"When considering chefs that have forever changed the way we cook, Samin Nosrat expeditiously comes to mind. A teacher and Chez Panissetrained chef, Nosrat has built a career sharing the fundamentals of cooking. This has translated into her first #1 New York Times Bestselling 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,"
"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, 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. An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans."
Samin Nosrat trained at Chez Panisse and teaches fundamental cooking techniques. Salt, Fat, Acid, Heat became a #1 New York Times bestseller, won a James Beard Award, and led to a Netflix documentary. Good Things is a later cookbook encouraging home cooks to improve. Nosrat co-hosts the Home Cooking podcast started during quarantine and appears in cooking outlets including NYT Cooking and Epicurious. Recipes highlighted include a yogurt-, citrus-, tomato paste-, and saffron-tenderized lamb kebab that works on grill or broiler; Sweet and Spicy Zucchini with preserved lemons; and Jeweled Rice with nuts and dried fruit. An accidental sbagliatio yields a herby tahini dressing for blanched green beans.
Read at www.epicurious.com
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