculture Copy Share Image
By definition, comfort foods are rich and creamy or evocative of childhood pleasures. — Samin Nosrat Childhood 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
Browning butter affects more than just the color and the flavor of its milk solids; the water that butter contains also simmers… — Samin Nosrat Copy Share Image
I've always joked that my food memoirs will be titled 'Brutta ma Buona,' the phrase Italians use to describe food that's delicious… — Samin Nosrat 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 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
In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enough fat, sausage will be dry… — Samin Nosrat 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 Copy Share Image
My inability to follow recipes as written - without obeying the devil on my shoulder telling me to replace ingredients or change… — Samin Nosrat Change 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 Food 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
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 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 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
“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'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
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 live by myself, so I derive a lot of joy from being with my friends and their families. — Samin Nosrat Being 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 Copy Share Image
Chez Panisse is a sensory temple - you might have to be made of stone not to fall for it. — Samin Nosrat Copy Share Image
The higher a flour's protein content, the more structure and elasticity it will lend a dough. — Samin Nosrat 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
I love bitter broccoli rabe tossed with Calabrian chiles and hidden under a mountain of snowy shaved Parmesan. — Samin Nosrat Copy Share Image
Tart and sweet, tinged with the faint scent of almonds and flowers, the Blenheim is the ideal apricot for both eating and… — Samin Nosrat Apricot 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
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
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 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'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 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
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
