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Persian cuisine is, above all, about balance - of tastes and flavors, textures and temperatures. In
Persian cuisine is, above all, about balance - of tastes and flavors, textures and temperatures. In
Persian cuisine is, above all, about balance - of tastes and flavors, textures and temperatures. In
Persian cuisine is, above all, about balance - of tastes and flavors, textures and temperatures. In
Persian cuisine is, above all, about balance - of tastes and flavors, textures and temperatures. In
Persian cuisine is, above all, about balance - of tastes and flavors, textures and temperatures. In
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Samin Nosrat:
No Persian meal is complete without an abundance of herbs.Samin Nosrat:
Growing up, I thought salt belonged in a shaker at the table and nowhere else.Samin Nosrat:
Salt's relationship to flavor is multidimensional: It has its own particular taste, and it both balSamin Nosrat:
Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food willSamin Nosrat:
Inexpensive and forgiving, kosher salt is fantastic for everyday cooking and tastes pure.Samin Nosrat:
I love roast chicken, juicy summer tomatoes, and carrot cake slathered with tangy cream-cheese frosSamin Nosrat:
I love bitter broccoli rabe tossed with Calabrian chiles and hidden under a mountain of snowy shaveSamin Nosrat:
As a student of Alice Waters, the patron saint of salad, I'm no stranger to the art of lettuce washSamin Nosrat:
The best - and most popular - recipe I've ever written has three ingredients: buttermilk, chicken,Samin Nosrat:
I've always joked that my food memoirs will be titled 'Brutta ma Buona,' the phrase Italians use to