I subscribed to NYTimes Cooking. Now help send me in the right direction!

[Anonymous]

I made two that were out of this world (cauliflower piccata and Melissa Clark’s gruyère & cheese soufflé) and one that was just meh considering the prep time and number of ingredients.

Help point me in the right direction again. What are your fan favorites?

[Anonymous]

Fluke au Gratin

[Anonymous]

Here are my favs:
Fusilli With Broccoli and Anchovies
Miso-Honey Chicken and Asparagus
Cheesy Baked Pasta With Sausage and Ricotta
Salmon With Anchovy-Garlic Butter

[Anonymous]

Their Beef bourguignon is outta this world good

[Anonymous]

Crispy Coconut Shrimp and Shallots
New Orleans BBQ Shrimp
Chicken Breasts with Tomatoes and Capers
Scratchy Husband Pasta
Chicken Francese
Orecchiete with Cherry Tomatoes
Crispy Sour Cream and Onion Chicken
Sheet Pan Shrimp Gratin
Bloody Mary Tomato Salad (add bread and turn it into a panzanella)
Peanut Butter Glazed Salmon and Green Beans

[Anonymous]

Going through my recipe box:
Best Gazpacho
Grouper Fillets with Ginger and Coconut Curry
Braised White Beans and Greens with Parmesan
Tinto de Verano
Jordan Marsh’s Blueberry Muffins
Sesame Ginger Vinaigrette
Takeout Style Sesame Noodles
Ribollita
The Silver Palate’s Chocolate Cake
Maida Heatter’s 86-proof Chocolate Cake

[Anonymous]

Red curry Lentils with Sweet Potatoes and Spinach
One Pot Mujadara with Leeks and Greens—read the comments first!
I want to make the Apple Pie Bars soon.

[Anonymous]

My favorites:

Broccoli salad with garlic and sesame
Roasted broccolini and lemon with Parmesan
Peruvian roasted chicken with cilantro sauce
Pan roasted corn and tomato salad
Cauliflower shawarma
Sazon chicken breasts
Spiced roasted cauliflower with feta and garlic
Charred eggplant with burrata and capers
Braised white beans and greens
Best black bean soup
Scalloped potato gratin
Greek lemon potatoes

[Anonymous]

Oh wow. I think I may need to subscribe

[Anonymous]

Some good suggestions, Kenji's recipes are usually rigorously tested. Even his scrambled egg recipe is great.
Marion Burros' plum torte
Eric Kim's Gochujang pasta
I also like Yewande Komolafe's recipes

[Anonymous]

Is it cheaper if you already have a NYT subscription?

[Anonymous]

Anonymous wrote:Is it cheaper if you already have a NYT subscription?

Cheapest is to get the all access digital package, ie, cancel your current; the best price I’ve seen is $1 per week for a year. Also check your library for, trigger warning for some, free access.

[Anonymous]

Anonymous wrote:Is it cheaper if you already have a NYT subscription?

It comes with my digital subscription. I thought it would be additional but it wasn’t. Maybe I got a special.

[Anonymous]

Anonymous wrote:Oh wow. I think I may need to subscribe

I just google the recipe names...

[Anonymous]

I send you to the comments section. I have never had a successful NYT recipe without reading what the commenters have to say. Their recipes are kind of skeleton outlines to be followed loosely. The commentary is great though, so listen to how they tweak things, they're generally right.