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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Sheet pan bibimbap

https://cooking.nytimes.com/recipes/1022131-sheet-pan-bibimbap?unlocked_article_code=1.Lk4.T5QY.UQY2jSsdMKQY&smid=ck-recipe-iOS-share[/quote]

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? [/quote]

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. [/quote]

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[/quote]

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. [/quote]

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 [/quote]

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