NYT top 50 recipes

[Anonymous]

Why isn’t the blueberry muffin recipe on this list?? It’s the best!

[Anonymous]

Anonymous wrote:

Anonymous wrote:I have never had good results with the buttermilk roast chicken. Certainly nothing spectacular.

I've never done it with a whole chicken, but buttermilk brined chicken is the best! I use a Nigella Lawson recipe, which is super simple: brine is 1 cup buttermilk, 1 tblsp sugar, 1 tblsp salt, 1 tsp paprika.
Marinate overnight, and then grill, roast, saute, whatever. Works great with chicken breast or thigh, and super delicious.

Same, it’s SO GOOD!

[Anonymous]

I finally made Mark Bittman's no Knead Bread. So easy and worth it.

https://cooking.nytimes.com/recipes/11376-no-knead-bread?unlocked_article_code=1.M04.kxAk._Dy51QTCJgpR&smid=share-url

Also, there was a note that shares are unlimited for September "You can share as many gift recipes as you like in September in honor of Cooking's 10th anniversary. Anyone can read and save the recipes you share — no subscription needed."

So if anyone wants anything, follow up and I am sure some kind person will share!

[Anonymous]

So weird that so many of these "top 50" are only rated a 4!

[Anonymous]

Thai inspired chicken meatball soup

https://cooking.nytimes.com/recipes/1020631-thai-inspired-chicken-meatball-soup?unlocked_article_code=1.M04.UIwj.0o-fnV65tOLW&smid=ck-recipe-iOS-share

[Anonymous]

Coconut miso salmon

https://cooking.nytimes.com/recipes/1020045-coconut-miso-salmon-curry?unlocked_article_code=1.M04.HV76.6CS14WJG6-dd&smid=ck-recipe-iOS-share

[Anonymous]

Coconut fish and tomato bake

https://cooking.nytimes.com/recipes/1022129-coconut-fish-and-tomato-bake?unlocked_article_code=1.M04.jWh3.73v4Gi74d0u6&smid=ck-recipe-iOS-share

[Anonymous]

Strawberry spoon cake

https://cooking.nytimes.com/recipes/1021174-strawberry-spoon-cake?unlocked_article_code=1.M04.eD0-.WlQHD7LobuS0&smid=ck-recipe-iOS-share

[Anonymous]

Chocolate lava cake

https://cooking.nytimes.com/recipes/1019957-chocolate-lava-cake-for-two?unlocked_article_code=1.M04.gUHx.FETwZvHqk_Eq&smid=ck-recipe-iOS-share

[Anonymous]

Red lentil stew

https://cooking.nytimes.com/recipes/1025128-red-lentil-barley-stew?unlocked_article_code=1.M04.hNf1.EdsgfqEg77ih&smid=ck-recipe-iOS-share

[Anonymous]

OP again. I will post the recipes that I am trying out this week. I’m not so sure about this one, but I’m going to give it a whirl. I’m Korean and haven’t been able to get aboard the “cheese with Korean food” evolution. But I bet my kids will love it.

https://cooking.nytimes.com/recipes/1020366-maangchis-cheese-buldak-fire-chicken?unlocked_article_code=1.NE4.-mh1.n6xHfjPFptwo&smid=ck-recipe-iOS-share

[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.

The subscription is $48 a year. The games alone are worth it. Sunday mornings in the winter can easily eat up 3 hours with the NYT.

[Anonymous]

Anonymous wrote:Coconut fish and tomato bake

https://cooking.nytimes.com/recipes/1022129-coconut-fish-and-tomato-bake?unlocked_article_code=1.M04.jWh3.73v4Gi74d0u6&smid=ck-recipe-iOS-share

This one is a favorite at our house - super easy and delicious!