Why so many NYT Cooking recipe suggestions here? Shills?

[Anonymous]

I have a subscription to the paper and the cooking comes with it.

Hmm I have a subscription to the paper and the cooking does not come with it.

[Anonymous]

Anonymous wrote:

I have a subscription to the paper and the cooking comes with it.

Hmm I have a subscription to the paper and the cooking does not come with it.

DP. I have a free cooking subscription with my digital (and Sunday hard copy) subscription, and I've been an NYT subscriber for over 20 years. When they first started the cooking section/app, I was given free access and it never stopped. Wonder if some are grandfathered in to receive it free?

[Anonymous]

Anonymous wrote:

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?

For the same reason that I subscribe to the NY Times even though I can read the Yahoo homepage for free.

This. A lot of free recipes are mediocre and of a quality/type I would never make. I like the NYT recipes. I hate the dumb ones that I see on FB, and the barely revamped ones on so many food blogs. I don't need any recipes that use mayo and cream cheese and canned whatever for dip, and defninitely not any that ever use the word yummy.

Different strokes.

[Anonymous]

The NYT cooking section has a broad and deeply diverse variety of recipes that I wouldn't otherwise have been introduced to on "food network" or mommy blogs.

Like Jollof Rice - my favorite rice now. As an example, Yewande Komolafe has amazing recipes like fish pepper stew, braised goat, and beans in coconut milk.

They regularly feature interesting cuisine of other cultures that I wouldn't necessarily be exposed to, and they rotate their recipes frequently so there is always something new to discover.

And, I like the format - the photos and the easy-to-read layout of ingredients and instructions is superior to other recipe databases IMO.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

I have a subscription to the paper and the cooking comes with it.

Hmm I have a subscription to the paper and the cooking does not come with it.

DP. I have a free cooking subscription with my digital (and Sunday hard copy) subscription, and I've been an NYT subscriber for over 20 years. When they first started the cooking section/app, I was given free access and it never stopped. Wonder if some are grandfathered in to receive it free?

Yes, they are. I have also had a digital subscription for many years and the cooking section is included.

[Anonymous]

Self selective pool sample, probably. Don't subscribe, will never subscribe, and never had anyone send me a NYT recipe. I'm sure some are decent but don't care either.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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?

For the same reason that I subscribe to the NY Times even though I can read the Yahoo homepage for free.

This. A lot of free recipes are mediocre and of a quality/type I would never make. I like the NYT recipes. I hate the dumb ones that I see on FB, and the barely revamped ones on so many food blogs. I don't need any recipes that use mayo and cream cheese and canned whatever for dip, and defninitely not any that ever use the word yummy.

Different strokes.

Okay, I was with you until you started hating on cream cheese. It's pretty versatile for sauces and bases.

[Anonymous]

If I really want to try one I google NYT and the recipe name. I've never not been able to find it somewhere else on the interwebs.

[Anonymous]

Anonymous wrote:If I really want to try one I google NYT and the recipe name. I've never not been able to find it somewhere else on the interwebs.

For example: Jollof of Rice

https://static1.squarespace.com/static/5d0c5d2e7dfe06000147bbf1/t/5d1168dbb8a907000100b930/1561422043346/Jollof+Rice+Recipe+-+NYT+Cooking.pdf

[Anonymous]

Anonymous wrote: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.

Can't we have both

Taco bars and grape jelly meatballs can be really good

[Anonymous]

Anonymous wrote:This is a highly educated, high income group. I bet almost all dcum readers have an NYTimes subscription and most have a cooking subscription.

+1. Plus the NYT really ramped up its promotional efforts so I’d get emails, pop ups etc with recipes to try. That leads to more time on the app. I find myself looking there now more than Epicurious.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

I have a subscription to the paper and the cooking comes with it.

Hmm I have a subscription to the paper and the cooking does not come with it.

DP. I have a free cooking subscription with my digital (and Sunday hard copy) subscription, and I've been an NYT subscriber for over 20 years. When they first started the cooking section/app, I was given free access and it never stopped. Wonder if some are grandfathered in to receive it free?

Yes, they are. I have also had a digital subscription for many years and the cooking section is included.

I also get it free and I am a 7 day a week paper subscriber, which includes all digital except crosswords.

[Anonymous]

Anonymous wrote:This is a highly educated, high income group. I bet almost all dcum readers have an NYTimes subscription and most have a cooking subscription.

No...

[Anonymous]

Anonymous wrote: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.

OK - now we have the real reason... pretension (even though it doesn't impress those of us who serve taco bars).

[Anonymous]

Anonymous wrote:

Anonymous wrote:If I really want to try one I google NYT and the recipe name. I've never not been able to find it somewhere else on the interwebs.

For example: Jollof of Rice

https://static1.squarespace.com/static/5d0c5d2e7dfe06000147bbf1/t/5d1168dbb8a907000100b930/1561422043346/Jollof+Rice+Recipe+-+NYT+Cooking.pdf

That's great it's available without the subscription. My point above was that they regularly feature these recipes on their main page, and I wouldn't even know to go looking for some, so I appreciate that they highlight foods I haven't tried before and wouldn't know to research.