Why so many NYT Cooking recipe suggestions here? Shills?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I recommend NYT recipes all the time. It is my absolute #1 go-to for recipes, especially because my favorite cookbook author is employed there. I am absolutely a bleeding heart liberal NYT reader, but I hitch onto my aunt's NYT cooking subscription.

Melissa Clark?

Mark Bittman? Alison Roman?

Bittman left long ago to start his own projects. Alison Roman never returned after the Chrissy Teigen/Marie Kondo kerfluffle though IMO she should have been fired for that chickpea stew.

[Anonymous]

Anonymous wrote:When people request recipes here, links to NYT Cooking recipes dominate threads. I don’t know anyone in real life who subscribes or recommends NYTC as a go to for recipes. Why would anyone pay for a subscription when there are endless free recipes and cooking sites online?

I tried NYTC at the beginning of the pandemic and found the recipes pretty mediocre. I saw no reason to subscribe.

Am I the only one who finds it curious that people always link recipes behind paywalls here?

I agree about the recipes being mediocre. Same with lots of the Wapo recipes. I've never understood the constant pushing of NYT recipes here.

[Anonymous]

Anonymous wrote:

Anonymous wrote:That's weird. Who pays for recipes? No one I know. They are all online for free.

Are you kidding? Finding a good recipe online is almost impossible. SEO means you get all those spammy terrible recipes from AllRecipes amateur cooks and hacks.

FoodNetwork can be okay but are pretty boring. .

It's easy to find better recipes and better sites. FoodNetwork recipes are better than the NYTimes.

[Anonymous]

Kitch'n has better recipes.

[Anonymous]

I subscribe to the Times online and am about to add cooking. I used to get access to the recipe they posted in the morning newsletter but they’ve locked it down. I like the NYT recipes and the comments especially. WaPo food section has failed me many times, it used to be good.

There seem to be 2 divergent groups on this board - those who post NYTC recipes, and those who suggest grape jelly meatballs or taco bars for every question.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I have a subscription to the paper and the cooking comes with it. I just find it easier to use than when you Google a recipe and you get those blog recipes with 300 pop up ads and have to read a whole novel about how the food brings the blogger back to her grandmother's house, etc...
Also, the comments on the NYT recipes are super helpful.

Yep. I don’t want a recipe where the comments/reviews are all just “5 stars! I love your blog!” I want real reviews and tips from experienced home cooks who have actually made the recipe. I would not pay for the cooking app if not for that.

Yes - the NYT comments are great.

This is a really funny and spot-on satire about the NYT cooking comments: https://medium.com/@mrtoddlevin/reader-comments-for-the-new-york-times-homestyle-spaghetti-carbonara-recipe-2c3ab6ede095

[Anonymous]

Anonymous wrote:Most people I know have a NYT cooking subscription, so you’re the one who is weird, OP.

Same! You seem aggrieved about something so silly OP. I'm guessing you are a southern Trumper who is offended by anyone reading the NYT.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I have a subscription to the paper and the cooking comes with it. I just find it easier to use than when you Google a recipe and you get those blog recipes with 300 pop up ads and have to read a whole novel about how the food brings the blogger back to her grandmother's house, etc...
Also, the comments on the NYT recipes are super helpful.

Yep. I don’t want a recipe where the comments/reviews are all just “5 stars! I love your blog!” I want real reviews and tips from experienced home cooks who have actually made the recipe. I would not pay for the cooking app if not for that.

Yes - the NYT comments are great.

This is a really funny and spot-on satire about the NYT cooking comments: https://medium.com/@mrtoddlevin/reader-comments-for-the-new-york-times-homestyle-spaghetti-carbonara-recipe-2c3ab6ede095

That is hilarious! To be fair every recipe comment section suffers from similar comments.

[Anonymous]

Anonymous wrote:I have a subscription to the paper and the cooking comes with it. I just find it easier to use than when you Google a recipe and you get those blog recipes with 300 pop up ads and have to read a whole novel about how the food brings the blogger back to her grandmother's house, etc...
Also, the comments on the NYT recipes are super helpful.

Omg so true. Get to the ingredient already. Or it’s a Fing video…

[Anonymous]

Anonymous wrote:

Anonymous wrote:Because a lot of foo foo high brown pseudointellectuals in DC and the surrounding region subscribe to crap publications like NYT.

This exactly! My boss always talks about the NYT recipes and it's for this very reason. I agree with OP. Literally every single on I try is mediocre at best and often a major fail. And trust me, I can cook!

I’ll bet you are good people too.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Because a lot of foo foo high brown pseudointellectuals in DC and the surrounding region subscribe to crap publications like NYT.

This exactly! My boss always talks about the NYT recipes and it's for this very reason. I agree with OP. Literally every single on I try is mediocre at best and often a major fail. And trust me, I can cook!

What’s that saying about bad carpenters blaming their tools?

[Anonymous]

Anonymous wrote:Kitch'n has better recipes.

You mean https://www.thekitchn.com/. Ok sure. They aren’t bad, they use a team of freelance writers who went to cooking school.

BBC Good Eats is great. I loved splendid table. Food network is decent but doesn’t have a breadth of cuisine. Martha Stewart is good for breakfast crepes and such.

[Anonymous]

Why is OP triggered by the fact that some people choose to subscribe to a certain publication for recipes?

[Anonymous]

Anonymous wrote:Why is OP triggered by the fact that some people choose to subscribe to a certain publication for recipes?

She's victimized by their choices.

[Anonymous]

NYTimes subscribers stay for the reading and the recipes are a bonus. There are some true gems of recipes that endure (amanda hesser's cake, marrion burros' torte, sifton's schawarma and that lady's anchovy bocatini). Other that that, there as good as any other recipe repository if you're looking for ideas. (the kitch'n is for a less ... sophisticated? cook)
For comment gold see the parsleyed noodle meme