She may rack up impressive experience and accolades at freight-train pace, but it’s Salt, Fat, Acid, Heat author Samin Nosrat’s upbeat, curious, un-self-serious demeanor, as much as it is her vast knowledge base, that make us so excited to follow along with her cooking adventures. Take one scroll through her Instagram feed and we dare you not to geek out over apricot season or char-grilled veggies right along with her.
A Chez Panisse alum, Samin is hailed by Alice Waters as “America’s next great cooking teacher”. Since releasing her aforementioned joyous cooking manual Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking in fall of 2017, the book has gone on to win the prestigious 2018 James Beard award for Best General Cookbook and become a New York Times bestseller. Samin has also scored a regular New York Times cooking column, a fitting development for the former English major and Michael Pollan journalism student, (who was also his cooking teacher).
We caught up to Samin to see what else she’s up to these days, (yes, she has even more exciting news!), and soak up some of her kitchen wisdom. Read all about it below, and learn the method for making Silky Sweet Corn Soup, a tutorial you can adapt to all sorts of yummy veggies.