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.

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.

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.

Samin Nosrat Quotes