Samin Nosrat Quotes

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The beach has always been a constant in my life.

There's never been anyone like Vertamae Smart-Grosvenor, and there never will be. She is such an important source of inspiration for me, reluctant recipe writer and follower that I am.

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I always turn to Wendell Berry for inspiration on food, community, agriculture, and, well, just being a human.

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 matter where I am, in any time zone. I wish I could sleep later.

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 supplements: like, I can't face the day without them.

I live by myself, so I derive a lot of joy from being with my friends and their families.

I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid making mac and cheese and quesadillas, and then I was a professional cook. I never had that time where you figure...

Things taste less salty when they're cool.

I grew up eating and loving Persian food, going to school, and everyone making fun of me.

People never used to look at me twice. That was my superpower: When I met someone, I could decide whether to care about them based on whether they cared about me.

No one's born a good cook. You have to learn and practice.

Chex mix is this wonderful crunch that you just can't get enough of.

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 meals, so it's just not something I have a nostalgic relationship to.

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 wrong.

I'm surprisingly squeamish.

For me, I am very much a champion of home cooking and home cooks.

There are so many food shows, really beautiful ones, that exist to elevate professional cooking and professional chefs. But there aren't that many that really celebrate home cooking or are for home cooks especially.

Does anybody like being recognized? I understand that it's my job. I'm grateful about people who are moved enough by the work to want to say something. But I mourn the loss of anonymity.

There's nothing historically in my life very flashy. I'm not exceptionally beautiful. I'm not exceptionally wealthy.

I can only be me!

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