Anonymous wrote:Just imagine how much it would cost to purchase cookbooks with the same number of recipes. It's a bargain, especially Melissa Clark's recipes. I made her pecan pie for Thanksgiving and everyone raved. Still sweet but much less sweet than the typical pecan pie, as she says, more pecans, less goop.

Yes who doesn’t love some eccentric wine aunt paid to sub out random items in recipes to create weird eccentric versions! Pea guacamole! Wow so novel and quirky! Thank you NYT Food!

This area is full of NYT employees. No surprise they shill on here. And also, many in the DMV wish they lived in NYC so obsessing over “the times” and their recipes makes them feel sophisticated. Sad.

Speaking of Melissa Clark, her NPR Weekday Kitchen podcast was so much fun.

Love not live*

I have a NYT subscription and live their recipes as well as the cooks that write and present them. Chicken shawarma anyone?

Anonymous wrote:I prefer Serious Eats for recipes and it is free. Sometimes DCUM will recommend a good NYT recipe and I'll google to find the recipe that is not behind a paywall. I like the Chicken Schwarma recipe a lot.

Serious Eats is one of my favorites as well. As mentioned by a PP, both the NYT and Washington Post do a very solid job with their food sections, and the comments are fun, but I mostly cook from cookbooks and a dozen or so free online recipe sites that have never let me down.

Just imagine how much it would cost to purchase cookbooks with the same number of recipes. It's a bargain, especially Melissa Clark's recipes. I made her pecan pie for Thanksgiving and everyone raved. Still sweet but much less sweet than the typical pecan pie, as she says, more pecans, less goop.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I subscribe to the Times online and am about to add cooking. I used to get access to the recipe they posted in the morning newsletter but they’ve locked it down. I like the NYT recipes and the comments especially. WaPo food section has failed me many times, it used to be good.

There seem to be 2 divergent groups on this board - those who post NYTC recipes, and those who suggest grape jelly meatballs or taco bars for every question.

OK - now we have the real reason... pretension (even though it doesn't impress those of us who serve taco bars).

People who like to cook well are pretentious? Stick to your boxed Mac and cheese.

And then there are those of us who like good food but hate cooking

Anonymous wrote:

Anonymous wrote:I subscribe to the Times online and am about to add cooking. I used to get access to the recipe they posted in the morning newsletter but they’ve locked it down. I like the NYT recipes and the comments especially. WaPo food section has failed me many times, it used to be good.

There seem to be 2 divergent groups on this board - those who post NYTC recipes, and those who suggest grape jelly meatballs or taco bars for every question.

OK - now we have the real reason... pretension (even though it doesn't impress those of us who serve taco bars).

People who like to cook well are pretentious? Stick to your boxed Mac and cheese.

Anonymous wrote:I love their recipes and recently finally subscribed. They have a ton and they're reliable and easy to search. The only other recipes I use regularly are Smitten Kitchen and if she puts up a paywall I'll subscribe there too.

P.S. access to the recipes did not come with my general online subscription to the nyt. I had to subscribe separately.

I love their recipes and recently finally subscribed. They have a ton and they're reliable and easy to search. The only other recipes I use regularly are Smitten Kitchen and if she puts up a paywall I'll subscribe there too.

I prefer Serious Eats for recipes and it is free. Sometimes DCUM will recommend a good NYT recipe and I'll google to find the recipe that is not behind a paywall. I like the Chicken Schwarma recipe a lot.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I have a subscription to the paper and the cooking comes with it. I just find it easier to use than when you Google a recipe and you get those blog recipes with 300 pop up ads and have to read a whole novel about how the food brings the blogger back to her grandmother's house, etc...
Also, the comments on the NYT recipes are super helpful.

Yep. I don’t want a recipe where the comments/reviews are all just “5 stars! I love your blog!” I want real reviews and tips from experienced home cooks who have actually made the recipe. I would not pay for the cooking app if not for that.

Yes - the NYT comments are great.

This is a really funny and spot-on satire about the NYT cooking comments: https://medium.com/@mrtoddlevin/reader-comments-for-the-new-york-times-homestyle-spaghetti-carbonara-recipe-2c3ab6ede095

Now I'm googling NYT's Homestyle Spaghetti Carbonara

Next up Grilled Cheese

I’m hard¡y the typical DCUM demographic, don’t have a NYT newspaper subscription, but do subscribe to the recipe app. I’ve dropped it a few times over the years, and always go back. I enjoy cooking and recipes, and find the recipes great inspiration, as well as always decently turn out, even if they’re not to my personal preference. I don’t always get that from blogs and Allrecipes, where I may have to go fishing through 2,000 comments to find out the recipe needed double the yeast and half the baking soda, or 1/2 the cooking time.

I don’t mind paying for music either, so I guess YMMV o what yiu find value in, and who you like to pay for their talents.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I recommend NYT recipes all the time. It is my absolute #1 go-to for recipes, especially because my favorite cookbook author is employed there. I am absolutely a bleeding heart liberal NYT reader, but I hitch onto my aunt's NYT cooking subscription.

Melissa Clark?

Mark Bittman? Alison Roman?

PP here. Sorry, missed this. Yes, Melissa Clark. LOVE her. LOOOOOOOVVVVVVVVVVEEEEEEEEEE.