Last Call: Do you stick to recipes or do follow your instincts and improvise?
“What’s so uncool about measuring?” food historian Laura Shapiro asked in The Atlantic last week. It was a question aimed at The New York Times Cooking No-Recipe Recipes, a new cookbook by Sam Sifton that aims to show us all how “Cooking’s not difficult. It’s just a practice.” (Direct quote from a passage about how to…