Why Samin Nosrat Finally Wrote a Book of Recipes (Even When She Said She Wouldn't)

At a recent book tour stop in Iowa City, Samin Nosrat told the crowd that her critically acclaimed first book, Salt, Fat, Acid, Heat—and its Netflix series—was meant to teach people how to cook without recipes. Her new book, Good Things, flips that idea on its head: it's a collection of recipes. She explained that Salt, Fat, Acid, Heat is a foundational guide to the elements of cooking, while Good Things is a personal collection of beloved, practical recipes meant for sharing.

Samin describes herself as the champion of the home cook and views the two books as complementary: Salt, Fat, Acid, Heat is for the head, teaching you how to cook, while Good Things is for the heart, teaching the value of cooking for connection and meaning. 

She shared that her perspective shifted after the release of Salt, Fat, Acid, Heat. She came to realize that recipes are an essential tool for home cooks and for building community. After a period of grief and depression, she says she had to "shrink her aperture" and refocus on the joy of cooking for loved ones.

Good Things blends personal stories, dreamy photographic lists of her favorite ingredients and tools, guides to cooking methods, and 125 of Samin's go-to recipes she shares with friends and family. The recipes are approachable and, most importantly, delicious: snacks, dressings, pantry staples, chicken, vegetables, desserts, and meals made to share.

A Quick Q&A With Samin Nosrat

How is your Good Things different than your first book, Salt, Fat, Acid, Heat? Well, after years of saying I would never write a book of recipes, Good Things is indeed a book of recipes. Funnily enough, it really stemmed from a slaw in the book. Everyone in my life loved it so much. They kept asking me to bring it over for dinner or show them how to make it. And I kept thinking to myself, ‘If only there were some way to put this recipe out into the world for everyone to enjoy?’ Of course, that would be a cookbook. From there, I realized I have quite a few things in my arsenal that I find myself going back to again and again. 

What recipe from Good Things is your go-to contribution to a party or potluck? For a shortcut when I don’t have time to make a homemade loaf of bread, I turn to my Pane Criminale. It’s garlic bread, but with the optimal garlic bread-to-butter ratio. You can make it using whatever bread you have on hand. I find it never fails to be a crowd-pleaser. Friends of mine called it “criminally good,” so it eventually earned the name Pane Criminale. 

What’s your favorite kitchen tool? I love my immersion blender! I use it for everything! It’s perfect for whipping up smooth sauces, dressings, or even whisking eggs quickly. And since it works best in a tall, wide container such as a mason jar, it usually means fewer dishes!

What’s your most-used pan? Ever since I installed an induction stove in my kitchen last year, my go-to pan has been a carbon-steel pan from Made-In. I love it—it heats quickly and evenly, is naturally non-stick, and cleans up without any hassle. 

What do you always keep on your kitchen counter? Diamond Crystal Kosher Salt—Probably my least shocking recommendation, but it really is the holy grail of salts for me. The flat, lightweight crystals mean you can be very generous with sprinkling it across your dish for seasoning without running into over-salting. 

Favorite grocery store? My favorite store on the planet is Costco! It was called Price Club when I tagged along with my mom there as a kid. 

What’s your favorite thing in your freezer? Sometimes you just need an easy, frozen meal. For me, it doesn’t get better than the Frozen Scallion Pancakes at Trader Joe’s. I fry them up, fold scrambled eggs into them, and top with cilantro and chile crisp.

After an exhausting day, what's your go-to meal? Tortillas and cheese might sound simple, but I love an open-face quesadilla so much that I put it in my new book, Good Things. 

What’s the dish that makes you most nostalgic? My mom would always make me sekanjabin when I was a kid. It’s a sweet and tangy Persian shrub, and in my opinion, the perfect summer drink. These days, I’ll pour a glass after a hike or while lounging in the garden with friends. 

What’s your dream sandwich? I was a big Harriet the Spy fan as a kid, and always found it weird when she ate her tomato sandwiches… until I tried one. She really was a genius putting mayo and tomato on a sandwich. Don’t knock it til you try it!

Buy the cookbook: Good Things