Samin Nosrat’s Joojeh Kabob Roast Chicken

Samin Nosrat · Good Things

Back when I cooked monthly dinners at Tartine bakery, I tried to incorporate their extraordinary bread into every menu. At some point, I began scoring loaves destined to become garlic bread vertically rather than halving them horizontally. The brilliance of this small tweak is that it allows for a maximal ratio of garlic butter to bread. The resulting loaf was so laden with garlic, herb, and Parmesan butter that it was, well, criminally good. Friends soon started calling it pane criminale. This recipe shines when made with a rustic loaf of farmhouse-style bread, but baguettes work well, too. Either way, use the most flavourful, crustiest bread you can find—it’ll make all the difference.

Samin Nosrat · Good Things

This comforting soup recipe by Samin Nosrat is made with Thai red curry paste and topped with a crunchy nut mix.

Samin Nosrat · Good Things

Striking the perfect balance between sweet and sour, this cake recipe using Meyers preserved lemon paste by Samin Nosrat is incredible.

Samin Nosrat · NYT Cooking

In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands, is all about salt and spice. In the words of Jared Austin, a Mississippi riverboat pilot and seafood-boil master, ‘‘Nothing about any of this is subtle — people standing around the pot should sneeze and cough.’’ The key to a successful shrimp boil is layering ingredients into the pot so that everything is done cooking at once: First add the potatoes and sausage, then the shrimp, then the frozen corn to bring the temperature down and prevent overcooking. Let it all soak to absorb the salt and spice, then dump it out onto the table and eat with copious amounts of rémoulade. While this recipe can easily be halved, it’s a simple — and extraordinarily fun — way to feed a crowd. Just remember to heed Austin’s advice: ‘‘Don’t be afraid of cayenne. Don’t be afraid to let your nose run.’’

Samin Nosrat · NYT Cooking

This tangy, well-spiced sauce starts with mayonnaise and ends with a horseradish kick. It comes together quickly and is the ideal accompaniment to Jared Austin’s Cajun shrimp boil. It’s also pretty tasty served with steamed or fried fish, crab cakes or fritto misto. A full batch of this recipe makes enough sauce for a 12-person seafood boil, so for everyday home cooking, make half a batch.

Samin Nosrat · NYT Cooking

In Sonora, a Northern Mexican region where wheat has been cultivated for more than 400 years, tortillas are typically made of flour rather than corn. But unlike the generally lackluster store-bought wrappers most Americans are familiar with, handmade flour tortillas are pliable, chewy, fragrant, and dotted with mahogany blisters. While this recipe, adapted from Teo Diaz and Julia Guerrero of Sonoratown taqueria in downtown Los Angeles, isn’t complicated, it does require allowing some time for the dough to rest. But the investment is worth it. Once you roll out the tortillas and set them on the hot griddle, they’ll begin to puff with steam as they start to brown. When you take a bite, the aroma of sweet flour enveloped in fat will fill your nose and mouth. Finally, you’ll understand that a tortilla is meant to be an essential component rather than just monotextured wrapping paper for tacos, burritos, or chimichangas. Samin Nosrat