Samin Nosrat Quote
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 dish, or spread them out to let them cool, then drizzle with olive oil and add them to soups, grain salads, or store them in the freezer for up to two months for future use.
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 dish, or spread them out to let them cool, then drizzle with olive oil and add them to soups, grain salads, or store them in the freezer for up to two months for future use.
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About Samin Nosrat
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.
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.