In a year when people have been staying at home more than ever, many have turned to home cooking as a creative outlet. To make things easier for amateur chefs, Sam Sifton, food editor of The New York Times and co-founder of the wildly popular NYT Cooking, suggests \"no-recipe\" cooking. Simply put, these \"recipes\" act as abbreviated guides for cooking unfussy, delicious meals, and Sifton collected some of his favorites in The New York Times Cooking No-Recipe Recipes. The cookbook features 100 no-recipe meals with beautiful and vibrant photography. It's a lot more fluid than traditional recipes with their strict ingredient lists and measurements.