What a thrill to see so many vegetarian recipes!! Thank you, NYT Cooking!
1
A featured article in NYT that subscribers cannot read without surcharge. Not right! Subscribers will have to deliberate as to whether we want to keep supporting a paper that does this.
12
@Susan Stetzer Ah, you get what you pay for. There are infinite free internet recipes. If you think you can do better, go for it. Guessing most of NYT subscribers have quite a bit of expendable income.
I, too, am a disgruntled digital subscriber who believes the recipe section should continue to be a part of our subscription.
Oddly, sometimes I find that I can access a recipe, but more often than not I am thwarted by the paywall.
Out of frustration, I wrote the NYT last year with a simple request: Please make those recipes that are in newly published (or newly updated) articles available for a limited time period with no additional payment -- say, a week or two. At that point, the recipes would be archived behind a paywall, and anyone seeking access to the archives could pay for the privilege.
It would be akin to keeping a small stack of print editions of the paper before finally recycling them. Time enough to take one last look before tossing them.
Alas, my request does not seem to have been taken very seriously.
9
I’m chiming in late, but Happy New Year, ornery and funny fellow NYT commenters! Several months ago, I subscribed to the NYT cooking app, and I think it costs in the neighborhood of 6 or 7 dollars a month. To me, it’s worth it. Based on Froon’s comment that they loved Melissa Clark’s Baked Fish and Chips, I just did a search in the app and easily located that one plus many related others, including an archived version by Craig Claiborne! So you get this great and growing archive of expertise by many contributors, plus the reader notes about their sometimes helpful/sometimes crazy modifications and predictable conclusions that the recipe “didn’t work”. One of my favorite recipes that we’ll make today for friends is Sarah DiGregorio’s Slow Cooker White Chicken Chili (a misnomer, as it uses tasty thigh meat), modified for cooking on the stovetop in 35 minutes. This year, I plan to try more of the vegetarian recipes.
Cooking means everyday cooking -- not for a holiday or a celebration but daily for a three-generation audience that is demanding and fickle. I love Cooking, not so much for the recipes, but for the inspiration.
None are appealing to me.
3
I am going to try to save this.
To pay for recipes besides being a regular nyt subscriber is not worth my money. The reason being I haven’t tried that many recipes to pay so much.
Please don’t get me wrong I read nyt daily and write my 2cents worth of my opinion.
Melissa Clerk is my favorite, as today baking my chicken from her several years ago recipe .
Yummy...
31
Thank you for a great year of fabulous recipes. We've never had so many new favorites. I have dropped enough hints that I'm almost certain that I will have a subscription under the tree for Christmas.
4
There are complaints about needing a subscription in the comments. I don't get it. The NY Times is a high quality product especially the Cooking section. The writers, photographers, editors, graphic design, technologists, et al deserve to be paid for their work. It is money well spent.
In any case, I will give all of these recipes a shot before the end of the year.
16
@DeMe It's not standard industry practice to demand a surcharge for the food section of a major newspaper. A lot of the recipes don't seem to have been thoroughly tested, and seem to be edited on the fly after the fact; also, an inordinate percentage of the recipes featured are from the archives, meaning that recipes from people who no longer even work for the NYT are being monetized - I doubt that the estate of Pierre Franey is being compensated for his work. At an extra $1.25 per week (which equates to an extra $65 annually, on top of the already expensive subscription cost), it's really not worth it.
23
@DeMe You may feel that it is money well spent. I however will find recipes elsewhere!
11
@sundevilpeg The digital subscription is not expensive at all. It’s far less than you would pay for the hard copy on the stands or as a subscription. And, of course, they are providing old recipes! That’s a no-brainer. It’s also good for the writers of the older recipes - it keeps them relevant. Some of the current recipes are available to subscribers - just write them down. I don’t subscribe but I think it’s completely fair because the subscription price for digital is so much lower than print.
4
Lovely to look at... Two many "it" ingredients... Give me rum balls, dark chocolate raspberry truffles, snowballs, jam thumbprints (thanks Ina Garten) and old fashioned Kris Kringle cookies w/egg white wash and sprinkles any day....
2
The cookie film is fantastic.
1
I like the way the 50 Best Recipe section is formatted -- condensed with photos onto a clickable grid.
Lots that I am going to try!
Fortunately, I eat a mostly plant-based diet, a little bit of dairy, and fish -- otherwise I'd want to try all of the recipes.
2
I wish they'd take the cooking section out of the paper if I'm going to have to pay extra for it. I already pay for digital access. If I can't look at it, don't show it to me.
83
must say I'm puzzled by Alison Roman's popularity as a cook. I've tried her recipes and they're all quite bad, to be honest, if you have any experience cooking or eating a variety of cuisines. I guess her appeal is for those who really don't know any better.
16
I’m sure these are all great. Can’t be sure because they appear to be behind a paywall. Bait and switch.
55
@O101101 NY Times online has required a subscription since the early part of this century. There is no bait and switch. The subscription is worth every penny.
10
@DeMe
It is not nyt digital.
It is the recipe section, which was accessible for a subscriber until couple of years ago.
28
I recently made #3, Pork Chops in Lemon-Caper Sauce - delicious! This one is by Sam Sifton, the excellent editor of the Cooking section. If you have not added the Cooking option to your subscription you are missing a lot - Sam's newsletters alone are worth the price.
11
They want money for spelling bee too. Graphic designers make peanuts.
8
The 20 dollars per year I pay for Spelling Bee are totally worth it. Best 20 bucks I ever spent.
4
@Parkay tru dat
1
Castelvetrano olives? Where am I supposed to find these?
5
@ Froon Upstate
Many food markets and Internet suppliers (e.g., Amazon) carry Castelvetrano olives. My favorite are bigger green olives, Ceringola.
2
If I can find Castelvetrano olives on Nantucket then they can be found everywhere else. That pork chop recipe is so simple yet divine at the same time.
2
@Froon I found them at my local Walmart. But you could always sub any green olive.
6
My favorite for the year is Melissa Clark's Baked Fish and Chips. Hands down brilliant!
3
I am not sure whether my comment, mailed earlier, made it. Repeat.
It is surprising that Food Stylist Ms. Paige Hicks chose only a table spoon to place on the side of the baked chicken legs. The readers may be led to believe that they should take the chicken leggs with the fingers, ring them to the mouth, and then gnaw on them. A rather undignified way of savoring Ms. Ramon's creation.
1
@Tuvw Xyz
The way to eat chicken depends on whether the meal is formal, informal, or family-style.
Table manners for eating chicken at a formal dinner. At a formal dinner, chicken is eaten with a knife and fork.
Table manners for eating chicken at an informal meal. At an informal meal, the knife and fork are used to remove as much meat from the main body as possible; to eat the rest of the meat the bones are held with fingers and taken with the teeth. However, it is wise to take your lead from the hostess.
Table manners for eating chicken at a family meal. At a family meal, chicken with bone attached is eaten with a fork and fingers.
https://www.etiquettescholar.com/dining_etiquette/table_manners/dinner_etiquette/meats_and_eggs/chicken.html
8
Love the salad dressing recipe. It’s taped up on the fridge and I use it all the time. I’ve got a bunch of other NYTs recipes by Samin Nosrat that I use on the regular.
But I draw the line at the chicken and most recipes by Alison Roman. I’ve tried, really, I have. But all her “break the internet” recipes left me unimpressed and with a pile of leftovers that no one wanted to eat.
11
@Robin Meyerhoff Would love that recipe but can't bear to spend more money for recipes. I subscribe to WP and theirs are free with my subscription.
14
@Shirley As they are with every other major US newspaper.
5
Can I make a request to all of you NYT foodies out there? As I peruse the comments on several of these recipes, the tendency for people to completely change/substitute/alter the original recipe seems to be growing in frequency.
Could you PLEASE just make the recipes as written and comment whether you liked them or not and why? Either that or start a blog somehwere else besides this site...thanks.
69
@Mike Schmidt Agree - 100%. When I start reading and someone says "I used X instead of Y," or "I substituted A for B," I stop reading. Not helpful. Then, I love their comment/complaint that "It didn't work." Gee, I wonder why not? Here's a suggestion: FIRST, try to the recipe as written.
33
That’s one of my pet peeves. A recipe is written a certain way for a reason. Yes, one can make changes as needed such as using less salt or more of something else but completely changing the ingredients and then commenting that their version was better even though they’ve never made the original? Bugs me to no end.
21
Yes, yes, yes...
9
I'm Hungry!
3
@Adel
I am SO there, Adel. Greed has permeated every molecule of air and soil in this country. In this unfortunate instance, when the description of a recipe has interested me, I've just googled it - and I've found every one elsewhere on the web.
10
@DoPDJ Do you think journalists don't deserve to get paid?
21
@DoPDJ wanting to enjoy the fruits of other people’s creativity without compensating them has permeated the culture.
1
Huli Huli chicken is a winner! Love it!
1
...Looking forward to trying these beauties!
It would be impossible to pick any top recipes as I’ve never made anything that wasn’t terrific from New York Times Cooking. I do love Alison Roman recipes but all your contributors are top notch. Thank you for making the choice of planning meals so easy and delicious.
30
@ Carol Fory Texas 12h ago
I applaud your practice of "planning meals", a most judicious habit for health and budget. I have written that, in my humble opinion, WHAT one eats is not less important than HOW one eats it. Here, the photos of food accompanying the article are not rarely silent or even incomplete as to the utensils shown.
1
I think I might have affected the ratings.
I think I studied the chic pea recipe 50 times.
Haven’t cooked it yet though.
27
It. Is. Excellent. Made it to my regular monthly rotation. But I used 1/2 and 1/2.
8
I have and I liked it.
2
@MGU Listen to the Kingston Trio version of "Goober Peas" while you cook. It is funny and relevant.
I am always on the lookout for new recipes, and just by the look at some of the mouthwatering pictures, I am quite sure that I might indeed look at new family favorites. I appreciate the 2019 recipe hitlist a whole lot, my scale, on the other hand, might not.
5
Standing ovation on these top 5. Especially #1. Game-changer, and I'm a pretty jaded home cook.
20
@Jen in Astoria
Chicken with olives has gone viral, becoming a cult phenom. I have heard of stores experiencing running out of turmeric, not usually a big mover except in South Asian households. It is a great recipe.
14
@Jen in Astoria
Chicken with olives has gone viral, becoming a cult phenom. I have heard of stores running out of turmeric, not usually a big mover except in South Asian households. It is a great recipe.
2
Totally agree on the chicken with olives vote. It’s so easy. In other news I’m a former Astorian and native NYer.
3