Chef Sam Gilman shares how home cooks can trust their culinary instincts to find success in the kitchen. Photos: Chris Emeott
Intuitive cooking can lead to a full course of creativity and freedom.
Have you ever taken a road trip without a map or embarked on a home project without instructions? How about making a dish without a traditional recipe? How confident are you in the kitchen to take a preset list of ingredients and measure them with your heart or gut—instincts or otherwise?
Some home cooks are held captive by recipes, following them by the letter and measuring to the precise amounts. And that’s all OK, and some recipes, especially when it comes to baking, require precision. But not all dishes are created equal, and using just a list of ingredients and brief instructions to start a culinary creation can be freeing and confidence building.
The Grocer’s Table in Wayzata not only offers dine-in options, it’s also a place to shop for ingredients, kitchen and home décor, and cookbooks, including The New York Times Cooking No Recipe Recipes by Sam Sifton. This isn’t the only publication of its sort out there, but it certainly got our cooking wheels spinning.
Since he arrived as the executive chef at The Grocer’s Table and its next-door sister, Eloise, Sam Gilman has immersed himself in menu development for both venues, bringing his inspired dishes to diners. With this in mind, Lake Minnetonka Magazine connected with Gilman to procure some no-recipe recipes to inspire home cooks to elevate their creative culinary game and start the year with fresh ideas to make, plate and enjoy. Gilman also offers guidance to navigate cooking without a traditional recipe.
What do home cooks need to keep in mind when cooking without measurements and detailed instructions?
The first step is to have some fun and taste everything at every stage of the process. Before adding any ingredient, taste what you have. Ask yourself, “What does it need?” Often, it comes down to personal preference. Aim to make it taste great but also tailor it to what you’re in the mood for.
Chef Sam Gilman plating Grilled Brassicas.
What are some common missteps?
[The] biggest mistake would be following a recipe to an absolute T. A recipe from a magazine, online article or word of mouth could vary with an ingredient. Take peppers, for example: Their heat level can fluctuate, depending on the season, growing conditions or where they’re sourced. The same type of pepper might be milder or spicier than expected, especially if it’s out of season. And if you’re substituting with a different variety, the heat level and flavor profile could change entirely. So, if you’re aiming for a spicy salsa and the peppers aren’t bringing enough heat—or are too overpowering—it can throw the whole dish off balance. That’s why it’s so important to taste as you go and adjust as needed.
Are there any absolute “nos” when it comes to this process?
Yes. Don’t forget to taste the food along the way when you are making it. You could be disappointed at the end if you didn’t. Lean into your preference of what you’re making.
Is using one’s heart and palate as guides freeing, and does it allow for creativity?
Absolutely! You may have an idea in your head about a certain recipe or dish, but with what you’re given, you may need to pivot or rethink.
Does every recipe have a formula?
Yes and no. There are so many classic combinations that work beautifully. At the same time, work with what you have.
Eloise
Instagram: @eloise.wayzata
The Grocer’s Table
Instagram: @thegrocerstable
