Improvising in the kitchen is easier than you think – and this cookbook is all you need for guidance and inspiration. Created by Sam Sifton, founding editor of New York Times Cooking, each no-recipe recipe offers options for making meals big and small with simple, accessible, exchangeable ingredients.
- Contains 100 no-recipe recipes to make with simple, easily accessible ingredients.
- Recipe highlights include Smothered Pork Chops, Fettuccine with Minted Ricotta, and Weeknight Fried Rice.
- Paperback, 256 pages.