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I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid ma
I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid ma
I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid ma
I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid ma
I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid ma
I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid ma
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Samin Nosrat:
I grew up eating and loving Persian food, going to school, and everyone making fun of me.Samin Nosrat:
There are so many food shows, really beautiful ones, that exist to elevate professional cooking andSamin Nosrat:
I'm the child of immigrants, and there was always a garage filled with food, just in case, and youSamin Nosrat:
I would say, probably 7 or 8 years into my cooking career, it stopped being about just food for me.Samin Nosrat:
I think the goal of 'Chef's Table' is that you are so moved by the story that you want to go and eaSamin Nosrat:
We all have incredible relationships to what we eat, to what we don't eat, to what we've eaten sincSamin Nosrat:
When I was young, one Sunday every month or so, my mom would load my brothers and me into our statiSamin Nosrat:
A burger is a black dress; a kebab is a Met Gala gown.Samin Nosrat:
Like all Iranian kids, I grew up feeling strongly that the best part of dinner was tahdig, the crisSamin Nosrat:
After coating pasta with tomato-rich meat sauce, my mom would drizzle the bottom of a nonstick pot