New York Times recipes SUCK ass!!

I agree a lot of their recipes SUCK. I once made a chocolate chip recipe of theirs- it was VILE. The bittersweet chocolate chips in the cookies RUINED the whole thing.

OP, that's a shockingly bad photo from the NYT food photography department. It looks like a spoonful of the ragu was just ladled over the bare pasta.

R1, how do bittersweet chocolate chips ruin a chocolate chip cookie recipe, given that they're the key ingredient?

I'm over it too, OP. I tried #TheStew - a chickpea curry that went viral a few months ago - and it was almost unspeakably awful. It was very weak and watery and the directions for adding the amounts of dry spices gave them a kind of raw taste. When I later read the reviews on the website all the raves were from people who significantly changed it. And not in the normal NYT of "I halved the fat, swapped cream for yoghurt and used chicken" but changing the order, the ingredients and the amounts so it no longer resembled the stated recipe.

I honestly feel that their food writers and also their demographic of fans no nothing about cooking.

I haven't noticed that the recipes from the paper are all that bad when I've used them compared to anywhere else. I was, however, gifted with a copy of the New York Times Cookbook that came out a few years back. The author Amanda Hesser was such a pretentious priviliged little thing it turned me off the book. She'd throw in snooty commentary along the lines of "if you're not in the Hamptons in mid-summer with access to seafoods that were caught that very day, and you don't have access to professional grade cooking equipment in a kitchen with an ocean view, you shouldn't be making this recipe".

A lot of their recipes read as overly-fussy and their seasoning tends to be off.

Washington Post recipes are better, in my experience.

I make NYT recipes all the time and they're pretty good.

Parmigiano-reggiano would go better on top of that recipe than a spoonful of ricotta.

I make them all the time too. Some work and some don't. They'd be useless if I couldn't see the reader comments on the app - that's where I find a lot of the best ideas. My biggest complaint is that everything takes twice as long as they say it will. They must all have servants at the NYT.

Also, the recipes I see all seem to have four stars, not five.

These are the times when I miss Laurie Colwyn most.

THANK YOU!! I thought it was me. Every time I'd make a NYTimes recipe, it sort of sucked

Martha Stewart also has mainly bad recipes.

I make Mollie O'Neill's Chicken Marsala recipe from the NYT, it is overly complicated but the best I've ever had, so I stick with it. I also use their buttermilk pancake recipe.

I do think they have too many culinary grads and hipster chefs contributing who don't realize everyone does not have hours to spend seeking out specialty ingredients, special equipment, or just tending to the dish in general.

I've had great and terrible experiences with their recipes. Try their buttermilk-marinated roast chicken; just chicken, salt and buttermilk; it's amazing and I followed the directions exactly. (Not to be confused with the buttermilk marinated cut up chicken on there with honey, rosemary and some other stuff, which was just eh.)

Agree 100% OP

They frequently rely on obscure ingredients that are hard to find even in Manhattan and require unnecessary amounts of preparation and are, as you note, frequently flavorless.

Rather than ambitious home cooks they seem aimed at someone who has an entire restaurant kitchen at their disposal.

That said, I will often look at their recipes for inspiration and then figure out a quicker, simpler but equally tasty method of preparation.

Most online recipes suck ass. You don't think they're really testing all the bajillions of recipes they crank out, do you? I had an Alton Brown cookie recipe turn out nasty after following the directions to the letter, and posted about it. Then a couple weeks later, my review disappeared. I found the recipe on archive dot org, where there were several more one-star, deleted reviews.

r13 = Goop

I made a turkey chili recipe of theirs that was really simple and quite good.

Check out Allison Roman's Caramelized Shallot Pasta. Also really simple and quite good.

Regardless of what you think of Ina Garten, her show, or her husband, her recipes are always well tested. You follow the recipe, you get the intended result. She also gets the flavors right.

If you're looking for a recipe for a particular dish, search the name of the dish and Garten's name. Her recipes work.

I've made a couple of the pioneer woman's recipes. They look so good in her magazine. But have been so disappointed when I have eat them. It's like damn.

That shallot pasta is the fucking bomb. So good.

I also made “the stew” and for me it was absolutely delicious.

Otherwise, I find the recipes very inconsistent. I usually only consider the highest rated ones ..and then I read the comments which can be very informative and full of helpful hints. If most say it’s good, I’ll give it a whirl.

R5, you were “gifted with” a copy? Can you not just say the bitch gave it to you? This is why she thought you’d like it.

I agree about Alton Brown. He talks a good game, but his recipes do not work. I thought it was me, but I tried one of his cookie recipes more than once, thinking that I did something wrong the first time, and same awful results. I tried another recipe, thinking that I just picked a bad cookie recipe, and again, awful results.

OP = Adam Rapoport, drunk and bitter

Simply following a recipe doesn't guarantee the dish will turn out well or as intended. Believe it or not, the home cook's skill level has a significant impact on the finished product. I know that's hard to accept in today's DIY / "how hard can it be?" culture.

I tried a Martha Stewart cookie recipe that was terrible, and most of the NYT recipes that I’ve tried have been underwhelming. I find with online recipes you have to triple the amount of spices or the dish usually ends up bland.

Bon Appetit has some decent recipes online.

So NYT Cooking, Martha Stewart, and Alton Brown recipes are all bad. Starting to look like it's not the recipes...

Dear Lord in Heaven!

The only Martha Stewart recipe I've ever really liked. Is her pumpkin spice cake with spiced cream cheese icing. It's a winner every time. Always make it in the fall.

They are not bad recipes once you amp up the amount of various spices. The NYT Cooking section recipes seem to be geared toward delicate, WASPy palates who cannot stand any amount of heat even in the dishes that absolutely call for them. I recall making their Szechwan cold sesame noodles recipe which was actually very authentic but, having already been burnt before following the exact amounts from some of their other recipes, I doubled the amount of hot chillies and tossed a few Szechwan peppercorns in the sauce and it was just as good as any cold sesame noodles I had in any Chinese restaurant in North America.

I think the NYT' problem is that they think they have to be different or more elevated than the average recipe -- even if the recipe is best with simple ingredients and straightforward technique -- so they throw in some off-the-wall, obscure ingredient to distinguish themselves.

Williams-Sonoma recipes are also fussy, but they actually taste good.

R5, I did a double-take because I thought you were talking about a cookbook I own. Just checked, and it’s the NYTimes Gourmet Shopper by Moira Hodges, published in 1983.

The commentary is similarly snobbish. I recently did a purge of my cookbooks, and kept this one. Its tone is so singular, I had to. And, in fairness, there is good basic information in it. The recipes are meh.

Why is that ragu sitting in the middle on top of naked penne in OP's photo? Don't they know how to sauce pasta?

R35, that's what I thought. You'd expect that photo on Allrecipes, but the NYT should know better!

[quote]The NYT Cooking section recipes seem to be geared toward delicate, WASPy palates who cannot stand any amount of heat even in the dishes that absolutely call for them.

This is true - always add more spices than they say. With sugar, on the other hand, they invariably call for too much.

Ive made the one pot pasta, macaron and cheese, the mason jar ice cream, all of which turned out fine

R3, Probably because Bittersweet Chocolate Chips aren't Semi-Sweet Chocolate Chips.

why would you use those recipes when you can watch Youtube videos showing exactly how it's done and by great chefs.

I find the NYT recipes pretty good on average. The ones from The Washington Post are usually pretty bad. Especially the ones from Ellie Krieger. Serious Eats recipes are usually good too, but you can see their Cooks Illustrated heritage with all of the pots and pans needed, along with silly things like boiling down 1/4 cup of white zinfandel wine to 1 tablespoon and then adding that to their "Weeknight Bolognese".

Why would anyone use a current NYT recipe without recognizing its worth instinctively. Cooks know how to cook.

If you want a guide, get the old Craig Claiborne NYT recipe book. There's not a clinker in it.

But you'd rather act like you don't know how to add flavor and to avoid ground turkey in a rage because IT CAN NEVER BE GOOD.

Cheap ground-up turkey slop is not the answer to healthy eating, dolt.

NYT Provencal Roasted Chicken is a favorite of mine and always a hit when served to guests.

Fussy recipes that are more about how clever and knowledgeable the cook is about cuisine than about how good the food tastes are to avoided at all costs. Anyone who spends eighty bucks to make their own dinner is just looking for brownie points from their peers.

You can find great recipes from Trisha Yearwood, Valerie Bertinelli, Rachael Ray and Tia Mowry.

Agree Trisha Yearwood has some good recipes.

Bittersweet chocolate is not good for baking most of the time. It has too little fat, so it doesn't melt. In a freshly baked chocolate chip cookie, it will probably be hot, chalky and bitter. This is perhaps why R1 didn't like the cookies.

Also, bittersweet chips won't be good in many recipes that use melted chocolate, again due to the low fat content, which has been replaced by cocoa solids. It's more like using cocoa in a recipe than chocolate. And it may not melt at all.

These super dark chocolates are on the shelves because basic bitches think that more is more when it comes to cocoa solids percentages in chocolate.

I have an old cookbook of my mother's called COOKING FOR COMPLIMENTS.

Martha Stewart was famous back in the 80s for not kitchen testing her recipes. That is why so many of her recipes did not work in the first few books.

I gave up on NYT recipes years ago. They often give a nice history and context, offering a couple of interesting tips about ingredients or process, but the result too often falls well short.

I use them as a starting point to find a recipe from another source.

I think Tyler Florence has good recipes.

Fuck you, OP!

ere is another great baker

R52, is that the naked guy who bakes?

I looked at OP's link and went no further than the byline. Melissa Clark's recipes are usually meh and many are dreadful. She's known as a writer first, with "cook" a distant second.

R50 I would beg to differ. Tyler Florence's recipes tend to read well, but the ones I've made have always been disappointing. With one exception -- a baked sweet potato with streusel and melted mini marshmallows on top. Very trashy, delicious and now a Thanksgiving staple around here.

R41, agree100%. WaPo recipes are awful. I’ve never had one turn out to be worth the effort.

Fake recipes!

There's only one place to go for great recipes.

And yes, my mother did have one.

r53 no. I don't think his husband would appreciate it or he would feel he was a good example for his kids. But he is an excellent baker. If you look at his recipes it makes you hungry.

r58 I still have mine 😬

No complaints from me. But I follow the directions carefully the first couple of times. Hold off on the improvising.

Uhhhh r14 don’t we all have oodles of time right now to fuss over recipes? The NYT food section is a great resource, not sure what other source I’d consider superior at tuie point but happy to accept recommendation

I do not have oodles of time, and I'd recommend America's Test Kitchen or Milk Street.

Food & Wine, Saveur, Williams-Sonoma, King Arthur Flour, and even Epicurious have better recipes, IMO.

What about Jamie Olivor, do his recipes work?

I agree that many NY Times recipes suck. One recipe that does work and that I love is the fabulous PLUM TORTE recipe. It is good as written or you can substitute blueberries, apples, mixed berries, or whatever strikes your fancy. I use it all the time.

For desserts, your best bet is Southern Living. Their desserts are to die for.

R5 I just googled ‘Amanda Hesse’. I assume most of the writers of these ‘recipes’ are emaciated bitches who throw it all up, moments after they’ve eaten it anyway.

[quote] Over time, I've tried a number of their time consuming recipes and they all end up tasting like bland SHIT!

This is why people who "don't cook with salt" make the shittiest food. No salt, nothing to CARRY the flavour.

R65, in my experience with his recipes, Jamie Oliver's recipes work very well. He strips them down to their essentials, so there is little opportunity to make a mistake. If you want fast, easy, and enjoyable recipes, his work.

But don't deprive yourself of the experience of working through Julia Child's recipe for Boeuf Bourguinon at least once in your life. Her exacting instructions will teach you an enormous amount. Then, when you return to Jamie Oliver, you'll be a better cook.

[quote]But don't deprive yourself of the experience of working through Julia Child's recipe for Boeuf Bourguinon at least once in your life.

But buy the small onions frozen.

[quote]I just googled ‘Amanda Hesse’.

Did it take you to Amanda Hesser, r68?

Oh, fuck yes, R71. Absolutely.

Spoken by one who did not. The first time.

If frozen pearl onions are unavailable (ie, here in Australia, where they are only to be seen pickled in vinegar for cocktails) what is the best way to use small fresh market onions?

We never need to use a cook book because we always use the same ingredient!

r53, I think you're thinking of Michael Martin, who has a blog called Piecast. We thought he was gay, but he apparently married a woman. Here's a very old DL thread about him.

R68 Never trust a skinny cook.

Funny you should mention that R77 as there is one I do trust. I have learned a lot about how to trust myself in the kitchen from a skinny chef.

This is my favorite pesto from ....a skinny chef.

I used to make this recipe by Jacques Pepin that appeared in Food & Wine magazine and it was delightful, but I never knew about frozen pearl onions, so I would peel those bitches myself every time. It was only 15 little onions but it took forever. Hateful.

But once it cools off, I definitely recommend making this at least once:

R17, years ago I left a bad review for Alton Brown's portobello gratin (the mushrooms gave off too much liquid and it turned the whole thing into curdled mush) and it also disappeared after about a month or so. Just checked and it used to have at least 100 reviews, maybe more, but now it's just 19 and they're all 5 star.

I’ve had good luck with a couple of NYTimes pasta recipes. Agree you have to up the seasonings beyond the directions (which I generally do with any recipe). Link to a a recent favorite below.

R52 I haven't had any luck with his cakes. Kind of gummy and dense, and he only makes 6-inch cakes, so never enough for more than 3 or 4 people.

Food Network also has bad recipes and their website is slow.

I trust Ina Garten, Bobby Flay, America’s Test Kitchen and Milk Street.

From the UK, Jamie Oliver and Rick Stein have recipes that are meticulously tested. Nigella Lawson’s earlier cookbooks - How to Be a Domestic Goddess, Nigella Bites, How To Eat - work very well, but her later ones are iffy.

I always turn to Ina Garden first, unless it's desserts then I use Southern Living.

I don't trust online recipes, in general.

Taste of Home supposedly does multiple tests on each recipe (at least when it was mainly a print magazine). Their recipes are middle America (US) and comfort food-oriented.

Most recipes understate how long it takes to make something. Caramelizing onions takes a long time, but it's worth it.

I much prefer the WaPo food and recipes. Their styling is really beautiful and makes the food look so tempting.

I once made gnocchi from a recipe in the New York Times that gave every promise of being a mess and proceeded to fulfill that promise quite nicely.

Tyler Florence Shrimp and Grits recipe is amazing.

Tyler Florence? I only cook from Florence Henderson recipes.

The commenters are the epitome of bland Frauen.

“The sauce was yummo! Though I skipped the fish sauce, added zero-fat mayonnaise and served it with grilled, boneless, skinless chicken breast.”

OP's Turkey Ragu - no herbs? Forget it. No wonder it's bland.

Use fresh (preferably) or dried basil and maybe an Italian herb blend. Throw them in with the onions at the beginning.

NYT recipes used to be great until the 2010s, unsure when it went bad but it seems the pressure to create alot of new content let mediocrity creep in. No way I’m paying extra on my NYT subscription to access shitty recipes. Bittman recipes were good but Allison Roman’s are meh.

[Quote] time consuming recipes

This is so true. Also too many and hard to get ingredients sometimes.

[quote]Use fresh (preferably) or dried basil

Never, ever, EVER use dried basil for anything. It's one of those "foods" that make people say "I HATE THIS." I have never owned dried basil as an adult.

I love the NYT classic marinara sauce recipe.

And yeah, who styled that shot of the penne with the sauce glopped on top of it.?

[quote]Never, ever, EVER use dried basil for anything. It's one of those "foods" that make people say "I HATE THIS." I have never owned dried basil as an adult.

I've used it to great effect for years...and people say "OMG - this is SOOOOOgod".

But now I always have a fresh basil plant growing in my kitchen...it drinks water like a bitch.

Ok, experts here, if, by force, you had to pick only one edition of the "Joy of Cooking" which one would you choose?

[quote]If frozen pearl onions are unavailable (ie, here in Australia, where they are only to be seen pickled in vinegar for cocktails) what is the best way to use small fresh market onions?

You have two choices, as I see it, use according to recipe instructions or leave them out. Either way, if I were ever to make boeuf bourguignon again, I'd use Ina Garten's recipe. She specifies frozen small onions, and if I couldn't get them, I'd leave them out.

I've made Bolognese with ground turkey before. It's important not to use the 0% fat version. It should be 7% or more. I use Marcella Hazan's recipe.

[bold]Ingredients[/bold]

1 tablespoon vegetable oil

3 tablespoons butter plus 1 tablespoon for tossing the pasta

½ cup chopped onion

⅔ cup chopped celery

⅔ cup chopped carrot

¾ pound ground beef chuck, mixture of 1 part pork to 2 parts beef, or ground turkey thigh meat (7% fat or higher)

Salt

Black pepper, ground fresh from the mill

1 cup whole milk

Whole nutmeg

1 cup dry white wine

1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice

pasta

butter

Parmigiano-Reggiano

[bold]Preparation[/bold]

Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.

Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.

Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.

Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.

Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmigiano-Reggiano on the side.

[quote]Ok, experts here, if, by force, you had to pick only one edition of the "Joy of Cooking" which one would you choose?

I have two. One is the 1973 (I think) trade paperback version that has the recipe for Chicken Paprika on p. 468, and Made-in-Advance Cheese Souffle on p. 204. I learned so much about cooking from that book. I also have the late '90s hardcover, which I never really liked that much. It has the best recipe for German Chocolate Cake, however.

I think it depends when you were born, when you started learning to cook. When I was starting out, the first version cited above was the latest available version. The reaction to the '90s Joy was rather negative, and I would not recommend it. It was revised again, I don't know how much later. If I were just starting out, I'd probably look into the latest version.

Thanks, r101.

My friend's...ok, I'm asking for me.. I inherited my Mom's dog-eared paperback-in-the-ring-binder edition but both covers and the publishing page are missing!

r102, yours may be the same version as mine. Do you find those recipes on the pages I mentioned?

Mine is missing the front cover and first few pages, too.

I know R42 was just cunting it up, but has anyone actually gotten the Craig Claiborne book? It looks interesting but I already have so many recipe books I don't know if I want to add another to the pile.

I’ve found so many marvelous recipes in the NYTimes. I’ve also vetted them before I prepare the recipes. You know, like most cooks do, as to qualify them for ones’s personal palate.

The Turkey Bolognese, R100 is a splendid recommendation. I’m making the beef version today R99 . It’s a proven winner .

[quote]as to qualify them for ones’s personal palate

It's too early in the morning for this, R105.

[quote] One is the 1973 (I think) trade paperback version that has the recipe for Chicken Paprika on p. 468, and Made-in-Advance Cheese Souffle on p. 204.

Yes, r103. same pages! Sorry 'bout the exclamation points, but I'm thrilled I have the same edition as you.

Nothing against that "Julie & Julia" movie but after just now reading the Wikipedia page on "Joy of Cooking" it sounds like that would make a much more interesting film.

[quote] THANK YOU!! I thought it was me. Every time I'd make a NYTimes recipe, it sort of sucked

I feel the same way

Ina is my Goddess. I must confess, tho that I love Martha too. Why has no one mentioned Lydia! She has fantastic Italian recipes. Another excellent cook is Tyler Florence. I never did get why guys like Emeril and Mario Batali got so popular. Their food is shit. Bobby Flay is pretty good.

[quote] Why has no one mentioned Lydia!

It's the "slave in the basement" thing. And it's Lidia (no "y").

[quote] Ina is my Goddess. I must confess, tho that I love Martha too. Why has no one mentioned Lydia! She has fantastic Italian recipes. Another excellent cook is Tyler Florence. I never did get why guys like Emeril and Mario Batali got so popular. Their food is shit. Bobby Flay is pretty good.

You sound like a typical Food Network-watching frau.

[quote]Why has no one mentioned Lidia?

Because we have Marcella!

I made a lot of the Times recipes until they started making it a paid subscription. I’ve never had a problem with the recipes but I’m a cheap Scot. Sam Sifton’s recipes are always good.

I’ve always found limited dessert recipes on Southern Living. How many times can you serve the same Hummingbird Cake?

I think the Times has dropped the subscription requirement for their recipe section recently -- at least I haven't had any issues accessing any recipe I wanted in the past few weeks.

And I have to say, I only use the recipes that look tasty, easy, and with readily sourceable ingredients (and always read the comments section for tips!), and mostly they've been fine. Some are real keepers, and not always the ones I'd expected.

I do always wing it a bit with the herbs and spices (like doubling the garlic) though -- but then I do that with all recipes.

In May I made their recipe for Dutch Baby and I followed some of the tips that people suggested under the recipe such as making sure ALL of the ingredients were room temperature before hand and that the skillet was super hot before pouring the batter in it to bake, anyway it came out perfect and tasted fabulous.

I personally think that LIdia has run out of authentic Italian recipes and is making it up as she goes along. Whatever fame she has may have gone to her head. I'll admit, though, that there are a number of reasons I don't particularly like her, which may affect my opinion of her show and her recipes. I think she's playing to a fan base, rather than people that want to learn how to cook.

For authentic Italian food cooking shows - if you need them or just like to watch them - I've overcome my initial dislike of Mary Ann Esposito and 'Ciao Italia'. I'm starting to find her bare bones teaching approach comforting and her recipes are very often more authentically Italian.

And I no longer think her hair is a wig, however much it looks like one.

Back on topic - my experience with NYT recipes is dismal (and most people I speak with echo that opinion), and my experience with Ina Garten is that her recipes always work and are always good eating.

[quote]New York Times recipes SUCK ass!!

Really? ARE THEY SEEING ANYONE?

Lidia's in Pittsburgh was one of the worst meals I've ever had. They've closed.

I made their entirely from scratch Lemon Meringue pie many many years ago. On the first try it was sensational. Wow.

R117 Lydia’s recipes from the first two books were good and I refer to a couple of those recipes repeatedly, and yes she is absolutely wearing a wiglet/topper now.

Ina has terrific recipes and are reliably good, I do also go back to some Martha Stewart recipes from the 90s/everyday food.

Recently I’ve been revisiting Jeff Smith’s books (the Frugal Gourmet ), he had some excellent recipes, since he was bonking his young male assistants he was cancelled before it was called cancelling. His pot roast bolognese is superb!

David Leite (Leite’s Culinaria blog) has really good recipes, I bought his Portuguese cook book and it’s fantastic.

Freeper! Deplorable! Eat your slop and like it!

Cooking Light magazine (now back after being cancelled) and Ina Garten have the best recipes from those I've tried.

R121

Oh yeah, Lidia has a wig.

I wasn't clear; many people on DL have complained and laughed about Mary Ann Esposito and the mop on her head. She has a very low hairline and very thick hair, but I'm not so sure it's a wig.

Have we forgotten the Two Fat Ladies? Their cookbooks are a marvel of the obscure and the impossible.

Claudia Roden is my favourite cookbook author. She’s an Egyptian Jew and completely secular which means she’s not afraid of pork and her tastes are more inspired by Arabic and Middle fare and not stodgy Eastern European Jewish dishes.

Her books on Jewish, Spanish, Italian and Middle Eastern cooking are superb.

For American books, I like Ina. For British, Rick Stein.

While I agree that NYT recipes are unnecessarily complex and require you to hunt down ingredients and cooking tools you likely don't have, it's easy enough to look at them for inspiration and figure out a much faster, easier and cheaper way of cooking the recipe.

I actually paid for a NYT Cooking subscription recently. Yes, some of the recipes are terrible, but there are also a lot of amazing recipes, and I like the features of the phone app with the grocery list. I'm doing a lot more cooking at home and it's just convenient to use the app.

That being said, I do adjust the seasonings to add more spice, salt, sugar, garlic, etc. I don't understand recipes that call for 2 cloves of garlic, for example. I love garlic and just dump a bunch in without measuring.

I have to laugh at the recipes in the "At Home" section of the Sunday edition. Nearly every recipe contains kale, chickpeas, or kale and chickpeas. Or some version of chicken thighs ("much more flavorful than breasts!") baked on a sheet-pan.

When the pandemic started, our stores ran out of any kind of chicken on the bone except legs and thighs, and I've come to really enjoy chicken thighs roasted in the oven or cooked on the stove. They ARE more flavorful than breasts.

I do love a bone-in roasted chicken breast though, I won't lie.

I've been making these crispy chicken thighs a lot lately, they're delicious.

R130 - Chicken thighs are for the poors

Chicken thighs are for the people who have tastebuds, r131. Or should I call you Hyacinth Bucket?

oh R132 you completely slayed me with that comeback, probably the queeniest comeback ever you big girl.

I remembered this thread when reading a recipe today that called for pomegranate molasses.

And did not offer a substitute.

(The same recipe noted that red kuri and onion squash were the preferred squash varieties to use in the recipe.)

All these recipes are heavy on carbohydrates. Wake up and smell the insulin resistance, tubbo. It’s not 1992 anymore.

Amanda Hesser is a rancid cunt, r5, but her husband, Tad Friend, is orders of magnitude worse as far as pretentious twatitude is concerned.

I'm still shocked at how bad that photo of the pasta is. You'd expect it from Allrecipes.com, not the NYT.

...store bought is fine 🥴

The goofy names of the articles don't help either.

"A Stew That Captures The Essence Of The Sea"

Somehow that manages to seem pretentious, twee, disgusting and like something you'd expect from a high school newspaper all in one shot

^^Also noting that the above recipe calls for "3 tablespoons dendê oil (red palm oil)" which they note is "widely available at Caribbean or African markets"

I remembered this thread from last year.

NYT Cooking is now running an ad on podcasts where they have Eric Kim, one of their writer-chefs talking about how he strives to create "simple and easy" recipes people can make at home.

And then goes on to rave about some salmon dish he makes with gochugaru, a Korean pepper spice, which you would likely only be able to get online or from an Asian supermarket.

Worse, he pronounces it with the proper Korean pronunciation, which is hard for American ears to catch--I had to google "Korean pepper spice"

He then recommends that everyone have gochugaru in their house because it is so versatile.

The entire spot is like a parody of this thread.

I agree. I made a bolognese last weekend that was so bland an hour before it was done I started reading other receipts and throwing random ingredients in. The NYT no knead bread however has been the one winner. But I agree way over hyped.

Pretty sure I bought my container of gochugaru at my local Safeway.

I still remember this older guy at school confiding in me that his mother published cookery books but never even made the recipes herself. I bet that's quite common.

Anyway, I actually find Felicity Cloake of The Guardian to be very good - she meticulously researches how to make dishes the best way. I've had good experiences with her conclusions.

To replicate the NYT recipes, you MUST scatter parsley and other herbs all over the counter and your table when you present the main dish. You should also scatter nuts and grated cheese off the plate and onto the kitchen counter.