I subscribed to NYTimes Cooking. Now help send me in the right direction!
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Anonymous
I just made this. Reading the comments I added some ingredients for more flavor. I started with a mirepoix saute before adding the broth in step 1. And I added some italian seasoning. The meatballs were good - I made 20, could make them even smaller. I used dill as the herb at the end and that worked well with the lemon. |
Anonymous
really? i've had digital for years, and the cooking content is off limits to me. i subscribed for a few months, but it was a few dollars per month if I remember correctly. |
Anonymous
| I just made the crispy gnocchi with Brussel sprouts last night. Really yummy! |
Anonymous
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I just read this about the Times and it made me laugh and its appropriate for this discussion:
The Times has a major advantage over its competition in marketing its fun and food verticals because it conveys high social status in some circles. The Times’ cultural identity is so refined, you could slap its NYT logo on some substandard puzzle and some people would still be convinced they were partaking of brilliance. How else to explain why people who complete the paper’s Sunday puzzle think they’ve done heavy lifting (you know who you are)? The snootiness of Times readers (I know who I am) compels them to think merely touching a Times product conveys a glow and this works to the paper’s benefit. Could the Baltimore Sun or some other vulture-pecked Alden Global Capital paper make such class-signifier magic work for them? Probably not. But maybe papers like the Los Angeles Times and the Boston Globe could increase readership by projecting more pomposity — or fun. |
Anonymous
I have had a digital subscription for many years and it has always included the cooking section. |