THE NEW YORK TIMES COOKING NO-RECIPE RECIPES

To put it simply, Sam Sifton's day job is recipes. But even as a professional, he understands that he's not alone in occasionally desiring an approach that's a little less confined, a little more freestyle.

As Sam writes, "Cooking without recipes is a kitchen skill same as cutting vegetables into dice. It's a way to improve your confidence in the kitchen and to make the act of cooking fun when sometimes it seems like a chore." With NO-RECIPE WEEKNIGHT RECIPES, he joins with the editors of the New York Times food section and the popular NYT Cooking website to bring readers 100 no-stress, no-recipe recipes for inspired weeknight cooking that's household-pleasing and fun. Sam Sifton is the food editor of The New York Times, a food columnist for The New York Times Magazine and the founding editor of NYT Cooking, The Times's award-winning digi- tal recipe service. Formerly the newspaper's restaurant critic, national news editor and cul- ture editor, he is also the author of THANKSGIVING: How to Cook It Well and SEE YOU ON SUNDAY. His "What to Cook" newsletter for The Times has an audience of more than 2 million people.