Almost all the recipes are good. NYT subscriber for decades until they made the section an add-on subscription. Canceled my subscription over it. Yes, I can hold a grudge.🙂 But look up the recipe for Goldsboro Potato Salad, simple but excellent. Just finished making a double batch this morning.
I usually run across some free samples every once in a while as a NYT subscriber. They are all excellent , but it’s hard to justify paying when so much is available for free or here. Plus, some recipes include really obscure stuff that don’t really make it feasible. However, if you really want some quality recipes across virtually all regions and styles of cooking , it’s probably a really good deal.
For example, Kenji’s latest stuff is behind the Cooking paywall.
Last edited by STEbbq; December 28, 2021, 07:31 PM.
I actually want it for the obscure stuff. I made Moqueca from NYT site snd it was amazing and more authentic than most other recipes I found on line. It’s a a Brazilian seafood stew. That kind of stuff is what (I think) I’m paying for.
Damn, I hadn’t heard that about Kenji. That’s disappointing.
I think it is a pretty good value for more obscure/speciality stuff plus new Kenji material.
I am not really ready yet to be dropping lots of time and money finding weird ingredients just yet when I have a pretty long list of fun things already to do. But sounds like it might be a great deal for you.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
I've been a subscriber since they made it a separate subscription. I love it. The Rhode Island clam chowder recipe I posted here recently was originally from the NYT cooking section.
I would maybe pay for kenji content or the like because there is a lot of skill/techniques in there. I do not feel the need to pay for recipes, i mean half of cooking (outside of baking anyway) is taste and feel. Id much rather get a rough recipe and wing it with what i know.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
I've paid for a subscription for quite sometime now so yes, I find a lot of value in it. Most, if not all of the Cooking stuff can be found on https://archive.org, otherwise known as the Wayback Machine. I'd still recommend paying for a sub though.
Decades long NYT subscriber who was a bit peeved when they moved most of the cooking section behind a separate paywall. Resisted buying into the cooking section for a year but finally gave in as I missed it too much.
Recipes that I want to save tho I'll load into my recipe software app (Paprika) rather than just relying on the NYT Cooking section recipe box in case I change my mind and quit paying - I won't also lose my saved recipes.
I'm with grantgallagher - recipes are all over the web plus the books I have. Finding a recipe for something isn't the problem. Hell, if I want a recipe for something I usually don't have to go farther than a quick search of Serious Eats.
Comment