The New York Times Cooking - No-Recipe Recipes, Sam Sifton
Sam Sifton writes extremely good recipes. His See You on Sunday recipes always come out like a dream. I make his potato salad five times a summer. So, why did he write No-Recipe Recipes ? Because they truly are still recipes, no matter how Mr. Sifton seems to deny it. And, they also have amazing finished product. Each recipe has an ingredient list, a description of how to make the meal, small commentary you have come to expect from Sifton's newsletter, and a beautiful picture of the food.
The "no-recipes" have worked. The Sloppy Joes were perfection. The Salmon with Barbecue Sauce and Hot Peppers not only brightened up our weekly salmon intake, but also used up the half cup of BBQ sauce I had in the fridge for a year. The Fried Halloumi Salad was genius, and Roasted Shrimp Tacos will be made over and over. Sifton's tips and modifications for each recipe make this "no-recipe" book an actual resource, rather than a quick cooking jaunt.
About half of the recipes from this book are available on the NYTimes.com/cooking website/app. (If you have not downloaded the app, it is truly the only reason I sustain my NY Times subscription) If I see this book at a used book store, I will snap it up for my collection.
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