New York Times Cooking

This book, a collaboration between The New York Times Cooking and Ten Speed Press, offers over 100 vividly photographed no-recipe recipes designed to make weeknight cooking more inspired and delicious.

Sam Sifton, the founding editor of NYT Cooking, encourages home cooks to adopt an improvisational approach to cooking, using ingredients on hand and substituting as needed.

The book includes dishes like Fried Egg Quesadillas, Pizza without a Crust, Weeknight Fried Rice, and Oven S’Mores, all described in a casual, conversational style to help cooks develop their intuitive cooking skills.