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

[Anonymous]

I subscribed on the basis of Baked Feta with Honey.

I have made on numerous occasions:
Melissa Clark's Flaky Buttermilk Biscuits

I also like Alison Roman's Classic Birthday Cake.

[Anonymous]

Anonymous wrote: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.

This! It is so helpful to read the comments.

[Anonymous]

Anonymous wrote:

Anonymous wrote: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.

This! It is so helpful to read the comments.

Exactly. Especially the comments marked “Helpful” - they are actually helpful! Very different from the thousands of comments on All Recipes or wherever that come from people who changed every ingredient and then reported that it didn’t turn out as expected.

[Anonymous]

I'd also add that I really enjoy getting their email newsletter a couple of times a week. It points me to newly posted and featured recipes and often inspires me to cook something I wouldn't have thought of.

[Anonymous]

Anonymous wrote:I'd also add that I really enjoy getting their email newsletter a couple of times a week. It points me to newly posted and featured recipes and often inspires me to cook something I wouldn't have thought of.

I second this! The newsletters are really well-curated - suggesting recipes for the time of year (too hot to turn on the oven in summer), any holidays that might be happening (recipes to use up turkey leftovers the week after Thanksgiving) etc. There's also usually a well-thought out narrative/theme tying them together.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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.

This! It is so helpful to read the comments.

Exactly. Especially the comments marked “Helpful” - they are actually helpful! Very different from the thousands of comments on All Recipes or wherever that come from people who changed every ingredient and then reported that it didn’t turn out as expected.

They are helpful but sometimes they are like “I made it exactly as written but I substituted lamb for chicken and shallots for onions and added extra chicken broth as well as a few anchovies for umami.”

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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.

This! It is so helpful to read the comments.

Exactly. Especially the comments marked “Helpful” - they are actually helpful! Very different from the thousands of comments on All Recipes or wherever that come from people who changed every ingredient and then reported that it didn’t turn out as expected.

They are helpful but sometimes they are like “I made it exactly as written but I substituted lamb for chicken and shallots for onions and added extra chicken broth as well as a few anchovies for umami.”

This is also true. There are also very very arrogant commenters who don't so much suggest their modifications, but command them and imply that the dish is not worth making without them.

[Anonymous]

Why not Better Homes and Gardens cookbook?
Why some magazine BS?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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.

This! It is so helpful to read the comments.

Exactly. Especially the comments marked “Helpful” - they are actually helpful! Very different from the thousands of comments on All Recipes or wherever that come from people who changed every ingredient and then reported that it didn’t turn out as expected.

They are helpful but sometimes they are like “I made it exactly as written but I substituted lamb for chicken and shallots for onions and added extra chicken broth as well as a few anchovies for umami.”

This is also true. There are also very very arrogant commenters who don't so much suggest their modifications, but command them and imply that the dish is not worth making without them.

I actually don't mind that, but I found NYT recipes to be a string of utter failures before reading the comments. Like they don't even test them out, just write down something that may or may not work (and usually they are unnecessarily complicated and still turn out bland and crappy). Some commenters may be arrogant, but I usually find them to be correct.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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.

This! It is so helpful to read the comments.

Exactly. Especially the comments marked “Helpful” - they are actually helpful! Very different from the thousands of comments on All Recipes or wherever that come from people who changed every ingredient and then reported that it didn’t turn out as expected.

They are helpful but sometimes they are like “I made it exactly as written but I substituted lamb for chicken and shallots for onions and added extra chicken broth as well as a few anchovies for umami.”

This is also true. There are also very very arrogant commenters who don't so much suggest their modifications, but command them and imply that the dish is not worth making without them.

I actually don't mind that, but I found NYT recipes to be a string of utter failures before reading the comments. Like they don't even test them out, just write down something that may or may not work (and usually they are unnecessarily complicated and still turn out bland and crappy). Some commenters may be arrogant, but I usually find them to be correct.

I haven't had that experience as a long time reader, including of the hard copy newspaper, so no comments available.

Which haven't worked for you?

[Anonymous]

Sheet-Pan Roasted Chicken With Pears and Arugula
Lemony White Bean Soup With Turkey and Greens
Brown Butter Lentil and Sweet Potato Salad
Cheesy, Spicy Black Bean Bake
Coconut-Miso Salmon Curry
Pumpkin Cheesecake Bars
Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère
Fettuccine With Asparagus and Smoked Salmon

[Anonymous]

This one just popped up and will try it this weekend:
https://cooking.nytimes.com/recipes/1019925-italian-wedding-soup-with-turkey-meatballs?smtyp=cur&smid=fb-nytimes&fbclid=IwAR20lME1fODinpeDpGr12qNCo1tZy2kCtLePFtBaSSpvBMfzUcvpEvmJ-JY

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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.

This! It is so helpful to read the comments.

Exactly. Especially the comments marked “Helpful” - they are actually helpful! Very different from the thousands of comments on All Recipes or wherever that come from people who changed every ingredient and then reported that it didn’t turn out as expected.

They are helpful but sometimes they are like “I made it exactly as written but I substituted lamb for chicken and shallots for onions and added extra chicken broth as well as a few anchovies for umami.”

This is also true. There are also very very arrogant commenters who don't so much suggest their modifications, but command them and imply that the dish is not worth making without them.

I actually don't mind that, but I found NYT recipes to be a string of utter failures before reading the comments. Like they don't even test them out, just write down something that may or may not work (and usually they are unnecessarily complicated and still turn out bland and crappy). Some commenters may be arrogant, but I usually find them to be correct.

I haven't had that experience as a long time reader, including of the hard copy newspaper, so no comments available.

Which haven't worked for you?

+1. I have the app, so I can see the comments, but if something has good reviews I’ve always been able to trust the recipe as-is.

[Anonymous]

There is a Carrot Coconut soup by Mark Bittman that my family really likes. Word of warning - the recipe is for 2 servings so I just double it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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.

This! It is so helpful to read the comments.

Exactly. Especially the comments marked “Helpful” - they are actually helpful! Very different from the thousands of comments on All Recipes or wherever that come from people who changed every ingredient and then reported that it didn’t turn out as expected.

They are helpful but sometimes they are like “I made it exactly as written but I substituted lamb for chicken and shallots for onions and added extra chicken broth as well as a few anchovies for umami.”

This is also true. There are also very very arrogant commenters who don't so much suggest their modifications, but command them and imply that the dish is not worth making without them.

I actually don't mind that, but I found NYT recipes to be a string of utter failures before reading the comments. Like they don't even test them out, just write down something that may or may not work (and usually they are unnecessarily complicated and still turn out bland and crappy). Some commenters may be arrogant, but I usually find them to be correct.

I haven't had that experience as a long time reader, including of the hard copy newspaper, so no comments available.

Which haven't worked for you?

The mushroom lasagna and the Tian were the most recent. Terrible.