NYT Cooking No-Recipe Recipes charcuterie then given a brass or

then given a brass or pewter finish that works with any decor

Combines lemongrass with refreshing peppermint and a hint of dried apple

Dimensions: 5" l x 1 1/2" w

Designed in Denmark

Everyone starts somewhere

NYT Cooking No-Recipe Recipes charcuterie then given a brass orSam Sifton, an assistant managing editor of The New York Times and founding editor of NYT Cooking, has inspired millions of home cooks with his informal, improvisational No Recipe Recipes, published in his beloved regular newsletter, "What to Cook." Sifton's argument is a simple one: 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