You don’t need a recipe to cook a really good meal. That may sound like strange advice to come out of a cookbook, but The New York Times Cooking: No-Recipe Recipes is not your average cookbook. From Sam Sifton, the founding editor of the ever-popular NYT Cooking website and app, this book is filled with one hundred loose, off-the-cuff guidelines for whipping up delicious meals on the fly using whatever ingredients you have on hand. Each no-recipe recipe is paired with a simple list of ingredients (sans measurements), easy-to-follow cooking instructions and mouthwatering photography. Sifton also shares tips for making these dishes as big or as small as you’d like and suggested modifications for whenever a substitution is in order. From Fried Egg Quesadillas, Weeknight Fried Rice and Miso-Glazed Scallops to Pasta Putanesca, Molasses Fried Chicken and Oven S’Mores, this book will get you through every meal of the day while also teaching you to become a better, more intuitive home chef. An open invitation to get creative in the kitchen, this is freestyle, relaxed cooking at its very best.

•7"W x 1"D x 9.25"H

•by Sam Sifton

•photography by David Malosh
•food styling by Simon Andrews
•clothbound softcover
•242 pages