NY Times recipes

[Anonymous]

Anonymous wrote:In this weekend's At Home there was a sheetpan ginger chicken with bok choi which we loved.

The At Home section is something I'll miss after the pandemic. I like the Travel section in normal times, but "At Home" is much more actionable than traveling to Bali or Cancun or Prague week after wee.! The recipes have been good.

[Anonymous]

Anonymous wrote:Given, not gifted!

Interesting, the other languages I know all have an equivalent for “gifted” which is different from “given”. Is there no such distinction in English?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Given, not gifted!

Interesting, the other languages I know all have an equivalent for “gifted” which is different from “given”. Is there no such distinction in English?

No, but that doesn’t stop people from using it that way.

[Anonymous]

Read the comments ia the most important thing. I've made several recipes that have been just terrible until I was clued into that. The commenters are great and often suggest a lot of changes that are basically necessary to have a good result.

[Anonymous]

Here are some of my favorites:

Sausage and Cabbage
https://cooking.nytimes.com/recipes/1881-sausage-and-cabbage

Picadillo
https://cooking.nytimes.com/recipes/1016814-picadillo?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1

Penne Alla Vodka
https://cooking.nytimes.com/recipes/9347-penne-alla-vodka

Cornmeal Poundcake
https://cooking.nytimes.com/recipes/1021050-the-most-adaptable-one-bowl-cornmeal-poundcake?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=1

[Anonymous]

PP with the sausage and cabbage recipe, no need to blanche the cabbage. Cutting out that step makes the recipe very easy.

[Anonymous]

OP here, thank you all for taking time to reply and share. I have been sifting through on my own but it can be meaningful when real live humans (even internet strangers) name a recipe or two off the top of their head(s) to recommend.

As for “gifted” vs “given” the giver certainly bestowed this in a manner such that I felt the former better conveyed what happened. You can google the discussions of what constitutes appropriate use and decide for yourselves. I still like an Oxford comma but was OK with gifted here. YMMV.

[Anonymous]

Jolloff Rice by Yewande Komolafe - there are several but hers is the best!! It is SO good.

I've had a subscription to NYT recipes since it started (somehow it's free b/c I've been a subscriber for 20 years, not sure how).

To be honest, there are a LOT of dud recipes. I would stick to Melissa Clark recipes, she seems to be the most consistent and has the best results IMO. T

[Anonymous]

Just wanted to drop a recommendation for the Eggnog Snickerdoodles that were recently posted. So good.

[Anonymous]

I make the sesame noodles once a month with grilled meat. My changes include: use all sesame paste (no peanut butter), omit the sugar, use any leftover cold pasta, and add spring onions. So good!

https://cooking.nytimes.com/recipes/9558-takeout-style-sesame-noodles

[Anonymous]

Try the Dutch Baby recipe for breakfast - so yummy!

[Anonymous]

Anonymous wrote:Get the app and start looking through recipes and find the recipe authors you like. Melissa Clark is a great starting point. And follow NYT Cooking on Instagram because they post lots of their most popular recipes.

Yes on Instagram. This is where I pick most my NYT recipes off of.

[Anonymous]

Melissa Clark's flaky buttermilk biscuits. These are the best biscuits I've ever made.

Roasted feta with honey. I make this for a light dinner in summer and serve with good bread, hummus, and a salad.

[Anonymous]

The No-Knead bread
Chocolate Chip cookies

[Anonymous]

Anonymous wrote:San Siftons cod cakes are a favorite in my house.

I tried these tonight. Taste was great - but how is the consistency of yours? Mine completely fell apart. I added more breadcrumbs to try to bind them, and let them firm up in fridge for 1.5 hours before sautéing. They still fell apart. Do you have tips?