From KCRW, I'm Evan Klyman and this is good food.

Food is this amazing gift in our lives because we have to eat.

So it offers in a way like multiple times a day, multiple times a week, a year, a month for us to have these kind of ways to root ourselves in the where and the when and the who.

It feels so good to have Samin Nosrat back on the scene.

Samina's always reminded me of my culinary aunties, and by that I mean the women who taught me

how to cook via their cookbooks when I was in my teens and early 20s.

She's like them in her ability to inspire even the newest of home cooks

through her sureness, her knowledge, and her comfort in the kitchen.

She has a uniquely engaging and successful way of teaching how to cook

without being physically present in the room with us.

But of course she is there, with her warmth and generosity of spirit and great humor,

encouraging us through words to take the journey alongside her.

In her latest book Good Things, she shows up with recipes that still favor using your senses

instead of a litany of steps.

Hello.

Evan, are you trying to melt my little broken heart?

Like, that's the sweetest, most, like, I feel so seen right now.

So thank you so much.

That was the nicest introduction.

Oh, you're welcome.

So, Samin, you have been remarkably open about your battle with depression and the grief you've dealt with, as well as the difficulty

of the transitions you've gone through after the beautiful success of salt, fat, acid, heat.

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