When considering chefs that have forever changed the way we cook, Samin Nosrat expeditiously comes to mind. A teacher and Chez Panisse–trained chef, Nosrat has built a career sharing the fundamentals of cooking. This has translated into her first #1 New York Times Bestselling and James Beard Award-winning book, Salt, Fat, Acid, Heat. The book’s success landed her a Netflix documentary series adaptation. Nosrat took a much-needed break before turning out her latest endeavor, Good Things, a cookbook that dives into why we should want to be good cooks (it’s one of Epicurious’s favorite summer releases.)

Nosrat also co-hosts the podcast Home Cooking, which began as a way to help listeners work out what to cook at home during quarantine; and contributes to New York Times Magazine, NYT Cooking, and of course, Bon Appétit and Epicurious. Our archives are enriched with her flavor-bursting recipes, some of which come from Nosrat’s cookbooks.

If you need a stellar kebab recipe, try this one, tenderized with yogurt, citrus, tomato paste, and golden saffron threads. It works on the grill and under the broiler, so those who don’t have outdoor space can still make it. Looking for a bold vegetal side? Make this Sweet and Spicy Zucchini. With store-bought preserved lemons and Calabrian chile paste, it’s punchy and animated. And for a dish dinner guests will swoon over, make this Jeweled Rice. It’s loaded with nuts, dried fruit, and has a golden craggy bottom. As one reader reports, it’s “completely worth all the time and effort.” Explore more of Nosrat’s recipes below.

September offers seasonal abundance—it’s just as common to see markets furnished with the final harvests of late-summer produce as it is to see pumpkin spice galore in cafés and bakeries. The most popular recipes of the month reflected this hodgepodge.

For a recipe that screams “summer’s not over!” make this grilled salad with creamy miso dressing. It comes from renowned cookbook author Samin Nosrat and is brimming with corn, shishito peppers, and cherry tomatoes. To keep making the most of your grill, try Nosrat’s Joojeh Kebab, where chicken thighs are marinated in yogurt, saffron, and a hit of citrus before being splayed on the barbecue.

Looking to welcome autumn with open arms? Make this sky-high fall salad. Boats of bitter radicchio are layered with funky blue cheese, hazelnuts, and creamy butternut squash. Or try this minimal-ingredient, big flavor Smoky Brown Butter Pasta. A handful of salted almonds and parsley elevate it to bistro-worthy fare.

Keep reading to explore the most popular recipes of September.