Award-winning chef and writer Samin Nosrat, on the fundamentals of great food. She wants her Netflix series to change the face of cooking shows. Samin Nosrat, chef, writer and food columnist for New York Times Magazine. Author of “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking,” and host of the Netflix series of the same name. (@CiaoSamin) This is my ragù recipe, adapted from years of cooking Benedetta’s ragù, so while it’s a little bit different than what you’ll see on the show, it’s well-tested and beloved by me. New York Times: “Delicious Doesn’t Always Mean Pretty” — “I’m still not sure precisely why, but a couple of months ago I decided I wanted to come up with a chicken recipe that would go viral on social media. “O.K., fine. I do know why. I was just too embarrassed to admit it outright: I was jealous of the New Yorker food correspondent Helen Rosner’s blow-dryer roast chicken. And every recipe the Times food columnist Alison Roman has ever written. So I wanted to throw my hat into the ring. With a chicken recipe. Because everyone (besides vegetarians, I guess) likes chicken, right? “I know ...