Anonymous wrote:San Siftons cod cakes are a favorite in my house.

I tried these tonight. Taste was great - but how is the consistency of yours? Mine completely fell apart. I added more breadcrumbs to try to bind them, and let them firm up in fridge for 1.5 hours before sautéing. They still fell apart. Do you have tips?

The No-Knead bread
Chocolate Chip cookies

Melissa Clark's flaky buttermilk biscuits. These are the best biscuits I've ever made.

Roasted feta with honey. I make this for a light dinner in summer and serve with good bread, hummus, and a salad.

Anonymous wrote:Get the app and start looking through recipes and find the recipe authors you like. Melissa Clark is a great starting point. And follow NYT Cooking on Instagram because they post lots of their most popular recipes.

Yes on Instagram. This is where I pick most my NYT recipes off of.

Try the Dutch Baby recipe for breakfast - so yummy!

I make the sesame noodles once a month with grilled meat. My changes include: use all sesame paste (no peanut butter), omit the sugar, use any leftover cold pasta, and add spring onions. So good!

https://cooking.nytimes.com/recipes/9558-takeout-style-sesame-noodles

Just wanted to drop a recommendation for the Eggnog Snickerdoodles that were recently posted. So good.

Jolloff Rice by Yewande Komolafe - there are several but hers is the best!! It is SO good.

I've had a subscription to NYT recipes since it started (somehow it's free b/c I've been a subscriber for 20 years, not sure how).

To be honest, there are a LOT of dud recipes. I would stick to Melissa Clark recipes, she seems to be the most consistent and has the best results IMO. T

OP here, thank you all for taking time to reply and share. I have been sifting through on my own but it can be meaningful when real live humans (even internet strangers) name a recipe or two off the top of their head(s) to recommend.

As for “gifted” vs “given” the giver certainly bestowed this in a manner such that I felt the former better conveyed what happened. You can google the discussions of what constitutes appropriate use and decide for yourselves. I still like an Oxford comma but was OK with gifted here. YMMV.

PP with the sausage and cabbage recipe, no need to blanche the cabbage. Cutting out that step makes the recipe very easy.

Here are some of my favorites:

Sausage and Cabbage
https://cooking.nytimes.com/recipes/1881-sausage-and-cabbage

Picadillo
https://cooking.nytimes.com/recipes/1016814-picadillo?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1

Penne Alla Vodka
https://cooking.nytimes.com/recipes/9347-penne-alla-vodka

Cornmeal Poundcake
https://cooking.nytimes.com/recipes/1021050-the-most-adaptable-one-bowl-cornmeal-poundcake?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=1

Read the comments ia the most important thing. I've made several recipes that have been just terrible until I was clued into that. The commenters are great and often suggest a lot of changes that are basically necessary to have a good result.

Anonymous wrote:

Anonymous wrote:Given, not gifted!

Interesting, the other languages I know all have an equivalent for “gifted” which is different from “given”. Is there no such distinction in English?

No, but that doesn’t stop people from using it that way.

Anonymous wrote:Given, not gifted!

Interesting, the other languages I know all have an equivalent for “gifted” which is different from “given”. Is there no such distinction in English?

Anonymous wrote:In this weekend's At Home there was a sheetpan ginger chicken with bok choi which we loved.

The At Home section is something I'll miss after the pandemic. I like the Travel section in normal times, but "At Home" is much more actionable than traveling to Bali or Cancun or Prague week after wee.! The recipes have been good.