Samin Nosrat Quotes

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Like all Iranian kids, I grew up feeling strongly that the best part of dinner was tahdig, the crisp, golden crust that forms at the bottom of every pot of Persian rice - and sometimes other dishes, too.

After coating pasta with tomato-rich meat sauce, my mom would drizzle the bottom of a nonstick pot with oil and put it all back in to form a dark crust of tangled noodles. Once she unmolded it at the table...

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Unlike leftover pasta, leftover risotto is viewed by Italians as a gift. Cooks shape it into balls or stuff it with a pinch of stewed meat or cheese. Then they bread and deep-fry the fritters until golden brown, yielding arancini,...

Apricots are the most private fruit, loath to reveal their secrets.

While other stone fruits grow tender on the surface as they ripen, apricots take an alternate path to maturity, softening from the inside out.

Tart and sweet, tinged with the faint scent of almonds and flowers, the Blenheim is the ideal apricot for both eating and preserving.

The apricot's fleetingly short harvest - only a few weeks long - explains the urge to save the season in a jar. But cooked fruit, no matter how expertly preserved, can never measure up to the flawlessness of its fresh...

Jessica Battilana has been my kindred cooking spirit for more than 10 years. Our careers as cooks and writers have taken us through the same Bay Area restaurants, bakeries, magazines, and newspapers.

I love mayonnaise. It's one of the first lessons I teach my cooking students. Turning eggs and oil into an emulsion - that creamy, satisfying third thing - feels like magic.

I love the look of delight on my guests' faces when I serve them a bowl of olive-oil aioli alongside roasted potatoes or a grand Nicoise salad.

One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil you can find. Usually, that means extra-virgin olive oil.

My inability to follow recipes as written - without obeying the devil on my shoulder telling me to replace ingredients or change the temperature - is well documented.

Browning butter affects more than just the color and the flavor of its milk solids; the water that butter contains also simmers away.

Most canele recipes begin with an instruction to brush $30 copper molds with melted beeswax. Unsurprisingly, I've never made it past the Internet search for 'used canele molds' before giving up.

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 savory side of the kitchen - I'm far too messy and impulsive to do all the measuring, timing,...

I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette.

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 three-block radius of a bakery offering tangy country loaves with mahogany crusts. Without fail, I'll make my way...

Hello, my name is Samin, and I'm an artisanal-bread hoarder.

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 off ingredient lists, making it seem like an afterthought. Yet water is an essential element of almost everything...

The temperatures required for caramelization and browning almost always far exceed the boiling point of water. So the presence of water on the surface of a food, or on the bottom of a pan, is a signal that browning can't...

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