NYT Cooking

[Anonymous]

Anonymous wrote:

Anonymous wrote:I won't pay for any of it because there is no value to it. I can find what I need for free on a whole host of other sites. I have no need to subsidize the NYT or WaPo for an inferior quality product.

+1 I'm professionally trained although I've never worked professionally as a chef. I don't see value in either site and I won't pay for either of them. They seem to be for the one-off cook who wants to claim she made a recipe from NYT rather than Food Network because she thinks people care. I can find what I need by doing a general search on Google and then looking at what pops up. The vetting by evaluating recipes means I have a better end product.

You sound...odd.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I won't pay for any of it because there is no value to it. I can find what I need for free on a whole host of other sites. I have no need to subsidize the NYT or WaPo for an inferior quality product.

+1 I'm professionally trained although I've never worked professionally as a chef. I don't see value in either site and I won't pay for either of them. They seem to be for the one-off cook who wants to claim she made a recipe from NYT rather than Food Network because she thinks people care. I can find what I need by doing a general search on Google and then looking at what pops up. The vetting by evaluating recipes means I have a better end product.

You sound...odd.

To put it mildly.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I won't pay for any of it because there is no value to it. I can find what I need for free on a whole host of other sites. I have no need to subsidize the NYT or WaPo for an inferior quality product.

+1 I'm professionally trained although I've never worked professionally as a chef. I don't see value in either site and I won't pay for either of them. They seem to be for the one-off cook who wants to claim she made a recipe from NYT rather than Food Network because she thinks people care. I can find what I need by doing a general search on Google and then looking at what pops up. The vetting by evaluating recipes means I have a better end product.

You sound...odd.

To put it mildly.

Coming from the two of you that is a true compliment!

[Anonymous]

Anonymous wrote:

Anonymous wrote:I won't pay for any of it because there is no value to it. I can find what I need for free on a whole host of other sites. I have no need to subsidize the NYT or WaPo for an inferior quality product.

+1 I'm professionally trained although I've never worked professionally as a chef. I don't see value in either site and I won't pay for either of them. They seem to be for the one-off cook who wants to claim she made a recipe from NYT rather than Food Network because she thinks people care. I can find what I need by doing a general search on Google and then looking at what pops up. The vetting by evaluating recipes means I have a better end product.

Nooooo.... I just cook for my family and I can assure you that my four boys couldn’t give a rat’s if I rather airily said it was a New York Times recipe; I have found that their recipes actually appear to be tested whereas the top results on Google have been very hit or miss.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I won't pay for any of it because there is no value to it. I can find what I need for free on a whole host of other sites. I have no need to subsidize the NYT or WaPo for an inferior quality product.

+1 I'm professionally trained although I've never worked professionally as a chef. I don't see value in either site and I won't pay for either of them. They seem to be for the one-off cook who wants to claim she made a recipe from NYT rather than Food Network because she thinks people care. I can find what I need by doing a general search on Google and then looking at what pops up. The vetting by evaluating recipes means I have a better end product.

Nooooo.... I just cook for my family and I can assure you that my four boys couldn’t give a rat’s if I rather airily said it was a New York Times recipe; I have found that their recipes actually appear to be tested whereas the top results on Google have been very hit or miss.

+1 The comments are really helpful. Also, if you use it enough you start to get a sense of whose recipes you will like. I tend to really like Melissa Clark's recipes and dislike Mark Bittman's. Alison Roman and David Tanis are hit or miss for me.

[Anonymous]

We have a Sunday print subscription and we get digital access and the Cooking section. And my neighbors get a free NYT because we read it digitally. Win-win.

[Anonymous]

I use google search. I look at the results for chefs or periodicals whose work has consistently worked for me: Ina, Nigella, Martha Stewart, Saveur, Giada, Fine Cooking, Anne Burrell, Taste of Home, Jamie Oliver, Anthony Bourdain, Dorie, Ree Drummond, etc. I have never entered a dish into google where I haven't gotten 4-5 results from top chefs. No need to waste my money on NYT. But if it works for you then do it.

[Anonymous]

No thanks, I’ll stick to Allrecipes!

[Anonymous]

OP here. So interesting that some of you get Cooking with your subscription and others don't. We do not. For the record, we do have both WaPost and NYT subscriptions. But $60/year for recipes from one source is still a lot. Hope they change that model.

[Anonymous]

I have had my digital NYT subscription for many years and it has always included the cooking section. They seem to have changed the subscription tiers for more recent subscribers.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I won't pay for any of it because there is no value to it. I can find what I need for free on a whole host of other sites. I have no need to subsidize the NYT or WaPo for an inferior quality product.

+1 I'm professionally trained although I've never worked professionally as a chef. I don't see value in either site and I won't pay for either of them. They seem to be for the one-off cook who wants to claim she made a recipe from NYT rather than Food Network because she thinks people care. I can find what I need by doing a general search on Google and then looking at what pops up. The vetting by evaluating recipes means I have a better end product.

You sound...odd.

To put it mildly.

Coming from the two of you that is a true compliment!

And it get even stranger.

[Anonymous]

Anonymous wrote:OP here. So interesting that some of you get Cooking with your subscription and others don't. We do not. For the record, we do have both WaPost and NYT subscriptions. But $60/year for recipes from one source is still a lot. Hope they change that model.

+1 I pay for the full service at Cooks Illustrated but NYT Cooking doesn't even come close to that. I don't understand the hoopla. I think that the primacy of NYT in cooking has had its day. They may be trying to revive it but this isn't the way. They need to improve the quality of the offerings first.

[Anonymous]

Anonymous wrote:I use google search. I look at the results for chefs or periodicals whose work has consistently worked for me: Ina, Nigella, Martha Stewart, Saveur, Giada, Fine Cooking, Anne Burrell, Taste of Home, Jamie Oliver, Anthony Bourdain, Dorie, Ree Drummond, etc. I have never entered a dish into google where I haven't gotten 4-5 results from top chefs. No need to waste my money on NYT. But if it works for you then do it.

Same here. There are enough reliable blogs and recipes online from proven sources people like Smitten Kitchen or Ina Garten or David Lebovitz or Nigella and the rest that I don't need to bother with the NYTimes for proven success. It's not worth paying for the subscription. I really like the British cooks like Nigel Slater and Diana Henry and Ottolenghi and I can find many of their recipes googling.

[Anonymous]

I like the subscription because I really like the NYTimes Cooking ap--you save recipes and can look at collections and they are organized. I also really like their weekly newsletter that is like a meal planning service for quick easy dinners! Also, I find the recipes tend to work really well, and the community is large enough that the comments are really helpful. For me, it's worth it.

[Anonymous]

I love NYT cooking. I made a resolution in Jan 2018 to cook 1 new recipe from NYT cooking each week. I've pretty much stuck to that now for a year and a half. So as someone who has cooked over 75 recipes from NYT, I absolutely love their platform and vetting of their recipes. I especially think the comments are useful.