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. Samin Nosrat Read Quote
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, the indulgent ‘little oranges’ I can never resist. Samin Nosrat Read Quote
While other stone fruits grow tender on the surface as they ripen, apricots take an alternate path to maturity, softening from the inside out. Samin Nosrat Read Quote
I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette. Samin Nosrat Read Quote
Tart and sweet, tinged with the faint scent of almonds and flowers, the Blenheim is the ideal apricot for both eating and preserving. Samin Nosrat Read Quote
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. Samin Nosrat Read Quote
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. Samin Nosrat Read Quote
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. Samin Nosrat Read Quote
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. Samin Nosrat Read Quote
Browning butter affects more than just the color and the flavor of its milk solids; the water that butter contains also simmers away. Samin Nosrat Read Quote
