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The New York Times: Cooking No-Recipe Recipes
The New York Times: Cooking No-Recipe Recipes
You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this compact, handy book of ideas, Sifton delivers 100 no-recipe recipes — each gloriously 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.
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Hand-selected wines, cheeses, charcuterie with the craftiest repertoire of spirits”
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All vendors produce their goods with authentic craftsmanship: tried and true methods.
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Butcher's Bone Broth is a nutrient-rich, slow-cooked elixir made from ethically sourced bones, offering health benefits like improved digestion, joint protection, and better sleep. It's versatile for cooking and wellness.
The Artisan Kit provides premium ingredients and tools to craft the perfect Old Fashioned, offering simplicity, elegance, and personalization for cocktail enthusiasts of all levels.
Craft beer boxes offer a convenient way to explore a variety of brews without committing to a full six-pack. These curated selections feature diverse styles like IPAs, stouts, and sours,...
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