THE NEW YORK TIMES COOKING: No Recipe Recipes by founding editor of New York Times Cooking, Sam Sifton features 100 vividly photographed no-recipes recipes to amplify your cooking ideas. Sam Sifton makes improvisational cooking easier than you think. In this handy book of ideas.  The author delivers more than one hundred no-recipe recipes—each beautifully photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Favorites include: savory French toast with cherry tomatoes and basil; celery soup; corn salad with tomato and arugula; steamed mussels with tomatoes and chorizo; and strawberry sundaes with hot fudge sauce.

Root: Small vegetable plates, a little meat on the side by Rob Howell has a focus on sustainability and using the very best of ingredients. Rob Howell showcases over 100 recipes from the award-wining Bristol waterfront restaurant for you to mix and match at home, creating greedy feasts for family and friends – or even just for yourself!  Although not central to the book, meat and fish recipes abound to satisfy even the hungriest of carnivores, and the desserts are not to be missed. There is something for everyone within these pages. Recipes include: Welsh rarebit toasts; buttermilk fried celeriac; tempura spring onions with sweet chili sauce and peanut crumb; doughnuts with carrot jam; and Sherry panna cotta.

by famous Irish Cook Darina Allen is a modern take on what a new generation needs to know for creating tasty, nutritious, waste-less dishes at home.  The pandemic was a game changer in terms of our need to know how to cook.  This book works for both beginners and experienced cooks.  I have been to Ballymaloe and sampled the wonderful modern-Irish cuisine.  Favorites include Irish white soda bread & scones; white bean stew with tomatoes & rosemary; tofu, vegetable & peanut stir-fry; potato, mushroom & leek gratin; mermaid’s fish pie; crab & blood orange salad; and almond meringue with strawberries & cream.

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