The New York Times Cooking No-Recipe Recipes
- Downloads：4112
- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-03-31 03:35:11
- Update Date：2025-09-06
- Status：finish
- Author：Sam Sifton
- ISBN：B08BKS7Z1G
- Environment：PC/Android/iPhone/iPad/Kindle
Reviews
vicki honeyman
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Every morning my iPhone receives a recipe from the New York Times。 Throughout the past year of shutdowns and avoiding restaurants， I've used these recipes to make meals I otherwise would not have considered creating。 Not one to use cookbooks or recipes， I've always made "refrigerator meals" in which I use what's on hand in the fridge and cupboard to make my made-up dishes。 In his "No-Recipe Recipes" cookbook， Sam Sifton of the NYT newsletter "What to Cook，" shares this same method of using what' Every morning my iPhone receives a recipe from the New York Times。 Throughout the past year of shutdowns and avoiding restaurants， I've used these recipes to make meals I otherwise would not have considered creating。 Not one to use cookbooks or recipes， I've always made "refrigerator meals" in which I use what's on hand in the fridge and cupboard to make my made-up dishes。 In his "No-Recipe Recipes" cookbook， Sam Sifton of the NYT newsletter "What to Cook，" shares this same method of using what's on hand to create meals。 The book opens with a list of must-have ingredients and their versatility and function。 Each dish features a simple list of ingredients and even simpler cooking instructions and a gorgeous full-page color photo of the finished dish。 "Join me in cooking this new， improvisational way， without recipes，" says Sifton， who also provides tips and modifications so you can truly come up with your own interpretation of his 100 delicious dish suggestions。 。。。more
Nancy
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I actually read a cookbook cover to cover， so a first for me。 I like the low-stress， pantry-based way of cooking。 Picked up new ideas for adding punch and flavor without adding time。
Jill
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Some people cook like they’re reading complicated music。 Each note needs to be played exactly as written， no exceptions。 The recipes are followed to the letter， each ingredient measured carefully and added per the instructions， no room for personal tastes or substitutions。 Other people walk into a kitchen， see what ingredients are there， and can come up with a dish on the fly。 They can improvise like a great jazz musician， adding a little of this and a little of that， testing and tasting until t Some people cook like they’re reading complicated music。 Each note needs to be played exactly as written， no exceptions。 The recipes are followed to the letter， each ingredient measured carefully and added per the instructions， no room for personal tastes or substitutions。 Other people walk into a kitchen， see what ingredients are there， and can come up with a dish on the fly。 They can improvise like a great jazz musician， adding a little of this and a little of that， testing and tasting until the dish is just what they want。 I am definitely in the former category。 Every once in a while， I’ll try to experiment。 But it never tastes as good as when I follow a recipe。 That makes weeknight cooking challenging， because I need time and space to plan out a meal。 And most nights when I come home from work， I don’t have the time or energy to pull that off。 Enter Sam Sifton， the founding editor of New York Times Cooking， and his new collection of No-Recipe Recipes。 For six years， he’s been sending these recipes out to Times Cooking newsletter subscribers every Wednesday， and now he’s collected the best ones into one small cookbook。 So that cooks like me can learn the art of cooking without a recipe。 These no-recipe recipes still have a list of ingredients， but there are no measurements。 There are no fussy vegetable cuts， no intricate directions。 There are good ingredients， simple instructions， and a relaxed attitude that allows you to let the tension roll away from your shoulders， to riff， to use the flavors you love and let go of all the restrictions。 Whether you’re looking for a breakfast idea you can use for dinner （Savory French Toast with Cherry Tomatoes and Basil） or a filling lunch （Speedy Fish Chowder， or maybe the Ham and Brie Sandwich）， you will find lots of ideas here。 Maybe you need ways to add more fresh vegetables to the table （Corn Salad with Tomato and Arugula， or Roasted Sweet Potato Salad， or the Asparagus and Boursin Tart， made quick and easy with frozen puff pastry）。 Need some simple pasta or rice meals for a quick weeknight dinner？ Try the Pasta with Sausage and Sage or the Ham and Cheese Pasta Shells with a Handful of Peas。 You can mix up the Rice and Beans with Extras and serve it over rice， or you can clean out the leftover bits with the Instant Ramen， Back-of-the-Fridge Style。 Craving seafood？ Try the Salt and Pepper Shrimp， Miso-Glazed Scallops， or Teriyaki Salmon with Mixed Greens。 Prefer a bird？ There’s a Rotisserie Chicken Salad， Buffalo Chicken Dip， or Spiced Duck Breasts with Roasted Eggplant and Rice。 Need still more options？ How about Seared Lamb Chops with Lemon and Butter-Braised Potatoes， Smothered Pork Chops， Hasselback Kielbasa， Chorizo Nachos， Meatball Salad， or Sloppy Joes？ A lot of these recipes come with tips and modifications to help you personalize them or find shortcuts for making them easier and more flavorful。 Add to those your own ideas， inspiration， favorite flavors， and whatever might be hiding in your refrigerator， freezer， or pantry， and you have endless ideas for meals， snacks， and desserts for you， your family， and your friends。 Almost any cookbook can teach you how to cook by number。 But if you want to up your cooking game and learn to cook without a recipe， then The New York Times Cooking No-Recipe Recipes will help you learn to cook as improvisation， following flavors and making fast foods you can feel really good about。 As I said， I’m a longtime recipe reader， but I’ve been wanting to branch out and learn to come home after work in the evening and improvise a delicious dinner that we’ll want over and over。 I’m looking forward to digging in with this book and learning to turn a fridge full of real ingredients into a meal that will feed body and soul。 At any rate， I know that the Pizza without a Crust will always be a big hit。 A copy of The New York Times Cooking No-Recipe Recipes was provided by Ten Speed Press for an unbiased review， with many thanks。 。。。more
Chantal Lambeth
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Sam Sifton's new Book No-Recipe Recipes is an answer to my frequently asked question of， "what the hell am I going to make tonight？"。 This really is my kind of cookbook， no amounts listed， just ingredients， giving the preparer an opportunity for creativity and substitutions based on whats available in their pantries。 This open style of cooking has always been my preference， and I appreciate that I can flip through until I find a recipe that uses ingredients that I might already have。 This book m Sam Sifton's new Book No-Recipe Recipes is an answer to my frequently asked question of， "what the hell am I going to make tonight？"。 This really is my kind of cookbook， no amounts listed， just ingredients， giving the preparer an opportunity for creativity and substitutions based on whats available in their pantries。 This open style of cooking has always been my preference， and I appreciate that I can flip through until I find a recipe that uses ingredients that I might already have。 This book may not be for everyone though; as Sam mentions it takes a certain amount of skill to cook without the specific direction of a recipe。 However， if you are someone looking to improve your fly by cooking skills， get this book。 As a profession in the industry， I also greatly appreciate the quality of the paper， the skilled photography， and the beautiful food styling。 Minimal propping as to focus solely on whats happening with the food。 There is one image in particular that I cant stop staring at; the double page intro image for the Soup， Sandwich， Dinner section。 Its a macro shot of what looks like a jambon beurre （ham and butter）。 I see the bubbles on the bread， and the little flecks of wheat， so close， and I can practically smell it; I can hear its perfect crackle as I press it together to take that first glorious bite。 Cured ham， and velvety smooth almost grassy spring butter-- its nearly all I can think about。 Well done team， these images have me flipping though this book at random moments in the day with hope that one of these delicious meals will magically spring off the pages and land on my plate。 So， I can without a doubt suggest that you get this cookbook， its worth it 100%。Ive received a free copy from Ten Speed Press in exchange for a free unbiased review。 Thank you TSP。 。。。more
Noreen Fish
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This is my kind of cooking。 What needs to be used up， what else have I got to go with it and can I turn it into a weeknight meal？ I got some great tips on new ways to use certain ingredients。
Samantha M。
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Although I enjoy the NYT Cooking dept。， the app， and other resources they offer， so often I ask myself， "Who actually has the money to go buy $500 of shellfish for this recipe？" This book is the answer to my cries。 Even if you have that jar of capers in the back of your pantry that you were gifted 2 years ago， this book has options for everyone at every budget。 Most if not all of the recipes in this book are practical， especially on the coattails of this pandemic time。 We're all craving restaura Although I enjoy the NYT Cooking dept。， the app， and other resources they offer， so often I ask myself， "Who actually has the money to go buy $500 of shellfish for this recipe？" This book is the answer to my cries。 Even if you have that jar of capers in the back of your pantry that you were gifted 2 years ago， this book has options for everyone at every budget。 Most if not all of the recipes in this book are practical， especially on the coattails of this pandemic time。 We're all craving restaurant-worthy food， and even if able to support our favorite spots， this fills in the blanks for the rest of the week。 Using common staples in simple ways， with a wonderful photo for every recipe， this book gives really well-rounded menu plans depending on what you have on-hand。When I first flipped through the book， I was able to put together the Asparagus and Boursin Tart because （YAY） I happened to have a new box of Boursin in the fridge。 Puff pastry is an easy go-to， and I forgot that it can be brought over towards the savory side。 It was fantastic。 I made a few of the other pasta options like the Tortellini with Bacon and Peas， which also easy to have all ingredients on hand for a quick meal。Sure for the exotic， there is a recipe for a duck mousse and even goat， but that is outside of my "back of the freezer" fare。 I've received a free copy from Ten Speed Press in exchange for a free and unbiased review。 The fact it is concise， workable with substitutions depending on what you have， and has a nice photo for each recipe makes it a very useful addition for any cook。 。。。more
Susan
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I absolutely loved this cookbook！ Everything was accompanied by a photo and the no-recipe idea allows you to riff on what is presented。 There are so many great ideas in this book that even I can attempt。 The soft bound cover is great as well。
Barbara
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