NYT top 50 recipes

[Anonymous]

Anonymous wrote:

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.

The NyTimes recipes really spearheaded cultural diversity in American cooking. I have the cookbook from the 1960s and it’s great. There’s a whole section in the back talking about where to source different ingredients in the NY area, like Sahadi in Brooklyn for middle eastern ingredients. Of course things are more diverse now but even 60 years ago it was an amazingly diverse set of recipes for a mainstream U.S. cookbook.

[Anonymous]

I made that red lentil soup and it was underwhelming. The recipe on the back of the Ziyad brand of red lentils is the perfect recipe.

[Anonymous]

Anonymous wrote:

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.

Can you provide more details on how they were driven out? Sounds juicy

[Anonymous]

Anonymous wrote:

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.

Here it is anyway:
https://cooking.nytimes.com/recipes/1020045-coconut-miso-salmon-curry?unlocked_article_code=1.Lk4.XqFh.R-EhGXZGXeXI&smid=ck-recipe-iOS-share

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

The NyTimes recipes really spearheaded cultural diversity in American cooking. I have the cookbook from the 1960s and it’s great. There’s a whole section in the back talking about where to source different ingredients in the NY area, like Sahadi in Brooklyn for middle eastern ingredients. Of course things are more diverse now but even 60 years ago it was an amazingly diverse set of recipes for a mainstream U.S. cookbook.

Oh sure, showcasing genuinely great recipes from other cuisines is welcome. It's just when it's some lame shoehorning in of relatively half baked recipes, like the sheet pan bibimbap or the sesame seed rice krispies, where it becomes tedious.

[Anonymous]

Thai inspired chicken meatball soup
https://cooking.nytimes.com/recipes/1020631-thai-inspired-chicken-meatball-soup?unlocked_article_code=1.Lk4.oyYP.vgURCJuspVNk&smid=ck-recipe-iOS-share

[Anonymous]

Anonymous wrote:

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.

.

Does it work with skinless, boneless cuts like chicken thighs?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

Can you provide more details on how they were driven out? Sounds juicy

Allison Roman, for one, who was probably the single most influential and popular NYTimes food columnist of the 2010s, was driven out during the bizarre race mania era of 2020 because she insulted both Marie Kondo and Chrissy Teigen (who has since suffered her own cancellation) and it was picked up by Yashar Ali (also since cancelled) because since theyre both Asian women, she clearly has a hate vendetta against Asian women. As ridiculous and absurd as that sounds now, there were plenty of people from the food world who were driven out of their positions under similarly flimsy circumstances, replaced by a much more "diverse" crowd

[Anonymous]

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

https://cooking.nytimes.com/recipes/1017577-best-gazpacho?unlocked_article_code=1.Lk4.m0cA.ppEXPKt9PdIu&smid=ck-recipe-iOS-share

https://cooking.nytimes.com/recipes/1020453-crisp-gnocchi-with-brussels-sprouts-and-brown-butter?unlocked_article_code=1.Lk4.j97t.KRfc9v8guf8W&smid=ck-recipe-iOS-share

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

Can you provide more details on how they were driven out? Sounds juicy

Allison Roman, for one, who was probably the single most influential and popular NYTimes food columnist of the 2010s, was driven out during the bizarre race mania era of 2020 because she insulted both Marie Kondo and Chrissy Teigen (who has since suffered her own cancellation) and it was picked up by Yashar Ali (also since cancelled) because since theyre both Asian women, she clearly has a hate vendetta against Asian women. As ridiculous and absurd as that sounds now, there were plenty of people from the food world who were driven out of their positions under similarly flimsy circumstances, replaced by a much more "diverse" crowd

Here’s an article about the Alison Roman stuff. I wasn’t a big fan of her recipes and she was pretty impolitic with what she said (especially because Teigan was apparently gojng yo co-produce something for her — Doh!) but everything she said was true. She was saying she didn’t want to use her name to get people to buy a bunch of crap, which is the he business model for both of them. Personally though I thought of Roman as one of the things bringing down the NYTimes recipe bank — easy, pretty obvious, nothing special type recipes.

[Anonymous]

Forgot to link the article:
https://www.businessinsider.com/alison-roman-chrissy-teigen-marie-kondo-food-interview-drama-2020-5#teigen-defended-her-cravings-brand-saying-in-response-to-roman-i-didnt-sell-out-by-making-my-dreams-come-true-7

[Anonymous]

Alison Roman was super annoying, pretending she had discovered daal and chana masala.

[Anonymous]

Anonymous wrote:

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.

I’ve found many of these are better as a base recipe to add on to.

I love the red lentil soup recipe but if you make it exactly as written, it leans towards bland. So I up all the spices, lemon juice, add tomatoes, etc. Then it’s great.

[Anonymous]

Anonymous wrote:

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?

What is gojuchang

Which veggies?

Is this served as a sub like sandwich?

[Anonymous]

Anonymous wrote:Alison Roman was super annoying, pretending she had discovered daal and chana masala.

yup- i thought thi s as well. i remember being super psyched to try her 'chickpea' stew and read the recipe and was like ?????

i mean its one thing to be like the half baked harvest girl who is too scared to travel and has obvious mental health issues and just being basic.