The first day we met, Samin Nosrat improved my cooking for maybe the 100th time. I’d been employing Nosrat’s approach to cooking in my own kitchen for more than a year, each small tweak and lesson learned its own miracle. But last month, Nosrat intervened directly (and perhaps unknowingly). At the market she chose as our meeting place, downtown Brooklyn’s Atlantic Fruit & Vegetable, the Berkeley-based chef and educator giddily pointed out a number of produce gems. One of them—fresh bay leaves—ended up finding its way into the soup I made that evening. A spicy medley of andouille sausage, Yukon Gold potatoes, black-eyed peas, and Tuscan kale, my soup would’ve been tasty without the addition. But the bay leaves, quietly fragrant and almost minty in their essence, balanced out the richness of the broth. Suddenly, it sang.