This book belongs on your shelf! (Pssst.. it’s currently 50% off!)
Good Things is a book for all levels of kitchen expertise.
There are explanations and examples of why things are done the way they are and how you can turn nothing into something.
Published March 2026
Date: May 30th 2026
Location: Tigard Oregon
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You likely have already heard of the author Samin Nosrat from her book and Netflix series Salt, Fat, Heat, Acid, a manifesto on how to cook without relying on recipes.
Good Things is a book with recipes to follow, but the book also teaches you how a recipe can be multi purposed. Many recipes are meant to be shared family style and may inspire you to host a standing monthly/weekly/quarterly dinner with your own inner circle.
I could praise her all day, but I’ll let a few more credible do the talking for me.
There is so much packed into this book, and to be frank since this is a newer book I have yet to do much more than oogle over the pages. Which is why I am selecting this as the book of the month.
There are sections that act as guides on what and how to boil, roast, saute and build your very own dish combining components via matrix systems laid out in the book.
The structure of the book is laid out exactly as you’d expect.
Sauces, Appetizers, Salads & Dressings, Pantry Recipes and Vegetable Recipes divided by the season, Main Courses, Breads and Dessert.
I know recipes is the main draw of a cookbook for many, but I never skip out on an introduction at the start of a book.
The intro is where you gain insight into the author’s way of cooking, learn how to best utilize the book and read stories about their life.
The way Simone talks about the value of time and questions what makes a good life really hit home for me. She got vulnerable which intune made me feel something.
Samin and I both trained in the Bay Area, which naturally gives me a soft spot for her. Our foundational values both stem from Alice Waters of Chez Panisse. Chez is where she started her culinary journey and I trained under chefs who also trained with Alice.
There is a kitchen saying in the Bay, to do things the Chez way, especially when it comes to preparing vegetables. Samin has revealed some live or die by techniques in Good Things that I know of as the Chez way.
Miso & Labne Onion Dip Pg 93.
Tahini Sbagliato Pg. 132
Vin d’ Orange Pg. 106
Fava Beans Pg. 104
Marinated Feta Pg. 71
Green coriander Pg. 233
These are just a few things that caught my eye and felt I NEEDED to try ASAP, but there is so so much more to be found, shared and tasted.
In the Cook and Tell chat on Discord you will find myself and community members sharing their food creations in and out of books, recipes, and a whole channel dedicated to sourdough (that my brother and I currently dominate 🤣)
This one is transporting me back to childhood BBQ’s in the back yard with a bag of plain ruffles and french onion dip. Samin is leveling up our nostalgia with her umami take on a beloved classic.
Found in the good things come in threes section of the book, I am eyeing this tahini sbagliato. A salad dressing, a marinade or a dip — make it your way.
Parsnips are my favorite vegetable. They are earthy-sweet with a lil nuttiness to them. I prefer them tossed in spices and roasted generally alongside carrots.
Samin shares her approach to preparing the vegetable and I’ll admit I learned a few things. I’ve never blanched my parsnips before roasting them, but I am eager to learn if this extra step it worth taking.
You don’t have to tell me twice to make myself a porch drink for a warm summer evening. I am sold. And guess what it’s winter which means these seville oranges are still in season.
I love a bitter herbaceous drinks so I knew right away this is something I needed to try. It does require a bit of patients (40 days + time to age).
Apparently the longer this ages the better. With time the bitterness smooths out and the flavors grow more complex. I just started my first batch so only time will tell.
Food holds memories and for me Fava beans will always transport me back to my Penrose days in Oakland.
Samin walks you through how to prepare fava beans in her book and how to make the most iconic mashed fava toast.
Fava beans are the gem of spring, as are peas. Which are a great substitution or addition for mashed favas.
If you’re gonna make the fava toast, your gonna wanna make the marinated feta to go along with it.
Something so simple, you’ll never find yourself reaching for a tiny jar of overpriced marinated feta again. Samin adds dried chili and sliced kumquats to hers but I go off vibes and tend to make each batch a little different.
I’ll let you in on a secret, I grow cilantro just to let it go to seed so I can make green coriander oil. Samin makes a infused vinegar, I’ll let you decide which is the better use (but you’ll have to get your hands on the book for her recipe)
Smash the coriander and stir it into olive oil or make the green coriander vinegar in the book and drizzle it on everything! It is especially good with sliced juicy summer tomatoes and flaky salt.
I recommend heading over to Samin’s Substack A Grain of Salt to take a peek into the preview whe gave her audience.
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