NYT Cooking No-Recipe Recipes by Sam Sifton

A shop staple and all-time customer favorite. This informal and improvisational cookbook contains 100 no-recipe meals using pantry ingredients in colloquial amounts, like a "glug" and a "fistful." Think Weeknight Fried Rice, Fettuccine with Minted Ricotta, and Smothered Pork Chops with Onions and Sautéed Greens. It's unfussy, approachable and absolutely delicious.

Sam Sifton, founding editor of NYT Cooking, has a simple argument: Cooking with a freeform recipe is a kitchen skill every home cook can develop, it's easier than you think, and it's an easy way to make nightly cooking more satisfying and fun.

We concur.