Do you ever try recipes from the New York Times?

Do you ever try recipes from the New York Times?

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  1. 2 months ago
    Anonymous

    No. It's so full of bullshit that I can't even trust their food section.

  2. 2 months ago
    Anonymous

    I make this every so often:
    https://archive.is/B94BI

  3. 2 months ago
    Anonymous

    Everything the NYT says is a lie so their recipes probably make mustard gas

  4. 2 months ago
    Anonymous

    Search function needs work but there’s a lot of good recipes on there and I don’t have to scroll through pages of BS to get to the actual recipe.

    • 2 months ago
      Anonymous

      Agree with this.
      I mostly use recipes as a memory jog, remind me of certain ingredients I might have missed or quantities I had forgotten. NYT overall seems pretty good for this.

  5. 2 months ago
    Anonymous

    Picked up their cookbook awhile back. Some genuinely good stuff in there. Some of it's a bit more involved than I have the motivation for, but that in itself motivates me to try them.

  6. 2 months ago
    Anonymous

    Yeah, maybe 30 years ago I bought a whole cookbook from the NYT's cooking dudes, I forget their names. The recipes were ok.

  7. 2 months ago
    Anonymous

    Sometimes they have the best rated and most popular recipe so I do make their stuff from time to time but I dont like how they dont give ingredients in grams

  8. 2 months ago
    Anonymous

    So just who is it that said cooking should be entered into with abandon or not at all? This is the first I've heard of this and I am just as chagrined as Regrina Schrambling. I know you're out there. Answer for yourself. Now!

    • 2 months ago
      Anonymous

      It was me

      • 2 months ago
        Anonymous

        You're fricking dead.

  9. 2 months ago
    Anonymous

    Yes, they were awful.

  10. 2 months ago
    Anonymous

    I don't read anything written by israelites

  11. 2 months ago
    Anonymous

    no
    i try all the TIME(s) to avoid any of the NEW recipes from there

    YORK

  12. 2 months ago
    Anonymous

    Their penne ala vodka recipe is good

  13. 2 months ago
    Anonymous

    i made a bolognese recipe from them once, it was ok

  14. 2 months ago
    Anonymous

    They're pretty good for the basics.
    Biscuits, dumplings, shit like that.

  15. 2 months ago
    Anonymous

    >Regina Schrambling
    Can anyone find out if she's hot so I can say I'd like to Schramble her Regina

    • 2 months ago
      Anonymous

      Anon thats a israelite. It's hideous and smells like BO

      • 2 months ago
        Anonymous

        >BO
        I'm fricked up anon
        Apparently Anthony Bourdain said something about her though
        >Regina Schrambling is both hero and villain. My favorite villain, actually. The former New York Times and LA Times food writer and blogger is easily the Angriest Person Writing About Food. Her weekly blog entries at gastropoda.com are a deeply felt, episodic unburdening, a venting of all her bitterness, rage, contempt, and disappointment with a world that never seems to live up to her expectations. She hates nearly everything—and everybody—and when she doesn’t, she hates herself for allowing such a thing to happen. She never lets an old injury, a long-ago slight, go. She proofreads her former employer, the New York Times, with an eye for detail—every typo, any evidence of further diminution of quality—and when she can latch on to something (as, let’s face it, she always can), she unleashes a withering torrent of ridicule and contempt. She hates Alice Waters. She hates George Bush. (She’ll still be writing about him with the same blind rage long after he’s dead of old age.) She hates Ruth Reichl, Mario Batali, Frank Bruni, Mark Bittman … me. She hates the whole rotten, corrupt, self-interested sea in which she must swim: a daily ordeal, which, at the same time, she feels compelled to chronicle. She hates hypocrisy, silliness, mendacity. She is immaculate in the consistency and regularity of her loathing.

        • 2 months ago
          Anonymous

          He writes like an English major undergraduate.

  16. 2 months ago
    Anonymous

    They'll try to stop me with their paywall but I block the overlay and make their dishes anyway.

  17. 2 months ago
    Anonymous

    They had a Hungarian goulash recipe that was absolutely killer. I like their cooking team but I hope it’s not on the chopping block as they continue their downward spiral.

  18. 2 months ago
    Anonymous

    All the time!

  19. 2 months ago
    Anonymous

    I don't like giving them clicks because they're fascist

    Even when I read wirecutter I make sure to open it in an incognito tab over a VPN so that if I later buy one of their shilled products they don't get the kickback

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