Samin Nosrat discusses her new book *Good Things*, which reimagines cooking as a way to deepen relationships rather than achieve culinary perfection. She reflects on how weekly dinner gatherings with friends became a sanctuary of authenticity and joy, especially after years of pressure and loss. Inspired by pandemic-era creativity and her Persian heritage, she champions flexible, intuitive cooking—like her kuku kolpita, a fusion of Persian herbs and Greek spanakopita. She critiques rigid recipes and traditional holiday expectations, advocating instead for simplicity, shared effort, and emotional honesty in the kitchen. Practical tips—such as prepping pie dough early or using aquafaba in dressings—help reduce stress, while tools like immersion blenders and cotton towels make cooking more accessible. Ultimately, Nosrat sees cooking not as a chore or showcase, but as a meaningful, connective act, especially during high-pressure times like Thanksgiving. Her approach invites everyone to cook with care, not fear, and to let meals reflect who they are, not who they’re expected to be.