This Is TASTE 691: Samin Nosrat Does It Again
Nov 24, 2025
Samin Nosrat, a celebrated chef and the bestselling author of Salt, Fat, Acid, Heat, discusses her new cookbook, Good Things. She shares how personal rituals shape her recipes, transforming cooking into an experience. Samin also delves into unique recipe formats designed for various readers, her love for crispy chickpeas, and the importance of dressings. Reflecting on her Iranian roots, she highlights the comforting nature of food as a grounding practice. Her philosophy equates recipes to sheet music, urging cooks to engage fully with their ingredients.
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Rice And Butter Comfort Food
- Samin Nosrat spent two months in Iran eating rice and kebab until she switched to a rice-and-butter diet.
- She calls rice and butter her top comfort food and still eats it often at home.
Simplicity Over Reinvention
- Samin stopped a grand, abstract cookbook and instead embraced simple home recipes when depleted.
- She realized connection and everyday cooking mattered more than reinvention.
Choose The Right Recipe Format
- Use different recipe formats when a standard list-and-steps layout can't communicate what matters.
- For vegetables, Samin uses primers and in-line ingredient cues to keep things compact and flexible.
