In her latest cookbook,The Improvisational Cook, Sally Schneider offers advice on how to cook in a fun and spontaneous way, use the existing ingredients in your kitchen without (gasp!) a recipe.

Signature style: A dazzling array of gastronomic delights line the table – chicken cutlets, sardine spaghetti, escarole, artichokes, asparagus and appetizers, including dressed avocados and stuffed ...

Phyllis Good calls the kitchen approach she has captured in her latest cookbook “freestyle cooking” or “improvisational cooking.” It’s learning to cook without recipes — without precise measurements ...

I love recipes. Though I teach classes on improvisational cooking, I’m happy for the guidance recipes provide: They set us up with a collection of ingredients that go well together and teach us a bit ...

Improvisational chefs are enviable for the same reasons as jazz musicians — both can improvise effortlessly and simply wait for the applause that follows. When faced with the luscious bounty of a ...

TRAVERSE CITY -- A farmers market is the perfect place to learn about improvisational cooking. Just ask chef and restaurant owner Eric Patterson and his business partner, Jennifer Blakeslee. The two ...

As she did in A New Way to Cook, Schneider offers an original, practical and well-executed plan for improvisational cooking—experimenting, cooking creatively, playing with ingredients and recipes, and ...