NYT top 50 recipes

[Anonymous]

Marry me chicken

https://cooking.nytimes.com/recipes/1024503-marry-me-chicken?unlocked_article_code=1.Lk4.OBOK.PYrX1ERH-o1F&smid=ck-recipe-iOS-share

[Anonymous]

Shrimp scampi with orzo

https://cooking.nytimes.com/recipes/1020330-shrimp-scampi-with-orzo?unlocked_article_code=1.Lk4.8xw9.3_RIJLWyjjID&smid=ck-recipe-iOS-share

[Anonymous]

OP, you are awesome to share these, thanks!

I am interested in:
Thai-Inspired Chicken Meatball Stew
Coconut-Miso Salmon Curry
Coconut Fish and Tomato Bake

[Anonymous]

Anonymous wrote:I have never had good results with the buttermilk roast chicken. Certainly nothing spectacular.

OMG. I love the buttermilk roast chicken! It’s a favorite in our family. How can you not like it?

[Anonymous]

Anonymous wrote:I have never had good results with the buttermilk roast chicken. Certainly nothing spectacular.

I've never done it with a whole chicken, but buttermilk brined chicken is the best! I use a Nigella Lawson recipe, which is super simple: brine is 1 cup buttermilk, 1 tblsp sugar, 1 tblsp salt, 1 tsp paprika.
Marinate overnight, and then grill, roast, saute, whatever. Works great with chicken breast or thigh, and super delicious.

[Anonymous]

Strawberry spoon cake?

[Anonymous]

Chocolate lava cake?

Red lentil soup?

Thank you!

[Anonymous]

I love the gazpacho and the sheet pan gnocchi with brussels sprouts.

[Anonymous]

Anonymous wrote:Sheet pan bibimbap

https://cooking.nytimes.com/recipes/1022131-sheet-pan-bibimbap?unlocked_article_code=1.Lk4.T5QY.UQY2jSsdMKQY&smid=ck-recipe-iOS-share

Isn't this one super obvious? It's just roasted veggies with some sesame oil and gojuchang, served with kimchi. Do people really need instructions on how to pair roasted veg with a dollop of gojuchang?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Marry Me Chicken sounds promising.

It's not.

I was just going to post the same thing. It’s all branding, no substance.

[Anonymous]

OP here - I’m running out of gift links so if anyone else has a subscription, help the cause! Especially those who have posted “I love requested recipe x, I make it all the time”- that’s great, now share the recipe!

I will back next month w more links

Sheet pan chicken with cheese potatoes, arugula and garlic yogurt

https://cooking.nytimes.com/recipes/1017359-sheet-pan-chicken-with-potatoes-arugula-and-garlic-yogurt?unlocked_article_code=1.Lk4.9JR3.GIUbb0jjXTUl&smid=ck-recipe-iOS-share

[Anonymous]

I love NYTimes Cooking but some of the recipes on this list are not winners.

[Anonymous]

Anonymous wrote:OP, you are awesome to share these, thanks!

I am interested in:
Thai-Inspired Chicken Meatball Stew
Coconut-Miso Salmon Curry
Coconut Fish and Tomato Bake

The coconut miso curry is really boring and has very little flavor.

[Anonymous]

Anonymous wrote:I love NYTimes Cooking but some of the recipes on this list are not winners.

This is why I don’t get a subscription. I feel like they are very uneven with recipes and don’t edit down their collection enough. Even the popular ones—if you read the comments, the comments are very uneven. Like the orzo shrimp one (which is a very basic recipe you could guess at)—lots of comments saying too spicy, water is overstated by 25%, etc.

But they have some that are very solid. Like the plum cake.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I love NYTimes Cooking but some of the recipes on this list are not winners.

This is why I don’t get a subscription. I feel like they are very uneven with recipes and don’t edit down their collection enough. Even the popular ones—if you read the comments, the comments are very uneven. Like the orzo shrimp one (which is a very basic recipe you could guess at)—lots of comments saying too spicy, water is overstated by 25%, etc.

But they have some that are very solid. Like the plum cake.

Also the most recent recipes seem so clearly to skew in the direction of just diversity for diversity's sake? Like, sorry, but adding sesame seeds to rice krispies hardly makes them groundbreaking enough to be on this list. It seems the really "good", solid recipes on here are years old, with many of the contributors who added them driven out in recent years. I'm all for broadening the cuisine on the NYT but not if it's just being done for the sake of it.