Samin Nosrat : (9)

" 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

" I’d never been religious, but I’d always obeyed my elders. My decision to become an omnivore was fraught, not because it was a religious transgression but because it was my first act of self-assertion as a young adult. " - Samin Nosrat

" At some point during every cooking class I teach, I do my signature move: dramatically add handful upon handful of salt to a large pot of boiling water, then taste it and add even more. " - Samin Nosrat

" When I left restaurants, I had to learn to be a home cook. " - Samin Nosrat

" I could probably go on for a long time about the differences between Northern California and Southern California Mexican food. " - Samin Nosrat

" 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

" It’s easy to discount water’s importance in the kitchen. After all, it has no flavor, and more often than not, it’s left off ingredient lists, making it seem like an afterthought. Yet water is an essential element of almost everything we cook and eat, and it affects the flavor and texture of all our food. " - Samin Nosrat

" 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

" The people-pleasing and performing is 100% ingrained in me, partly because I was a little brown girl growing up in a very white, homogeneous community in San Diego – where, in second grade, I was called a terrorist. " - Samin Nosrat