NY Times recipes

[Anonymous]

Anonymous wrote:

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?

Sometimes they hold together perfectly. Sometimes they end up more like hash. I’ve never been that bothered by it, but you could try making them smaller, flaking the fish into smaller pieces, adding a bit more mayo?

[Anonymous]

Chicken francese

Crispy sour cream & onion chicken

Pasta with buttery spinach & pistachios

Orecchiette with cherry tomatoes and arugula

The famous shawarma recipe is famous for a reason too

[Anonymous]

Anonymous wrote:

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.

I make her Indian Butter chickpeas constantly. Not that I find that you can add way more chickpeas than what she calls for in the recipe. I add 2 big cans and sometimes 2 little cans. And I get more by adding some water to the empty can of whole tomatoes and swishing it around to get any leftover tomato goodness.

[Anonymous]

Sorry--mistyped in my post about Indian Butter chickpeas: should say "I find that you cna add way more chickpeas..."
Ignore the Not.

[Anonymous]

Anonymous wrote: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.

I agree with this, but it also really annoys me that this is how they publish their recipes. "Here's this recipe, but if you follow it, its utterly inedible TRASH. We are putting it out there as-is and the commentariat can chime in on how to make it actually taste good." Does anywhere else do that? They're the NYTimes, can they not test and tweak their recipes? It's so ridiculous they're constantly publishing these "ideas" of a recipe. I have a subscription but I've become increasingly uninterested because of this approach.