Top 10 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.

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 as the sea until their flesh is silky and soft.

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.

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