Good Things is a New York Times bestselling cookbook by Samin Nosrat, author of the acclaimed Salt, Fat, Acid, Heat, published by Random House on September 16, 2025. The hardcover edition runs 464 pages and features more than 125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion to any kitchen. Photographs throughout the book are by Aya Brackett.

The recipes range from everyday staples to showstopping centerpieces: ricotta custard pancakes, a saffron-burnished roast chicken, a crunchy Calabrian chili crisp, super-chewy sky-high focaccia, and a childhood-evoking yellow cake with chocolate frosting. An entire chapter is dedicated to chicken, and additional chapters cover condiments and sauces, pantry staples, salads, seasonal produce, sharing dishes, and baked goods. Alongside the recipes, Nosrat shares tips and techniques on buying olive oil (always check the harvest date), using a pressure cooker for chicken stock and dulce de leche, and knowing when to splurge on ingredients.

Named a Best Book of the Year by The New Yorker, Bon Appetit, The Washington Post, Smithsonian Magazine, Library Journal, and the New York Public Library, Good Things captures Nosrat's trademark blend of warmth, creativity, and precision. Alice Waters called her "America's next great cooking teacher." The book is both an essential kitchen reference and a reflection on how cooking and shared meals create lasting human connection.