Samin Nosrat Quotes

Beef When solid, it’s called suet. Liquid, it’s called tallow.

Steam little potatoes in the oven by placing them in a single layer in a roasting dish, seasoning with salt, and adding any aromatics—a sprig of rosemary and a few garlic cloves will do. Add just enou...

Use unsalted butter when cooking and baking, and add your own salt to taste.

For dishes from around the world: Cecilia Chiang and Fuschia Dunlop (China), Julia Child and Richard Olney (France), Madhur Jaffrey and Niloufer Ichaporia King (Indian Subcontinent), Najmieh Batmangli...

When solid, it’s called pork fat. Liquid, it’s called lard.

There’s no recipe for meat more straightforward than Simmer in salted water.

Over the years, I’ve found that vegetables with higher water content, like asparagus and perfect little haricots verts, carry over more than denser, less watery ones, so pull them from the pot just be...

Claudia Roden, and Paula Wolfert (Mediterranean), Diana Kennedy and Maricel Presilla (Mexico), Andy Ricker and David Thompson (Thailand), Andrea Nguyen and Charles Phan (Vietnam). For general cooking:...

I realized boiling is called for only when cooking vegetables, grains, and pasta; reducing sauces; and hard-cooking eggs. I could bring everything else—and I mean everything—to a boil and then swiftly...

In order to flavor dried beans from within, add salt when you soak them or when you begin to cook them, whichever comes first.

Combine steaming with the browning that comes from intense heat in a method I like to call steamy sauté. It’s perfect for cooking dense vegetables such as fennel or carrots: add a half inch of water,...

Take the guesswork and measuring out of cooking whole grains such as barley, rice, farro, and quinoa by boiling them as you would pasta, until they are completely tender. Drain and serve as a side dis...

Salt can take a while to dissolve in foods that are low in water, so add it to bread dough early. Leave it out of Italian pasta dough altogether, allowing the salted water to do the work of seasoning...

Olive oil is produced seasonally. Look for a production date, typically in November, on the label when you purchase a bottle to ensure you are buying a current

Invest in an instant-read meat thermometer for roasting meats (and use it for smoking meats, too). Check large roasts in multiple spots, because one part can appear done while another is undercooked....

Garnish soft comfort foods with crunchy crumbs, toasted nuts, or crisp bits of bacon to make things interesting. Serve rich meats with bright, acidic sauces and clean-tasting blanched or raw vegetable...

Buy the best you can afford • Extra-virgin Olive Oil, pressed in the last calendar year • Whole chunks of Parmigiano-Reggiano from Italy • Chocolate and Cocoa Powder Buy whole and prepare yourself • P...

To yield the most flavorful meat, place it in boiling, salted water, then turn it down to a simmer. For tasty meat and broth, start with simmering water. Add a few aromatics—half an onion, a few clove...

Color has little to do with the quality of olive oil, and it offers no clues to whether an olive oil is rancid. Instead, use your nose and palate: does the olive oil smell like a box of crayons, candl...

As oil is heated, it breaks down, leading to flavor degradation and the release of toxic chemicals. Food is also more likely to stick to a cold pan—another reason to preheat. But exceptions to the pre...