A Quote by Samin Nosrat

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.

Samin Nosrat

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Broccoli Color Hot Long Oil Olive Olive Oil Oven Salt Shatter Shells Should Tongue Tossed Turn Until

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Samin Nosrat
American - Chef
Born: November 7, 1979

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.

Emeril Lagasse

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.

Sandra Cisneros

I love nuts and popcorn with olive oil and sea salt.

Mary Helen Bowers

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.

Samin Nosrat

I love a bit of arugula tossed in olive oil and pepper over it to just have something nice and fresh and green.

Antoni Porowski

My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.

Tom Douglas

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.

Guru Randhawa

Usually before matches I eat plain pasta with a little bit olive oil, salt, pepper and chicken.

Madison Keys

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.

Jean-Georges Vongerichten

When summer squash is freshly picked, all it needs is a little olive oil, salt, pepper, and maybe a hit of lemon juice.

Marcela Valladolid

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.

Ruth Reichl

I always have parmigiano-reggiano, olive oil and pasta at home. When people get sick, they want chicken soup; I want spaghetti with parmesan cheese, olive oil and a bit of lemon zest. It makes me feel better every time.

Isabella Rossellini

I love eating clean. Like for lunch, I'll have a wrap with hummus, avocado, carrots, tomatoes, cucumbers and bell peppers with a little bit of olive oil and pink Himalayan salt.

Camille Kostek

I'll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can easily dress it up with olive oil, lemon, and salt and pepper, and then add veggies.

Marisa Miller

Of course, eating broccoli raw, nutritionally and aesthetically speaking, is no doubt the best way of all. Raw broccoli makes a delectable salad when sliced into thin strips on a mandolin, marinated in lemon-mustard vinaigrette, then tossed with toasted pecans or hazelnuts, halved cherry tomatoes, and fresh minced basil.

Kate Christensen

EVOO is extra-virgin olive oil. I first coined 'EVOO' on my cooking show because saying 'extra virgin olive oil' over and over was wordy, and I'm an impatient girl - that's why I make 30-minute meals!

Rachael Ray

A Quote by Samin Nosrat

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