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THEY'RE FINALLY BACK!!!

My friends Jane and JP from ��grow some of the best tomatoes around, and they're up to their necks in them. ��So they're having a FLASH SALE of their dry-farmed early girls, grown in Corralitos, California, next Wednesday, September 13th. ��Dominica has graciously agreed to host the pick up at ��in Oakland (907 Washington Street--we'll be parked right outside, distributing tomatoes from the back of Jane and JP's truck). ����

Pre-order your tomatoes by filling out the form below.�� Don't forget to press "submit"!

UPDATE: We are now sold out! Thank you for your orders!

WHERE: Right in front of����(907 Washington Street in Old Oakland)

WHAT:��Get 20 lbs. of slightly imperfect, organic dry-farmed early girl tomatoes for $35. ��Don't make the mistake of getting only one case--last year, everyone wrote me back, begging for more!��

WHEN:��Wednesday, September 13th from 5:30 to 7:30 pm

HOW: Fill out the form below to pre-order your tomatoes, and show up on Wednesday with CASH to pick them up! ��Stay for tacos and a margarita, because Cosecha now has a full bar! ��

P.S.��If you're wondering what you could possibly do with twenty or forty pounds of delicious tomatoes,��! ��

My friends Jane and JP from ��grow some of the best tomatoes around, and they're up to their necks in them. ��So they're having a FLASH SALE of their dry-farmed early girls, grown in Corralitos, California, next Tuesday, August 16th. ��Dominica has graciously agreed to host the pick up at ��in Oakland (907 Washington Street--we'll be parked right outside, distributing tomatoes from the back of Jane and JP's truck). ����

Pre-order your tomatoes by filling out the form below.�� Don't forget to press "submit"!

WHERE: Right in front of����(907 Washington Street in Old Oakland)

WHAT:��Get 20 lbs. of slightly imperfect, organic dry-farmed early girl tomatoes for $32. ��Don't make the mistake of getting only one case--last year, everyone wrote me back, begging for more!��

WHEN:��Tuesday, August 16th from 5:30pm-7:30pm

HOW: Fill out the form below to pre-order your tomatoes, and show up on Tuesday with CASH to pick them up! ��Stay for tacos and a margarita, because Cosecha now has a full bar! ��

P.S.��If you're wondering what you could possibly do with twenty or forty pounds of delicious tomatoes,��! ��

Hi!

and I are going to have SO MUCH related news to share over the next few months that we built a special website:

Head over there for complete , , and .

We've also been cooking up a bunch of special collaborations we're getting ready to announce .��

And, finally, we have some BIG SFAH NEWS we'll be able to share soon (no, we are not pregnant)...also, .��

So, to recap: everything SFAH related is .

Lol

Hahaha

Love you lots,

Samin & Wendy

Four years ago, and I began collaborating on . ��Along the way, we convinced ��to take on the monumental task of designing a 500-some-odd page book that aims to break all of the rules. ��In other words, with these two, I've won the creative collaborator lottery. ��(In my moments of deepest despair, I repeatedly told myself, "Well, at least the book will look good.")

Today, the and I get to share a little sample of our work with everyone--and tell you the backstory--and I couldn't be any happier about it. ��

Here's my kitchen:

When Wendy and I started working together, I had the idea for her to draw my kitchen for the endpapers. ��The drawing could function as both a list of kitchen essentials, and as a way to welcome the reader into my kitchen upon opening the book. ��

A few months ago, Wendy and Alvaro came over so she could draw the kitchen. ��Real talk: the shelves don't usually look that organized. ��W & A, with their great visual editing skills, styled the shelves so they'd look great. ��I can't tell you how long they spent turning that huge wooden spoon to just the right angle. ��The only thing I did was make sure all of my kitchen essentials made it into the frame. ��I also included as many meaningful gifts from friends as I could--my friend made the mug holding the parsley and the bowl holding the tomatoes, gave me that red and white twine, my best friend Aaron brought me the paprika from Hungary, the lemon juicer,��and the wooden spoons from Peru and Mexico, my friends and gave me that beautiful bain-marie for my 30th birthday. ��

When we were done organizing, we took a look at my long pantry shelves and realized they'd also look great on the cover--we could even wrap them around the spine onto the back of the book! ��Wendy kicked us out of the kitchen, put on her headphones, and drew for almost 3 hours straight. ��I was afraid she'd emerge with carpal tunnel syndrome.

She went home and painted, and then we got to designing. Bringing as many people I love and respect as possible into my work has always been a priority. Getting to include and , Wendy and Alvaro, and all of the friends who've contributed to my kitchen collection on the cover of my book brings me incredible joy (we even worked in a nod to Julia Child with the subtitle!). ��I'm thrilled with with the end result, and I can't wait to share the rest of the book with all of you come April! ��������

Some folks I admire took a look at the book recently. ��Here's some of what they had to say:

"As I write, this book hasn’t even been published yet, but already it feels indispensable. ��That must sound over-the-top, I know, but I honestly can’t remember the last time I read a book on cooking that was this useful or unusual. I suspect that’s because reading Salt, Fat, Acid,��Heat��feels less like being in the pages of a cookbook than at a really good cooking school..."—from the foreword by Michael Pollan, New York Times bestselling author of The Omnivore's Dilemma

“This beautiful, approachable book not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy. Samin is one of the great teachers I know, and wins people over to cooking with real food—organic, seasonal, and alive—with her irrepressible enthusiasm and curiosity.”����Alice Waters, New York Times bestselling author of The Art of Simple Food

“Like the amazing meals that come out of Samin Nosrat’s kitchen,��Salt, Fat, Acid, Heat is the perfect mixture of highest quality ingredients: powerful storytelling and art, clear science, and infectious love of food. Nosrat's prose combined with Wendy MacNaughton’s beautiful illustrations are a perfect guide to employing the science of cooking for maximum deliciousness.�� ����Rebecca Skloot, New York Times bestselling author of The Immortal Life of Henrietta Lacks

��Salt, Fat, Acid, Heat��is a very important book not because it contains many excellent recipes, although it does, or because it is written by a Chez Panisse alum, although it is. It is important because it gives home cooks a compass with which to navigate their own kitchens, and it places trust in them that they will be able to use that compass. Samin’s easygoing, cook-by-feel approach is never condescending or elitist. It is a step towards cooking without recipes and true empowerment (and joy!) in the kitchen.�� ��—John Becker and Megan Scott, 4th generation stewards of the New York Times bestselling Joy of Cooking

“Salt, Fat, Acid, Heat is a wildly informative, new-generation, culinary resource. Samin Nosrat's wealth of experience comes together here in a pitch perfect combination of charm, narrative, straight-talk, illustration, and inspiration.��Ticking all the boxes for new and seasoned cooks alike, this book meets you wherever you are in the kitchen, in all the right ways.”����Heidi Swanson, New York Times bestselling author of Super Natural Cooking

The book won't be out until April 2017, but you can preorder now from any of these fine retailers (or your local independent bookstore):��

�� (Wendy and I will both sign books pre-ordered from Omnivore before they're sent out. We might even stick a little secret surprise into each copy.)

and follow along on ,��, and ��to hear all of the SFAH news in the coming months...Wendy and I are cooking up giveaways, events, classes, and all sorts of good stuff! ��

Special thanks to my editors, Emily Graff and Marysue Rucci, and all of the powers that be at Simon & Schuster for your patience, support, and guidance! ��I doubt an author has ever loved a cover as much as I do this one. ��

And to celebrate, a GIVEAWAY:

To celebrate this momentous occasion (trust me, when you write a 500-page book, every single milestone is momentous), I'm giving away a beautiful kitchen staple, courtesy of . ��(Thanks, guys!)

I chose this for its versatility and usefulness. ��I can't tell you how many recipes in my book involve a cast iron skillet--and this one is especially gorgeous. ��From roasting a chicken to sautéing green beans to baking a cobbler to making tomato confit, a pan like this is indispensable. ��

The winner of the pan is , for A lovely shot of her butcher block. ��Get in touch with me, tiffany, and we'll get you your pan!��

And here is all of the legal stuff: NO PURCHASE IS NECESSARY TO ENTER OR WIN. A PURCHASE DOES NOT INCREASE THE CHANCES OF WINNING.

1. Eligibility: This Campaign is open only to those who are 18 years of age or older as of the date of entry.The Campaign is only open to legal residents of the United States, and is void where prohibited by law. The Campaign is subject to all applicable federal, state, and local laws and regulations. Void where prohibited.

2. Agreement to Rules: By participating, the Contestant (“You��) agree to be fully unconditionally bound by these Rules, and You represent and warrant that You meet the eligibility requirements. In addition, You agree to accept the decisions of Samin Nosrat as final and binding as it relates to the content of this Campaign.

3. Campaign Period: Entries will be accepted online starting on 6:00 AM (PDT) on Friday 9/28/16 and ending 11:59 PM (PDT) Wednesday 10/5/16. All online entries must be received by 11:59 PM (PDT) Wednesday 10/5/16.

4. How to Enter: The Campaign must be entered by posting a picture of your kitchen with the #SaltFatAcidHeat hashtag to Twitter, Facebook, and/or Instagram.�� The entry must fulfill all Campaign requirements, as specified, to be eligible to win a prize. Entries that are incomplete or do not adhere to the rules or specifications may be disqualified at the sole discretion of Samin Nosrat. You must provide the information requested. You may not enter more times than indicated by using multiple email addresses, identities, or devices in an attempt to circumvent the rules. If You use fraudulent methods or otherwise attempt to circumvent the rules, your submission may be removed from eligibility at the sole discretion of Samin Nosrat

5. Prizes: The Winner(s) of the Campaign (the “Winner��) will receive a Staub Cast Iron 13" Double Handled Fry Pan valued at $357.�� Actual/appraised value may differ at time of prize award. The specifics of the prize shall be solely determined by Samin Nosrat. No cash or other prize substitution shall be permitted except at Samin Nosrat's discretion. The prize is nontransferable. Any and all prize-related expenses, including without limitation any and all federal, state, and/or local taxes, shall be the sole responsibility of Winner. No substitution of prize or transfer/assignment of prize to others or request for the cash equivalent by Winner is permitted. Acceptance of prize constitutes permission for Samin Nosrat to use Winner’s name, likeness, and entry for purposes of advertising and trade without further compensation, unless prohibited by law.

6. Odds: The odds of winning depend on the number of eligible entries received.

7. Winner Selection and Notification: Winner will be selected by a random drawing under the supervision of Samin Nosrat. Winner will be notified by the social media network via which the entry was submitted within five (5) days following selection of Winner. Samin Nosrat shall have no liability for Winner’s failure to receive notices due to spam, junk e-mail or other security settings or for Winner’s provision of incorrect or otherwise non-functioning contact information. If Winner cannot be contacted, is ineligible, fails to claim the prize within 5 days from the time award notification was sent, or fails to timely return a completed and executed declaration and release as required, the prize may be forfeited and an alternate Winner selected. Receipt by Winner of the prize offered in this Campaign is conditioned upon compliance with any and all federal, state, and local laws and regulations. ANY VIOLATION OF THESE OFFICIAL RULES BY WINNER (AT SAMIN NOSRAT‘S SOLE DISCRETION) WILL RESULT IN WINNER’S DISQUALIFICATION AS WINNER OF THE CAMPAIGN, AND ALL PRIVILEGES AS WINNER WILL BE IMMEDIATELY TERMINATED.

8. Rights Granted by You: By entering this content (e.g., photo, video, text, etc.), You understand and agree that Samin Nosrat, anyone acting on behalf of Samin Nosrat, and Samin Nosrat’s licensees, successors, and assigns, shall have the right, where permitted by law, to print, publish, broadcast, distribute, and use in any media now known or hereafter developed, in perpetuity and throughout the World, without limitation, your entry, name, portrait, picture, voice, likeness, image, statements about the Campaign, and biographical information for news, publicity, information, trade, advertising, public relations, and promotional purposes. without any further compensation, notice, review, or consent. Optional verbiage for Contests: By entering this content, You represent and warrant that your entry is an original work of authorship, and does not violate any third party’s proprietary or intellectual property rights. If your entry infringes upon the intellectual property right of another, You will be disqualified at the sole discretion of Samin Nosrat. If the content of your entry is claimed to constitute infringement of any proprietary or intellectual proprietary rights of any third party, You shall, at your sole expense, defend or settle against such claims. You shall indemnify, defend, and hold harmless Samin Nosrat from and against any suit, proceeding, claims, liability, loss, damage, costs or expense, which Samin Nosrat may incur, suffer, or be required to pay arising out of such infringement or suspected infringement of any third party’s right.

9. Terms & Conditions: Samin Nosrat reserves the right, in its sole discretion, to cancel, terminate, modify or suspend the Campaign should virus, bug, non-authorized human intervention, fraud, or other cause beyond Samin Nosrat’s control corrupt or affect the administration, security, fairness, or proper conduct of the Campaign. In such case, Samin Nosrat may select the Winner from all eligible entries received prior to and/or after (if appropriate) the action taken by Samin Nosrat. Samin Nosrat reserves the right, in its sole discretion, to disqualify any individual who tampers or attempts to tamper with the entry process or the operation of the Campaign or website or violates these Terms & Conditions. Samin Nosrat has the right, in its sole discretion, to maintain the integrity of the Campaign, to void votes for any reason, including, but not limited to: multiple entries from the same user from different IP addresses; multiple entries from the same computer in excess of that allowed by Campaign rules; or the use of bots, macros, scripts, or other technical means for entering. Any attempt by an entrant to deliberately damage any website or undermine the legitimate operation of the Campaign may be a violation of criminal and civil laws. Should such attempt be made, Samin Nosrat reserves the right to seek damages to the fullest extent permitted by law.

10. Limitation of Liability: By entering, You agree to release and hold harmless Samin Nosrat and her subsidiaries, affiliates, advertising and promotion agencies, partners, representatives, agents, successors, assigns, employees, officers, and directors from any liability, illness, injury, death, loss, litigation, claim, or damage that may occur, directly or indirectly, whether caused by negligence or not, from: (i) such entrant’s participation in the Campaign and/or his/her acceptance, possession, use, or misuse of any prize or any portion thereof; (ii) technical failures of any kind, including but not limited to the malfunction of any computer, cable, network, hardware, or software, or other mechanical equipment; (iii) the unavailability or inaccessibility of any transmissions, telephone, or Internet service; (iv) unauthorized human intervention in any part of the entry process or the Promotion; (v) electronic or human error in the administration of the Promotion or the processing of entries.

11. Disputes: THIS Campaign IS GOVERNED BY THE LAWS OF THE UNITED STATES OF AMERICA AND CALIFORNIA, WITHOUT RESPECT TO CONFLICT OF LAW DOCTRINES. As a condition of participating in this Campaign, participant agrees that any and all disputes that cannot be resolved between the parties, and causes of action arising out of or connected with this Campaign, shall be resolved individually, without resort to any form of class action, exclusively before a court located in California having jurisdiction. Further, in any such dispute, under no circumstances shall participant be permitted to obtain awards for, and hereby waives all rights to, punitive, incidental, or consequential damages, including reasonable attorney’s fees, other than participant’s actual out-of-pocket expenses (i.e. costs associated with entering this Campaign). Participant further waives all rights to have damages multiplied or increased.

12. Privacy Policy: Information submitted with an entry is subject to the Privacy Policies stated on the , , and websites.

13. Winners List: The list of winners will be posted at on October 7, 2016 by 9 AM (PDT).��

14. Sponsor: The Sponsor of the Campaign is Samin Nosrat Berkeley, CA 94703.

15. Facebook: The Campaign hosted by Samin Nosrat is in no way sponsored, endorsed, administered by, or associated with Facebook.

16. Instagram: The Campaign hosted by Samin Nosrat is in no way sponsored, endorsed, administered by, or associated with Instagram.

17. Twitter: The Campaign hosted by Samin Nosrat is in no way sponsored, endorsed, administered by, or associated with Twitter.

18. By submitting an entry, You, the Contestant, have affirmatively reviewed, accepted, and agreed to all of the Official Rules.��

While it's wildly inconsistent of me to post a recipe for an apricot galette in March, the dessert seems to have stolen the show in the Water episode of Cooked. ��Everyone wants the recipe. ��So here it is! ��Right now, the best fruit to use is still apples. ��I love Sierra Beauty, Honeycrisp, or Pink Lady. ��Soon, rhubarb will be around again...that makes for a wonderful galette, too. ��Then, in June, try apricots! ��I always use Blenheims when I can get my hands on them.

I used to be terrified of tart-making, until my dear friend Aaron, who’s as obsessive about flavor as I am, came up with this recipe after years of experimentation. Both versatile and forgiving, it works for any fruit or savory tart.�� Once you grow comfortable making and rolling out tarts, lay out toppings with an eye toward aesthetics.�� Alternate different colored plums, apples, tomatoes or peppers for a striped pattern, or simply dot an asparagus tart with dollops of seasoned ricotta for contrast.�� The more senses to which your food appeals, the more delicious it will be.�� One note: if you don’t have a stand mixer, you can make this dough in a food processor or by hand with a pastry blender.�� Just make sure to freeze all of your tools, no matter what you use.��

Aaron's Tart Dough

1¾ cups (240 grams) all-purpose flour2 tablespoons (30 grams) sugar¼ teaspoon baking powder1 teaspoon Diamond Crystal kosher salt4 ounces butter cut into ½-inch cubes6 tablespoons (85 grams) crème fraîche or heavy cream, chilledIce water, as needed, to bind

Whisk together the flour, sugar, baking powder and salt in the bowl of a stand mixer.�� Freeze, along with the butter and the paddle attachment, for 20 minutes..�� Chill the crème fraîche and cream in the fridge.��

Put the bowl of dry ingredients on the stand mixer and fit with the paddle attachment.�� Turn the speed onto low, and slowly add the butter cubes.�� Once the butter is added, you can increase the speed to medium-low.��

Work in the butter until it’s broken down into broken-walnut-sized pieces (don’t overmix—bits of butter are GOOD!). This will take about 1-2 minutes in the stand mixer, or a bit longer by hand.��

Add the crème fraîche.�� In some cases, this will be enough to bind the dough with a bit of mixing.�� In other cases, you might need to add a spoonful of ice water.�� Resist the urge to add so much water, or mix for so long, that the dough comes completely together.�� Some shaggy bits are fine.�� If you’re not sure whether or not the dough needs more water, stop the mixer and take a handful of dough in your palm.�� Squeeze it hard, then gently try to break it apart.�� If it crumbles apart very easily and feels very dry, add more water.�� If it holds together or breaks into a few chunks, you’re done.��

On the counter, pull out a long piece of plastic wrap from the roll but do not cut it.�� In a quick, fearless, motion, flip the bowl over onto the plastic wrap.�� Remove the bowl, and avoid touching the dough.�� Cut the plastic from the roll and, lifting both ends, use it to encourage all of the dough into a ball.�� Don’t worry if there are some dry bits—the flour will evenly absorb the moisture with time.�� Just twist the plastic tightly around the dough, press the ball into a disk, and chill for at least two hours or overnight.��

To freeze the dough for up to 2 months, double-wrap it in plastic and then wrap it in aluminum foil to prevent freezer burn.�� Allow the dough to defrost in the refrigerator overnight before using.

Makes one 16-ounce tart dough, enough for a 12-inch tart

Frangipane:

¾ cup (110 grams) almonds, toasted3 tablespoons sugar2 tablespoons almond paste2 ounces butter at room temperature1 large egg1 teaspoon Diamond Crystal Kosher Salt½ teaspoon vanilla extract½ teaspoon almond extract

To assemble the Tart:

Flour, for rolling4 pounds apricots, or other fruitHeavy CreamSugar for sprinkling

Preheat the oven to 425°F/220°C, and set a rack in the middle of the oven.

To make the frangipane, place the almonds and sugar in a food processor and grind until very fine.�� Add the remaining ingredients and mix until you have a smooth paste.

To make the magic dust, combine ground almonds, flour, sugar, and salt in a small bowl. Set aside.�� ������

Flip a rimmed baking sheet upside down and place a piece of parchment paper on top. ��Set aside.��

Before unwrapping the dough, roll the disk on its edge on the counter to form it into a circle.�� Unwrap the dough and sprinkle the counter, the rolling pin, and the dough with flour to prevent sticking.�� Working quickly, roll the dough out into a 14-inch circle, to a thickness of about ¼-inch.

To roll the dough into a circle more easily, turn the dough a quarter turn with every roll.�� This will also help you notice if it’s sticking to the work surface.�� If the dough does begin to stick, lift it carefully from the counter and use more flour as needed. ��

Roll the dough onto the rolling pin, and gingerly pick it up off the counter.�� Carefully unroll it onto the parchment-lined baking sheet.�� Refrigerate for 20 minutes.��

In the meantime, work on the fruit. Quarter all of the apricots, except for 5, which you can cut into eighths.��

Leaving the chilled dough on the parchment, use a rubber or offset spatula to spread a 1/8-inch thick layer of frangipane all over the surface, leaving the outer 2 inches uncovered.

Use the apricots you’ve cut into eighths to create a wall of fruit at the outer edge of frangipane, skin-side out.�� While rotating the tart, fold the border of the exposed dough over the fruit wall, and over itself, crimping as you go to create an outer crust.��

Return the dough to the freezer and chill for 15 minutes.�� Then, begin to assemble the tart.�� Starting at the outermost edge of the tart, lean the apricot quarters against the crust, with their points facing up.�� Pack them in tightly to avoid naked tart bits, since they will shrink as they cook.��

Put the whole thing back in the fridge and for 15 minutes longer.�� Brush a little heavy cream onto the crust, and then sprinkle with sugar.��

Bake directly on the parchment, on a cookie sheet or pizza pan.�� Stick on the middle rack of the oven at 425°F for 20 minutes.�� At this point, sprinkle about 1 cup sugar over the fruit. ����Then, reduce the heat to 400°F for another 15-20 minutes. Then, reduce to 350-75°F (based on how dark the crust is) and cook until done, which will be something like another 15-20 minutes, though it can take longer for tarts made with watery fruits, because they can take longer to cook through without being jammy.��

You’ll know it’s done when the crust is a deep, golden brown and you can actually stick a paring knife under the tart and lift it off the pan with ease.�� The bottom should be quite golden and beautiful as well.�� And finally, all of the fruit should be cooked through and tender and there shouldn’t be pools of juice in the center of the tart…though, it happens!

Remove from the oven and allow to cool on a wire rack, if you have one, or an inverted cookie sheet, if you don’t. ��

Serve warm or cooled, with ice cream, softly whipped cream or crème fraîche.��

Cover and refrigerate unused frangipane for up to one week. ��Keep any uneaten tart wrapped at room temperature, for up to one day.��

Makes one 14-inch tart

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Wow! ��The response to has been overwhelming! ��Almost everyone who writes wants the recipe for the braise Michael and I make in the Water episode. ��Who am I to stand in your way? ��Here it is--take it and cook! ��

We made it with pork, but chicken legs and chuck roast, brisket, or short ribs would work equally well. ��No matter what meat you're cooking, just keep simmering it until it falls off the bone. ��

Neutral oil, such as grapeseed or canola

4 pounds boneless pork shoulder roast, salted in advance

2 medium yellow onions, sliced

1 head garlic, sliced through the equator

2 cups (480 grams) crushed tomatoes in their juice, fresh or canned

2 tablespoons cumin seed

2 bay leaves

8 dried chiles, such as Guajillo, New Mexico, Anaheim, or Ancho, stemmed, seeded and rinsed

2-3 cups (about 600 milliliters) lager or pilsner beer

½ cup roughly chopped cilantro for garnish

Optional: add 1 tablespoon smoky paprika or 2 smoked peppers, such as Chipotle Morita or Pasilla de Oaxaca to the braise

��

Preheat oven to 325°F/160°C.��

Set an oven-proof Dutch oven over medium-high heat.�� When it’s warm, add 1 tablespoon neutral oil.�� When the oil shimmers, place the pork in the pan.�� Brown it evenly on all sides, about 3-4 minutes per side.

When the meat is brown, remove it and set it aside.�� Tip out the fat from the pan.�� Return the pan to the stove, reduce the heat to medium, and add 1 tablespoon neutral oil.�� Cook the onions and garlic over until they are tender and lightly browned, about 15 minutes.�� Add the tomatoes and juice, cumin, bay leaves, and dried chilies into the pot and stir. Nestle pork atop the aromatic base, and add enough beer to come 1½ inches up the sides of the meat.�� Make sure the peppers and bay leaves are mostly immersed in the juices so that they do not burn.��

Increase heat and bring to a boil, then slip the pot, uncovered, into the oven.�� After 30 minutes, check to make sure the liquid is just barely simmering.�� About every 30 minutes, turn the pork over and check the level of the liquid, adding more beer as needed. Cook until the meat is tender and falls apart at the touch of a fork, 3½ to 4 hours.

Remove the cooked pork from the oven and carefully remove it from the pan.�� Using a food mill or whizzing machine, puree the aromatics and strain them through a sieve.�� Skim the fat from the sauce and then taste, adjusting salt as needed.��

At this point, you can either shred the meat and combine it with the sauce to make pork tacos, or slice it and spoon the sauce over the pork to serve it as an entrée.�� Garnish with chopped cilantro to serve.��

Serves 8

My friend Nancy Kajiyama is one of the most talented pastry chefs I've ever met. ��You've probably sampled her wares over at , where she runs a lot of the behind the scenes magic. ��I get to work with her from time to time on special events, which is how I know she's one of the most incredible candy and chocolate makers around.

This is her FANTASTIC recipe for caramels, with a few little tweaks from me. ��I'll never use another recipe for caramel candies again. ��Add an obscene amount of gold leaf to the top like I did, and call them million dollar caramels. ��

The caramels will cut much more easily if you let them cure overnight (or over two nights, even). ��Make them today or tomorrow and ring in the New Year in millionaire style.

Million Dollar Caramels6 cups organic sugar (Nancy said it HAS to be organic)1 cup corn syrup6 cups heavy cream6 tablespoons (3 ounces) unsalted butter1 tablespoon vanilla extract2 teaspoons sea salt, plus more for garnishGOLD LEAF

Line a 13" x 18" baking sheet with parchment paper and set aside. ��

Combine sugar and corn syrup in a large, deep, heavy-bottomed pot with 1/2 cup of water. ��Set over high heat. ��Use a brush dipped in water to dissolve any sugar crystals that may have stuck to the inside walls of the pot. ��Refrain from stirring the caramel, and let it cook to your desired color. ��I like to take it as far as I can to develop the complex flavors of dark caramel, about 395°F, but if you are uncomfortable going as far, feel free to stop things earlier. ��

Anticipate the moment the caramel will reach your desired point and stand at the ready with the cream and butter. ��As soon as it hits the right color, carefully add the cream and butter. ��Be prepared for the caramel to bubble up furiously and make sure there are no children around. ��Once it calms down, whisk in the vanilla and sea salt and let the caramel return to 245°F. �� This will take a little while, so don't stress when the thermometer gets stuck around 220°F. ��

When the caramel has reached 245°F, VERY CAREFULLY pour it out into your prepared baking sheet. ��Let it cool for about 25 minutes, then sprinkle a generous amount of sel gris or other coarse sea salt all over the top. ��

If it's humid or rainy, wrap the tray with plastic once it's completely cooled. ��Otherwise, leave it out, uncovered, for one or two nights to set.

When you're ready to cut and wrap the caramels, slip the tray into the freezer for 15 minutes. ��

Remove the caramel from the baking sheet, and carefully peel away the parchment. ��Use a pizza cutter to slice the block into strips, and then use a sharp, heavy knife to cut the strips into one- or two-bite sized caramels. ��Place the cut candies onto another baking sheet.

Gold leaf is super expensive, and it can be tricky to work with. ��If you get a whole book, take just one leaf out at a time. ��Try not to breathe on it, because your breath will cause it to rumple up and stick to itself.�� Use a dry paintbrush (or lacking that, a wooden skewer) and an xacto knife to gently pick up a tiny bit of gold leaf at a time and dab it onto each candy. ��

Wrap with clear cellophane wrappers to show off the gold! ��Make sure, while you're wrapping, to twist both ends of each candy in the same direction (this was the hardest part of the whole operation for me to master!) so that they'll open up without strife. ��

Depending on how you cut the caramels, this will yield about 150-200 pieces. ��This recipe will halve easily, but make sure to pour caramel into a quarter sheet pan or 9" x 13" cake pan instead of a baking sheet to ensure proper depth. ��

Supplies you may need:

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I've been dreading this phase of cookbook making since long before I was making a cookbook. ��I hate recipes.����I hate cooking from them, I hate writing them, and I did everything I could to avoid having to write them, including coming up with an entire cooking philosophy that eschews them.

But, I realize you guys need them. ��Not only that--you want them. ��My Salt, Fat, Acid, Heat students cook with me for over 20 hours,��and then the first thing they ask for at the end of class is...all of the recipes. ��I get it. ��I can't throw you guys to the wolves. ��So I've given in and have written a compendium of essential recipes that put the lessons of Salt, Fat, Acid and Heat into practice. ��And now, I need to test them.

I'm going to cook through everything, and then hand it off to those of you who are willing. ��Whether you're a home cook, or a professional, avid or amateur, vegan or omnivore, I've got something for you to test. ��

If you're interested in testing over the course of the next few months, please fill out the form below. ��I'll be in touch soon! ��

THANK YOU!!! ��

��

EDITED ON 3/30/16:��

I am finally about to send out these recipes! ��So thanks to everyone who signed up....you'll be getting recipes and feedback forms shortly. ��And everyone else, thanks for your interest! ��

xoxo

Samin

At the beginning of October,��I spent a week and a half at . ��I'm not sure there is a more magical place in the world. ��

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My friend Sarah is the creative visionary behind and (and together with our friend , ). ��One reason why we get along so well, despite being so different on the surface, is that we share a commitment to beauty, to community, to hard work, and to the highest standards. ��

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Those ten days filled me up with enough creative juju to get me through the next six months, at least. ��The dinner was stunningly beautiful, a celebration of so much. ��It all photographed so well. ��But what will stay with me is how tirelessly so many wonderful people came together, working for a week straight to put on this party. ��For the love of it. ��We built tables and chairs. ��We erected tipis, moved rocks, built paths, and constructed outhouses. ��We stapled the most glorious Indian corn I've ever seen 25 feet up a tree. ��We collected rusty nails and dyed napkins. ��We butchered lambs, stacked wood, and cooked dinner for 85 people entirely over coals. ��People drove ten hours and more to come help cook and put on this meal. ��New mamas and papas camped with their babes in the woods to wake up early and help set up the barn. ��We built fires to boil water to wash dishes. ��I sent friends all over the state on wild goose chases in search of produce, bread, and cheese. ��People from all over the eastern seaboard brought us homemade pie for dessert, including a pie made by Sarah's mom Sue with precious elderberries from the farm. ��I was blown away by how eager everyone was to help at any moment, even though we were all exhausted from days of preparation. ��

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Perhaps most remarkably--and certainly most movingly for me--women were in charge of it all. ��My friend Phoebe drove from Vermont to help me cook; we two women cooked stood in a firepit for 14 hours cooking everything--squash and corn in the coals, lamb from the farm cooked three ways, brussels spouts and kale from the garden, beans simmered over the fire. ��Watching Sarah lead the meeting each morning with such clarity of vision, and the way her team responded to her, gave me chills. ��Yes, there were wonderful guys there helping us, and we couldn't have done it without them. ��But this was definitely all about the lady juju, in the very best way. ��

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I spent my first week at the farm working on recipes and headnotes from dawn to dusk in an attempt to finish another round of revisions. ��Though I was working my ass off in my own way, as I watched everyone else schlep and saw and dig and move stuff all week long, I started to realize the grand scale on which we were working. ��I began thinking to myself, "Man, I really have to deliver with this dinner!" ��Sarah and I started talking about this dinner a year ago.����She knew the barn restoration would be done by this fall, and that she'd be ready to cull her first round of rams before this winter, and wanted to celebrate with a lamb roast. ��World's End is a huge and beautiful place, but until now, there hasn't been a space for everyone to gather. ��I can only imagine how special and powerful it was for her and Eric to finally invite everyone she's been wanting to invite up to the farm. ��

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I'll still be processing everything for months to come. ��In the meantime, though, a shoutout to my World's End family: Sarah and Eric, Nikki and Genevieve, Dan and Deanna, Taryne, Alex and Vanessa, Phoebe, Mark and Jennell, Nick and Eddie, Amy, Robinson and Arlo, Fay, Sarah S., Julia and Grace, Kari, Nic, and Tamar, Ziggy, Nea, Blondie and Pucci,��I am so very glad I could share this insanely beautiful experience with you all. ��Heather and Holly, thanks for the photos. ��Thank you, too, to Iceman and the other two rams who fed us so well. ��It was the best kind of dream.

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Following an epic hiatus, Tartine Afterhours is back! ��First up:��a special book-signing dinner with Claire Ptak of London's beloved . ��

Claire and I met as cooks at Chez Panisse, and from the start I was enchanted by the way she seemed to somehow simultaneously prioritize both flavor and aesthetics. ��

Her sweet, tiny bakery in East London is where she puts her art into daily practice. ��Her preferred palette of ingredients includes whole grain flours, less refined sugars, and fruit at the peak of its season. ��Our cooking styles fit hand-in-hand, so when Chad and Claire called to ask if I wanted to cook a special Afterhours dinner to celebrate her book, I answered with a resounding YES! ��

After shopping at the Tuesday farmer's market Claire and I will put together a menu inspired by both her book and the unrivaled variety of flavors of the season. ����This summer-to-autumn limen is one of my favorite times of year to cook, and the menu will reflect a market ripe with tomatoes and persimmons, eggplant and quince. ��Chad and his bakers will complement the menu with breads and desserts made with a variety of ancient grains. ��

The cost of each ticket includes: a multi-course dinner, drinks, sales tax, tip, a signed copy of , and a few secret surprises!

We can't wait to see you! ��. ����

��THE DETAILS

WHO: the fab folks at ,����& me
WHAT: Book-signing Dinner Extravaganza
WHERE:����(600 Guerrero St. SF, CA)
WHEN: Wednesday, October 14th at 8pm
WHY: to highlight the joy of good food and good company
TO RESERVE:��