James Beard Award winner Samin Nosrat has the perfect recipes to feed a crowd this holiday season in her new cookbook, "Good Things."
The follow-up to "Salt, Fat, Acid, Heat" -- Nosrat's New York Times bestselling first book -- "Good Things" is packed with time-tested recipes that are great for groups this Thanksgiving.
Check out the full recipes below.
Makes about 2 cups
Ingredients
1/4 cup extra-virgin olive oil, plus more as needed
2 yellow onions, thinly sliced
Kosher salt
2 tablespoons white miso
1 tablespoon red wine vinegar or aged sherry vinegar
1 1/2 cups labne
1 1/2 teaspoons onion powder
3 tablespoons minced chives, plus more for garnish
Freshly ground black pepper
1 teaspoon sugar (optional)
Potato chips, Fluffy Pita Pockets (page 385), crudités, or crackers, for serving
Directions
Set a large skillet over medium heat. Once it’s hot, add the oil. When it shimmers, add the onions and season with salt. Cook, stirring the onions and scraping the pan regularly, until the onions begin to brown. After about 20 minutes, once the onions have cooked off most of their water, bare spots in the pan might cause onions to start to stick and burn. Add a splash of water as needed to loosen any bits that are cooked on. As long as they’re not burnt, you can scrape and stir them back into the onions. If they are burnt, don’t add any water and instead scrape everything but the blackened bits into a new pan and continue cooking—you may also need to add another tablespoon or so of oil.
Continue cooking and scraping regularly until the onions are very well caramelized, 45 to 55 minutes total. Turn off the heat and stir in the miso and vinegar. Taste and adjust the seasoning with salt and vinegar as needed.
Allow the onions to cool, then chop them finely. Transfer the onions to a large bowl and add the labne, onion powder, chives, and a few grinds of pepper. Taste and adjust the seasoning with salt. Add sugar if needed to balance out the salt and vinegar. Transfer to a serving bowl and garnish with more chives.
Serve with potato chips, warm pita, crudités, or crackers.
Cover and refrigerate leftovers for up to 1 week.
Ingredients
1 lb green beans
Neutral oil for cooking
Minced ginger, 1-inch
Minced garlic 1 tablespoon
For the crispy shallots and shallot oil (Makes 1 heaping cup)
6 large shallots (about 14 ounces), peeled
1 1/3 cups neutral oil
Kosher salt
Directions
Use a mandoline to slice the shallots into 1/8-inch-thick rings. Line a sheet pan with paper towels. Set a fine-mesh sieve over a heatproof medium bowl and set aside.
In a small saucepan, combine the shallots and oil. Place over medium-high heat and cook, stirring frequently, until the shallots begin to bubble, 2 to 3 minutes. Reduce the heat to medium, ensuring the shallots remain at a constant bubble (it should look like a rapid simmer). Continue cooking, stirring constantly to ensure that the shallots fry evenly, until they turn a pale golden brown, 18 to 22 minutes longer. (Resist the urge to increase the heat—you might save a few minutes, but the shallots won’t cook as evenly.)
Carefully and quickly pour the oil and the shallots through the prepared sieve. (Beware—they will continue to cook and darken as they cool, and if you pull them too late you will end up with acrid, bitter shallots.) Spread the shallots out on the prepared pan. Save the Shallot Oil for another use. Season
the shallots with salt and allow to cool. They will crisp up as they cool.
Once the shallots and oil have cooled to room temperature, store them separately in airtight containers and refrigerate. Shallots will keep for up to 3 weeks. Oil will keep for up to 6 weeks.
Sauté parcooked beans (or a mix of beans and snap peas) in neutral oil or Shallot
Oil with a bit of minced ginger and garlic, then top with a few drops of toasted sesame oil and Crispy Fried Shallots.
Ingredients
2 1/2 pounds of russet potatoes, thinly sliced on mandoline
1 3/4 cups half-and-half
1 clove finely grated garlic
2 bay leaves
2 tablespoons unsalted butter
1 tablespoon (9g) kosher salt, a few grinds of black pepper
Directions
Preheat the oven to 400 degrees. In a well-seasoned
10-inch cast-iron or other ovenproof skillet, combine 1 3/4 cups half-and-half, 1 clove finely grated garlic, 2 bay leaves, 2 tablespoons unsalted butter, 1 tablespoon (9g) kosher salt, and a few grinds of black pepper. Bring to a simmer over medium heat, then turn off the heat and allow to steep.
Use a mandoline to very thinly slice 2½ pounds of russet potatoes. Remove the bay leaves from the cream and discard.
Add the potatoes and use a silicone spatula to spread them out in a somewhat even layer.
The simmering cream should barely cover the potatoes. If it doesn't, add up to ¼ cup more until it does. Taste and adjust the cream mixture as needed-it should be lightly redolent of garlic and generously salted.
Cover the pan and cook the potatoes until they begin to soften, about 10 minutes.
Thoroughly scrape the bottom of the pan every 2 minutes or so with the spatula to prevent scorching. When the potatoes begin to soften and the cream has begun to thicken, ensure the potatoes are somewhat evenly spread out, then scatter 1 cup finely grated Parmesan atop and dot the surface with 2 tablespoons unsalted butter. Bake the gratin on the top rack, uncovered, until it's golden brown and tender when pierced with a knife, about 25 minutes. Rest for 10 minutes before serving.
Excerpted from "Good Things" by Samin Nosrat. Copyright © 2025 by Samin Nosrat. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Later, Nosrat came back for "GMA3" to share two more recipes from the book.
"After just one bite of Teo Diaz's brisket machaca at his Los Angeles taqueria, Sonoratown, I begged him for the recipe. The spicy beef filling, which Diaz mixes with cheese to fill small burritos called chivichangas, transported me straight back to my San Diego childhood. Teo grew up eating chivichangas (also known as chimichangas) almost every day in San Luis, Arizona, right on the border with Mexico. His single mother would prepare a big batch of them early each morning before heading out to pick produce in the fields of nearby Yuma, wrapping them individually in aluminum foil and leaving them on the counter for her six children to eat throughout the day."
"Now, the Brisket Chivi, as he calls it, is one of the most beloved items on the menu at Sonoratown. The kitchen is too small for a stove, so he simmers the beef in an industrial rice cooker before shredding and cooking it a second time with fire-roasted chiles, tomatoes, and heaps of grated cheese. The result, wrapped in a chewy flour tortilla, is perfectly spiced and mouthwateringly unctuous," Nosrat writes in the book.
Makes enough filling for about 24 small burritos
Ingredients
4 pounds beef brisket, cut into roughly four 3-inch pieces
1 yellow onion, outermost layer peeled
8 garlic cloves, unpeeled
5 tablespoons, plus 1 teaspoon (48g) kosher salt
5 tablespoons Teo's Chivi Spice (see Note)
6 cups water
8 Roma tomatoes
8 fresh Anaheim chiles (see Note)
1 1/2 cups (about 4 ounces) finely grated medium Cheddar cheese
3 cups (about 8 ounces) finely grated Monterey Jack cheese
8-inch or 10-inch flour tortillas
Sliced radishes and lime wedges, for serving
Notes: If you can't find Anaheim chiles, you can substitute 4 large green bell peppers.
To make Teo's Chivi Spice, in a small jar, combine equal parts ground coriander, cumin, black pepper, cayenne pepper, garlic powder, and onion powder and shake to combine. Store in an airtight container in a cool, dry place for up to 6 months. If you have a silica packet, add it to help keep the garlic and onion powder from clumping.
Directions
In a large Dutch oven, combine the brisket, onion, garlic, salt, Chivi Spice, and water. Cover the pot and bring to a boil. Reduce the heat and simmer until the meat is tender when pierced with a fork, about 3 hours. (Alternatively, cook this mixture in a pressure cooker on high pressure for 90 minutes, with a 10-minute natural release, then finish the machaca on the stovetop.)
Meanwhile, preheat the broiler. Position an oven rack 3 to 4 inches from the broiler.
Arrange the tomatoes and chiles on a sheet pan and set in the oven so that the produce is 2 to 4 inches from the heat source. Broil, rotating the tomatoes and chiles from time to time, until the skins are evenly blistered and charred. Depending on your broiler, this could take anywhere from 10 to 20 minutes -- just keep a close eye on the pan and check on it every few minutes or so.
Place the blistered vegetables into a metal bowl and cover with a lid or plate. When they have cooled, peel the tomatoes and chiles and discard the skins and stems. Use your hands to crush them into a rough salsa in the bowl. Set aside.
When the meat is tender, remove it from the pot and set aside. Discard the onion, the garlic, and all but 2 cups of the cooking liquid. When the meat is cool enough to handle, shred it thoroughly with your hands or with two forks, scraping off any fat and setting it aside as you go. Finely chop the fat and add it back into the meat.
Return the pot to the stove and set it over medium heat. Add the meat, crushed salsa, and grated cheeses. Stir well to combine, then taste and adjust the seasoning with salt as needed. Bring to a gentle boil, then reduce the heat and simmer, uncovered, until thick and unctuous, 30 to 35 minutes -- this is your machaca mixture.
To form chivichangas, spoon a heaping 1/4 cup of machaca mixture into the center of each tortilla and spread it into a 3-inch rectangle. Fold the bottom half of the tortilla over the filling, then lift the top edge of the tortilla back toward the top of the filling to create a tight cylinder of filling. Fold both sides of the tortilla in, then tightly roll the chivichanga toward the top of the filling to yield a small, rectangular burrito.
Preheat a griddle or skillet to medium-hot. Cook the chivichangas until evenly crisp and golden brown all over, about 2 minutes per side. Serve hot with sliced radishes and wedges of lime.
Cover and refrigerate leftover machaca mixture for up to 1 week or freeze for up to 3 months. Reheat the machaca mixture gently with a splash of water, making sure to bring it to a boil, before serving.
Makes: one 1-pound loaf or two 8-ounce baguettes
Ingredients
10 large garlic cloves, peeled
2 tablespoons extra-virgin olive oil
8 tablespoons (4 ounces/114 grams) unsalted butter, at room temperature
1/3 cup finely chopped parsley leaves, basil leaves, and/or chives
1/3 heaping cup finely grated Parmesan
1 teaspoon garlic powder
Kosher salt
Freshly ground black pepper
1-pound loaf rustic country bread, or two 8-ounce baguettes
Note: You can prepare, wrap, and refrigerate the loaf up to 1 day ahead. Bring to room temperature before baking.
Directions
Adjust an oven rack to the center position and preheat to 400 F.
Mince 8 of the garlic cloves. Gently heat a small saucepan over medium-low and add the oil and minced garlic. Cook, stirring and swirling constantly, until the garlic is tender and fragrant, about 7 minutes. Do not allow it to take on any color. (If you sense the garlic is starting to brown, remove the pan from the heat, and add a few drops of water.) Pour the garlic and oil into a medium heatproof bowl and set aside to cool.
Finely grate the remaining 2 garlic cloves. When the minced garlic and oil have cooled to room temperature, stir in the grated garlic, butter, chopped herbs, Parmesan, garlic powder, and salt and pepper to taste.
Deeply score the bread in 1-inch slices, but don't cut all the way through. Use an offset spatula to generously spread garlic butter on one side of each slice, as far down as you can reach. Wrap the bread in aluminum foil and place it on a sheet pan.
Bake for 20 minutes (10 minutes for baguettes). Unwrap the top of the loaf and bake until the crust is browned and crisp, 5 to 8 minutes longer. Remove from the oven and let cool slightly before serving.
'GMA' kitchen picks
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