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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I love NYTimes Cooking but some of the recipes on this list are not winners.[/quote]

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.  
[/quote]

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.  [/quote]

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.  [/quote]

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