NYT top 50 recipes

[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.

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.

On the other hand, there are a couple of similar "seriously, you call that a recipe?" recipes from Smitten Kitchen that have actually become my go-tos. Like the brown butter rice krispy treats - just a little bit better than regular. Or a fried egg served over sautéed kale with hot sauce for a breakfast taco - I made fun of it, and then I kept making it.

[Anonymous]

Anonymous wrote:

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.

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.

On the other hand, there are a couple of similar "seriously, you call that a recipe?" recipes from Smitten Kitchen that have actually become my go-tos. Like the brown butter rice krispy treats - just a little bit better than regular. Or a fried egg served over sautéed kale with hot sauce for a breakfast taco - I made fun of it, and then I kept making it.

Yes, sometimes the benefit of recipe is learning a new twist that you would have never thought of. Especially if you are used to making it just one way. I am Korean and I would have never come up with sheet pan bibimbap because I am so used to the old way. Same with the rice Krispie variants. I have made brown butter, black sesame and matcha Rice Krispie treats. My favorite is the black sesame, but my kids love the matcha.

[Anonymous]

Anonymous wrote:

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?

I mean... you can always get creative and try that! Maybe you;ll get featured in the NYT next

[Anonymous]

Anonymous wrote:

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.

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.

On the other hand, there are a couple of similar "seriously, you call that a recipe?" recipes from Smitten Kitchen that have actually become my go-tos. Like the brown butter rice krispy treats - just a little bit better than regular. Or a fried egg served over sautéed kale with hot sauce for a breakfast taco - I made fun of it, and then I kept making it.

Oh sure, definitely those recipes can be helpful. But when it comes to the NYT showing their 50 BEST recipes, the biggest and brightest and most impressive, someone taking a standard recipe for rice krispies and adding some sesame seeds just seems like clownery. And definitely feels out of place with the other prestigious, elaborate recipes

[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?

Yes, I do. I am a terrible cook. My parents worked full time and cooked only processed foods. I learned to cook as an adult, then my kids got allergies and most of my new recipes don’t work, so I have to learn how to cook all over again. I need everything spelled out for me like I’m five. I absolutely hate it.

[Anonymous]

Anonymous wrote:

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?

Yes, I do. I am a terrible cook. My parents worked full time and cooked only processed foods. I learned to cook as an adult, then my kids got allergies and most of my new recipes don’t work, so I have to learn how to cook all over again. I need everything spelled out for me like I’m five. I absolutely hate it.

Ahhh gotcha. I wish you the best of luck PP on your cooking journey.

But I still feel like the NYT cooking is usually for slightly more serious cooks? So they should maybe up the ante and go beyond those "beginner" levels

[Anonymous]

Anonymous wrote:Shrimp scampi with orzo

https://cooking.nytimes.com/recipes/1020330-shrimp-scampi-with-orzo?unlocked_article_code=1.Lk4.8xw9.3_RIJLWyjjID&smid=ck-recipe-iOS-share

I like a good orzo recipe as it makes for a good weeknight meal. I'd definitely use a chicken or seafood stock with this one.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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?

Yes, I do. I am a terrible cook. My parents worked full time and cooked only processed foods. I learned to cook as an adult, then my kids got allergies and most of my new recipes don’t work, so I have to learn how to cook all over again. I need everything spelled out for me like I’m five. I absolutely hate it.

Ahhh gotcha. I wish you the best of luck PP on your cooking journey.

But I still feel like the NYT cooking is usually for slightly more serious cooks? So they should maybe up the ante and go beyond those "beginner" levels

Yes, but

1. I like tasty food, too.
2. My kids will learn cooking from me. Is like to have better recipes to teach them.
3. DH hates, hates, hates monotonous recipes. The obvious solution would be to have him cook, but then he wouldn’t get to spend time with the kids. I work less than 20 hours a week, so it makes sense for me to cook. I just loathe the process of trying new recipes and having them fail.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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?

Yes, I do. I am a terrible cook. My parents worked full time and cooked only processed foods. I learned to cook as an adult, then my kids got allergies and most of my new recipes don’t work, so I have to learn how to cook all over again. I need everything spelled out for me like I’m five. I absolutely hate it.

Ahhh gotcha. I wish you the best of luck PP on your cooking journey.

But I still feel like the NYT cooking is usually for slightly more serious cooks? So they should maybe up the ante and go beyond those "beginner" levels

Yes, but

1. I like tasty food, too.
2. My kids will learn cooking from me. Is like to have better recipes to teach them.
3. DH hates, hates, hates monotonous recipes. The obvious solution would be to have him cook, but then he wouldn’t get to spend time with the kids. I work less than 20 hours a week, so it makes sense for me to cook. I just loathe the process of trying new recipes and having them fail.

Totally! And I love that people are learning
I just think the BEST RECIPES OF ALL TIME from such a vaunted publication as the Times should be a bit more complex, not beginner friendly, although of course, there are plenty of great beginner recipes over there, and I believe a pretty easy way of sorting if you do want those entry level suggestions. But leave the best of the best for the more experienced chefs, because so many of these were just a snooze or shockingly easy/obvious

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

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.

On the other hand, there are a couple of similar "seriously, you call that a recipe?" recipes from Smitten Kitchen that have actually become my go-tos. Like the brown butter rice krispy treats - just a little bit better than regular. Or a fried egg served over sautéed kale with hot sauce for a breakfast taco - I made fun of it, and then I kept making it.

Oh sure, definitely those recipes can be helpful. But when it comes to the NYT showing their 50 BEST recipes, the biggest and brightest and most impressive, someone taking a standard recipe for rice krispies and adding some sesame seeds just seems like clownery. And definitely feels out of place with the other prestigious, elaborate recipes

Not BEST, most popular. There's a difference.

[Anonymous]

Anonymous wrote:

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.

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.

On the other hand, there are a couple of similar "seriously, you call that a recipe?" recipes from Smitten Kitchen that have actually become my go-tos. Like the brown butter rice krispy treats - just a little bit better than regular. Or a fried egg served over sautéed kale with hot sauce for a breakfast taco - I made fun of it, and then I kept making it.

I didn’t see that on smitten kitchen but a friend egg served over sautéed kale with sriracha is one of my go-to WFH lunches. I always imagine that’s one of those things chefs make themselves when they get home at 2 am—quick, healthy, surprisingly sophisticated in taste.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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?

Yes, I do. I am a terrible cook. My parents worked full time and cooked only processed foods. I learned to cook as an adult, then my kids got allergies and most of my new recipes don’t work, so I have to learn how to cook all over again. I need everything spelled out for me like I’m five. I absolutely hate it.

Ahhh gotcha. I wish you the best of luck PP on your cooking journey.

But I still feel like the NYT cooking is usually for slightly more serious cooks? So they should maybe up the ante and go beyond those "beginner" levels

Yes, but

1. I like tasty food, too.
2. My kids will learn cooking from me. Is like to have better recipes to teach them.
3. DH hates, hates, hates monotonous recipes. The obvious solution would be to have him cook, but then he wouldn’t get to spend time with the kids. I work less than 20 hours a week, so it makes sense for me to cook. I just loathe the process of trying new recipes and having them fail.

I really don’t think NYTimes is your best bet. There’s a lot of recipes and they aren’t all well tested — many are glitchy or not very good. You’re better off with americas test kitchen (although they use a lot of weird ingexiebts which is irritating) or a good blog like Smitten Kitchen or Once Upon a Chef — their stuff is really solid and they typically also have videos. Stuff like Mark Bittmans cookbook and there are some others will also serve you better than NYTimes online.

[Anonymous]

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.

i’ve had a subscription for decades. I find that the comments are critical to success. Wish the visitors would go back and fix the recipes that have overwhelming themes in the comments.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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?

Yes, I do. I am a terrible cook. My parents worked full time and cooked only processed foods. I learned to cook as an adult, then my kids got allergies and most of my new recipes don’t work, so I have to learn how to cook all over again. I need everything spelled out for me like I’m five. I absolutely hate it.

Ahhh gotcha. I wish you the best of luck PP on your cooking journey.

But I still feel like the NYT cooking is usually for slightly more serious cooks? So they should maybe up the ante and go beyond those "beginner" levels

Yes, but

1. I like tasty food, too.
2. My kids will learn cooking from me. Is like to have better recipes to teach them.
3. DH hates, hates, hates monotonous recipes. The obvious solution would be to have him cook, but then he wouldn’t get to spend time with the kids. I work less than 20 hours a week, so it makes sense for me to cook. I just loathe the process of trying new recipes and having them fail.

I really don’t think NYTimes is your best bet. There’s a lot of recipes and they aren’t all well tested — many are glitchy or not very good. You’re better off with americas test kitchen (although they use a lot of weird ingexiebts which is irritating) or a good blog like Smitten Kitchen or Once Upon a Chef — their stuff is really solid and they typically also have videos. Stuff like Mark Bittmans cookbook and there are some others will also serve you better than NYTimes online.

Once Upon a Chef is so so good! Some of our best family favorites came from her!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Shrimp scampi with orzo

https://cooking.nytimes.com/recipes/1020330-shrimp-scampi-with-orzo?unlocked_article_code=1.Lk4.8xw9.3_RIJLWyjjID&smid=ck-recipe-iOS-share

I like a good orzo recipe as it makes for a good weeknight meal. I'd definitely use a chicken or seafood stock with this one.

My favorite shrimp orzo is this one from Ina Garten https://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-and-orzo-recipe-1947099
but I will try this one too.