The New York Times Cooking No-Recipe Recipes: [A Cookbook]

Inspirational
I always wanted this book and finally purchased it. It’s fantastic and it will provide great ideas for simple, uncomplicated meals. I am really enjoying it and it is one of my go to cookbooks for dinner ideas.

DYING to cook with this
OH MY GOD. This cookbook eased my anxiety that I normally have with cookbooks when I open them. It’s not intimidating because the ingredients are short, sweet, listed to the left, most of them are in my pantry, AND being an adept cook who goes by “eyeballing” and “tasting” anyway, I know EXACTLY what to do with the ingredients when it comes down to preparing/cooking with them.I absolutely hate measuring and I usually do what I want anyway, and everybody loves it nonetheless. Thank you, Sam. I’ll be taking this thing to the grocery store and using it VERY regularly.

How to Relax and Eat Well
I read this cookbook cover to cover smiling all the way. If you enjoy Sam Sifton’s NYT Cooking email newsletters, you’ll feel right at home in these pages. Sam’s unique ability to converse so personably, about food and not, has been the ideal, non-stressed tone to creating delicious meals during the pandemic that I hope we can all carry forward after.You can feel his enthusiasm for how surprisingly delicious something is considering its ease. Many recipes end with cheerful encouragement or excitement to try it, such as “Boy howdy!” (Chicken with Caramelized Onions and Croutons), “Serve to adoration.” (Fettuccine with Ricotta and a Fistful of Mint), “Drizzle with the reserved sauce. You’re welcome.” (Soba Noodles with Tofu and Kimchi), “Get to ‘em with the toast.” (Kaya Toast with Eggs) and “Kooky Fantastic!” (Pot Stickers with Tomato Sauce).It’s good cooking made approachable. There are no quantities in the ingredient lists. It’s no big deal if you don’t have an ingredient, just use something else or forget it all together. There are Tips and Modifications for most recipes. Chances are you’ve got everything you need to make a few of these recipes at any time. The directions are a paragraph or two, masterfully only conveying the essentials with calm expertise, with terms like splash of, handful of, a few shakes of, and equal parts of. They are perfect for the experienced cook, but also helpful enough to someone who might need a little more light-hearted explanation, like he does in the Salmon with Barbeque Sauce and Hot Peppers recipe when he says “Then add a couple pats of butter to silkify the situation.” Or in Curried Beans and Rice when it starts out “Make rice, as you do. While it’s steaming, sauté some chopped onion and garlic in olive oil.”Perhaps best of all is the Pasta with Garbanzos and a Negroni recipe. Okay – shouldn’t all recipes start with a cocktail recipe to make yourself before you get going on the cooking? This book is jam packed with over a hundred no-recipe recipes, each with an image to help you decide what to make. I have received a free copy from Ten Speed Press in exchange for an unpaid, unbiased review.

No more printing the recipes from the app!
One of my favorite cook books!

Absolute beautiful binding and production from Turkish publisher Elma Basim; innovative recipes fostering a creative spirit to learn and experiment.

I love this book. I bought it for my husband because he mentioned seeing it somewhere. I read it more than he does (he does use it a lot!)Really nice photos and recipes, that are meant to be easy and delicious. NYT books are such a nice gift and read. This one in particular would be great for anyone!!

This book is really an open by any page and it will be good. Packed with tasty recipes and great methods. A favorite as soon as it came!