I've always joked that my food memoirs will be titled 'Brutta ma Buona,' the phrase Italians use to describe food that's delicious but rustic-looking at best: ugly but good.

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• Samin Nosrat:

  At some point during every cooking class I teach, I do my signature move: dramatically add handful

• Samin Nosrat:

  Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sa

• Samin Nosrat:

  The only good things I've seen emerge from a steamer are tamales, couscous, and dumplings - maybe t

• Samin Nosrat:

  Long-stemmed broccoli should be tossed with olive oil and flaky salt and roasted in a hot oven unti

• Samin Nosrat:

  Fried vegetables, often overbattered and undercooked, tend to disappoint me with their tough or sog

• Samin Nosrat:

  Throughout my time working in restaurants, I developed an illogical dread of some basic kitchen tas

• Samin Nosrat:

  I get an especially acute case of agita at the thought of a mortar and pestle.

• Samin Nosrat:

  My favorite afternoon snack as a child in San Diego was a still-steaming flour tortilla purchased a

• Samin Nosrat:

  The higher a flour's protein content, the more structure and elasticity it will lend a dough.

• Samin Nosrat:

  I've never tasted a store-bought tortilla that compares in texture or flavor with one made by hand,