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NATIONAL BESTSELLER • 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—featuring a convenient flexibound format.

ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly

You don’t need a recipe. Really, you don’t.

Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go.

Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.

From the Publisher

“Join me in cooking this new, improvisational way, without recipes." Sam Sifton, NYT food editor

Weeknight Fried Rice

“The kind of food that is best prepared in loungewear....” Vanity Fair

Amatriciana On the Fly

Weeknight Fried Rice

Amatriciana On the Fly

“Ditch the recipe and have some fun in the kitchen.”--TimeOut

Asparagus and Boursin tart

“Innovative, fun, and freeing.”--Publishers Weekly

Asparagus and Boursin tart

Publisher ‏ : ‎ Ten Speed Press (March 16, 2021)
Language ‏ : ‎ English
Paperback ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 1984858475
ISBN-13 ‏ : ‎ 978-1984858474
Item Weight ‏ : ‎ 1.64 pounds
Dimensions ‏ : ‎ 6.86 x 0.94 x 9.32 inches