{"product_id":"the-new-york-times-cooking-norecipe-recipes-isbn-9781984858474","title":"The New York Times Cooking No-Recipe Recipes","description":"\u003cb\u003eNATIONAL 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.\u003c\/b\u003e \u003cbr\u003e \u003cbr\u003e\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eVanity Fair,\u003c\/i\u003e \u003ci\u003eTime Out, Salon,\u003c\/i\u003e \u003ci\u003ePublishers Weekly\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003eYou don’t need a recipe. Really, you don’t. \u003cbr\u003e  \u003cbr\u003eSam  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.\u003cbr\u003e  \u003cbr\u003e 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.“ . . . perfect for busy parents and people who don’t always have the patience to follow detailed directions. You’ll basically be ready to star in an episode of 'Chopped' in no time.”\u003ci\u003e\u003cb\u003e—the Skimm\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“Sam Sifton wants you to ditch the recipe and have some fun in the kitchen. The founding editor of \u003ci\u003eNYT Cooking\u003c\/i\u003e does away with fussy ingredient lists and step-by-step instructions, opting instead for casual, conversational descriptions that allow home cooks to improvise, learn and evolve.”\u003cb\u003e—\u003ci\u003eTimeOut\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“ . . . his no-recipes are easy to follow and involve techniques and preparation times that become instinctual even for a recipe-bound cook like me.”\u003cb\u003e—Barry Estabrook, \u003ci\u003eWall Street Journal\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“The kind of food that is best prepared in loungewear and bears an excellent chic-to-effort ratio.”\u003cb\u003e—Keziah Weir, \u003ci\u003eVanity Fair\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Every visionary cookbook writer is a bit of a missionary, and Sifton is no exception. In the friendliest way possible, he’s out to win converts. Throw away your crutches, he’s saying, and start cooking by faith alone.”\u003cb\u003e—Laura Shapiro, \u003ci\u003eThe Atlantic\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“. . . perfect to keep in your back pocket (and the back of your pantry) for those days when you really meant to go to the grocery store, but didn't quite make it.”\u003cb\u003e—Eliza Green, mindbodygreen\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Innovative, fun, and freeing, this outstanding offering will reenergize the creative spirits of novice and experienced home cooks alike.”\u003cb\u003e—\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eSam Sifton\u003c\/b\u003e is an assistant managing editor of The New York Times, responsible for culture and lifestyle coverage, and the founding editor of NYT Cooking. Formerly the national news editor, restaurant critic, and culture editor, he joined The Times in 2002 after stints at \u003ci\u003eTalk\u003c\/i\u003e magazine, \u003ci\u003eNew York Press, \u003c\/i\u003eand\u003ci\u003e American Heritage\u003c\/i\u003e magazine. He is the author of \u003ci\u003eThanksgiving: How to Cook It Well\u003c\/i\u003e and \u003ci\u003eSee You on Sunday: A Cookbook for Family and Friends\u003c\/i\u003e.\u003cb\u003eWeeknight Fried Rice\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIt’s always good to have some cooked rice hanging around in the refrigerator or freezer, because you can make this dinner with it anytime you like. (Chilling the rice helps separate the grains during stir-frying.)    \u003cbr\u003e\u003cbr\u003eCooked rice \u003cbr\u003e Frozen diced vegetables \u003cbr\u003e Any meat or tofu\u003cbr\u003eEggs\u003cbr\u003e Garlic\u003cbr\u003e Ginger \u003cbr\u003e Scallions\u003cbr\u003eSoy sauce\u003cbr\u003eSesame oil\u003cbr\u003eGochujang\u003cbr\u003eNeutral oil     \u003cbr\u003e\u003cbr\u003eStart with cooked rice, white or brown, a cup or so per person, made fresh and chilled or pulled from the freezer, where you keep some in a plastic bag against the promise of just such an exercise. Also helpful, also in the freezer: bags of diced organic vegetables you can get at the market (the mixed corn, carrots, and peas number, for instance). For the rest, assemble meat, if you eat meat, or tofu; a couple of whisked eggs; about a tablespoon each of minced garlic and ginger; and some scallions. You can make a sauce from soy sauce and sesame oil (about a 3:1 ratio) and fire it up with a teaspoon or two of gochujang. You’ll need a little less than a quarter cup of sauce to cook for four. \u003cbr\u003e\u003cbr\u003eTo the wok! Crank the heat, add a little oil, and toss in a handful of chopped meat or tofu. After it crisps, fish it from the pan and set on a plate. Add the garlic and ginger and a handful of chopped scallions. Stir-fry for 30 seconds or so, then add those frozen vegetables. More stir-frying. Return the meat to the wok. Stir-fry. Clear a space in the center of the wok and add the eggs, cooking them quickly to softness. Throw in the sauce, then the rice, and mix it all together until it’s steaming hot. Finish with more chopped scallions.     \u003cbr\u003e\u003cbr\u003e\u003cb\u003ePressure Cooker Chicken Tacos \u003c\/b\u003e \u003cbr\u003e\u003cbr\u003eThere’s no one better at the midweek miracle meal than my friend and colleague Melissa Clark, who turned me on to this gem of a recipe. It’s best with chicken thighs, ideally the skinless, boneless variety—though skin and bones are fine. So are breasts. So are turkey thighs, for that matter.     \u003cbr\u003e\u003cbr\u003eChicken\u003cbr\u003eTomatoes\u003cbr\u003eJalapeño\u003cbr\u003eChile powder\u003cbr\u003eCumin\u003cbr\u003ePaprika\u003cbr\u003eTortillas\u003cbr\u003eCheese     \u003cbr\u003e\u003cbr\u003eSeason a chicken with salt and pepper, then put it in the pressure cooker pot with some chopped tomatoes and a seeded diced jalapeño. Add a tablespoon of chile powder, a little ground cumin, some smoked paprika, and a splash of water. Set the machine to high pressure for 14 minutes, manual release, and then shred the meat back into the sauce and serve with warm tortillas, grated cheese, and whatever else you like.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46300129362149,"sku":"NP9781984858474","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781984858474.jpg?v=1767740692","url":"https:\/\/k12savings.com\/products\/the-new-york-times-cooking-norecipe-recipes-isbn-9781984858474","provider":"K12savings","version":"1.0","type":"link"}