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There are so many food shows, really beautiful ones, that exist to elevate professional cooking and
There are so many food shows, really beautiful ones, that exist to elevate professional cooking and
There are so many food shows, really beautiful ones, that exist to elevate professional cooking and
There are so many food shows, really beautiful ones, that exist to elevate professional cooking and
There are so many food shows, really beautiful ones, that exist to elevate professional cooking and
There are so many food shows, really beautiful ones, that exist to elevate professional cooking and
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Samin 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 potSamin Nosrat:
Unlike leftover pasta, leftover risotto is viewed by Italians as a gift. Cooks shape it into ballsSamin Nosrat:
Apricots are the most private fruit, loath to reveal their secrets.