Smitten Kitchen vs. NYT cooking

[Anonymous]

I like SK better. I also like Skinnytaste and OnceUponaChef for every day family meals.

[Anonymous]

Anonymous wrote:Smitten Kitchen adapts some NYT recipes, so you get some for free. But I can’t stand her prattle! I prefer NYT for the breadth of content.

My sibling in culinary adventures, allow me to introduce you to the joy that is cooked.wiki/

Compare https://smittenkitchen.com/2010/01/ricotta-muffins/ with cooked.wiki/https://smittenkitchen.com/2010/01/ricotta-muffins/

Enjoy!

[Anonymous]

NYT. It has a vast array of recipes from all types of cuisines.

[Anonymous]

I don't have NYT but use Smitten Kitchen quite a bit. Other top choices: Serious Eats, Washington Post, Pinch of Yum, Cookie and Kate.

[Anonymous]

I don't like NYT - none of the recipes ever work for my whole family. Maybe when the kids are out of the house - they all strike me as "cooking for two adults" recipes. Though I do have a Melissa Clark cookbook (Dinner in One) that is good.

I like smitten kitchen, once upon a chef (this is my favorite), and pinch of yum best.

[Anonymous]

I really like both. Some of the recipes on Smitten Kitchen I have been using for year - everyday meatballs for example. I have however been using Recipetineats a lot more now. Similar to Smitten Kitchen but more reliable recipes.

[Anonymous]

I love SK, but lately her recipes haven't appealed to me (and too many desserts). But a number of her older recipes are in regular rotation at our house.

[Anonymous]

Anonymous wrote:I have both. I think Smitten Kitchen's recipes are more inspired and better tested. NYT has far more breadth of recipes and is easier to search and use the recipes on your device while cooking.

SK's recipes are more specific and you have to like what she is offering, but if you do, her recipes are usually always winners. I don't have the same luck with NYT. Usually 75% of theirs work out, but some are not good.

This has been my experience, too. I like the NYT clusters of recipes, too -- 25 of our favorite bar cookies! -- or whatever, but it's still kind of a crapshoot whether the results will be good, and I have to read all the comments to figure out how to debug stuff, which is a little annoying on a site I'm paying for.

SK (and King Arthur) are my go-tos if I need something to turn out right the first time. NYT gives me a pile of potentially useful stuff, and then I need to do my own research.

[Anonymous]

I like SK a lot, but use Once Upon a Chef more and also Recipe Tin Eats and Damn Delicious! I used to use NYT when it was free.

[Anonymous]

I don’t find the NYT recipes to be useful when I’m trying to get dinner on the table on a weeknight. Too many special ingredients, complicated prep steps, and long cooking times. I think they’re written for Manhattanites who like to cook as a hobby, and are happy producing one dish every other weekend as a Sunday afternoon project.

[Anonymous]

I use NYT almost every day. I love their international cuisines and their wide variety of vegetarian dishes. I love saving recipes that interest me and saving my own private adaptations to recipes. I love having no ads to scroll past and having the recipe stay active without my device going to sleep on me. I love the helpful remarks, such as how to lightly adjust/sub to turn a tasty chicken and squash dish into a tasty vegetarian dish. I have never made a disappointing recipe from NYT. I love their suggestions at the bottom of a page, "If you like this recipe you might like...." and I do!

Responding to other comments here: I don't find most NYT recipes "too fussy" or unappealing to a family. For instance, their zucchini pancakes (with dill) were the biggest hit for all generations at Easter dinner. I make and freeze batches of those to keep on hand, and just zap a few in the microwave as needed.

They have some very very basic recipes too such as cooking bacon in the oven.

They include nutritional information.

The layout is very user-friendly so that I can see the instructions alongside the ingredients instead of having to scroll back and forth.

Recipes are also easy to print, with options such as whether or not to include the photo or nutritional info.

[Anonymous]

Anonymous wrote:I love SK, but lately her recipes haven't appealed to me (and too many desserts). But a number of her older recipes are in regular rotation at our house.

Np - which ones? Need some new things to try

[Anonymous]

Anonymous wrote:

Anonymous wrote:I have both. I think Smitten Kitchen's recipes are more inspired and better tested. NYT has far more breadth of recipes and is easier to search and use the recipes on your device while cooking.

SK's recipes are more specific and you have to like what she is offering, but if you do, her recipes are usually always winners. I don't have the same luck with NYT. Usually 75% of theirs work out, but some are not good.

This has been my experience, too. I like the NYT clusters of recipes, too -- 25 of our favorite bar cookies! -- or whatever, but it's still kind of a crapshoot whether the results will be good, and I have to read all the comments to figure out how to debug stuff, which is a little annoying on a site I'm paying for.

SK (and King Arthur) are my go-tos if I need something to turn out right the first time. NYT gives me a pile of potentially useful stuff, and then I need to do my own research.

This annoys me. It's like they don't test their recipes. They give a skeleton outline, an idea of something that could work, but you have to read what the people who actually made it did for modifications for it to turn out well (maybe?).

[Anonymous]

Anonymous wrote:SK has some fantastic recipes, but much of what she makes won't work for my family. NYT has a much broader range and it's easy to save recipes you like. Well worth the price for my house.

+ 1. Much more variety on NYT and SK recipes, though delicious, take too long for weekdays.

[Anonymous]

Anonymous wrote:I don’t find the NYT recipes to be useful when I’m trying to get dinner on the table on a weeknight. Too many special ingredients, complicated prep steps, and long cooking times. I think they’re written for Manhattanites who like to cook as a hobby, and are happy producing one dish every other weekend as a Sunday afternoon project.

I actually feel this about SK.