Samin Nosrat Quotes

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By definition, comfort foods are rich and creamy or evocative of childhood pleasures.

I'll eat anything, even foods I've always shunned, when a friend cooks it.

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In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enough fat, sausage will be dry and tasteless.

Ours was a pork-free household. The rules were arbitrary but strict: No pork in the house, ever. Except for the occasional pepperoni pizza. Or maybe Hawaiian.

At home, Mom served us turkey breakfast links that she got at the health-food store. But whenever we went out for breakfast, she let my brothers and me order pork sausages (though, inexplicably, not bacon).

I'd never been religious, but I'd always obeyed my elders. My decision to become an omnivore was fraught, not because it was a religious transgression but because it was my first act of self-assertion as a young adult.

Friends have warned me that I can be a bully in the kitchen. With every fledgling relationship, I'm anxiously aware that the simple act of cooking alongside my new paramour can unleash havoc.

In the wake of a failed relationship, I'm often flooded with if-onlys.

Very early in my culinary career, while helping another cook prepare the staff meal, I stirred some chopped raw garlic and herbs into a bowl of leftover lentils. The atonement for this sin was so extreme that I've never repeated...

There are two proper ways to use garlic: pounding and blooming. Neither involves a press, which is little more than a torture device for a beloved ingredient, smushing it up into watery squiggles of inconsistent size that will never cook...

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; all the traditional Iranian dishes my mom cooked teemed with herbs and vegetables.

The classic French blanch-and-cool technique I learned at Chez Panisse yields the kind of brilliant, picturesque vegetables we all want to see on restaurant plates. Long-cooked foods, on the other hand, fall firmly into the 'ugly but good' camp of...

The delicate sweetness of just-picked vegetables is always worth savoring.

Grilling used to make me nervous, but then I learned to view the fire as just another source of heat, no different from a stove or an oven.

For the timid or uninitiated, leaf-wrapped foods offer an ideal and gentle introduction to fire cooking. Liberated from the need to worry about whether the fish is sticking to the grill or burning, pay attention instead to the rate of...

I hate recipes.

My students regularly spend 20 hours or more in the kitchen with me. I try to teach them that even the most well-written recipe for, say, gazpacho can never take into account the ways in which a tomato that's lapped...

I could probably go on for a long time about the differences between Northern California and Southern California Mexican food.

I grew up in San Diego with immigrant parents, before the food blogs, before this kind of celebrity chef culture we know now.

I really love the beach.

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