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
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
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 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
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
One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil… — Samin Nosrat 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 Anonymity Copy Share Image
When I was young, one Sunday every month or so, my mom would load my brothers and me into our station wagon… — Samin Nosrat Extended family 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 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
We all have incredible relationships to what we eat, to what we don't eat, to what we've eaten since childhood and what… — Samin Nosrat Childhood Copy Share Image
I've never tasted a store-bought tortilla that compares in texture or flavor with one made by hand, so I'm happy to invest… — Samin Nosrat Food 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 know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette. — Samin Nosrat Chefs 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 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
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
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
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
