Our Favorite Samin Nosrat Recipes

When considering chefs that have forever changed the way we cook, Samin Nosrat expeditiously comes to mind. A teacher and Chez Panisse–trained chef, Nosrat has built a career sharing the fundamentals of cooking. This has translated into her first No. 1 New York Times bestseller and James Beard Award–winning book, Salt, Fat, Acid, Heat. The book’s success landed her a Netflix documentary series adaptation. Nosrat took a much-needed break before turning out her latest endeavor, Good Things, a cookbook that dives into why we should want to be good cooks (it’s one of Epicurious’s favorite summer releases.)

Nosrat also cohosts the podcast Home Cooking, which began as a way to help listeners work out what to cook at home during quarantine; and contributes to The New York Times Magazine, NYT Cooking, and, of course, Bon Appétit and Epicurious. Our archives are enriched with her flavor-bursting recipes, some of which come from Nosrat’s cookbooks.

If you need a stellar kebab recipe, try this one, tenderized with yogurt, citrus, tomato paste, and golden saffron threads. It works on the grill and under the broiler, so those who don’t have outdoor space can still make it. Looking for a bold vegetal side? Make this Sweet and Spicy Zucchini. With store-bought preserved lemons and Calabrian chile paste, it’s punchy and animated. And for a dish dinner guests will swoon over, make this Jeweled Rice. It’s loaded with nuts and dried fruit and has a golden craggy bottom. As one reader reports, it's “completely worth all the time and effort.” Explore more of Nosrat’s recipes below.