I don’t understand about you, but to me, this “no-recipe recipe” cooking style is like driving without a GPS.
Sure, you can get there. However, do you want to go in that direction, guessing and hoping you’ll locate your behavior?
When I see the one that says, “Simply chop an onion,” my response is: “Well, a cup? Two cups? What are we speaking approximately right here?”
Fashion has existed for some time, even though it’s challenging to determine exactly when it started. The New York Times began using what they called “no longer pretty a recipe” in 2014, in keeping with an editorial they posted in the same month. Frankly, I can’t believe Martha Steward is embracing this fashion, no matter her kitchen understanding.
But when an individual phase on no-recipe cooking appeared in my Sunday New York Times some weeks ago, even I determined to give it an attempt.
I became delighted with Times Meals editor Sam Sifton’s rice and beans no-recipe recipe, and there are some reasons why.
First, it’s straightforward. So, meaning it’s concise. Even cooking-unfavorable spouses, companions, and kids can deliver an attempt. (And right here’s a hint to men: If you want to impress a date, provide to cook dinner.)
You can repair it: rice and beans for vegetarians or those looking at meatless Fridays during Lent, or as Sifton indicates, including in crumbled sausage, ground beef, or lamb.
My take on “no-recipe recipes”: As a general rule, improvisation inside the kitchen should be like improvisation in tune: Learn it first as written, then add your riffs.
So, I still decide on more traditional recipes, with further specifics on the number of components, after which I discern what additions or changes I want to make.
But Sifton’s recipe was given to me to try a new riff on a tried-and-proper meal primary. And to borrow the line approximately Mikey within the old cereal commercial, “I favored it. I honestly endorsed it.
