We watched the final episode of Mind of a Chef today, and D. Chang was referring to his fellow chef's "off the cuff" cooking. It seemed so obvious a "style" to me, because that is really what home cooks do all the time. We open the fridge or freezer, see what's on the counter, figure how much time we have to put something together. Today, I had a pound of breakfast sausage in the fridge and a couple of sweet potatoes on the counter which were rapidly slipping into decline. So, I made biscuits and gravy:
"Off the Cuff": Roasted sweet potato drop biscuits, sausage gravy.