I am a subscriber to the NYT on line. I am really peeved that I must pay extra by subscribing to NYT Food to view recipes for food dishes described in cooking articles. This is extortion. Initially the recipes were free but now we have to pay extra with a subscription to the NYT Food app.
This is particularly egregious for Thanksgiving recipes that are presented in the holiday spirit. All are for a fee. What hypocrisy and greed!! Come on!! The online subscription does not mention one has to pay for the food section!! I am sure there are other subscribers that share my sentiments.
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I agree. Same is true for games and crosswords.
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Let the food stylists torch it a perfect brown, adorn it with just-so garnishes, lay the pewter carving tools beside it … you are still looking at the carcass of a living being.
For this one meal on one day, nearly 50 million turkeys are slaughtered – after being stuffed into conditions that value their lives at $1.49 a pound.
Sorry for that – I love the conceit of Thanksgiving – but is it not ironic that we gather round to give thanks for the sacrifices of others while gnawing into the bones of another species?
Have Thanksgivings, evolve beyond turkeys.
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The array of recipes provides ideas for meals way beyond Thanksgiving. What a banquet it would be if all of the recipes were prepared and placed on a long table. Provide 12 to 14” plates please! Don’t forget dessert.
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What? No one knows how to cook a turkey?
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NYT Cooking is included with print and some digital subscriptions to The New York Times. If you have a Basic subscription, you need to upgrade to get full access.
« Some » obviously the key-word in that statement!
I have a Basic souscription, so can you leave out the non-Basic news from my souscription please ?
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You would think that the NYT, in the spirit of the holiday season, would allow its readers to access these Thanksgiving recipes without being asked to pay up for the extra subscription.
Talk about buzz kill.
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@Steven
Totally agree with you. So bloody annoying.
It certainly turns me off. Fortunately, I still have my old Betty Crocker book just in case.
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When I first subscribed to the online NYTimes, recipes were included. While I understand the changes and economics involved, I think it would be nice if in the spirit of Thanksgiving, all these recipes would be viewable to all subscribers for a limited time. Just a thought.
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@Annie
I have an online subscription and all of the recipes are included.
I noticed something just now; the original article was published on Nov.23, 2019. It was updated on Nov.11, 2020.
Is it possible that the disappearance of the recipes is somehow related to the disparity in publishing dates?
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@sondheimgirl
No, this is all about getting reader's info and passing them on to other sites.
So annoying!
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The 400th anniversary of the Mayflower voyage and the founding of Plymouth Colony comes during strange times: a pandemic and racial strife not seen since the 1960s.
For instance, most history lessons of the early days in Massachusetts Bay Colony end with the diplomatic alliance of Massasoit, a sachem, or leader, of the Wampanoags, offering food to the starving Pilgrims in exchange for protection against the powerful Narragansett Tribe in 1621. But few people have heard of King Philip’s War or understand its significance.
Massasoit’s son, Metacom, who had taken the English name Philip, felt threatened by the expansion of English settlers and sought to unite Indigenous peoples of southern New England against them in 1675. A violent conflict lasting 18 months resulted in thousands dead on both sides and the ultimate collapse of an organized Native resistance. Metacom’s severed head sat on a pike for 25 years in Plymouth as a warning.
In 1970, on the 350th anniversary of the Pilgrims’ arrival in Plymouth, local organizers had invited Frank James, a Wampanoag leader whose Native name was Wamsutta, to speak on Thanksgiving Day about that early alliance between Massasoit and the English settlers. The speech that Mr. James submitted, however, spoke of the incredible losses his ancestors suffered. When the anniversary organizers turned down his “inflammatory” perspective, he established a National Day of Mourning.
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@howard cohn regrettably, he’d face the face resistance and rejection today in many school districts, mostly led by White middle class Moms. These parents instill in their children an ignorance and attitude that will haunt them into adulthood. Perhaps! What a shame
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Lovely, but what about dinner rolls? Any good ones? I make ones that are not super fluffy so am on the lookout...
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The Washington Post has a lovely one that is those wonderful rolls served back in the day when schools cooked real food, buttery soft clouds of deliciousness.
https://www.washingtonpost.com/food/2020/11/24/bread-roll-cornbread-recipes-thanksgiving/
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A few articles on NYTimes are encouraging in person gatherings for Thanksgiving, including hosting people outside the household. Very bold, and frankly dangerous. There's one in the Real Estate section about dining room decor.
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"hosting"? No one should be hosting anything. Irresponsible subhead. This holiday season we dine alone--so we can look forward to resuming family gatherings in the future--when it is safe to do so.
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I can't see the recipes and I'm mad.
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Why are you printing articles about preparing a feast while at the same time discouraging people from gathering together for the holidays? I don’t get it.
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I wonder how large these family homes are where people are going to sit ...how many feet apart? To celebrate Thanksgiving…
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I'm not even cooking and I rarely look at the food section despite signing up for email. However I was pretty fried from news in recent weeks and on Sunday the only thing that appealed to me was food and arts sections. I have to compliment NYT Cooking on both Sunday and today. The interactive meal planner calculator on Sunday was a technical feat and visual feast. And again today there's so many recipes for all range of omnivore to vegan. It's so diverse and yet strictly adherent to autumn and Thanksgiving theme. Really well done and thanks.
I love and adore Ella Fitzgerald. In my opinion she's the greatest American singer that will ever be. One of her favorite pastimes was shopping for and reading cookbooks. Of course she loved cooking for friends at home, but being on road ten months a year made that difficult. There's a wonderful interview where you can see she's bored with the same old questions, yet too kind and polite not to answer with patience and then they ask about her obsession with cookbooks. First she says thank you to everyone who sends her cookbooks and asks them to please stop because she has no room left for them. Then she describes her latest find, a book of Tuscany cooking and it's almost as wonderful as hearing her sing.
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After two years of not cooking a feast for others (kids grown and gone, anchoring grandparent passed), I am back at it this year, albeit just for the two of us plus one couple. The twist is we will be camping on the Oregon Coast so everything has to be planned and prepped ahead of time. I’ll be using a portable wood pellet grill for the turkey and the pies, my latest gadget—a pressure cooker/air fryer—for the dressing and sides, and my sous vide set up for the mashed potatoes and gravy. Yes, the campsite has electricity! Prepping starts today—I’m looking forward to it😊
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@Trish Voss That sounds amazing!!
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That sounds so cool. You sound like you know what your doing. I'm sure it'll be terrific.
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Best for whom? Certainly not the environment? Did you forget that the front page has multiple articles about climate change and how we need to do more, yet you are promoting practices (livestock) that make climate change worse - not to mention the poisoning of our air and water. I guess money (or unwillingness to make small sacrifices for the greater good) does drive all decisions including at the NYT.
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@BMD
Best for “everyone except insufferable vegans.”
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I guess I got lost in the vast number of vegan options and missed that part.
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Insufferableness is a real impediment to thoughtful communication.
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It would be so nice to be able to access all the recipes, but since I don't subscribe to this section, although I subscribe for the paper, I can't.
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@lg
Yes, this totally makes me so mad -
If we can't access something with our online subscription, stop putting it on the online site.
Humph
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@lg right on, lg and JHa. i suppose the next step is headlines only for subscribers, plus a lagniappe for the actual text.
which, come to think of it, is what we now get for the recipes.
humph indeed.
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Actually, if you have a Times subscription, you should have access to the recipes... Try signing in with your Times subscription info. Worked for me!
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An excellent and timely pre-Thanksgiving advice to all without any or with special dietary needs.
Even if turkey and pumpkin are native American foods encountered by the Pilgrims, they were also likely to be exposed to such sea products, as kobster and scallops. I plead the diversification of Thanksgiving food into seafood domain.
Happy Thanksgiving!
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I am anxious as I always am to cook for my family for Thanksgiving but I do take the week off and I always forget to buy something that I need to make my dishes. Happy Thanksgiving everyone!
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A croque monsieur breakfast casserole ?
What is that ?
A croque monsieur is toasted bread with bechamel, Paris ham and cheese on top.
It was never intended for breakfast. It is a light lunch.
And how do you put it in a casserole ?
It does not make any sense . It is a disgusting idea.
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@JPH I suppose you never had dessert before a main course. Can we not eat what we want when we want? I find HAM to be a disgusting thing. It belongs to someone else - the animal it came from. When we were in France all we saw was croque monsieur. Eww.
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You might think so and it’s not for Croque Monsieur purists, but this has been a much appreciated part of my cooking repertoire for a few-years now.
https://www.nigella.com/recipes/croque-monsieur-bake
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@ JPH USA Nov. 24
You have certainly not seen it all yet. Shrimp fried in the shell were served at breakfast in the French comedy film MICMACS (Danny Boon one of the stars). Each one of the two industrialists at home was peeling the shrimp with the fingers. One was putting them in the mouth one by one, the other used a fork, without washing the hands at first, impaling several on its tines, and transporting the whole blob into the mouth, under the disaporoving glance of his wife opposite him at the table.
It's that time of year again .... so here are some Pumpkin Pie hacks I created on my own to cut fat, cholesterol and calories,
I use the Libby's recipe but doctor it up with substitutions.
The large can of solid-pack pumpkin makes two pies, so here are my changes for making two pies.
- Instead of 4 whole eggs I use Egg Beaters (EB). Four eggs = one cup so I use one cup of EB.
- Instead of evaporated milk I use evaporated SKIM milk.
By making two substitutions I get a pie filling that is FAT FREE and far lower in calories. It tastes just as good as pumpkin pie made by usual recipe. The only fat in my pumpkin pie is in the crust and whipped cream. In fact, I don't eat the crust, I just slide the filling off with my fork.
I use the individual spices, not the "pumpkin pie" spice. May not make a difference, but that's how I do it, and my pies taste great.
As always, pumpkin pie goes great with a cup of black coffee.
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I'm thankful that my Thanksgiving isn't a potluck. The host did ask me to bring a dish. I will not offend them by bringing one despite not being asked to. And I will be thankful and express my gratitude to the host with the typical bottle of wine and I won't expect them to serve it.
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The front page raises my blood pressure and often makes me angry. Then the food section calms me and makes me happy.
I once lived in a tiny garage apartment and cooked Thanksgiving dinner for 40 of my friends (not all at once---eating went from noon to late at night with more food cooked as needed). Alison Roman's "small kitchen thanksgiving" video brought back fond memories.
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My husband could make a meal out of the roasted brussels sprouts with garlic and apple pie. Two of his all time favorites.
Melissa Clark's rosemary-citrus bird don't look too shabby either.
Brilliant, captivating and enticing photography. Kudos to Andrew Scrivani and Simon Andrews.
Whether someone is a vegan, vegetarian, or a meat and potatoes person, I wish every one an enjoyable and happy Thanksgiving and I sincerely hope you will find something on your guest's table which is to your liking.
Of all the many things I am grateful for, Melissa Clark's column and the entire New York Times food section is high on my list.
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