You've got the tools you need.
We should all be steaming, poaching, and braising more
And Samin's other salting emojis.
If you want a tender baked good, this is what you should turn to
It's all in the fat.
Or, how to cook in one line.
And why Samin Nosrat salts water by the handful.
No, really—you're gonna want to see this
Your fried chicken, pizza, and steak need it
Acid does more than make you pucker
Pack your proverbial bag with Samin Nosrat's book Salt, Fat, Acid, and Heat
And what you should do with it.
How classic one-bowl macaroons can get even better.
Creamy, citrusy, garlicky, sweet
Here are 48 of her tips for cooking, entertaining & staying calm
"I want to make you dinner!" —These chickpeas
Call it the Barefoot Contessa effect.
And, of course, plenty of cheese and milk
What we know about him: he's sweet; he loves brownies
A back-to-school basic for your kids—and yourself
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