Apple News Today Samin Nosrat doesn’t love Thanksgiving food. Here’s what she says will improve it.
18 snips
Nov 22, 2025 
Samin Nosrat, the acclaimed chef and author of Salt, Fat, Acid, Heat, dives into redefining cooking with her latest book, Good Things. She candidly shares how personal loss shaped her culinary journey and emphasizes that food should foster connection, not just consumption. Samin sparks creativity in the kitchen by urging listeners to add acid and texture to traditional holiday dishes, like her fried sage salsa verde. With tips on hosting and cultivating personal recipes, she encourages joy over stress in holiday cooking and gatherings.
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Cooking As Time, Not Achievement
- Samin Nosrat reframed cooking as a way to spend precious time with loved ones rather than as achievement chasing.
- That shift produced her book Good Things and restored meaning to her relationship with food.
Loss Prompted A Life Reprioritization
- Personal loss made Nosrat reassess the 'work now, be happy later' mentality and prioritize present joy.
- That clarity reshaped how she cooks and the values behind Good Things.
Recipes Can't Promise Perfect Replication
- Nosrat argues recipes promise false certainty because ingredients and conditions always vary.
- She emphasizes teaching crucial information while encouraging cooks to use their senses and judgement.
