The New York Times Cooking: No-Recipe Recipes by Sam Sifton
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Peanut butter smoothie (page 10)
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Kaya toast with eggs (page 16)
from The New York Times Cooking: No-Recipe Recipes The New York Times Cooking by Sam Sifton
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French toast hash (page 20)
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Fried egg quesadilla (page 22)
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Celery soup (page 28)
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Split-pea soup (page 30)
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Speedy fish chowder (page 32)
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Tomato sandwiches (page 40)
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Ham and radicchio toast (page 46)
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Bloody Mary spiedies (page 54)
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Notes about this book
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- ISBN 10 1984858475
- ISBN 13 9781984858474
- Linked ISBNs
- 9781984858481 eBook (United States) 3/16/2021
- 9781529109832 (United States) 3/18/2021
- 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.