Samin nosrat

What to cook among the “Salt, Fat, Acid, Heat” author’s recipes, from Samin’s viral buttermilk chicken to Ligurian focaccia to mango pie

Samin Nosrat creates community around food as a cook, writer and teacher in the Bay Area. From Chez Panisse to Tuscany, Piemonte to the northern coast of Iran, she has spent the past 14 years immersed in a life of cooking and learning beside groundbreaking chefs, home cooks, farmers, writers, and artists. Drawing on this broad […]

The chef tells Vogue about her grocery store go-tos and the dinner recipe she turns to for food on the table in 10 minutes flat.

The star of the docuseries Salt, Fat, Acid, Heat opens up about Chuck-E-Cheese’s and how ‘silliness and wackiness and clumsiness can disarm people’

We’re feeling pretty fearless in the kitchen after watching Netflix's Salt Fat Acid Heat.

We always long for some delicious comfort food for the Saturday evening. Samin Nosrat’s buttermilk chicken and roasted vegetable salad are definitely proven choices. The dishes are unpretentious and easy to make, but are seriously delicious.

A Californian classic recipe

Adapted from the New York Times: Creamy Corn Pasta with Basil

A fun, easy, and versatile bread to make. It's a simple recipe that is a crowd-pleaser.

Pillowy on the inside, crispy on the outside.

In the "Fat" episode of Netflix's "Salt Fat Acid Heat", Samin makes focaccia with Diego in northern Italy. Here's the recipe so you can make it at home, too.

The “Salt Fat Acid Heat” author has long gathered people around a table. But what will happen when the festivities move to that sometimes-terrible place, the internet?

Ash reshteh’s flavor is defined by two uniquely Persian ingredients: reshteh and kashk. The soup, served during the festivities leading up to Nowruz, the Persian New Year, wouldn’t be the same without the soup noodles called reshteh, which are saltier and starchier than Italian noodles — though you could substitute linguine in a pinch. Kashk, a form of drained yogurt or whey, is saltier and more sour than Greek yogurt or sour cream. More like feta than yogurt, liquid kashk gives ash its…

Like, way better.

Nine Lovely Things Image Credit: Eater

NYT Cooking on Instagram: “Introducing Samin Nosrat's 10 Essential Persian Recipes. The author and star of the show Salt, Fat, Acid, Heat did not take her task…”

Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine. Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. (Use fresh or frozen ghooreh if you can find either. You could also use pickled ghooreh, but be sure to rinse them well before using to rid them of excess salt.) Those sharp flavors contrast nicely with the soft, comforting texture of the eggplant and tomatoes, which grow…

Inspired by the classic Iranian rice dish, tahdig and adapted from Samin Nosrat's recipe in Salt Fat Acid Heat, Alexina's version includes plenty of herbs and cranberries to complement the fragrant, buttery rice.

We tested out Nosrat's recent, critically acclaimed book, a trove of hard-won kitchen secrets from the California-based chef. Here's what we loved — and really loved — about it.

These crustless mini quiches are packed with savory caramelized onions and flavorful cheese. This technique for making caramelized onions uses way less fat, and by using sweet onions (like Vidalia if you can find them), you don't need to add the sugar some recipes call for.