NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious—featuring a convenient flexibound format. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly
You don’t need a recipe. Really, you don’t.
Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go.
Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.
The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed No Recipe Recipes to make weeknight cooking more inspired and delicious.
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 without a recipe is a kitchen skill every home cook can develop, it's easier than you think, and it's a way to make nightly cooking more satisfying and fun.
Now NYT Cooking is making it truly easy for all home cooks to build their intuitive cooking confidence with a stylish, compact handbook of 100 no-recipe-required meals, each photographed and described beautifully and laid out with minimal suggestions of ingredients and approximate amounts, like a "glug" and a "fistful." 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, delicious, improvisational approach to the dinner table night after night.
“ . . . perfect for busy parents and people who don’t always have the patience to follow detailed directions. You’ll basically be ready to star in an episode of 'Chopped' in no time.”
—the Skimm“Sam Sifton wants you to ditch the recipe and have some fun in the kitchen. The founding editor of
NYT Cooking does away with fussy ingredient lists and step-by-step instructions, opting instead for casual, conversational descriptions that allow home cooks to improvise, learn and evolve.”
—TimeOut“ . . . his no-recipes are easy to follow and involve techniques and preparation times that become instinctual even for a recipe-bound cook like me.”
—Barry Estabrook, Wall Street Journal“The kind of food that is best prepared in loungewear and bears an excellent chic-to-effort ratio.”
—Keziah Weir, Vanity Fair“Every visionary cookbook writer is a bit of a missionary, and Sifton is no exception. In the friendliest way possible, he’s out to win converts. Throw away your crutches, he’s saying, and start cooking by faith alone.”
—Laura Shapiro, The Atlantic“. . . perfect to keep in your back pocket (and the back of your pantry) for those days when you really meant to go to the grocery store, but didn't quite make it.”
—Eliza Green, mindbodygreen“Innovative, fun, and freeing, this outstanding offering will reenergize the creative spirits of novice and experienced home cooks alike.”
—Publishers Weekly 
