Samin Nosrat Quotes

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I love roast chicken, juicy summer tomatoes, and carrot cake slathered with tangy cream-cheese frosting.

I love bitter broccoli rabe tossed with Calabrian chiles and hidden under a mountain of snowy shaved Parmesan.

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As a student of Alice Waters, the patron saint of salad, I'm no stranger to the art of lettuce washing.

The best - and most popular - recipe I've ever written has three ingredients: buttermilk, chicken, and salt.

I've always joked that my food memoirs will be titled 'Brutta ma Buona,' the phrase Italians use to describe food that's delicious but rustic-looking at best: ugly but good.

At some point during every cooking class I teach, I do my signature move: dramatically add handful upon handful of salt to a large pot of boiling water, then taste it and add even more.

Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sauteing and roasting afford.

The only good things I've seen emerge from a steamer are tamales, couscous, and dumplings - maybe the occasional artichoke or delicate fish fillet. But baby turnips with their tender greens still attached should be boiled in water as salty...

Long-stemmed broccoli should be tossed with olive oil and flaky salt and roasted in a hot oven until the florets turn the color of hazelnut shells and shatter on the tongue.

Fried vegetables, often overbattered and undercooked, tend to disappoint me with their tough or soggy crusts.

Throughout my time working in restaurants, I developed an illogical dread of some basic kitchen tasks. None of them - picking and chopping parsley, peeling and mincing garlic, browning pans of ground meat - were particularly difficult. But at the...

I get an especially acute case of agita at the thought of a mortar and pestle.

My favorite afternoon snack as a child in San Diego was a still-steaming flour tortilla purchased at the taqueria down the street from my school, and I've yearned for them ever since I moved away.

The higher a flour's protein content, the more structure and elasticity it will lend a dough.

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 some time. It's worth it just to see a friend take her first bite and understand, finally, that...

Years of cooking have taught me that the harder a flour is, the 'thirstier' it is. In other words, harder flours tend to have a greater capacity to absorb water than their softer counterparts.

While a pot of boiling water may not offer the char or smoke of a grill, it does give the cook an advantage when it comes to seasoning food.

A successful shrimp boil requires layering ingredients into the pot so that everything is done cooking at once. A carefully timed choreography dictates the order in which ingredients are added to ensure no one has to eat raw potatoes or...

When I was young, one Sunday every month or so, my mom would load my brothers and me into our station wagon and drive 80 miles north to Orange County, where we'd meet our extended family at a Persian restaurant...

A burger is a black dress; a kebab is a Met Gala gown.

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