A Quote by Samin Nosrat
I love the look of delight on my guests' faces when I serve them a bowl of olive-oil aioli alongside roasted potatoes or a grand Nicoise salad.
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You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.
One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil you can find. Usually, that means extra-virgin olive oil.
I like to have fish and salad - mackerel, Dover sole or gurnard, and I usually pan-fry it or use the barbecue. I make salad with avocados, tomato, lettuce and spring onions, with an olive oil and red wine dressing.
For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever's seasonal.
I say to my industrialist friends, when you have guests from out of town, I don't care how important they are, you should feed them the essence of Italian culture: spaghetti, bread and olive oil.
If we got an educational program going, we could tell people, "Instead of butter, use avocado." That's something we eat, it has the good fat, and it has a good texture, and it tastes better. Just imagine if you substituted that. Or if we switched to olive oil, the extra virgin olive oil, we could still have our taquitos, but put a little oil on them and put them in the oven and bake them.
In my house, the Rose Parade and the Rose Bowl Game have always been a grand tradition for ringing in the New Year. To serve as Grand Marshal is a dream come true and I look forward to sharing the celebration with all of the fans and viewers worldwide.
My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.
I'm sort of a carb-oholic. I love pasta, and I know it's really simple, but I love pasta with olive oil and crushed red pepper and maybe some Parmesan. I don't really eat cheese anymore, but that would be my favorite. I love a tri colore salad - it's my favorite.
Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.
Long-stemmed broccoli should be tossed with olive oil and flaky salt and roasted in a hot oven until the florets turn the color of hazelnut shells and shatter on the tongue.
I make sure to eat dishes made in olive oil, whether virgin or extra virgin; the dish has to be made in olive oil. I believe it's the healthiest oil that you can consume to stay fit.
The grotesque prudishness and archness with which garlic is treated in [England] has led to the superstition that rubbing the bowl with it before putting the salad in gives sufficient flavor. It rather depends whether you are going to eat the bowl or the salad.
I'm half Italian, and on my mom's side, they've aged amazingly, and all they've put on their faces is olive oil.
I love cooking Japanese food at home. It's so easy to make an easy fry, a saute, or a quick braise and serve it over a bowl of rice with pickles and a side salad.
The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly.
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