Braised
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SF
Salt, Fat, Acid, Heat
Samin Nosrat
Simon & Schuster
Recipes (8)
Basic Tomato Sauce
The foundation. Whole peeled canned tomatoes simmered with onion, garlic, and butter — Marcella Hazan school, perfected.
6 servings · 50 min
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Buttermilk-Marinated Roast Chicken
Tangy buttermilk seasons and tenderizes the bird overnight, producing the crispest skin and most flavorful meat of any roast chicken.
4 servings · 1485 min
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Caesar Salad
Anchovy-garlic dressing emulsified with raw egg yolk and grated Parmesan, tossed with crisp romaine and rye croutons.
4 servings · 25 min
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Fresh Egg Pasta
A 3:2 ratio of flour to whole egg gives a silky, sturdy dough that takes any sauce. Best rolled the day you eat it.
4 servings · 90 min
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Lemon-Garlic Pesto
Bright basil pesto with the unexpected punch of fresh lemon zest. Holds up better in the freezer than classic versions.
6 servings · 15 min
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Ligurian-Style Focaccia
A high-hydration olive-oil focaccia inspired by a bakery in Camogli. Salt brine on top creates the signature dimpled, briny crust.
8 servings · 1380 min
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Olive Oil-Braised Vegetables
Hard vegetables (carrots, fennel, cauliflower) gently confit in olive oil until silken. The infused oil is the prize.
4 servings · 75 min
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Slow-Roasted Salmon with Salsa Verde
A 250°F oven gently cooks the fish to silky perfection. The acid-bright salsa verde is the salt-fat-acid trinity in a single spoonful.
4 servings · 45 min
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