Sam Sifton, an assistant managing editor of The New York Times and founding editor of NYT Cooking, has inspired millions of home cooks with his informal, improvisational No-Recipe Recipes, published in his beloved regular newsletter, "What to Cook." Sifton's argument is a simple one: Cooking with a freeform recipe is a kitchen skill every home cook can develop, it's easier than you think, and it's an easy way to make nightly cooking more satisfying and fun.
Now NYT Cooking is making it truly easy for all home cooks to build their cooking confidence with a stylish, compact handbook of 100 no-recipe-required meals, each using ingredients from your pantry with approximate amounts, like a "glug" and a "fistful," and beautifully photographed. With dishes like Weeknight Fried Rice, Fettuccine with Minted Ricotta, and Smothered Pork Chops with Onions and Sautéed Greens, this handy volume brings the brilliance of NYT Cooking's unfussy, delicio
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Sam Sifton, an assistant managing editor of The New York Times and founding editor of NYT Cooking, has inspired millions of home cooks with his informal, improvisational No-Recipe Recipes, published in his beloved regular newsletter, "What to Cook." Sifton's argument is a simple one: Cooking with a freeform recipe is a kitchen skill every home cook can develop, it's easier than you think, and it's an easy way to make nightly cooking more satisfying and fun.
Now NYT Cooking is making it truly easy for all home cooks to build their cooking confidence with a stylish, compact handbook of 100 no-recipe-required meals, each using ingredients from your pantry with approximate amounts, like a "glug" and a "fistful," and beautifully photographed. With dishes like Weeknight Fried Rice, Fettuccine with Minted Ricotta, and Smothered Pork Chops with Onions and Sautéed Greens, this handy volume brings the brilliance of NYT Cooking's unfussy, delicio
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