We sat down with Samin Nosrat just after the premiere of her Netflix show, Salt, Fat, Acid, Heat, to talk about how she managed to transform a cookbook into a piece of television in such a short amount of time, how growing up eating Iranian food informed her own cooking, and why, in her opinion, a PB&J counts as a legitimate dinner option. Most importantly, though, she explains why she chose to eschew restaurants in favor of focusing on home cooks and artisans—the majority of whom are women—on the show.
This week's episode is a rerun from December 2018. We'll be back with new episodes (recorded from home) next week.
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