Samin Nosrat Aims to Continue ‘Making Good Food Make Sense’

Samin Nosrat first taught fans about intuitive and balanced cooking in her 2017 debut book and 2018 Netflix food series Salt Fat Acid Heat. Her new book, Good Things, continues that legacy.

In Good Things, the chef wants to continue “making good food make sense” with easy-to-follow recipes, clever tips and upbeat encouragement. “As someone recently put it to me: my last book was from the head and this one is from the heart,” she tells PEOPLE.

“I swore I would never write a book of recipes! But I found myself wanting to share some of my tried-and-true dishes with friends. These are the ones I really live with and prepare regularly,” said Nosrat — who was named one of PEOPLE’s 35 Food Faves of 2025.

One of her most versatile dishes: “trusty little building block” chicken thighs with labneh. “You can toss it in with a bowl of rice and add your favorite sauce, add it to a bowl of noodles, shred it into a taco or quesadilla, scatter it over a salad, or just enjoy it next to a big pile of vegetables,” Nosrat says of the chicken.

The labneh has just as many possibilities, she says. “Thanks to the beets, the labneh turns a gorgeous, vibrant magenta, which adds a bit of fun to any snack spread of veggies and cracker.” 

Grilled Chicken Thighs with Beet Labneh

1 (1-lb.) container labneh

4 Tbsp. finely chopped mixed fresh herbs (dill, flat-leaf parsley, cilantro and/or mint)

2  tsp. kosher salt, divided

3 garlic cloves, grated, divided

3 to 4 roasted small red beets, shredded

2 tsp. red wine vinegar

1 tsp. finely chopped fresh tarragon

1 1⁄2  lbs. boneless, skinless chicken thighs (4 to 6 thighs) 

3 Tbsp. extra-virgin olive oil

1 tsp. grated lemon zest (from 1 lemon) 

1. Stir labneh, herbs, 1⁄2 teaspoon salt and 1⁄4 teaspoon garlic in a medium bowl until combined. Cover and refrigerate at least 30 minutes or up to 5 days.

2. Gently fold beets, vinegar and tarragon into 11⁄2 cups labneh mixture. Reserve remaining labneh for another use.

3. Arrange chicken in a single layer on a baking sheet. Sprinkle both sides of chicken with 11⁄2 teaspoons salt. 

4. Stir together oil, lemon zest and 1⁄2 teaspoon garlic in a medium bowl. Add chicken, and stir to coat in oil mixture.

5. Preheat grill to medium high (400° to 450°) on 1 side; keep other side unlit. Scrub grill grates clean; rub grates using a well-oiled kitchen towel. Place chicken over hot side of grill. Grill, uncovered, until well-browned and a thermometer inserted into thickest portion registers at least 165°, 4 to 5 minutes per side, moving chicken to a cooler zone, as needed, if browning too fast. Transfer to a cutting board; let rest at least 5 minutes before slicing. Serve with beet labneh.

Serves: 4 

Active time: 35 minutes

Total time: 1 hour, 10 minutes