The NYT Cooking No-Recipe Recipes

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 regular newsletter, What to Cook. Sifton argues that cooking with a free-form recipe is a kitchen skill every home cook can develop. It is easier than you might think and can make nightly cooking more satisfying and fun.

This stylish, compact handbook features 100 meals that require no formal recipes. Each uses pantry ingredients and approximate amounts, such as a glug or a fistful, accompanied by beautiful photography. Dishes include Weeknight Fried Rice, Fettuccine with Minted Ricotta, and Smothered Pork Chops with Onions and Sauted Greens.