Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat

  • Caesar salad or, an exercise in the art of layering salt (page 48)

    from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Salt, Fat, Acid, Heat by Samin Nosrat

    • Categories: How to...; Salads; Side dish; American
    • Ingredients: Parmesan cheese; anchovies; salt; Worcestershire sauce; lettuce; croutons; egg yolks
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  • Show all Recipes...

Notes about this book

  • averythingcooks on May 18, 2020

    So this section of the book is not indexed (at least not that I could tell) but on pages 352-353 you will find a beautiful spread called "aromatic flavour bases of the world". There you will find illustrations of plates (in that vey charming - at least in my opinion - style found throughout the book) representing international cuisines "divided by fractions" of the key ingredients. Here you find mirepoix, soffritto, the hole trinity and a number of mixes/countries that I was not familiar with ( eg West African "Ato Lilo" & Puerto Rican "Recaito"). I currently have a large batch of Italian soffritto cooking in a cast iron - the fate of this delicious jammy mixture is to be frozen in 1/3 cup portions (easily sliced for smaller portions as needed). Perfect COVID cooking strategy if you are trying to save a significant amount of very sad celery etc.

Notes about Recipes in this book

  • Caesar salad or, an exercise in the art of layering salt

    • L.Nightshade on April 06, 2019

      What I actually did was follow the salad instructions on pages 48-49, then later found the dressing recipe on page 247, which is much more specific about the ingredients and amounts. The dressing also requires the mayonnaise, which I made from page 86, a lesson in fats and emulsion, then later found the actual recipe on page 375. I also made the torn croutons from pages 236, adding garlic as in the first variation on page 237, but not the oregano. It may take me a while to get the hang of this book. I found it a bit annoying that the “lessons” in the front of the book are not cross-referenced with the actual recipes later in the book. BUT. This salad was perfect! One of the best Caesar salads I’ve ever eaten. And I did like the experience of making the dressing by taste instead of by measured ingredients. I felt kinda cheffy.

    • jessica_45wdus on May 12, 2026

      Highly recommend using twice egg yolk. I use a small food processor and drip the oil in while pulsing.

  • Avocado, beet, and citrus salad

    • rosten on September 07, 2017

      Great instructions on prepping each part of salad independently. Lots of possible variations. I was surprised at how much better this very simple salad could get using her careful instructions.

    • anya_sf on March 24, 2022

      I made the avocado-citrus variation, adding cucumber (even though that isn't a checked option - it was good) and greens (frisee and romaine), but no onion. Dressed with any-other-citrus vinaigrette, this was a very nice salad.

    • lorloff on August 06, 2023

      Absolutely delicious salad. I used chiogga beets both pink and orange from the farmers market. We loved the layering of ingredients. I used arugula and made th citrus vinaigrette with lemon and yuzu juice. Blood oranges, Valencia’s and cara cara oranges for the citrus. I real hit stunner on the plate. Highly recommended.

    • bbbtravels on September 20, 2025

      Made the avocado + citrus + olive oil + salt salad she describes on page 217, plus a sprinkle of Aleppo pepper, for brunches with friends. Simple yet delicious.

  • Bright cabbage slaw

    • averythingcooks on December 26, 2018

      I made this to serve with tacos (chile braised pork from the same book). For me, it was far too acidic ..... a couple of spoonfuls of miracle whip (I know - love it or hate it!) tossed in fixed it for my palate.

    • sdutton on January 16, 2019

      My husband and I make this often. We love it.

    • bching on March 17, 2019

      What a great technique and variations. It's now my go to slaw. The recipe says it serves 4 generously. I'd say it serves 8 generously, and it's easy to scale up and down.

    • CorneliaCooks on May 21, 2022

      OMG. I grew up hating BBQ and slaw (yeah, I was a weird kid in the Midwest.) But this recipe is great! I chopped 1/2 of a red CSA cabbage and did the salt trick--no water came out. Then I did a whole white onion with (store-bought!) lemon juice and did not drain them when it was time to add them to the main bowl. Meanwhile, I julienned two CSA carrots. I added an indeterminate amount of avocado mayo, stirred it all together, and... perfection! I'm in love. Best slaw ever.

    • bernalgirl on August 14, 2025

      I made the Mexican variation, adding about 1/2 teaspoon of Mexican oregano. This truly is a bright accompaniment to a rich braise — her Braised pork with chiles.

    • bbbtravels on September 20, 2025

      Delicious. Made the Asian Slaw version for a barbeque and it was a big hit with friends claiming the leftovers. The "when your palate zings with pleasure, it's ready" seasoning note is the key.

    • alexandra_zpdtlt on May 25, 2026

      I would use less oil - I tend to prefer highly acidic slaws. Good base overall.

  • Mexi-slaw

    • Dannausc on March 30, 2018

      Good, easy; a nice accompaniment for tacos.

    • aisy on May 06, 2021

      I now know this basic formula well enough to adapt it and go without the recipe. I love the salting cabbage method. I add more lime juice than vinegar now and plenty of extra veggies--whatever's in the fridge.

    • twoyolks on January 21, 2025

      I didn't really care for this. It really reminded me of a iceberg lettuce salad with Italian dressing (minus the oregano).

  • Asian slaw

    • Lepa on April 18, 2018

      We liked the gingery taste of this slaw but I think it would benefit from a bit of fat- maybe some sesame oil? Also, I used purple cabbage and I'm not convinced the salting was necessary or improved the taste/texture of this slaw.

    • Skamper on January 02, 2021

      This is very good. I made just enough for 2 and eyeballed the amounts.

    • LittleTex on July 21, 2023

      Good but maybe needs more soy sauce and some sesame oil. Tasted better after sitting in fridge overnight. Had it with the Glazed Five-Spice Chicken from same cookbook, very nice combo.

    • teresa_3u2sef on March 25, 2026

      A delicious alternative and ignited the idea of ringing changes in coleslaw

  • Classic Southern slaw

    • apalmer91 on March 31, 2026

      Always use this recipe to top my pulled pork sandwiches. So good!

  • Vietnamese cucumber salad

    • Rutikazooty on January 14, 2018

      Delicious salad.

    • clcorbi on February 17, 2019

      Excellent cucumber salad. I omitted the cilantro because I didn't have any, and thought it was fine with just the mint. The toasted peanuts really take this over the top.

    • Beebopalulu on December 08, 2019

      Good cucumber salad, but not extraordinary

    • sosayi on February 15, 2020

      Delicious cucumber salad. I upped the fish sauce slightly and only had dried mint, not fresh. Otherwise followed the directions exactly. Would make again.

    • KarinaFrancis on April 11, 2021

      Like previous reviewers, I thoroughly enjoyed this simple, fresh and crunchy salad.

    • Ro_ on June 18, 2021

      I love cucumber salads, and this was a great one. I accidentally bought parsley instead of coriander, so just used that, and it was fine! Loved the sour acidity of this salad, and the richness of the peanuts. Will make again.

    • ezwriternc on December 05, 2022

      Nice refreshing salad. I definitely shaved my slices too thin. Next time i will slice them by hand.

    • sosayi on July 12, 2023

      Crunchy, bright and fresh. Used mint and basil. Served with grilled lemongrass pork, rice noodles and soy roasted carrots. Would make again!

    • apw2020 on January 21, 2025

      Lovely side with a rice noodle dish!

    • JessElisabeth on February 14, 2026

      Really good!

  • Shaved carrot salad with ginger and lime

    • excurvatus on July 26, 2019

      This is such a delicious salad. It has amazing zing, along with a little heat, and sweetness. It's perfectly balanced and kept pretty well in the fridge for a few days.

  • Tomato vinaigrette

    • bwhip on September 07, 2017

      Used this on a Caprese Salad last night, and it was delightful.

    • amandah2021 on October 10, 2021

      Great with a salad of butter lettuce, Parmesan, and avocado.

    • apw2020 on June 29, 2022

      Used with the panzanella, A+.

  • Japanese sesame seed dressing (Goma-ae)

    • Dannausc on December 27, 2017

      Good, but the tahini was a little overpowering.

  • Caesar dressing

    • okcook on March 07, 2018

      This turned out really well. But, I made some modifications: I used 4 oil packed anchovy fillets; 3 T lemon juice; and 1 oz of grated Parmesan (I think there is a typo because 1 oz was about the one cup she gives as an alternate to weighing the cheese.

    • anya_sf on May 09, 2024

      I used store-bought mayo and oil-packed anchovies, rinsed, pounded in a mortar and pestle as directed. It seemed like too many anchovies, but I kept tasting as directed and ended up adding nearly all of them. Used the larger amount of lemon juice, the full amount of parmesan, and lots of black pepper. Delicious!

  • Honey-mustard vinaigrette

    • Kjohns101 on June 12, 2018

      I love this. Made with dried shallots or without shallots. Very simple but just right amount of sweet, not too sweet. Used on a shrimp chef salad with oranges. Good on butter lettuce and goat cheese salad. Keeps well for 3 to 4 days in fridge.

    • averythingcooks on December 21, 2021

      This was a lovely vinaigrette served over mixed greens beside a rich pasta dish. The full recipe makes a sensible amount ( ie salad for the 2 of us for 2 nights) and it has a great balance of flavours from the shallots, Dijon and honey.

    • Luckyme on January 26, 2026

      Very nice vinaigrette that wasn’t too sweet. Macerating the shallots mellows them out nicely.

  • Green goddess dressing

    • Frenchfoodie on July 22, 2018

      Tasty though I found it a little acidic, next time I’d hold back on the vinegar and add only after tasting.

    • inflytur on August 11, 2021

      I like the addition of avocado. Unless you are using it immediately, add some citric acid to keep the green color for a couple of days. Would that I could find chervil. I used parsley, but less of it.

    • jess_na6y7k on March 04, 2026

      Very nice and creamy. I think I would use a little more acid next time. Either more RWV or just some lemon juice to brighten it a bit

  • Cherry tomato confit

    • Laurendmck on July 23, 2018

      I made this with grape tomatoes and put it on top of small toasts with ricotta. They were quickly devoured by my dinner group!

    • Ro_ on July 03, 2021

      This was nice-not-great. I think possibly I left them too long in the oven as they ended up a bit mushy. I quite liked it (served through pasta with some chicken, parmesan, lemon) but my partner wasn't a fan.

    • e_ballad on July 04, 2021

      Delicious. Cooked for only 30 mins based on @Ro_’s review. Used in a quick pasta dish with fresh basil, Parmesan & a splash of cream.

  • Miso-mustard dressing

    • Laurendmck on October 22, 2018

      Really good on a slaw I made with cabbage, carrots, radishes, peppers, and garlic.

    • clcorbi on February 17, 2019

      Very nice, if a little heavy on the ginger for my taste. Delicious massaged into a kale/shallot salad.

    • Acarroll on September 25, 2021

      Really tasty, a little sweet for my taste. I would cut back on the honey next time.

    • Baxter850 on June 05, 2022

      Very rich. Don’t think I’ll ever choose this over other ginger dressings. Maybe try with less miso.

    • averythingcooks on June 20, 2023

      We both liked this over a salad of mixed garden greens with grated carrot, radishes & red onion. It's different & interesting to have a dressing with no oil or dairy, and with miso on hand I will make this again (probably with a cabbage based slaw next time).

    • lindsey_5xsrit on April 20, 2026

      Super tasty and easy to make.

  • Lemon vinaigrette

    • Tweedles81 on March 02, 2019

      Another great vinaigrette recipe from Samin! I made this to go with a spinach, avocado, and mango salad. I would have made her lime vinaigrette (incredible) but was out of limes and tried this instead. I was very happy with it and will make it again. I think it would go especially well with Italian salads and meals.

    • averythingcooks on June 26, 2023

      Yes...this is a lemon vinaigrette but it was just too "lemony" for me. I tried a little honey & then end of the buttermilk to soften it. I used this for a salad of mixed garden greens and clearly it's a matter of personal preference because T did like both versions (before & after I tried "fixing it").

  • Lime vinaigrette

    • hbakke on May 01, 2019

      I used the juice of one whole lime as the ratio of oil to lime juice was not to my liking. After adding another clove of garlic, more lime juice, and additional salt I think this vinaigrette turned out well.

    • joeljkp on March 17, 2026

      Easy and delicious - I just wish it lasted for more than 3 days in the fridge, per the recipe.

  • Persian Shirazi salad

    • excurvatus on July 26, 2019

      The prep for this isn't minimal, but it's so worth it. what a way to take delight in tomatoes and herbs.

    • joeljkp on March 17, 2026

      Fantastic salad - so fresh, and such a great pairing with other Persian dishes like ash reshteh. We skipped the bed of sliced heirloom tomatoes because it's still winter, and didn't miss it.

    • erin_0oci5y on April 08, 2026

      This salad is in my rotation. I make it as a side any time I cook something middle eastern. I often serve with the saffron rice and yogurt sauce she also has in the cookbook with a protein.

  • Autumn panzanella (roasted squash, sage, and hazelnut)

    • Beebopalulu on December 03, 2019

      Very nice flavours. Used swiss chard instead of kale due to availability.

    • LittleTex on September 23, 2020

      A process-oriented, multi-component recipe with delicious results. Well worth making. I reduced the amount of macerated red onion to just a sprinkle (I have a hard time with raw onion); also used less bread than called for. Very hearty, could almost make a meal by itself.

    • anya_sf on December 22, 2020

      I made sort of a cross between this and the Winter panzanella, using roasted squash, roasted red onion (not raw), hazelnuts, arugula (no one likes kale), and roquefort cheese (no sage). It was delicious. The croutons that sat longer were better, as the other ones were fairly crunchy. Next time I will try regular vinaigrette instead of browned butter, as I think it might coat everything more evenly.

    • Lonion on May 08, 2023

      Cozy, rich, delicious

  • Any-other-citrus vinaigrette

    • abrownb1 on December 16, 2019

      Super simple and delicious! The shallot can be strong if used right away - it definitely benefits from making in advance to give time to mellow. Suggest halving the shallot if using right away if you want a more delicate flavor. I've made it with a blend of lemon/grapefruit and it was wonderful, especially with salmon or shrimp and avocado.

    • anya_sf on March 24, 2022

      I didn't have shallot, used orange juice and zest, and ended up adding a bit more olive oil and a generous sprinkling of salt. This was great on the avocado-citrus salad.

  • Brown butter vinaigrette

    • lindseyshannon34 on June 14, 2020

      This was interesting. Made it with strawberry salad, macerated red onions and toasted hazelnuts. Would make again

    • LittleTex on September 23, 2020

      Delicious and a gorgeous color. Who would have thought to use butter in a vinaigrette.

    • anya_sf on December 22, 2020

      Interesting and good. Not sure I like it better than oil-based vinaigrette, but it was tasty in panzanella where the croutons soaked up some of the butter.

  • Shaved fennel and radishes

    • Zosia on August 07, 2020

      Bright tasting and with good crunch. It went well with the slow-roasted salmon (citrus variation)

    • damazinah on December 26, 2020

      This is a great light salad to counter richer meals. I served it at Christmas dinner with some Italian fare, but it would work well anytime you just want a bright, easy side. Shaving the radish & fennel give them a much less intense, almost sweet (by vegetable terms), flavor.

    • apw2020 on June 23, 2022

      So delicious with the lemon vinaigrette! Perfect light summer lunch.

    • pamacea on October 19, 2025

      As refreshing and delightful as it is pretty!

    • PacoHayd on May 18, 2026

      So light and refreshing

  • Tahini dressing

    • metacritic on November 10, 2020

      We loved this on arugula. A rich, creaming, and filling dressing. This would be especially good on grilled veggies or with cucumbers and more substantial vegetables added to greens.

  • Torn croutons

    • anya_sf on December 22, 2020

      I appreciated the instructions on how to create torn croutons (you don't have to tear everything). The croutons were quite crisp after 16 minutes. Sprinkled with salt prior to baking. Super delicious.

    • pattyatbryce on February 24, 2022

      Great way to use up leftover bread. Can make with anything (even torn pita that cooks shorter time) I love with a pinch of salt and pepper. Perfect for any salad.

    • apw2020 on June 29, 2022

      Super easy and agree that it takes about 10-15 min.

    • joeljkp on May 03, 2026

      Easy method for great croutons. Baked in the toaster oven - probably 10-12 minutes total. This is identical to the McFadden Six Seasons method also, though that book doesn't suggest removing the crusts.

    • apw2020 on January 21, 2025

      Who knew how great croutons could be!

  • Summer panzanella (tomato, basil, and cucumber)

    • Jviney on August 21, 2021

      This was fine, I didn't feel it was outstanding. My balsamic vinegar wasn't quite up to snuff and that may have made a difference. Perfectly serviceable but not a showstopper.

    • pomegranate on June 12, 2022

      Easy and so good!

    • apw2020 on June 29, 2022

      I thought this was amazing! Really good if you marinate the onions and shallots for the right amount of time (I added a little extra balsamic, for a 1:1 ratio with the red wine vinegar). Also important to use good country bread!

    • apw2020 on January 21, 2025

      Thought this was amazing as well!

    • shannonstoney on August 09, 2025

      The tomato vinaigrette is really good on this salad. I loved it: it's a substantial meal.

  • Spring panzanella (asparagus and feta with mint)

    • Ishie1013 on May 05, 2022

      I overcooked the torn croutons a little, but this was still wonderful! The whole "tastes like a summer sea" philosophy of hers led to this being the most perfectly salted asparagus I've ever made.

    • joeljkp on May 03, 2026

      Fantastic spring salad. We made the full thing - croutons, vinaigrette, everything, and it was totally delicious.

    • Barb_N on May 06, 2026

      I love this flavor profile. I skimped on the asparagus which was a mistake. I added cubed chicken. I would increase the mint significantly next time, it wasn’t evident.I also thought the croutons did not have enough moisture. Typically panzanella is made with stale bread not toasted bread. I would have needed a triple recipe of the vinaigrette to get them as moist as I expect.

    • abigayle_d5od7q on April 05, 2026

      I found the short soak to be insufficient on the very crispy croutons. Make the croutons at 3/4" and soak overnight. Double mint.

  • Peanut-lime dressing

    • pomegranate on March 14, 2023

      This is great. I thinned the dressing with coconut milk instead of water. Used on a chopped salad with salmon and cabbage slaw.

  • Creamy herb dressing

    • averythingcooks on June 18, 2023

      With shallot, garlic & scallions, this is an assertive, delicious dressing. I thinned plain yogurt with a little buttermilk and used a mix of parsley, dill, chives & basil from the garden. We enjoyed this with romaine, red onion & thinly sliced celery, and with a bounty of fresh herbs, greens & alliums coming out of the garden all summer, this will likely be on repeat for a while.

    • amandabs on March 25, 2026

      Made with sour cream

    • eatswhilestanding on April 06, 2026

      Made a quick/heavily modified version of this to use as a sauce on some Banza chickpea rotini. Used heavy cream, red wine vinegar, sugar, garlic, and parsley. Didn't have shallots or onions so added onion powder. I had oversalted the pasta so didn't add salt. It was a great complement to this pasta

  • Chunky: Tuscan bean and kale soup

    • Jane on December 31, 2017

      This is a lovely warming winter soup, a thick stew-like soup. I cooked the beans in the Instant Pot then added the cooking liquid from the beans instead of stock. I think the grated Parmesan on top is important to lift the flavor a notch.

    • Rinshin on April 04, 2023

      Very good use of big sized super greens from Costco and tender fresh Spring cabbage. Made several versions of similar Tuscan bean and vegetable soup in the past and this is a good one. This is a luxury version of what all canned, bottled, and deli vegetable soups try to be. The use of Parmesan rind is something I do often when making Italian style soups and good use of what is normally discarded. We enjoyed this healthy soup with homemade rolls. Photo added.

    • joeljkp on March 21, 2023

      Good chunky hearty soup. I made it vegetarian with no pancetta and using Cook's Illustrated's freezer vegetable stock. Also no parmesan rind because I didn't have any. Cooked the cannellini beans in the Instant Pot and used the cooking liquid. The result was great! We ate it with some hearty bread for dinner. Plenty of leftovers. I still like the Bittman version of this from How to Cook Everything Vegetarian as that's more of a true template recipe. I'm also not sure the cabbage is truly necessary here. But this is a really great take on this type of soup that I look forward to enjoying as leftovers.

    • ldtrieb on August 30, 2018

      Sort of followed the recipe, already cooked beans added to previously sautéed kale. Looked over the recipe and added anything that wasn't in the original recipe. Oh, and no tomatoes because I didn't have any. Amazing how the parmesan rind changed the taste in just a short simmering time. Superb!

    • ebs on January 25, 2020

      I had some ham bones in the freezer and was making stock with them, so used some of the stock, mixed with some chicken bouillon paste. Instead of pancetta, I used some frozen ham with bacon. I had only one bunch of kale, so it could have been a bit thicker, but this soup was so delicious

    • patioweather on March 09, 2022

      Cooked the Pasta y Fagioli version exactly as directed. Maybe it is the Alubia Blanca beans or the wine I drank while making it but this is the best soup I have ever had, despite having made soup with basically the same ingredients many times before.

    • Dannausc on June 06, 2021

      I used 9 c of kale and skipped the cabbage. I added a splash of apple cider vinegar and some pepper flakes. Fairly quick and easy. Pretty decent.

    • monicatgood on March 14, 2023

      Having received kale in my produce box this past week and my menus are primarily made from my received produce and EYB. Plugging in keyword "kale" and "soup" This recipe popped right up. Then my senses kicked into high gear. My mind immediately filled with the aroma of this soup. Yes! I had made it before! If you haven't made it, please do. If you have made it, I bet you'll make it again.

    • clcorbi on February 07, 2019

      Excellent soup recipe. Use a good-quality stock here if you can--it really adds a richness that can help cut through all the vegetables. Of course, all the parmesan really helps too. I normally don't love kale soups but this one was delicious.

    • AllieTaylor on September 22, 2024

      Made this pretty much following the recipe exactly for Pasta e Fagioli (used orzo). Had a huge rind in the freezer (yay!) and had found fresh bay leaves, and cavolo nero! Scored the last package of CN, so used quite a bit of cabbage very finely sliced. Needed a big splash of lemon juice just before serving to lift it. It was very good and we are looking forward to having the leftovers (always better the next day!). Forgot to mention that I used the pancetta and added water, rather than chicken stock, as I wanted the veggies to shine.

    • AugustaLarson on July 28, 2020

      Omitted the cabbage because I didn't have any, and it was still delicious. Well worth making the full quantity for leftovers.

    • rrackles on December 27, 2020

      Also omitted cabbage because I had none. Used canned navy beans. Husband said he would have liked it spicier, so may add some red chili flakes next time.serving size in book says 6-8, but that is more accurate for a starter. As a main dish for lunch, the two of us finished just over half, and we are looking forward to the leftovers!

    • dosojosazules on October 09, 2023

      Perfect use of many CSA veggies. Cooking times for each section were at least 10 minutes more than suggested, especially for cooking off the tomato juices to get it to a jammy consistency. Really perfect stew-accented with artisanal EVOO and sea salt

    • eathealthy on April 02, 2023

      Delicious!! Made without pancetta, with chicken broth and Napa cabbage

    • rhb on November 17, 2022

      Loved this! I used pancetta because I had it...would love to know if others skipped the pancetta. It seems that this would not need it. I used chicken stock, cranberry beans (cooked with garlic, salt, & bay leaf), half the amount of grated parm, more kale, and no cabbage. Would make again.

    • cadfael on February 06, 2026

      This is a really good primer which allows you to riff and still stay true to the great flavours of the original.

    • paisleymonsoon on January 12, 2026

      This has so much kale and cabbage, and it's delicious. It will become a regular soup in our rotation for sure. We only made one change, using Better Than Bullion's veggie bullion to make the stick so that it was all vegetarian (no bacon obviously). And we added the suggested pasta as well.

    • eatswhilestanding on January 05, 2026

      Really good. I can't say I got the full effect because I didn't have cabbage and ran out of time to add the kale. But I would definitely make it again, with or without the greens.

    • brianna_lozwij on April 09, 2026

      Added anellini noodles, omitted meat otherwise followed completely. 1 can tomatoes and 1 can butter and 1 can canellini beans since I had a lot of bean cans to use up. Chicken bullion for broth. Next time make it the same but increase garlic and bay leaves.

    • barbara_xcaci9 on April 12, 2026

      Delicious and hearty soup. Made as per basic recipe, except I had pre-cooked bacon in the freezer, which I chopped up and added just before the garlic. It took me about 2 hours active time in the kitchen, not including the time to soak the dried beans (4 hrs) and pressure cook (40 mins). An excellent meal to make ahead, reheats well, and makes plenty for leftovers.

    • rebekahbryce on March 14, 2026

      Omitted bacon and measured with my heart for the other ingredients. A delicious, filling, fiber-ful soup!

    • hannah_06xygv on January 19, 2026

      Excellent! Made without pancetta, with tinned cannellini beans, probably a bit more cabbage than written, pecorino romano instead of parmesan, and with croutons from the end of an old loaf added in the last 15 mins.

    • tippi_dkityu on March 26, 2026

      Made with no pork, one can of beans and pre-cooked ground turkey. It was great. My Parmesan rind disintegrated and I had a fish a lot of chunks of cheese out. But apart from that, it was smooth sailing; would recommend.

    • ellen_gvlooi on March 29, 2026

      great skeleton recipe to riff off of! used canned beans and omitted the pancetta/bacon. parm rinds in it brought so much flavor but bit of a mess to clean up when fishing them out and cleaning the dutch oven

    • anjelica_52p2oe on March 05, 2026

      So simple and sooo tasty! I omitted the cabbage and added extra kale because I had some to use up. I was going to make the ribollita variation but decided to dip the bread instead. Added 3 bay leaves and 4 cloves of garlic because why not.

  • Tuscan pasta and bean soup (Pasta e fagioli)

    • Cheri on February 02, 2019

      This is good, better if made ahead. The kale is bitter, of course, so the fresh parm is a good counter. Makes quite a bit. Omitted bacon, added leeks.

    • kkmatti on October 28, 2025

      Very good. Used Swiss chard in place of the kale & added double the pasta called for for the pasta fagioli variation.

    • averythingcooks on October 30, 2025

      I also say very good. I used pancetta & replaced the kale with frozen spinach. Cooked beans from my freezer meant no "bean juice" from the can (pretty sure I didn't miss it) + I had extra cooked ditalini from the previous night & so added it at the very end. This was a perfect time to use my fresh herb salt (stored in the freezer) for seasoning throughout the process.

    • kate_dneodu on March 01, 2026

      Great recipe. We did not include bacon or pancetta. We used water plus better than bouillon instead of bean cooking water or broth. We did the pasta e fagioli variant. We used chickpeas. One can of diced tomatoes instead of crushed. Didn’t add as much olive oil along the way. I added a bit of dried Italian seasoning before the last 20 minutes. We used less kale than called for, we used what we had.

    • GloriaG on March 09, 2026

      Hearty, filling and very tasty! I used canned cannellini beans as a shortcut and would do it the same way in the future. Everything else following the recipe as written for pasta e fagioli. Perfect for a cold winter evening dinner. Makes generous amount.

  • Persian herb and greens frittata (Kuku sabzi)

    • lorloff on May 05, 2024

      This was amazing very much more than the sum of its parts. I have a tortilla espanola pan that flips the frittata and with a flame tamer on a gas stove worked perfectly. It was a hit with our guests

    • apattin on April 07, 2019

      Used 15 oz spinach and 2 bunches of beet greens. 8 eggs. Divided into two so I could cook it more comfortably in a 10-inch non-stick pan.

    • apattin on April 07, 2019

      Next time I'll add some barberries 2TB

    • cbk15 on November 27, 2023

      One of my favorites to riff on with whatever greens and herbs I have that are starting to go south. I love eating it as a sandwich filling for lunch or on its own.

    • pomegranate on May 10, 2022

      This was delicious and more than the sum of its parts. I used spinach instead of chard.

    • shannonstoney on November 19, 2023

      delicious. I had a lot of chard in the garden and this was a great way to use it.

  • Creamy asparagus and mint pasta

    • Astrid5555 on June 06, 2020

      This was really good, manageable for a weekday lunch. Did not blanch the asparagus in the pasta cooking water, but sautéed the cut spears in a pan together with the yellow onions. Loved the addition of fresh mint!

    • kayanelson on April 28, 2022

      I really loved this. So simple to make. I loved the mint but my daughter thought it was a bit too much. Chives or basil would work also,

    • k_tlin on March 28, 2025

      I didn't mind this! personally, I like to do a cream based sauce a different way, but was happy to learn a new technique! had some trouble with the sauce breaking but it still kept well in the fridge

  • Tuscan bread, bean, and kale soup (Ribollita)

    • bernalgirl on January 22, 2021

      Great easy base soup, finished rosemary chile oil.

    • meggan on April 07, 2022

      Does have very good flavor with only a few spices.

    • jdjd99 on April 03, 2022

      Outstanding flavor. Great recipe for mostly pantry ingredients and leftover bread. I didn’t have bacon, but had some Spanish chorizo, and that turned out delicious.

    • KathyCookinginSeattle on March 20, 2026

      Delicious! Very hearty and microwaves great if you take it to work. I used a 7 ounce stick of Spanish chorizo diced because we love chorizo. Also I didn’t bother making croutons out of the bread first. Instead, I just used two day old sourdough loaf cut into pieces and it worked great. I would definitely make this again.

    • anna_om8bb7 on March 01, 2026

      A great end of winter soup… not yet spring but not the dead of winter. Amazing flavor and easy to make!

    • pixie_brsj1p on April 20, 2026

      Delicious, can add lots more greens & vary the beans - I like with soy beans

  • Pasta all'amatriciana

    • bernalgirl on January 08, 2025

      I like this even better than Marcella’s recipe, her base sauce is simple to make and a perfect foil for the tasty guanciale, pecorino, and chile heat. A classic!

  • Tomato: pasta alla pomarola

    • bernalgirl on January 08, 2025

      An outstanding base sauce that makes enough to freeze for later. It’s intentionally a light sauce that is excellent dressed up as amatriciana and puttanesca in the following recipes. To my taste, it needs salt on its own.

    • ldtrieb on September 19, 2017

      I used wonderful tomatoes, they are so good this year. Froze some and made meat sauce with the rest.

    • spatterson88 on March 14, 2021

      I'll probably not use as many onions next time - they were big and using two overwhelmed my canned tomatoes.

    • Ro_ on February 27, 2023

      Really nice sauce, whizzing it up made it very creamy. I used too much pasta for the amount of sauce I had though, which was a shame and thinned the sauce out slightly too much with the pasta water.

    • averythingcooks on August 19, 2024

      I made this with garden Romas & am happy with the results. After trying to "smash" the 1/4'd tomatoes with the wooden spoon, I switched to the potato masher & finally ran kitchen shears through the pot which was probably the best approach. I ran this through the biggest food mill disk (great for catching skins) & then moved to the middle one which took care of a lot of seeds. This is heading to the freezer in 1 cup portions and will likely get made again this season.

    • Clairehg on August 29, 2025

      I made this with a variety of tomatoes from my garden and I LOVE it. I froze it and will add some broth and heavy cream and eat it like a tomato soup. Or use it as a pasta sauce. Delightful!

  • Pasta with sausage and broccoli

    • bernalgirl on February 11, 2025

      One of my favorite pastas! Easy, nourishing and so delicious! R used half spicy/half sweet (with fennel) Italian sausage, and served it without the breadcrumb topping.

    • bernalgirl on February 11, 2025

      One of my favorite pastas, it’s on repeat at home — it’s easy, nourishing and so good. R made it with half spicy and half sweet (fennel) Italian sausage and no breadcrumb topping— delicious!

    • anya_sf on February 22, 2026

      I made 1/4 recipe, which may be why I had to add a lot of water to the sauce so it wouldn't get dry and burn. Used slightly more sausage (1 link/3 oz). There was a generous amount of sauce to pasta. I wasn't sure if I'd like long-cooked broccoli, but it was quite tasty.

    • averythingcooks on March 03, 2021

      This was a great inspiration for a "fridge clean out" dinner for 2! I cut the aromatics in 1/2, used the last of the broccoli (around 9 oz) & the meat from 2 medium heat sausages. The last handful of grape tomatoes also went into the pan with the broccoli. The end of some Boursin went in with the pasta water & parm to form the creamy sauce and since we like more "stuff" than pasta, I used around 4 oz of farfalle. Lastly, I made Thug Kitchen's crunchy panko pasta topping and we both agreed - this a definite repeat.

    • stephen_pinkjo on March 26, 2026

      This was tasty. I liked the bread crumbs. Could have been sexier - cooking broccoli to death is not a good look.

  • Finger-lickin' pan-fried chicken

    • twoyolks on January 07, 2024

      The chicken was good but it didn't seem to be all that different from any pan-fried chicken breasts I've made.

    • Tatiana131 on January 28, 2018

      I usually omit parmesan for ease of prep. The key is seasoning (salting) all toppings really well - the flour and the bread crumbs. Frying takes about 2X as long as indicated, but that may be because I'm a lazy chicken pounder. I usually only use about 3-4 tbsp of ghee, and it's enough. Excellent tender, flavorful chicken that has none of dryness or stringiness common to chicken breasts.

    • Ro_ on March 06, 2023

      Delicious! A bit faffy with all the bowls, and I made an error and put the parmesan in with the flour instead of the breadcrumbs, but it didn't seem to matter as the result was delicious. I agree you don't need as much ghee as you might think. The chicken was really tender and tasty.

    • heidi_sxhiq8 on March 11, 2026

      We liked this version but prefer the variation with pork.

  • Persian-ish rice

    • twoyolks on June 19, 2020

      I didn't cover my rice and it came out completely cooked in about 35 minutes (I did make a half recipe). I found that the browned rice was too salty and too crunchy. It was almost too crunchy to eat.

    • Tatiana131 on January 28, 2018

      After the initial parboiling the rice cooks uncovered in yogurt. In my case this was insufficient to finish cooking the rice as there are no instructions to cover the rice so it can steam. It came out pretty flavorless and raw.

    • tmitra on March 23, 2022

      I'm pleased with how well this recipe worked, and with the salt and fat, the rice was delicious. I didn't cover the pan, and the rice was done and flipped well at 35 minutes.

    • puddlemere on January 06, 2019

      The recipe in the cookbook doesn't call for covering the rice after parboiling, but the version on the website does: https://www.saltfatacidheat.com/heat/pavo-en-escabeche/. I ended up covering it after about 15 minutes so that the rice would cook through, and cooked it in the butter/oil for about 45 minutes total. It came out really delicious and crispy!

    • SpatulaCity on June 15, 2023

      Loved the texture of the results, but so disappointed that I didn’t realize Samin used Diamond Kosher salt. My rice came out SO SALTY because I use Morton Salt. I’ll know better to adjust the salt down next time. Otherwise I loved the results and found this rice turned out so much better than another recipe I tried which called for soaking the rice for hours in salted water.

    • Dannausc on December 27, 2017

      It did not hold together when I flipped it over and could have used a few more minutes in the pan. It still tasted really good though!

    • Jviney on March 12, 2026

      This turned out perfectly from a nonstick 10” pan. She recommends a generous 1/2 cup Diamond salt, I’d back that off next time to a scant 1/2 cup. My rice cooker perfectly without covering it.

    • claire_txa051 on February 15, 2026

      Mine stuck to pan ?? but was otherwise delicious. Made the saffron tea version, cooked completely but not too much in 40 minutes uncovered.

    • ashley_84p4kf on January 04, 2026

      The technique is great and I had perfectly crispy rice at the end. I also didn’t cover my rice—which also isn’t mentioned on the Food52 version of this recipe. With that said, I wanted a little more flavor to go with a chicken main. I ended up adding lemon and a little Knorr to the rice the second time I made it, and it was truly delish.

    • eclairea on June 01, 2026

      I made half the recipe and like twoyolks, had some challenges. It was more burned than crispy but it still tasted good.

  • Chicken pot pie

    • hirsheys on April 29, 2019

      I chose to make the chicken pot pie in hopes that it would be similar to one that my mom used to make growing up. In the end, my cousins (new parents, who I cooked this for) and I liked this, but didn't love it, though that may have been in part due to the few changes I made to the recipe. I stayed pretty true to the recipe, though I used chicken breasts (on the bone), rather than a whole chicken or chicken thighs, since I prefer white meat for pot pie. I also wish I'd used sherry rather than wine, since I like the flavor better. Next time I'd chop, rather than shred the chicken, too. (I left out the skin - too flabby!) You're supposed to skim off 1/2 c fat, then mix it with 1/2 c flour to make a paste that you then reincorporate with the gravy. I had much less than 1/2 c fat, but it worked fine, though a bit gluey. I used my own version of drop biscuits, rather than the ones from the book.

    • hirsheys on April 29, 2019

      Quick update - I've just eaten the leftovers from yesterday and they are WAY tastier. The whole dish went from meh to YUM. The wine flavor came out more and everything melded together much more. Next time I make this I'll make the filling the day before, then make the biscuits and bake it the day I serve it. Definitely worth making again. This has now become my standard chicken pot pie recipe. It’s great.

    • onetui on June 23, 2024

      An excellent (albeit time-consuming) recipe. I've made it a couple of times, once using skinless chicken thighs and leaving out the carrots to suit a friend who can't eat them, and again with the filling as written. The unmodified filling was better. Both times, I swapped the biscuit topping for pre-made butter puff pastry, which I prefer.

    • hashi on January 09, 2024

      I thought this was really delicious…Salted the chicken overnight and added some chopped, parboiled potatoes toward the end. It’s a multi-step recipe, so plan for it to take some time.

    • LittleLemon on November 01, 2022

      I made this using a rotisserie chicken, which greatly simplified this recipe. My family loved it! I used the pie crust topping, and it was deliciously flaky. I left the thyme sprigs and bay leaves in the filling while the pie crust baked, to infuse more flavor in the sauce. I used a 3.5 quart Le Creuset Braiser from start to finish, and it was just the right size.

    • Acarroll on October 29, 2021

      I veganized this and made it with tofu instead of chicken. I used pre-made puff pastry. The flavors turned out delicious!

    • pdxpat on November 17, 2022

      Too many onions, too coarsely chopped. I'll dice them next time and add more carrots.

    • julian_08qdbb on March 23, 2026

      Potentially the best chicken pot pie we’ve ever made, I wouldn’t call this incredibly involved but it makes a world of difference to make your own stock first

    • gabster3375 on January 18, 2026

      I made this recipe with a rotisserie chicken and omitted the mushrooms, I also used a puff pastry for the top. This was excellent. Well balanced and so simple, I will definitely be saving this for many future uses.

    • noor_37m4rf on February 24, 2026

      Taste was great! It was a lot of effort though, next time I would use leftover chicken to save some prep time

    • stacylynnwinnie on January 31, 2026

      Our local market sells market made standard size pie shells in packs of 3 & they sell market made individual thick sheets of buttery puff pastry for the top. I used 2 boneless skinless whole split chicken breasts & I quick brined them in 4C water & 1/4C Diamond Crystal for 30min. While that was brining, I prepared the other ingredients b/c mise en place makes the rest go smoothly. I don't usually put mushrooms in chicken pot pie, their flavor overpowers, & potatoes are a must. I added some parboiled/salted cubed Yukon Golds. Had homemade chicken stock in freezer to use but no schmalz so had to use more butter for the 'paste', no complaints on the substitution. The chicken breasts were removed when tender & cubed. Asked my husband if there was anything he would change & he said, "more peas". So next time will do 1.5C peas. The filling made 2 hefty pies, 1 to eat & 1 for the freezer. This will be my go-to filling recipe.

    • bethany_pjugip on April 06, 2026

      needed to reduce liquid quite a lot more. soggy pastry.

    • kelsey_4g9j1b on March 03, 2026

      First time ever making a chicken pot pie, although time consuming, this recipe was very easy to follow and came out FANTASTIC. I ended up not using all of the sauce in the pie because I was worried it would get soggy, and it was the right choice. Surprisingly easy for a recipe with so many steps. I made the chicken myself also.

    • Lynnette on December 31, 2025

      I’ve been making pot pies for years, but they were always kind of ad hoc affairs. Settling in to Samin Nosrat’s recipe from Salt, Fat, Acid, Heat really helped me recalibrate things for the better. It also made me a single crust girlie which streamlines the process immensely. That said, I think it’s insane anyone would set out to make a pot pie with raw chicken parts. The whole point of a pot pie is to use up leftovers. So make an extra roast chicken ahead and save yourself from probably 60-75 minutes of faffing over this recipe. Also, her version has NO POTATOES. I added them in. I used turkey because I had really good leftovers for both meat and stock. For the crust I made my standard sourdough discard pastry. Can’t wait to try her biscuit topped version as well.

    • ash_2fquo3 on January 16, 2026

      Solid chicken pot pie recipe with accessible and thorough instructions.

  • Slow-roasted salmon

    • mrsmadam on July 25, 2021

      This is a great method for salmon. I had one 12 ounce, skin on filet of what I would consider normal thickness. I have to agree about checking after 25 to 30 minutes as mine was overcooked at 45 minutes. That said, I agree with Barb_N, the method is so gentle the fish was still very good. Be careful with the soy glaze. It goes from done to ruined in the blink of an eye. I ended up topping mine with buttered panko and briefly slipped it under the broiler. Also, the skin just slipped off after cooking.

    • mondraussie on October 25, 2018

      Pay attention - cooking time depends on the thickness of your salmon. Definitely check after 25-30 mins.

    • Barb_N on January 23, 2019

      Despite other’s notes about risking over cooking, I think this is a very forgiving techniques and results in moist, perfectly cooked fish. Served with lemon salsa from same book.

    • rosten on January 16, 2018

      Very good, incredibly simple. Would have been better if I pulled it out of the oven a little sooner. So, would recommend checking after 30 minutes or so. . .

    • Skamper on June 11, 2019

      This was delicious. I used two single portions of salmon and let them roast for about 24 minutes. Basted them with tare.

    • pattyatbryce on March 06, 2019

      So simple and delicious. Now in regular rotation.

    • dosojosazules on December 26, 2022

      This is going to be my go to approach to cooking salmon from now on. So simple and came out perfectly

    • Heykellysue on April 10, 2020

      Very simple and turned out great. I chopped a bunch of dill and cilantro and coated the filets with the herbs and olive oil and let marinate for a couple hours before cooking. the fresh dill really complemented the salmon

    • peacheater on February 14, 2026

      This was very good and super easy. Tried removing skin from salmon but it was tearing a bit so gave it up. Don’t think it made much difference. Used parsley and tarragon as the base of herbs.

    • Spicegirl66 on May 23, 2026

      A really easy recipe. I made the Indian variation so there was a little bit more prep time but very tasty. Served with steamed veggies and baby potatoes. Everyone loved it.

    • eclairea on June 01, 2026

      This was nice! I didn’t bother pulling the skin off until after it was cooked because it comes off more easily then. Served with the Persian-ish rice and herbed yogurt.

    • allison_rkchjv on April 23, 2026

      Absolutely spectacular. Buttery. No additional seasoning needed.

    • teresa_3u2sef on April 29, 2026

      This was a no fuss recipe with great results, will be my go to for salmon. Looking forward to seeing how it works with other fish.

    • leila_ub57fe on April 16, 2026

      This is now my go to method to make salmon. It’s so easy and very delicious. I also just use whatever herbs I have left over for the bed of herbs. I’ve made a bed of citrus before as well and really enjoyed that.

    • d.giginyc on February 04, 2026

      This was actually really good and I will probably use this method more when making salmon. Echoing what everyone else mentioned about the time, just keep an eye out depending on the size/thickness of your salmon.

  • Roast: butternut squash and Brussels sprouts in agrodolce

    • KarinaFrancis on May 08, 2021

      I really enjoyed this salad. Unfortunately the Brussels sprouts were big and unappealing so I subbed broccollini. The agrodolce was delicious with the squash. Next time I will add a bit more mint.

    • ksg518 on September 24, 2021

      I've made this several times. It's a lovely dish especially with the agrodolce and mint. Leftovers hold up reasonably well if you keep the dressing separate. This is substantial enough to be a vegan main dish but would also make a great holiday side dish.

    • Lepa on January 27, 2018

      My family of squash skeptics loved this salad. I did, too. I will absolutely make this again. We ate it with coconut rice and soy-glazed salmon and it was a bright contrast to the rich, creamy rice. Like the other poster, I turned the vegetables so they would evenly brown.

    • Rutikazooty on January 13, 2018

      This is an amazing dish!! I’m not crazy about squash but this is so good. I did turn the squash and brussel sprouts over while they roasted although it didn’t say to do that in order to get browned on other side.

    • KCKB on December 09, 2024

      Delicious! And the rich colors make it a visually appealing dish as well. I didn’t have fresh mint leaves, but look forward to making this again and trying it that way. Most of the family liked it - my daughter suggested riffing on it and subbing sweet potatoes and broccoli. I was really pleased that she thought to make that suggestion!

    • jenburkholder on November 28, 2021

      More than the sum of its parts and very simple. The vinegared onions are delicious. Would make again - would also be good with most any vegetable. Very holiday-friendly.

    • jdjd99 on January 02, 2022

      This was a delicious holiday side dish. It was a great combination of flavors, and the acidity really cut through the other rich dishes in a holiday meal.

    • meginyeg on November 19, 2025

      This was good. Nice combination of flavors.

  • (Shell)fish: pasta with clams (Pasta alle vongole)

    • peaceoutdesign on February 21, 2023

      This was the best pasta alle Vongole yet. I used only smaller clams so I didn't chop them up but I did remove them from the shells and left a few to top the pasta with. I used all the liquids including some bottled clam juice I had. I think what makes this so tasty and thick is finishing the pasta in the pan. It definitely absorbed some of the flavor and the sauce hung to the pasta rather than just the pasta swimming in it. You could easily use canned clams. My red pepper flakes were very potent, I loved it but it was spicy for others.

    • metacritic on September 04, 2020

      This dish sings. I adore this cookbook and so far this is the standout recipe (alongside it's variation with sausage). Serve this dish and those with you will sigh, with contentment but also a sense of discontent, knowing they have never encountered its equal. I don't believe that the dishes I've had on the Amalfi coast quite approach this level, though I can't wait to try this with real Sorrentine lemons.

    • kkmatti on August 02, 2023

      Made the pasta alle vongole with mussels and fresh linguine. It was very good and a definite make-again. I would skip the saffron next time as it got lost in the dish. This made enough sauce for 2 people, I would double the recipe for 4. We left the shells on the mussels instead of shucking them as the recipe calls for.

    • Apepin on February 13, 2022

      Delicious! I used all littlenecks and added some fresh chopped clam meat. I used the liquid from the clam meat while cooking the onions. It took 3 water changes to purge my clams.

  • Red wine vinaigrette

    • joeljkp on May 03, 2026

      Yum yum, simple and delicious. Used DOCG chianti vinegar.

  • Citrus salmon

    • Zosia on August 07, 2020

      The slow-roasting method worked very well and the citrus complemented the salmon nicely.

    • tmitra on February 08, 2023

      I feel like I missed something? Under the slow-roasted salmon recipe, folks recommend checking for doneness at 25-30 minutes. I roasted a 1 lb (not 2 lb) filet at 225 (confirmed by oven thermometer) for 50 minutes, and it still wasn't flaking. I roasted it for another 10 minutes at 300. I served it with the avocado and citrus salad, and overall, it tasted like...salmon? I'll stick with broiling, as I prefer the crust on top and the quick cooking time.

    • Ro_ on February 11, 2023

      Meh, I didn't really get much citrus flavour from this, it was kind of...bland?

    • anya_sf on March 24, 2022

      The salmon turned out perfectly moist. I'm not sure how much flavor the orange slices added, but they looked pretty. I ate a couple and they tasted good, but other people didn't eat any, since we had this with avocado-citrus salad.

  • Indian-spiced salmon

    • ksg518 on January 27, 2021

      Just delicious. I had great salmon which probably contributed to the final product but we felt the spices worked perfectly with the salmon. I think the cooking time is a little too much - mine was done in about 35 minutes. This is a spinoff of Nosrat's slow cooked salmon so check the reviews for that recipe for more comments about the cooking time.

    • Stephenn31 on September 14, 2023

      Nice spice mixture. I pan fried the salmon as it was hot and I didn't want to turn on the oven, and still turned out well.

    • Caja on October 10, 2025

      Really enjoyed this, I ended up overcooking it though, my salmon was a bit small and overdone at 30 minutes. I didn't want to waste the skin so I put it under a hot grill at the end and it was great

  • Meat: pasta al ragù

    • Tatiana131 on January 28, 2018

      Fabulously rich and complex sauce, made the house smell so good that my non-pork eating guests asked if they could have some. Comes together very easily, and is incredibly flavorful and rewarding.

    • ldtrieb on September 19, 2017

      Used up some whey I had frozen instead of milk (I did correct later after long cook down and add some regular milk) I had ground pork and ground up some leftover tri tip for the beef. It was lovely, more in the freezer for later.

    • Ro_ on September 27, 2020

      Incredibly rich, smoky, very meaty, unctuous from (presumably) the whole milk (I actually used semi skimmed + some cream). I can't get good quality ground pork where I live, so I actually just used a piece of pork shoulder and a piece of beef chuck and chopped them up very small myself with a knife. The meat certainly cooked through and was very tender, but it didn't start falling apart, so I think texturally the dish would have been better with actual ground meat. I made a half quanity, and 400g of pasta, which I thought would give the two of us eating it leftovers, but it was so good we ended up polishing off the lot ;-)

    • Stephenn31 on May 25, 2025

      Great layers of flavour. Rich. A great Sunday project.

    • rebekahbryce on May 04, 2026

      Delicious! Took a Sunday morning to simmer this and it was well worth the time. Saved half to freeze, otherwise I’m sure we would have eaten it all.

  • Vegetable: pasta with broccoli and bread crumbs

    • pistachiopeas on February 26, 2021

      Made for the second time recently, and used panko toasted in olive oil for the breadcrumbs. The kids loved it.

    • Lepa on August 22, 2018

      I was trying to recreate a perfect bowl of pasta that I enjoyed in Italy recently so my expectations were rather high and I was probably setting myself up for disappointment. This made a good bowl of pasta, for sure, but the long-cooked broccoli didn't have the simple, sweet taste of the broccoli pasta of my dreams so I enjoyed it less than I might have under different circumstances. It was quite good with the breadcrumbs and parmesan (and anchovy) but I'm afraid I'll have to keep looking for the perfect recipe.

    • Dannausc on December 10, 2017

      Quite good.

    • excurvatus on July 26, 2019

      The technique this recipe teaches is so useful. I was impressed how much I could do with so little.

    • paisleymonsoon on January 03, 2021

      I made this one with the bean variation (great Northern beans) and the added suggestion of olives. I also added cherry tomatoes which I think added a nice fresh layer to the dish. It's nothing to write home about, but it was good. My vegetarian pre-teen loved it, so that's always a win. The beans made it extremely filling.

  • Conveyor belt chicken

    • jdub1371 on June 21, 2020

      Very tasty (and moist) chicken thigh, even seasoned with nothing but salt. Skin was pleasantly crisp but not crackly-crisp. Good just the way it is but would be easy to spice up. Boning a thigh is easy and it cooks fast under weight.

    • excurvatus on August 03, 2019

      I went through a stage of making this - I feel like the fat had difficulty getting fully rendered for me. I'm going to return to it very soon.

    • SpatulaCity on October 04, 2024

      I need to attempt this again because I didn’t get the desired results. Here’s where I think I went wrong. I deboned the chicken and maybe made a mess of it. The thighs weren’t all uniform because of that, and the skin didn’t brown evenly. So much pale flab on the sides when the centers were getting dark. I should have done some slight pounding to get them to an even thickness. Used a 10” skillet that fit all my full batch of thighs, and weighed them down with another 10” skillet. Unfortunately this basically acted as a lid, which caused a lot of steam to drip back down into the pan, and prevented browning. Next time I’d use a 12” skillet for cooking so the thighs would have more space, and there would be plenty of room for steam to escape. I was so focused getting a nice color on the skin that I overcooked the thighs. Will try again taking a little more consideration.

    • Dolcetto23 on January 30, 2021

      Dangerously good. Definitely worth using top notch organic chicken for this.

    • Ro_ on March 28, 2023

      I was sceptical as to how good this could really be, but I stand corrected: it's a great recipe. The skin on the chicken rendered really well to be crispy but (as another commenter says) not crunchy/crackly, which was actually really nice. I let it all cook for about 15-20m as opposed to the stated 12, I think I didn't have my heat turned high enough at first. A great way to cook an inexpensive piece of plain chicken quickly, and you can then jazz it up in all sorts of ways with sauces or flavourful sides.

    • twoyolks on January 10, 2026

      The hardest part of this recipe is deboning the chicken thighs. Otherwise it goes quite quickly. I used more of a medium heat instead of medium-low and that fat rendered quite easily for me.

  • Indian-spiced fried chicken

    • puddlemere on January 06, 2019

      This turned out amazing--I'm kind of obsessed with the Indian spice/mango chutney glaze combo. We used deboned chicken thighs.

  • Caprese salad

    • leila_ub57fe on April 04, 2026

      The caprese salad is a variation of the summer tomato and herb salad

  • Fattoush

    • halfchefc on May 28, 2026

      Easy, nothing groundbreaking.

  • Classic torn croutons

    • averythingcooks on August 16, 2024

      These were the perfect addition to a juicy tomato salad. I used homemade Fresno pepper flakes which provide a lovely, fruity heat. An easy idea worth making again & again.

  • Cheesy torn croutons

    • averythingcooks on June 30, 2025

      Always seems funny using a recipe for croutons BUT these were great :)

  • Blue cheese dressing

    • doug_j1bmba on June 02, 2026

      Without splurging on the specific cheese ingredients, cause Aldi, this turned out fine. If you adjust with too much red wine vin, it turns gray, so that sucks. But with some herbs and dried spices to your liking, it’s fine.

    • SpatulaCity on October 10, 2024

      I made this recipe with Greek yogurt, one of the suggested cream options. As written it was a little ho-hum and too strong on the red wine vinegar. But I added some buttermilk, heavy cream, and fresh herbs and it became sensational! Tasted very similar to my favorite version from a local restaurant. Maybe if I had had Crème Fraîche it would have gotten that way originally. But I’m very happy with where it landed in the end.

  • Steamy sauté: garlicky green beans

    • Ro_ on October 29, 2019

      A basic recipe for steamed grean beens with a little bit of garlic, but it works well and is worth repeating. Gave a nice fresh texture and taste.

    • Kag2020 on February 07, 2025

      Great method.

  • Steamy sauté: French green beans

    • abrownb1 on August 17, 2025

      Perfect recipe for when you need a quick side! Be warned that the beans will turn a drab color with this method but if you aren't trying to impress anyone, it'll be just fine.

    • leila_ub57fe on April 04, 2026

      So easy and delicious. This recipe is so easy and has the potential to have a lot of variations.

  • Steamy sauté: Indian green beans

    • MAF on March 22, 2021

      Delicious, crispy, crunchy, great with curry.

    • anya_sf on August 14, 2023

      Method worked well with frozen green beans. A nice, simple side dish.

  • Chicken stock

    • rosasharne on March 22, 2026

      no onions, no thyme, made w a bit too little water (use two pots next time)?

  • Classic egg drop soup

    • patioweather on April 22, 2018

      Couldn't be easier but everyone really enjoyed this. I don't think the cornstarch really contributed that much so it could be omitted.

  • Smooth: silky sweet corn soup

    • excurvatus on July 26, 2019

      This recipe made me want to make all soup like this - it's incredibly simple, and allows the ingredients to truly shine.

    • anya_sf on July 05, 2020

      Really nice, light, fresh flavor. I scaled the recipe down for 3 ears of corn, serving 3 for lunch. Topped it with a fresh salsa made with tomato, avocado, green onion, mint, and lime.

    • bwhip on August 06, 2017

      Very simple, extremely delicious! A family friend gave us a bunch of fresh corn, and this was a fantastic way to use a bunch of it.

  • Pasta Alfredo

    • dmdmdmmm on May 22, 2026

      Very good, very rich! I added some shrimp and it was nice. This will probably be my go-to Alfredo recipe!

    • billcranecos on October 30, 2023

      This has become our household "go to" alfredo recipe, and this provides a luxurious rich experience that most other recipes do not. I reduce my cream on lower heat, last night this probably took 45 minutes.

    • nicco_5akp7q on January 27, 2026

      Four cups of cream is an insane amount of cream and does not take 30 minutes to reduce. Other than that it’s a really solid American Alfredo recipe. Keeping this one in the back pocket when I feel like eating my body weight in fat again. Pro tip: add smoked cubed ham, butchers cut bacon or peas to shake things up.

  • Pasta with beans and broccoli

    • jessica_iia7a3 on May 11, 2026

      Quick, simple dish as promised. Added white beans & some mushrooms.

  • Sausage ragù

  • Soy-glazed salmon

    • Ro_ on November 15, 2022

      I used smaller salmon fillets rather than one big piece, and kind of squished them together a bit in the pan. Other than that I followed the recipe, but only cooked for 30-35m since I had less salmon. The glaze was nice - to be honest I've tried a lot of similar Asian-glazed salmon recipes and it is very hard to go wrong with these flavours as long as you don't overcook the salmon, it will basically always be delicious. But I would use this method again when making a large-ish quantity of salmon that it would be more convenient to put in the oven rather than pan frying.

    • nick_zcr4no on April 07, 2026

      Hit with the family - served with rice and blistered green beans, fairly simple weeknight dinner

    • janet_x28jp9 on February 27, 2026

      This was very tasty. I used steelhead and it worked great. I thought I overcooked it but I had Samin’s in my head telling me it’s virtually impossible to overcook. She was right!

  • Beer-battered fish

    • Ro_ on March 05, 2023

      Really light, delicious and crunchy batter. I was scaling down the recipe and I think I ended up using too much vodka and not enough beer, but it didn't seem to matter too much. This was easy and delicious, especially with tartare sauche. Just needed mushy peas to go with...

  • Tuna confit

    • Dannausc on May 23, 2019

      Good and easy.

  • Crispiest spatchcocked chicken

    • Dannausc on December 27, 2017

      Super crispy; quite good

    • ndschmidt on June 01, 2026

      Great roast chicken technique.

    • kelly_okldv3 on November 10, 2025

      So easy, so freaking good.

  • Spicy fried chicken

    • Ro_ on March 26, 2023

      The method for frying the chicken was great: it came out crunchy on the outside and juicy and tender on the inside: perfectly cooked. However I found the oil brushed on at the end to bring way too much sweetness: the spiciness and smokiness was lost in the sugar, which was all I could taste in the end. Next time would use less sugar and more paprika/pepper.

  • Pork schnitzel

    • averythingcooks on April 22, 2026

      With only 2 butterflied chops to cook at the same time (ie burning butter not an issue) I replaced the clarified butter with a mix of unsalted butter + a little neutral oil. We love the inclusion of parmesan in the panko & in place of the grd cayenne, I added hot sauce to the egg. Crispy, juicy & done in the cooking time frame given, this will be made again and I will also try the chicken breast version.

    • austin_6rikx3 on January 24, 2026

      I didn’t have clarified butter, and I used Italian seasoned panko but it was delicious! I wasn’t sure how it would turn out as this was my first time making it, but it was easy and tasted yummy!

  • Sage- and honey-smoked chicken

    • Melissa_427 on November 25, 2021

      Subbed a whole pheasant and was not disappointed

    • lucia_dbdl2m on March 29, 2026

      Couldn’t get the skin crispy but mean was so tender and flavorful

  • Chicken and garlic soup

    • LittleTex on September 23, 2020

      I found this soup to be amazing. It lifted my spirits on a dark winter's evening, it cured what ailed me. Don't leave out the parmesan rind; you can fish it out and chop it when it cools, and add it back in. Highly recommended.

    • Dannausc on March 30, 2018

      Pretty decent. I liked it better than my wife did.

    • Melissa_427 on November 25, 2021

      Subbed pheasant.

    • bcs126 on October 27, 2024

      Loved this; just a great chicken soup. Didn’t have a parmesan rind on hand but soup was still great without it!

  • Spring garlic soup

    • eclairea on June 01, 2026

      Tastes better than it looks, I promise! This was a great way to use green garlic from the farmer’s market and it really elevated a simple chicken soup. Also the parm rind is NON-NEGOTIABLE if you can help it, it really elevated this simple soup with an umami richness. Really enjoyed how light, but filling this was for a spring evening dinner.

  • Chicken with lentil rice (Adas polo o morgh)

    • paisleymonsoon on December 29, 2020

      This homey and tasty. The raisins are really the best part. I will definitely make this again. I could have shaved a lot of the 1-hour prep time off this recipe if I'd cooked the chicken and onions at the same time in separate pans. I ended up having to wash the pan after cooking the onions because the bottom was getting too black, so I didn't get any bonus flavor. Also, this recipe tricked me a couple of times because I didn't realize I should NOT have rinsed the basmati rice. I did, and then I had to dry it off. Also, I didn't realize I needed to pre-cook the lentils. So there I was an hour into prep with uncooked lentils. I just threw them in the pot and hoped 40 minutes would cook them. It did, and I liked the texture better than mush. I kept adding more water because I was afraid of everything sticking and burning. In the end, I added twice as much or more than the original liquid amount. However, the salt amount recommended was accurate to properly salt the dish.

    • pdxpat on September 02, 2023

      Fantastic!

    • Stephenn31 on January 10, 2026

      This was simple but delicious. Must serve with a yogurt to cut the richness of the dish itself. I added the lentils with the rice and a bit of extra water and it was perfect. No need to cook the lentils first

    • eathealthy on November 21, 2022

      Not sure why the lentils need to be precook. Next time add them with the rice and add 6 cups of broth. Dates are nice but definitely not essential

    • eathealthy on November 21, 2022

      I did not try the yogurt sauce

    • sarahawker on January 05, 2026

      Really good, though I simplified this by using skinless boneless chicken thighs and cooked the lentils from raw with the rice. We liked the texture of the lentils immensely better than pre-cooking them. Would definitely make again.

    • twarner on December 08, 2020

      This was absolutely delicious!

    • teresa_3u2sef on March 28, 2026

      An easy midweek dinner, does its own thing after a bit of preparation

    • michelle_yn1fi9 on May 28, 2026

      Great! I made a couple changes to accommodate the ingredients I had on hand. I didn’t precook the lentils per previous people’s reviews, I added them when I added the rice along with extra liquid. It was the right call. I don’t have saffron, so I left that out. All I had available for chicken was boneless skinless breasts. They were ok, but thighs would have been better. And I subbed dried cranberries for raisins. The result, even with all the changes, was really good. The sweetness of the cranberries and dates played well with the savoryness of the onions and chicken. I love cumin, and it was perfect for this recipe.

  • Chicken with vinegar (Poulet au vinaigre)

    • mcvl on March 08, 2020

      Hmm. This is good, but in no way special. Another time I would take a hint from Marcella Hazan, or Judy Rogers, or Grace Young.

    • Dannausc on March 11, 2018

      Decent

    • Kinhawaii on May 05, 2020

      Good. Could see this with other herbs.

  • Glazed five-spice chicken

    • bwhip on July 08, 2017

      Delicious! I cut up a whole chicken for it, and made my own five-spice, as my grocery store was lacking. Marinade/Glaze was really tasty. I served it with the recommended Jasmine Rice and Vietnamese Cucumber Salad from the same cookbook. Excellent, flavorful combination.

    • Barb_N on June 12, 2018

      This is an amazing marinade that spins straw into gold while cooking. Next time I will bake in a larger dish as there were too many pan juices (which I normally would relish) for the pieces to really get sticky.

    • KarinaFrancis on August 24, 2021

      Yum! I halved the recipe and used thighs and they were delicious, beautifully bronzed and sticky. I bet this would be great with wings too. I wish I’d listened to Samin and made rice for the delicious juices

    • stockholm28 on June 09, 2018

      This requires an overnight marinade. Other than that, this is a very flavorful dish that requires little effort. I cut the recipe in half and just cooked 4 bone-in, skin-on chicken thighs.

    • rebekahbryce on January 13, 2026

      So tasty! Made with the recommended cucumber salad and sticky rice. I forgot to marinade the previous night, and they still came out well. Will definitely factor the marinade in next time!

    • susan_ef086j on April 06, 2026

      Great recipe, no matter how little time I have to marinade it always turns out great.

  • Buttermilk-marinated roast chicken

    • Wende on April 13, 2022

      I LOVE this way of making chicken. This is absolute simplicity so buying the highest quality chicken possible is key to flavor success. The leftovers stay incredibly moist, even if reheated, so they are spectacular in chicken salads or sandwiches. There are other, more involved, buttermilk chicken recipes out there - Nigella's Tenderest Chicken and the variation of it in Hesser's latest NYT cookbook, to name two - but neither are really any better than this, imo. If you live in the South, it's easy to get smaller-sized containers of buttermilk, but if you're stuck with a big carton, you might want to plan on making buttermilk biscuits, pancakes, ranch dressing, etc to use up the rest of the buttermilk.

    • Tatiana131 on January 28, 2018

      Fabulous recipe, amazingly tender and well seasoned chicken. Rivals our house recipe of roast chicken with lemons and garlic.

    • Barb_N on January 24, 2019

      This does make for a very moist chicken, but it terms of flavor and ease of prep I prefer Zuni Cafe's technique. Now looking for recipes to use up buttermilk...

    • raybun on September 17, 2017

      I know it's not much of a recipe but the method is excellent! The chicken is SO moist after its salt rub and 24 hr buttermilk marinade. That varnished mahogany look is not from a strange photo filter, it really looked like this! (Photo)

    • inflytur on November 27, 2020

      Excellent for turkeys also. I followed her modified recipe for brining a turkey that was published in the NYTimes in Nov. 2020. Three quarts of buttermilk for a 13 lbs bird.

    • ellabee on May 14, 2025

      Had planned to roast chicken with my usual method, but a big container of yogurt that I wasn't going through very fast convinced me to give this a try. Excellent results, and I figured out a method for wiping the marinated chicken that minimized mess and potential contamination (did that work entirely on a big acrylic mat and used my favorite silicon jar-scraper spatula). Planning to try the Persian roast chicken version next month.

    • bernalgirl on December 13, 2022

      I could probably start and end by saying my Jewish MIL, a wonderful cook and daughter of a wonderful cook, a veteran of many a Shabbat roast chicken, said this is the best roast chicken she’s ever had. I don’t have roast chicken mojo and this came out wonderfully moist and flavorful throughout, with that beautiful burnished skin. I can’t believe I waited so long to try this.

    • twoyolks on January 06, 2021

      I'll be a contrarian and state that this wasn't really any better than any other roast chicken I've made. The chicken was fine if a bit bland. It did brown a lot but it was closer to too much. Not bad, just not exceptional.

    • bwhip on November 23, 2017

      So simple, yet so great. Perfectly moist and flavorful chicken.

    • KaraCooks on February 14, 2020

      I make this chicken regularly...I have sometimes added Franks Red Hot to the buttermilk for a nice hit. Super easy and YUMMY!

    • BasicStock on December 08, 2018

      This is going to be the way I roast chicken from now on. Moist and slightly elusively tangy. Makes me want to tackle more of Samin's recipes.

    • anya_sf on December 23, 2020

      So good! Truly the moistest chicken ever. My chicken weighed a little over 4 lbs and needed an extra 15 minutes for the thighs to cook through. We sprinkled extra flaky salt on top at the end. I wonder if this technique could be used for just breasts.

    • amandabeck on August 31, 2025

      hands off recipe that produces moist and well-seasoned chicken-- even the toddler, who hates chicken, gobbled it up!

    • shesketh on January 21, 2019

      Wonderful way of cooking chicken - tender, moist and full of flavour. Everyone loves it.

    • Tweedles81 on February 12, 2019

      This was my first time roasting a whole chicken, and I don’t think I am ever going to do it any other way! This was juicy and flavorful - even the leftovers were moist the next day! I look forward to building on it next time - maybe stuffing the cavity with aromatics, adding a few spices to the buttermilk marinade, etc.

    • Ro_ on September 07, 2020

      This was great in terms of the moistness and the perfectly crispy skin. However, it lacked flavour for me - possibly this is because I forgot to dissolve two tbsp of salt in the buttermilk, so I just ground salt into the buttermilk-chicken bag as best I could, but maybe not enough. Next time I'd probably add some other seasonings to the buttermilk too - some interesting suggestions in the other comments.

    • dosojosazules on March 12, 2026

      Flawless and so easy to execute

    • Partyof7 on October 07, 2025

      Amazing roast chicken recipe! I marinated a 6 pounder with buttermilk and salt for 48 hours. Then spatchcocked it and grilled it indirect for 45 mins. Outrageously good. The wings are soooo good- wish there were more than 2! Between this recipe and a Peruvian roast chicken, we are set!!

    • excurvatus on July 26, 2019

      I feel like the whole internet already knows this, but this truly is as amazing as everyone says it is. Relatively blank slate to add other flavours to your leftovers, too.

    • sofull on November 24, 2020

      So good. So easy. Very moist and no fuss recipe.

    • Zormasa on November 30, 2025

      This recipe did not disappoint. The juiciest whole chicken I’ve ever cooked. I made two for our alternative Thanksgiving dinner. The only downside is you have to prep it the day before.

    • dmdmdmmm on May 15, 2026

      One of the best roast chicken recipes i’ve tried. Soooo juicy and even tho it just asked for salt as seasoning, it was perfect!

    • simon280586 on December 05, 2025

      I agree with twoyolks in finding this recipe a bit underwhelming. It produced a perfectly fine roast chicken with a nice crispy skin, but I'm not sure it's really worth the extra steps and the added cost of buttermilk. It came out maybe 5-10% more moist than a regular roast chicken.

    • Aubr3yy on March 08, 2026

      Wow! This recipe was so good and easy to make! This was my first time making a roasted chicken and I was really happy with the results! I didn't marinate for the full 24, I could only make it for 22 hours. The chicken was super tender and it had awesome flavor throughout! This chicken is a new house favorite and I can't wait to make it again!

    • julia_on97ln on April 07, 2026

      BELIEVE THE HYPE. I was also skeptical of the lack of seasoning, but this method allows you to focus on the juicy goodness of the chicken. Still, the drippings were so good I couldn’t let those go to waste, so used as a semi-gravy anyway. This is so simple I shared with my son to cook for his roommates – no special tools or long list of pricey ingredients needed!

    • brenda_g37ugk on April 12, 2026

      Excellent! Just don’t overmarinate. It gets tough/rubbery.

    • rebekahbryce on January 28, 2026

      Very good! Only had time to marinate for >12 hours and used reconstituted powdered buttermilk but still tasty. Will follow to a T next time.

    • jennifer_vszvd1 on February 11, 2026

      Modified for boneless skinless chicken breast. Flavor was great, but not appearance. I’d probably sear next time. Served over the winter panzanella.

    • lindsey_5xsrit on April 20, 2026

      The best simple roast chicken to eat alone or to prep for the week. I only brined 8 hours and it was still incredibly moist.

    • JDeMarois on April 28, 2026

      Has become my go-to roast chicken recipe.

    • j_sf02gc on January 04, 2026

      Easy prep, great main dish for special occasion. Guests raved about it. I have also made this a few times for a weeknight dinner, which provided a ton of leftovers for lunch & dinner salads. Juicy, flavorful, and easy to prepare. We didn't have cooking twine, and it still turned out wonderfully. Two thumbs up!

    • carter_x6o02f on February 22, 2026

      Incredible recipe. Great for bone in chicken breast too. Need 24hrs to marinate.

    • kathleen_h2gxr0 on February 25, 2026

      A perfect recipe

    • william_twih48 on March 15, 2026

      Made this with bone-in Chicken Breast instead of a whole bird. Simple and turned out perfectly!

    • alexis_rjpppn on February 16, 2026

      Our favorite roast chicken recipe

    • caresan on February 04, 2026

      I know I'm in the minority, but I didn't find this recipe all that interesting. I get the science behind a buttermilk brine, the flavor felt a bit underwhelming. My favorite roast chicken recipe is still the one in It's All Good by Gwyneth Paltrow and Julia Turshen.

  • Persian roast chicken

    • Thegirlwho on October 14, 2022

      Very flavorful and moist. Used Greek yogurt, didn’t have lemon. Still turned out great.

  • Sicilian chicken salad

    • LifeofPie on November 20, 2022

      This was the best chicken salad I ever made and maybe ever had. My substitutions were Hellmans/Best Foods mayo for the Aioli, toasted slivered almonds for the pine nuts and some fennel seed (in addition to the ground) in place of the fennel bulb and added a little more celery to give it more texture from not using the bulb. I served it in Little Gem leaves and it was really good. It makes a lot though so you could cut the recipe in half. I used a deli chicken for the meat and used the carcass for stock. I think the currants are important and I also use a very high acidity red wine vinegar for the onions. This had great balance and I would make it again by half-ing the recipe.

    • pastaplease on August 09, 2024

      Love this and so does everyone i’ve served it too. I have made it as an appetizer for my Mah Jongg group by stuffing it into those small bell peppers that make little boats when you cut them in half. More recently, I filled puff pastry shells with this salad as an appetizer and that was a hit. And I’ve eaten it straight from a bowl or on toast. Instead of raisins, I use cranberries because I really dislike raisins and currants seem like raisins, otherwise I’ve stuck to the recipe, with some minor adjustments to add a little bit more lemon or salt here and there. Also, used Best Foods/Hellman’s mayo rather than make my own mayo for the aioli (then added the garlic and lemon, of course). Leftovers are good for at least two days. Using an entire Costco roast chicken (minus the one leg I always manage to eat while I’m shredding) yields a lot of this, so there are leftovers.

    • lean1 on August 10, 2024

      Made this yesterday. Made half the recipe with roasted chicken. Used less onions and more celery. My aioli came from a pre-made jar. I love the combination of flavors. Served on flatbread. I also swapped cashews for the almonds. Great recipe.

    • Dannausc on May 23, 2019

      Really good with a nice variety of flavors. Definitely worth a redo!

    • bwhip on July 03, 2017

      Very tasty. A really nice blend of textures and flavors, with the creaminess of the aioli offset by the acid of the lemon juice and macerated onions, along with a little sweetness from the currants.

    • SugarTreeBaking on February 09, 2019

      Used slivered almonds instead of pine nuts, halved red grapes in place of the hard to locate currants. Delicious blend of flavors, very enjoyable served in butter lettuce cups. When I make this again, I’ll add a teaspoon of sumac to the red onion and olive oil mixture.

    • eliza on November 21, 2022

      Thanks to the previous reviewer for drawing my attention to this recipe. I have fennel, parsley, celery etc from the garden, and also added a bit of dill. Used almonds as the nuts. Excellent salad!

    • lorloff on July 30, 2021

      This was great. I halved the recipe because I only has a small amount of cooked chicken to use. The pine nuts were wonderful and with the currants. I used vegan mayo from my farmers market. I ended up adding more of the marinated red onions because they were so delicious.

    • KarinaFrancis on December 29, 2020

      Yum, this was delicious, served on toasted sourdough for a light dinner. I felt very accomplished making the aioli by hand and it was so much better than shop bought. I’ll definitely make this again and might try the previous suggestion of using almonds and grapes.

    • dinnermints on September 12, 2023

      This was good - I felt it needed some more zip, but then again, I used half reduced fat mayo and half jazzed-up Greek yogurt (lemon, salt, Worcestershire sauce), so I'm sure that affected the flavor. I added all of the vinegar from the onions, more lemon juice, more salt, and some pepper. Preserved lemon would be good too, and sumac as another reviewer suggested. It does make a lot! For five cups of shredded chicken, I used almost two whole packages of Costco boneless skinless chicken thighs (was left with one thigh). Served over crusty bread with roasted beets & pesto as a side.

  • Curried chicken salad

    • rittingerv on March 01, 2026

      Recipe also uses the Aioli recipe in the same book, if you're wondering where the binding agent is.

    • radishseed on November 12, 2020

      Delicious. I suspect a good vegetarian version could be made by subbing chickpeas for chicken.

  • Spicy brined turkey breast

    • peaceoutdesign on May 02, 2025

      I had this dinner all planned out, and who would think that there wasn't a turkey breast to be found in town? I did a whole chicken instead and then cooked it beer-can style. So I guess this is really a review of the brine. I really rinsed the chicken prior to cooking and let it come to room temperature on the counter. It was perfect, not too salty and lots of flavor, and the best thing, VERY moist. I didn't notice a lot of spice, though.

    • SpatulaCity on June 15, 2023

      So bummed that I didn’t know Samin used Diamond Kosher salt. I used Morton kosher salt and the resulting turkey breast was so salty that it almost tasted cured. Brined for 24 hours. Hopefully shouldn’t be too bad if I serve it on a sandwich or salad and avoid adding any additional seasoning. Going to try next time with half the salt.

    • janeh9 on August 31, 2019

      Moist and delicious! Brined for about 12 hours. I added two turkey legs to the brine, moved all to a small roasting pan after initial stove top cooking. I was skeptical about the amount of pepper flakes called for, but the brine is perfect! P.S. Got the boneless turkey breast at Trader Joe’s.

    • Frenchfoodie on March 20, 2020

      This is so good! My half breast made for a half recipe which was still so juicy and tender. Not spicy at all.

    • amandabeck on November 24, 2023

      Made for a small Thanksgiving -- delicious, timing was spot on, and can't wait to use leftovers for sandwiches!

    • Tweedles81 on April 02, 2019

      I was hoping to use this for sandwiches as Samin suggested, but my family loved it so much that they didn’t leave me with any leftovers from our dinner! I had to deviate from the recipe a little. I used a bone-in skin-on breast, which took about 5-10 minutes longer to cook. I also only brined the turkey for 5 hours, because I didn’t have more time. The turkey was still super moist and flavorful (and not too spicy as I feared) so I didn’t feel that I missed anything. I will definitely make this again, but will try to find a boneless breast as Samin suggested.

    • jhavens on January 09, 2026

      I love turkey and this is delicious. I have forgotten both times how long I cooked it for the previous year. I was a little confused at how short the instructions said. I think it took close to 1.5 hours in all this time. For this recipe I imagine a thermometer which can just be left in the turkey the whole time would be really helpful.

    • ab_anm13i on March 01, 2026

      I upped the pepper/spice after reading reviews. Based on my results, I can't imagine the straight method having a hint of spice. Having said that, the brine was perfect for my heritage boneless turkey breast. It was savory, juicy and did not make it past dinner to leftover sandwich territory. Will definitely make again!

  • Spatchcocked Thanksgiving turkey

    • lorloff on November 26, 2023

      This year I made this great recipe for the third time and wet brined the turkey using Samin's turkey breast meat brine. For a 15 pound turkey I needed to quadruple the brine recipe, but is same out even better than the dry brine and browned beautifully without needing to air dry the turkey. The meat was succulent, perfectly cooked, and both the white and dark meat were really juicy. Served with a version of David Tanin's mushroom gravy. David Tanin, Wild Mushroom Gravy Food and Wine Nov 2012 p 166.

    • lorloff on November 30, 2019

      This spatchcocked turkey was a real winner. I used the method from Kenji Lopez-Alt’s The Food Lab of setting a grate on top of the vegetables produced delicious vegetables and great turkey drippings for sauce. I used carrots, celery, celeriac, parsnips, turnips, rosemary and tarragon both fresh. It cooked very quickly and evenly. I used a thermapen instant read thermometer and removed the turkey when the breast in several spots reached 160. I let the turkey sit for 25 minutes before carving. Samin’s brine was magnificent and flavored the turkey throughout wonderfully. I removed the turkey from the dry brine and allowed the skin to air dry for 8 hours per Lopez-Alt’s instructions. I did not have enough time to air dry it over night. I also added fresh herbs under the skin of breasts, legs and thighs before I put the turkey in the oven to roast. I used fresh sage, rosemary, parsley, and thyme. I served with a chanterelle mushroom, rosemary and roasted garlic gravy.

  • Pork braised with chilies

    • jzanger on December 11, 2017

      This tastes incredible and is dead simple to prepare. I made this on Thanksgiving day and we ate it the next night which I think gave the liquid time to reabsorb back into the pork. The resulting sauce was intense and complex without being spicy and all the beer added such a wonderful acidity to something that has the potential to be incredibly rich. I will absolutely make this again.

    • bernalgirl on August 14, 2025

      I’ve cooked this with pork shoulder and used the template to braise lamb shoulder chops— this was excellent. This recipe and the accompanying table of substitutions is a very adaptable braising template that turns out a delicious dinner!

    • Astrid5555 on January 13, 2019

      This was excellent. Made only half a recipe, but my pork shoulder took more than 4 hours to become as tender as I wanted it to be. Used dried Guajillo chiles and the optional smoked paprika for extra smokiness. Looooved the sauce! Already looking forward to use the leftover meat to make pork tacos.

    • ShirleyHarring on March 28, 2021

      Very good base recipe - I found I wanted more liquid for the sauce though? I agree on it needing zesty flavours. I'd like to try this with an old coq or older braising hen.

    • SpatulaCity on June 15, 2023

      Thought this was great! Used the optional smoked paprika. Ours had plenty of sauce - so much that it almost seemed like enchilada filling. Made for delicious tacos and then rice and bean bowls for lunch the following day. My grocery store only had dried “California” chili peppers. Not sure if that is a very mild pepper, but the resulting sauce was nicely mild with no heat. Next time I’d seek out other chiles, or add some fresh peppers to take it up a notch.

    • averythingcooks on September 04, 2017

      We really enjoyed this shredded pork / sauce combo in tacos. I used a mix of ancho, Anaheim and cascabel dried chilies and added chipotle as asuggested. After pureeing the sauce , I tried passing some through the sieve but didn't seem to "catch" much so skipped that step for the rest of the sauce. Of course I did peel the garlic even though she "said" I didn't have to :) I did thin it a bit with beef broth before adding it back to the shredded pork. Toppings included grilled corn cut off the cob, chopped lettuce, shredded cheese AND the lime crema / quick picked red onions from Dinner CTG. Those last 2 were a delicious complement to the smoky, spicy pork.

    • Tatiana131 on January 28, 2018

      I think I used too much chipotle, less is more here. The sauce was complex and tasty, but not as enchanting as I'd hoped. It needed a lot of bright flavors of lime, sour cream, cheese to pick it up. I'd repeat it with some tweaks.

    • Ro_ on October 27, 2019

      This was the first time I had ever made slow cooked pork like this, but it was very good. I used a 1.3kg pork shoulder and reduced all the ingredients except the tomatoes proportionally. I used one 500ml can of Leffe beer, some hot smoked paprika and 6 dried guajillo chiles. I took it out after 3.5 hours (I could have left it for 4 or even 4.5, realistically), shredded the pork and did the sauce, then combined them both and put the pot back in a warm oven for a couple of hours until I served. The result was very rich, smoky pork which was perfect for tacos. I agree with the other comment that this needs zingy, bright flavours to go with it: guacamole, coriander, cheese and lime were perfect with it. I'll make this again, but the tweaks I'll try will be a) using more tomatoes/liquid to get more sauce at the end (I'd have liked more) and b) trying other things than beer for the liquid, eg medium-dry cider to give a fruity, sweet note.

    • Dannausc on March 30, 2018

      I used beef broth in place of the beer. It turned out really good. Definitely deserves a repeat. Made for fantastic tacos.

    • pastaplease on August 09, 2024

      So delicious! Deep flavor. Used a mix of what dried chilies I could find, mostly guajillo. As soon as the weather cools off so that I don’t mind having the oven on for three or four hours I will be making this again.

    • FieryFantail on April 25, 2026

      It’s a time investment but very worth it

    • Lucylew on October 11, 2019

      I used bone in country pork ribs so mine cooked in about 3 hours. 1/3 dried ancho and 2/3 guajillo chiles and 24 oz Budweiser beer. Used the smoked paprika as well. After cooking, I removed the meat and then took out the bones, bay leaves and garlic skins and used the immersion blender on the sauce. This was so much better than I thought it would be! It made amazing tacos with corn tortillas, white onion and cilantro. Wow!

    • teresa_3u2sef on March 28, 2026

      I’ve used gammon also,

    • teresa_3u2sef on March 28, 2026

      Ive also used gammon

  • Kufte kebabs

    • claire_txa051 on February 15, 2026

      Really yummy, easy to make. Only thing is frying inside had to do in turns and oil got weird, would set aside an oil can if I had known. Did finish in oven, 6-8 minutes sauté didn’t cook through.

    • twoyolks on June 19, 2020

      Pretty quick and simple to make with great flavor. I made them with ground beef without any issues.

    • bernalgirl on November 12, 2021

      I made the main recipe with saffron, these kebabs are tender and flavorful. I’ll make these again and look forward to trying the Moroccan and Turkish variations

  • Turkish köfte

    • twoyolks on June 06, 2021

      I liked the köfte but felt they were a little on the bland side.

    • Dannausc on December 27, 2017

      So good!

  • Basic salsa verde

    • Ro_ on March 20, 2023

      Nice, easy recipe and good to perk up plain grilled chicken.

    • Coopskitchen on May 08, 2026

      I made this to use on potato salad and it was perfect!

    • kevindavis on March 17, 2026

      I make some variant of this all the time. This one included some anchovies and capers.

    • twoyolks on January 10, 2026

      This is the best salsa verde I've had. The shallots marinated in red wine vinegar give it just enough acidity.

  • Mexican-ish herb salsa

    • bernalgirl on August 14, 2025

      This packs a wallop for very little effort! A bit of chopping and I had a bright, fragrant sauce on the order of a chimichurri that perfectly complimented the rich Braised Pork with Chiles. I love this!

    • Dannausc on March 30, 2018

      Good easy; a nice accompaniment for tacos.

    • Ro_ on October 27, 2019

      I think I may have somehow got the proportions wrong, as I found this to be more liquid than I was expecting. The taste was very good though. I can't get jalapeno peppers here, so I used a regular red chilli pepper. I served this with tacos made from the Braised Chilli Pork recipe, the fresh flavours of the salsa complimented the meat very well. I'd be tempted to add finely diced tomato if I made this salsa again.

    • amandabeck on January 15, 2018

      Delicious! I used pickled jalapenos because it is impossible to get fresh ones where I live-- still turned out wonderful! Added some chopped cabbage as well for a nice crunch. Would have doubled or tripled the recipe if I knew it was going to be so delicious.

  • Japanese-ish herb salsa

    • sosayi on May 14, 2025

      Really simple, but delicious addition to a dinner of miso black cod, marinated cucumbers, quick pickled radish and rice.

  • Meyer lemon salsa

    • Tweedles81 on January 22, 2026

      This is an incredibly easy and delicious dish. It paired perfectly with Samin’s slow-roasted salmon recipe! I did find the vinegar instructions a bit confusing, so here’s what I did. 1. I added 2 1/2 T. of vinegar (not the full 3T called for) with the sliced lemons and shallots and macerated them as instructed. When it came time to mix the macerated ingredients with the parsley mixture, I used a slotted spoon to only bring over the lemon bits and shallots, leaving the macerating liquid behind. I did not end up using the macerating liquid in the final product, as I didn’t think it needed it. This is a great way to use up parsley from the garden!

    • Barb_N on January 23, 2019

      I made this to serve with slow roasted salmon. I don’t have access to organic meyer lemons so made with regular lemon. Simple and more than the sum of its parts.

    • leila_ub57fe on April 16, 2026

      Delicious and refreshing. My husband made this as I made the slow roasted salmon. As others have said the vinegar part was confusing. We only had two tablespoons of the vinegar and I think everything came out so well.

  • Meyer lemon and olive relish

    • bernalgirl on May 14, 2026

      This relish is outstanding with fish. I found it too sweet at first, so I recommend making it a few hours in advance to let the flavors meld. I made this two days in advance to serve with a “seacuterie” board, It was especially good with tinned smoked mackerel.

    • kristin_608wve on February 16, 2026

      Made the original version, without olives. Added it to yellowfin tuna packed in olive oil, so didn't add extra oil. Phenomenal!

  • Argentinian chimichurri

    • bernalgirl on October 11, 2024

      Unlike many recent versions this chimichurri does not call for cilantro, making it more Argentine and also sharper in flavor which was wanted with grilled rack of lamb.

  • Herbed yogurt

    • pattyatbryce on March 06, 2019

      This + Persianish Rice + Slow Roasted Salmon = Terrific meal. Easy sauce and adaptable.

    • Dannausc on December 27, 2017

      It was missing a little something/needed some acid, so I sprinkled in some sumac which did the trick.

    • eclairea on June 01, 2026

      Great accompaniment to the slow-roasted salmon and Persian-ish rice.

    • teresa_3u2sef on March 25, 2026

      Served with Persian rice, great combination

  • Indian carrot raita

    • sosayi on January 29, 2020

      Really delicious and quick to prepare. Simply grate carrots, add to yogurt with grated ginger and spices toasted in ghee. And done! Good accompaniment to a spiced lentil soup. Would make again.

    • bernalgirl on March 20, 2021

      This and dal makes such a simple and delicious meal but I can’t wait to try this with more complex dishes.

  • Persian herb and cucumber yogurt

    • purrviciouz on September 21, 2020

      I could eat this by the spoonful. While a nice accompaniment to a savory dish, it's delicious on its own as well.

    • Stephenn31 on January 10, 2026

      It sounded like a lot of different things. But it was delicious. I used barberries instead of raisins so it wasn’t too sweet

  • Tartar sauce

    • Ro_ on January 25, 2023

      Delicious! I must admit I used bought mayo and not all of the herbs were fresh, but the overall result was great.

  • Basic pesto

    • purrviciouz on August 14, 2020

      This is my favorite basic pesto method so far. It's a great combination of the slow vs. modern way to make it and produces great flavor. I love to put it on cold pasta salad or in scrambled eggs.

    • wcassity on July 21, 2024

      Great! Really good technique and proportions, perfect flavor profile.

    • LittlePanFriedBun on February 01, 2026

      This is my go-to pesto. I don’t change a thing with this recipe.

  • All-butter pie dough

    • LittleLemon on November 01, 2022

      Made this to use on top of the Chicken Pot Pie recipe. It was so flaky and delicious! I did not freeze the ingredients and bowl as she suggests, since I did not have room in the freezer.

    • Ishie1013 on October 25, 2022

      I've been intimidated by doing pie crust from scratch, and this made it very approachable with a great, if not pretty, delicious and flaky result.

  • Classic apple pie

    • metacritic on December 24, 2020

      The platonic ideal of pie. The crust is superb. Follow every step and you will find Nirvana.

  • Classic pumpkin pie

    • hashi on November 26, 2022

      I don’t generally like pumpkin pie, but this recipe turned me around. It’s super easy and has a great flavor!

    • SpatulaCity on November 24, 2023

      Great flavor. I don’t know if it didn’t work out because my oven temp was off, or I used the wrong type/size of pie dish. The pie cracked completely and had a super soft and loosely-goosey texture. But again, delicious flavor with a perfect spiciness and sweetness.

    • Ishie1013 on October 25, 2022

      Excellent pumpkin pie recipe and came out light and fluffy. I made this with her all-butter pie crust recipe.

    • northstarcook on June 01, 2025

      I followed this recipe to a T, but was somewhat disappointed with the results. The only slight variation I made is that I cut back on the sugar by about 1/8 cup and used raw cane sugar instead of white granulated. Mine was also cracked, super soft, and "loosey-goosey" as SpatulaCity mentioned, even though being careful to pull it out when only the very center was still barely jiggly and the rest was set. But the most off-putting part for me was a very noticeable greasy coating in the mouth after each bite, surely due to 1 1/2 cups of heavy cream. Spice level was fine for me, though I'd probably cut back on cloves and up the ginger next time - but I doubt I'll use this recipe again.

    • amandabeck on November 25, 2022

      I made several pumpkin pies this season and I was most happy with how this one turned out-- I used freshly ground cloves and the flavor came through very powerfully. I also appreciated that I didn't need to blind bake the crust.

  • Light and flaky buttermilk biscuits

    • janeths on January 04, 2026

      Flaky and delicious.

  • Nekisia's olive oil and sea salt granola

    • peaceoutdesign on May 17, 2024

      much like all the maple syrup, EVOO, and salt recipes that are always good.

    • UteJohanna on November 16, 2019

      You can massively reduce sugar with great results - I make it with 100 ml maple syrup and no added sugar and it's so good!

    • eclairea on May 11, 2026

      I haven’t made a lot of granola in my time, but this is definitely one of the best I’ve tried! LOVED the olive oil. Only had half the maple syrup so I made up the rest with honey. Delicious.

    • JLINN321 on March 04, 2026

      Great recipe, like the olive oil flavor with the sea salt. I did have to substitute cashew pieces for sunflower seeds, since I didn’t have any. I also omitted the coconut, as my husband doesn’t care for it.

    • michele_luzo9x on March 22, 2026

      The yummiest granola!

  • Lori's chocolate midnight cake

    • Chefjames1 on March 12, 2026

      Good! Halved the sugar.

    • bwhip on July 03, 2017

      Excellent cake. Great chocolate flavor, and a nice, light crumb from the oil. The vanilla whipped cream was the perfect light counterbalance. Recipe calls for hot water or coffee, we used coffee as I've always found it's great for chocolate cake flavor.

    • allie_p on June 13, 2024

      I’ve always wanted a go-to cake that my family requests for celebrations—I never expected to find it in a general cookbook like SFAH, but this is the best cake I have ever made. It’s incredibly moist and flavorful, and a lot easier than most cake recipes I’ve tried. Especially love it with the vanilla cream! I’ve made it as written, but have also tried several modifications, including substituting whole wheat pastry flour, and using coconut sugar instead of white. The cake turns out perfectly every time.

    • Luckyme on November 09, 2025

      Made this exactly per recipe, opting for a cream cheese frosting which was one of the suggested toppings. It was fantastic. Perfect crumb and density.

    • Churchim808 on May 14, 2024

      I made this for my son's 18th birthday. He doesn't like icing and prefers just a plain chocolate cake. It was late when I made this and I was exhausted. As I was eating it the next day, it occurred to me that I'd left out the eggs. Everyone thought it tasted great anyway. Although my son is not a fan of coffee I did use strong coffee as the liquid and it only enhanced the flavor of the chocolate. I can't wait to try it with eggs next time!

    • Melissa_427 on November 25, 2021

      So incredibly delicious and moist. Chocolate cake perfection.

    • sharifah on August 17, 2025

      Think this is THE best chocolate cake I’ve made and tasted so far! The cake is dense, which I love as I don’t like cakes which are too light. And the Vanilla Cream is very light; great contrast to the cake itself. This will definitely be on repeat!

    • katherine_94j60m on May 29, 2026

      Hands down our favorite chocolate cake recipe. Love it with the simple whipped cream; I’ve topped that with sprinkles, grated chocolate, strawberries and raspberries, and even edible flowers.

  • Fresh ginger and molasses cake

    • L.Nightshade on May 20, 2019

      I've tried making this cake in a ring pan and a bundt pan, because I wanted a pretty form, but it is just too moist for that. It needs the flat pan with the parchment. So I finally gave in and made a full recipe in a springform lined with parchment, which worked perfectly. I don't think this cake needs frosting or any accompaniment, so I dusted with powdered sugar. The sugar eventually melted into the moist cake, so it needs dusting at the last minute. It's a fabulous, moist, flavorful cake. Mr. Nightshade has requested for all his birthdays, my birthday, and Christmas.

    • kellyluc on January 19, 2024

      Great cake! I made the cream cheese frosting from the Silver Palate cookbook, but omitted the lemon juice.

  • Almond and cardamom tea cake

    • anya_sf on March 31, 2021

      I didn't try the cake until 2 days after baking, but it was still delicious.The cake was soft, dense, moist (no surprise with all that butter and almond paste), with a prominent cardamom flavor which I loved. Note: wrapped several times in plastic and foil, the cake survived an airplane journey in a carry-on suitcase.

    • Dannausc on May 23, 2019

      I liked it quite a bit.

    • ldtrieb on September 19, 2017

      Was afraid it would be too sweet, reduced the sugar by 1/3 and almond paste from 9 oz to 7 oz. Ground my own cardamom and increased it slightly as I found a little more than the recipe called for. It came out very light, with subtle taste of cardamom and slightly crunchy almonds on top. I would definitely make this again.

    • brenda_bv2nm8 on February 14, 2026

      Very nice flavor, even though I burnt the sides. Will lower oven temp next time.

  • Buttermilk panna cotta

    • peaceoutdesign on January 29, 2024

      This is foolproof if you follow the handling of the gelatin as written but instead of setting on water use 3/4 of the buttermilk. I Topped with a compote of dried apricots and crystalized fennel seeds.

  • Cardamom panna cotta

    • inflytur on September 15, 2020

      A lovely panna cotta with the bright flavor Of buttermilk. I used white cardamom which gave a subtle flavor. It was a bit softer than I prefer. Next time I’ll try adding an additional ¼ tsp of gelatin.

    • anya_sf on March 06, 2021

      Good cardamom flavor with a brightness from the buttermilk. My panna cottas turned out plenty firm enough to unmold cleanly.

    • MissKoo on December 29, 2024

      Loved the cardamom flavor of this pan cotta and the brightness the buttermilk provided. And being able to make this a day before serving. The unmolding was pretty easy. Served on small plates with a small slice of a spectacular homemade fruitcake (apricots, dates, nuts) gifted to me.

  • Citrus panna cotta

    • anya_sf on March 03, 2022

      I used orange zest and equal amounts of heavy cream and buttermilk. Omitted the vanilla bean, but added a bit of fiori di sicilia, although unfortunately a little too much as the floral notes were too strong, but that's my fault. This is a simple, straightforward, reliable panna cotta recipe. However, after 6 hours, the puddings weren't quite completely set (fine as long as they weren't unmolded), so it's best to chill them overnight, if possible. We enjoyed these with diced oranges on top - no need to macerate with extra sugar.

  • Marshmallowy meringues

    • hirsheys on May 10, 2020

      Made these right as I was getting sick with COVID, so not sure I totally got the full experience. They were a nice texture, though.

    • twoyolks on December 11, 2022

      The flavor is good but the marshmallow texture is a bit odd for meringues.

    • rebekahbryce on May 29, 2026

      Made them into hybrid meringue/pavlovas in shape for my Bluey obsessed kids. Delicious and simple!

  • Caramel cream

    • metacritic on December 24, 2020

      This is ridiculously good. I couldn't imagine the recipe would work and I couldn't imagine this book would fail. I was half right. The caramel stayed soft and molten even after cooling and the whipped cream obtained soft peaks. I can't imagine what dessert I craved that this wouldn't improve.

  • Poultry ragù

    • teresa_3u2sef on March 25, 2026

      I didn’t have all of the ingredients to hand but substituted toned tomato for paste, delicious. Still prefer the meat version though!

  • Basic mayonnaise

    • austin_6rikx3 on February 28, 2026

      Quick and easy mayo from scratch! You just have to add the oil slowly and keep whisking! I chose to add apple cider vinegar to it if it got too thick and that worked out great! Also I recommend adding about a teaspoon of salt to it at the end

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Reviews about this book

  • Kitchn

    ...through simple illustrations and warm recipes she reveals how to balance salt, fat, acid, and heat — because once someone understands those fundamentals, they’re going to cook everything better.

    Full review

  • Kitchn

    8 Cooks on Why “Salt Fat Acid Heat” Is Such a Special, Unlikely Hit

    Full review

  • Kitchn

    Picked for the first Kitchn Cookbook Club.

    Full review

  • Kitchn

    I love to cook, but I’m not big into recipes all the time unless I’m baking. Her book gives me the freedom to taste and test and have fun. It’s a must in the kitchen.

    Full review

  • Stonesoup

    Always good to revisit the basics and Samin is an excellent guide. So much to learn! There aren’t any photos though so if you like your images this might not be the best book for you.

    Full review

  • Kitchn

    ...an in-the-know show's originating text, full of wise advice for learning the intuitive elements of cooking.

    Full review

  • Kitchn by Faith Durand

    This award-winning cookbook is becoming a must-watch new Netflix show.

    Full review

  • Food52

    Nosrat takes on a completely different mission, which is, in the span of one volume, to provide a universal culinary education.

    Full review

  • Food52

    Samin offers a simple, straightforward, often funny, totally complete education in food and cooking. She presents these lessons in a manner that is easy to digest...

    Full review

  • Eat the Love

    Samin’s book not only breaks down the mystique of cooking food, but also shows you that you can make fantastic food from some of the most basic ingredients.

    Full review

  • Simply Recipes

    ...is edifying and engaging—you have a cooking teacher in the room with you who goes deep into the details. And as we all know, that’s where the devil resides, especially in cooking.

    Full review

  • Food52

    What Food52 members are saying about this book.

    Full review

  • Food52

    Picked for Food52's September 2017 Cookbook Club.

    Full review

  • Joy the Baker

    Simplicity and knowledge and beautiful drawings. This book is approachable and inspiring and lays a strong, strong foundation.

    Full review

  • Food52

    ...we’re really excited about the book...it’s full of ...I can’t believe I never thought of that tips...it prioritizes a love of learning as much as a love of cooking.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1782112308
  • ISBN 13 9781782112303
  • Published Aug 29 2017
  • Format Hardcover
  • Page Count 480
  • Language English
  • Countries United Kingdom
  • Publisher Canongate Books

Publishers Text

While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.

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