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Hello, my name is Samin, and I'm an artisanal-bread hoarder.
Hello, my name is Samin, and I'm an artisanal-bread hoarder.
Hello, my name is Samin, and I'm an artisanal-bread hoarder.
Hello, my name is Samin, and I'm an artisanal-bread hoarder.
Hello, my name is Samin, and I'm an artisanal-bread hoarder.
Hello, my name is Samin, and I'm an artisanal-bread hoarder.
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Samin Nosrat:
By definition, comfort foods are rich and creamy or evocative of childhood pleasures.Samin Nosrat:
I'll eat anything, even foods I've always shunned, when a friend cooks it.Samin Nosrat:
In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enoughSamin Nosrat:
Ours was a pork-free household. The rules were arbitrary but strict: No pork in the house, ever. ExSamin Nosrat:
At home, Mom served us turkey breakfast links that she got at the health-food store. But whenever wSamin Nosrat:
I'd never been religious, but I'd always obeyed my elders. My decision to become an omnivore was frSamin Nosrat:
Friends have warned me that I can be a bully in the kitchen. With every fledgling relationship, I'mSamin Nosrat:
In the wake of a failed relationship, I'm often flooded with if-onlys.Samin Nosrat:
Very early in my culinary career, while helping another cook prepare the staff meal, I stirred someSamin Nosrat:
There are two proper ways to use garlic: pounding and blooming. Neither involves a press, which is