Anonymous wrote:Alison Roman was super annoying, pretending she had discovered daal and chana masala.

Anonymous wrote:

Anonymous wrote:Sheet pan bibimbap

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

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?

Anonymous wrote:

Anonymous wrote:OP, you are awesome to share these, thanks!

I am interested in:
Thai-Inspired Chicken Meatball Stew
Coconut-Miso Salmon Curry
Coconut Fish and Tomato Bake

The coconut miso curry is really boring and has very little flavor.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

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.

Can you provide more details on how they were driven out? Sounds juicy

Allison Roman, for one, who was probably the single most influential and popular NYTimes food columnist of the 2010s, was driven out during the bizarre race mania era of 2020 because she insulted both Marie Kondo and Chrissy Teigen (who has since suffered her own cancellation) and it was picked up by Yashar Ali (also since cancelled) because since theyre both Asian women, she clearly has a hate vendetta against Asian women. As ridiculous and absurd as that sounds now, there were plenty of people from the food world who were driven out of their positions under similarly flimsy circumstances, replaced by a much more "diverse" crowd

Anonymous wrote:I love the gazpacho and the sheet pan gnocchi with brussels sprouts.

Anonymous wrote:

Anonymous wrote:

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.

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.

Can you provide more details on how they were driven out? Sounds juicy

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.

Anonymous wrote:

Anonymous wrote:

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.

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.

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.

Anonymous wrote:

Anonymous wrote:OP, you are awesome to share these, thanks!

I am interested in:
Thai-Inspired Chicken Meatball Stew
Coconut-Miso Salmon Curry
Coconut Fish and Tomato Bake

The coconut miso curry is really boring and has very little flavor.

Anonymous wrote:

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.

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.

Anonymous wrote:

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.

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.