Samin Nosrat Quotes

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.

The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.

Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly.

I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.

Every time I feel like something is missing from a dish, I think, 'Oh, I know, I'll add a pinch of dry ginger.' If it's not salt and it's not vinegar, it's probably missing dry ginger.

Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sauteing and roasting afford.

When chopping onions, just chop onions.

I've always liked root vegetables because most of them have a natural sweetness. They have a high fructose content, especially when you cook them and caramelize them in a saute pan. Or you can take a turnip and cook it slowly in the oven until it's browned, and it takes on a kind of sweetness. These vegetables are pretty easy to like.

A kitchen without a knife is not a kitchen.

The most important thing with turkey is to let it rest - most people don't let it rest long enough. It will get juicier the longer you let it rest.

I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for.

I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.

My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.

With wok cooking, you chop things up into little pieces for maximum surface area, so they can cook in minutes, if not seconds. Sauteing is energy efficient; baking is not.

If you're going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I'll use a little on my corn or my shrimp.

I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.

It doesn't matter how precisely the onion is cut as long as the person chewing it is happy.

I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.

At the root of many a woman's failure to become a great cook lies her failure to develop a workmanlike regard for knives.

The vulgar boil, the learned roast, an egg.

My goal in 'Live to Cook' is to make great food more approachable for home cooks.

I think that people want to know how to do practical and everyday things like how to get the pomegranate seeds out of a pomegranate.