New York Times Cooking

This book encourages a relaxed approach to cooking with over one hundred 'no-recipe recipes' that inspire creativity and ease in the kitchen.

In New York Times Cooking, Sam Sifton, the founding editor of New York Times Cooking, offers a refreshing approach to home cooking. This book emphasizes the joy of preparing meals without the constraints of traditional recipes. With over one hundred 'no-recipe recipes,' readers are encouraged to explore their creativity in the kitchen, using ingredients they already have or can easily acquire. Each dish is beautifully photographed, providing inspiration and a visual guide to the cooking process.

The book features a diverse array of dishes that cater to various tastes and occasions. From comforting staples like Taleggio Grilled Cheese with Egg and Honey to vibrant options such as Weeknight Fried Rice and Pasta with Chickpeas and a Negroni, there's something for everyone. Sifton's philosophy is that cooking should be enjoyable and accessible, making it perfect for those who may feel intimidated by elaborate recipes.

New York Times Cooking not only simplifies meal preparation but also encourages a more relaxed approach to cooking. Readers will discover that they can create delicious meals without the pressure of following strict guidelines. With recipes like Quick Roasted Chicken with Tarragon and gooey Oven S'Mores, this book is sure to become a staple in any kitchen, inviting home cooks to embrace spontaneity and creativity every day.