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Samin Nosrat Quotes

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...

Samin Nosrat

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...

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....

Samin Nosrat

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....

About Author
Samin Nosrat (Persian: ثمین نصرت, , born November 7, 1979) is an Iranian-American chef, TV host, food writer and podcaster.
She is the author of the James Beard Award–winning, New York Times Bestselling cookbook Salt Fat Acid Heat and host of a Netflix docu-series of the same name. From 2017 to 2021, she was a food columnist for The New York Times Magazine. Nosrat was also the co-host of the podcast Home Cooking.

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

Samin Nosrat

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

Look for oils that are produced from 100 percent Californian or Italian olives (as opposed to those with labels that simply read Made in Italy, Packed in Italy, or Bottled in Italy,

Samin Nosrat

Look for oils that are produced from 100 percent Californian or Italian olives (as opposed to those with labels that simply read Made in Italy, Packed in Italy, or Bottled in Italy,

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

Samin Nosrat

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

When aspiring chefs ask me for career advice, I offer a few tips: Cook every single day. Taste everything thoughtfully. Go to the farmers’ market and familiarize yourself with each season’s produce. R...

Samin Nosrat

When aspiring chefs ask me for career advice, I offer a few tips: Cook every single day. Taste everything thoughtfully. Go to the farmers’ market and familiarize yourself with each season’s produce. R...

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...

Samin Nosrat

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...

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...

Samin Nosrat

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...

Samin Nosrat

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...

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...

Samin Nosrat

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...

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

Samin Nosrat

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

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...

Samin Nosrat

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...

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

Samin Nosrat

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

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...

Samin Nosrat

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...

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...

Samin Nosrat

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...

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...

Samin Nosrat

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...

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,...

Samin Nosrat

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,...

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...

Samin Nosrat

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...

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:...

Samin Nosrat

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:...

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

Samin Nosrat

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