The New York Times Cooking: No-Recipe Recipes by Sam Sifton

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  • Always, a party board (page 6)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Appetizers / starters; Snacks; Entertaining & parties
    • Ingredients: cheese; cured meats of your choice; condiments of your choice; crackers; olives; vinegar; crudités of your choice
    show

  • Peanut butter smoothie (page 10)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Cooking for 1 or 2
    • Ingredients: bananas; peanut butter; maple syrup
    show

  • Chilled oranges with yogurt (page 12)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: navel oranges; yogurt; mint
    show

  • Soft-boiled eggs with anchovy toast (page 14)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Dips, spreads & salsas; Egg dishes; Breakfast / brunch
    • Ingredients: butter; tinned anchovies; smoked paprika; bread; eggs
    show

  • Kaya toast with eggs (page 16)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Egg dishes; Breakfast / brunch; Singaporean; Vegetarian
    • Ingredients: eggs; bread; kaya; white pepper; dark soy sauce
    show

  • Savory French toast with cherry tomatoes and basil (page 18)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Breakfast / brunch; Suppers; Vegetarian
    • Ingredients: eggs; black peppercorns; basil; hot sauce; stale bread; cherry tomatoes
    show

  • French toast hash (page 20)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Breakfast / brunch
    • Ingredients: baguette bread; eggs; breakfast sausages; apples; maple syrup
    show

  • Fried egg quesadilla (page 22)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Egg dishes; Sandwiches & burgers; Breakfast / brunch; Suppers; Cooking for 1 or 2; Vegetarian
    • Ingredients: corn tortillas; cheddar cheese; cilantro; hot sauce; eggs
    show

  • Roasted cauliflower soup with artichoke cream (page 26)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Soups; Quick / easy
    • Ingredients: cauliflower; canned artichoke hearts; chicken stock; Parmesan cheese
    show

  • Celery soup (page 28)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: celery; onions; vegetable stock
    show

  • Split-pea soup (page 30)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Soups; Quick / easy
    • Ingredients: onions; carrots; split peas; smoked pig trotters; bay leaves; beer
    show

  • Speedy fish chowder (page 32)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Quick / easy; Soups; American
    • Ingredients: bacon; onions; carrots; potatoes; paprika; fish stock; bay leaves; cream; fish fillets
    show

  • Peanut butter sandwich with Sriracha and pickles (page 34)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Sandwiches & burgers; Main course; Cooking for 1 or 2; American South; Vegan; Vegetarian
    • Ingredients: bread; peanut butter; Sriracha sauce; soy sauce; pickles
    show

  • Grilled cheese with jalapeño, tomato, and a fried egg (page 36)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Egg dishes; Sandwiches & burgers; Main course; Vegetarian
    • Ingredients: cheddar cheese; bread; beefsteak tomatoes; eggs; jalapeño chiles; mayonnaise
    show

  • Taleggio grilled cheese with egg and honey [Chris Cosentino, Cockscomb] (page 38)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Egg dishes; Quick / easy; Sandwiches & burgers; Main course; Vegetarian
    • Ingredients: Taleggio cheese; white bread; eggs; honey
    show

  • Tomato sandwiches (page 40)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Sandwiches & burgers; Main course; Summer; Vegetarian
    • Ingredients: bread; mayonnaise; black peppercorns; tomatoes
    show

  • Roasted mushrooms with buttered baguette (page 42)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Sandwiches & burgers; Main course; Vegetarian
    • Ingredients: baguette bread; butter; wild mushrooms; thyme; parsley
    show

  • Eggs on toast with mushrooms and greens (page 44)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Egg dishes; Main course; Vegetarian
    • Ingredients: mushrooms; cream; hearty greens; bread; eggs
    show

  • Ham and radicchio toast (page 46)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Main course
    • Ingredients: deli ham; radicchio; country bread; hot mustard
    show

  • Italian subs with peppers and sausage (page 48)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Sandwiches & burgers; Main course; American; Italian
    • Ingredients: sweet onions; dried red pepper flakes; bell peppers; sweet Italian pork sausage; submarine sandwich rolls; mozzarella cheese
    show

  • Crispy pork sandwiches with spicy mayo and scallions (page 50)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Sandwiches & burgers; Sauces for meat; Sauces, general; Main course
    • Ingredients: pork belly; soy sauce; oyster sauce; chile oil; hamburger buns; mayonnaise; chile garlic sauce; scallions; cilantro
    show

  • Ham and Brie sandwich [Orient Country Store] (page 52)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Sandwiches & burgers; Breakfast / brunch; Lunch; Main course; American
    • Ingredients: deli ham; apples; Brie cheese; baguette bread
    show

  • Bloody Mary spiedies (page 54)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Dressings & marinades; Sandwiches & burgers; Main course; American
    • Ingredients: vodka; hot sauce; lemons; Worcestershire sauce; tomato juice; horseradish; beef; Italian bread
    show

  • Corn salad with tomato and arugula (page 58)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Salads; Side dish; Summer; Vegetarian
    • Ingredients: corn on the cob; tomatoes; baby salad greens; Parmesan cheese
    show

  • Zucchini slaw with yogurt and herbs (page 60)

    from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton

    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian
    • Ingredients: zucchini; lemons; yogurt; parsley; mint; seeds of your choice; feta cheese
    show

Notes about this book

  • mzgourmand on March 29, 2021

    I have tried several of Sam Sifton's recipes from the NYT's (incredibly lucrative) online recipe database. The NYT online presence was Sifton's brainchild and I use it and appreciate it. However, in terms of Sifton's actual recipes: I have never made one that worked. Never. And I am a pretty good cook. Siftonn may be a marketing genius and a decent writer, but that does not a good chef - or even more importantly - good recipe-writer make. Now he is now taking Mark Bittman's recipes - "tweaking" them a bit - and adding his name as recipe author which I think is a shoddy & shameful way to build your chef/recipe-writer credentials.

  • MollyBelle on March 26, 2021

    Buy. This. Book. I love that there are more no-recipes in the book I want to cook than not. I've used it every night since receiving to make some of the best dinners we've ever had. Do not miss the 'Chicken with Caramelized Onions and Croutons' is a must. The 'Barbeque Shrimp, New Orleans Style' couldn't be simpler. The 'Sauted Greens and Soy Sauce Rice' is now a lunch staple. The 'Seared Lamb Chops and Lemon with Buttered Potatoes' is on the list for the weekend. And try the 'Peanut butter, Sriracha and Pickle' sandwich! To summarize, if I could possibly try, what makes this book so different is it guides you to cook, rather than following a recipe.

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  • ISBN 10 1984858475
  • ISBN 13 9781984858474
  • Linked ISBNs
  • Published Mar 16 2021
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

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--and it's a way to make nightly cooking more satisfying and fun.

Now NYT Cooking is making it 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.

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