Nine years ago, cook and writer Samin Nosrat created a kitchen staple with Salt Fat Acid Heat: a New York Times bestseller that later became a hit Netflix series. Last fall, Nosrat returned with Good Things, a collection of personal recipes straight from her dining table.
Today, we revisit that candid conversation, where we discussed the influences that shaped the book (), the ephemerality (and pleasure) of produce (), her complicated San Diego childhood growing up with Iranian parents (), the high expectations placed before her (), and how she eventually found her way to Chez Panisse in Berkeley ().
On the back-half, Samin talked about her salad days working in restaurants (), grand openings and closings (), the origins of Salt Fat Acid Heat (), what The Bear gets right about cooking (), and how she thinks about time () and ritual ().
Original air date: September 7, 2025
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