The apricot's fleetingly short harvest - only a few weeks long - explains the urge to save the season in a jar. But cooked fruit, no matter how expertly preserved, can never measure up to the flawlessness of its fresh counterpart.

I love mayonnaise. It's one of the first lessons I teach my cooking students. Turning eggs and oil into an emulsion - that creamy, satisfying third thing - feels like magic.

Jessica Battilana has been my kindred cooking spirit for more than 10 years. Our careers as cooks and writers have taken us through the same Bay Area restaurants, bakeries, magazines, and newspapers.

Samin Nosrat Quotes