Sam Sifton, food editor for The New York Times, encourages his readers to embrace adventure in their cooking, trust their own skill and develop more confidence in their ability to create delicious food without depending upon traditional recipes’ detailed instructions and quantities.
That’s the genesis of his new book, “The New York Times Cooking No-Recipe Recipes,” which draws on the archive of “no-recipe recipes” he includes each Wednesday in his thrice-weekly “What to Cook” newsletter. The Times’ newsletters are free to all, but access to the recipe archive is subscription-only.
With several bookcases overflowing with cookbooks and the Internet filled with tempting recipes, I admit I rarely indulge in a newly published cookbook. But this spring, heartily tired of my own cooking, I read about Sifton’s new book and was intrigued.
That’s mostly how I cook, I thought, tossing things into a pot, without measuring — at least when I’m