Good Food
Samin Nosrat: making food TV like never before
Samin Nosrat’s “Salt, Fat, Acid, Heat” was one of 2017’s most beloved cookbooks. Now Samin is boldly reshaping what food TV can look like with a four-part Netflix series by the same name.
By Evan Kleiman • • 56m ListenSamin Nosrat’s “Salt, Fat, Acid, Heat” was one of 2017’s most beloved cookbooks. Now Samin is boldly reshaping what food TV can look like with a four-part Netflix series by the same name. Plus: a look at autumnal fruit, including persimmons and the ever-multiplying varieties of apples. Finally, the humble bowl of porridge is fast becoming an artform.
In this episode
5 storiesSamin Nosrat: Reimagining food television
Based on her bestselling 2017 cookbook, Samin Nosrat ’s four-part Netflix series “Salt, Fat, Acid, Heat” is earning rave reviews for quietly subverting the conventions of food television.
Read the story14 minSamin Nosrat, continued
Evan Kleiman continues her conversation with Samin Nosrat about the process of translating her James Beard award-winning cookbook into a hit Netflix show .
Read the story21 minApple grafting
How do we get new varieties of apples? Tate Mathison of Stemilt Growers is a fifth-generation apple grower in Washington state. His family has successfully launched three new varietals since 2004.
Read the story9 minMarket Report: Persimmons
Uli Nasibova stops by the Santa Monica Farmer’s Market in search of ripe persimmons for her Hachiya persimmon and toasted almond sorbet at Gelateria Uli .
Read the story8 minLA’s porridge takeover
Chef Minh Phan ’s porridge concept Porridge + Puffs recently opened in Historic Filipinotown after several years of bouncing around LA as a pop-up restaurant.
Read the story5 min
