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

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  • 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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