{"product_id":"new-york-times-cooking-no-recipe-recipes-by-sam-sifton","title":"NYT Cooking No-Recipe Recipes by Sam Sifton","description":"\u003cdiv class=\"ProductDescriptionTab__Wrapper-zs72ji-1 inFLGu\"\u003e\n\u003cp class=\"ProductDescriptionTab__Text-zs72ji-2 jdWdBG\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA shop staple and all-time customer favorite. \u003c\/span\u003e\u003cspan\u003eThis \u003cmeta charset=\"utf-8\"\u003einformal and improvisational cookbook contains 100 \u003cmeta charset=\"utf-8\"\u003eno-recipe meals using pantry ingredients in colloquial amounts, like a \"glug\" and a \"fistful.\" Think \u003cmeta charset=\"utf-8\"\u003eWeeknight Fried Rice, Fettuccine with Minted Ricotta, and Smothered Pork Chops with Onions and Sautéed Greens. It's unfussy, approachable and absolutely delicious.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ProductDescriptionTab__Text-zs72ji-2 jdWdBG\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eSam Sifton, \u003cmeta charset=\"utf-8\"\u003efounding 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ProductDescriptionTab__Text-zs72ji-2 jdWdBG\"\u003e\u003cspan\u003eWe concur. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":45185705509017,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0508\/9378\/3193\/files\/NYT_No_Recipe_cookbook_8.png?v=1786768026","url":"https:\/\/andalemarket.com\/products\/new-york-times-cooking-no-recipe-recipes-by-sam-sifton","provider":"Ándale Market","version":"1.0","type":"link"}