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Part of the joy of cooking comes from winging it. Sam Sifton of The New York Times and New York Times Cooking joins us to talk about ways home cooks can rely less on recipes and more on skill. You can cook! And you don’t always need a recipe. Sam’s got a career’s worth of tips to offer and plenty of guidance for pulling meals together from a simple ingredients list, no measurements, and the freedom to substitute anything you like.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Sam Sifton - Assistant Managing Editor at The New York Times and the Founding Editor of New York Times Cooking. Sam is the author of No-Recipe Recipes.

Featured Recipes:
Meatloaf
Smashed Potatoes with Bacon, Cheddar and Greens
Seared Scallops with Parsley Salad

Part of the joy of cooking comes from winging it. Sam Sifton of The New York Times and New York Times Cooking joins us to talk about ways home cooks can rely less on recipes and more on skill. You can cook! And you don&rsquo;t always need a recipe. Sam&rsquo;s got a career&rsquo;s worth of tips to offer and plenty of guidance for pulling meals together from a simple ingredients list, no measurements, and the freedom to substitute anything you like.
Join the conversation on&nbsp;<a href="https://www.facebook.com/ctpublic/">Facebook</a>,&nbsp;<a href="https://twitter.com/wnpr">Twitter</a>,&nbsp;<a href="https://www.instagram.com/ctpublic/">Instagram</a>, and&nbsp;<a href="mailto:seasoned@ctpublic.org">email</a>&nbsp;at&nbsp;<a href="mailto:seasoned@ctpublic.org">seasoned@ctpublic.org</a>.
Robyn Doyon-Aitken and Catie Talarski produced this show.
Guest: Sam Sifton - Assistant Managing Editor at The New York Times and the Founding Editor of New York Times Cooking. Sam is the author of <a href="https://www.indiebound.org/book/9781984858474">No-Recipe Recipes</a>.
Featured Recipes: <a href="https://ctpublic.org/recipes/meatloaf/">Meatloaf</a> <a href="https://ctpublic.org/recipes/smashed-potatoes-with-bacon-cheddar-and-greens/">Smashed Potatoes with Bacon, Cheddar and Greens</a> <a href="https://ctpublic.org/recipes/seared-scallops-with-parsley-salad/">Seared Scallops with Parsley Salad</a>

Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.

Go to CTPublic.org/food to see our featured recipes and videos and sign up for our monthly newsletter, 'Full Plate'.

For more, visit ctpublic.org/seasoned

<a href="https://www.ctpublic.org/show/seasoned">Seasoned</a> is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host <a href="https://www.ctpublic.org/people/robyn-doyon-aitken">Robyn Doyon-Aitken</a> and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.
Go to <a href="https://www.ctpublic.org/food">CTPublic.org/food</a> to see our featured recipes and videos and <a href="https://www.ctpublic.org/newsletters">sign up</a> for our monthly newsletter, 'Full Plate'.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>

Seasoned

Seasoned, which aired from 2020 to 2024, was a radio show and podcast from Connecticut Public that explored our state's seasonal ingredients and the passionate people who grow and cook our food. We also talked with nationally known chefs, food writers and cookbook authors.

For more, visit ctpublic.org/seasoned

Seasoned, which aired from 2020 to 2024, was a radio show and podcast from Connecticut Public that explored our state's seasonal ingredients and the passionate people who grow and cook our food. We also talked with nationally known chefs, food writers and cookbook authors.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>

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