J. Kenji López-Alt and the Paper of Record

[pkadare]

Kenji just announced via Twitter that he's going to start doing a monthly article and a recipe in the New York Times. He's going to continue on Serious Eats and his Wursthall restaurant. Awesome news!

[Spinaker]

This is great news!! I love his stuff.

[pkadare]

Same here. He and Meathead are 2 people that I'd love to have a meal and some wobbly pops with!

[Troutman]

I has a NYT subscription for a while but they wanted too much $$$. They also bombard your email with 2-3 hits a day. I'm a Kenji fan but beware getting into the whole subscription thing.

[pkadare]

I get a free subscription through the Microsoft library. :-)

[shify]

I’m a Sunday crossword fanatic (and local to NY), so I get the paper delivered on the weekends primarily for the magazine/crossword puzzle but the other benefit is it also comes with access to the app which I used to read during the week while I commute.

[Jim White]

Yes! Like you, Kenji and Meathead are my two go-to people on food. I have a NYT subscription, but they charge extra for their recipe section now, and I don't pay that. Hope Kenji isn't behind that second paywall...

[klflowers]

NYT food is $40 a year or $1.25 a week. I don't have time to cook what I want to now; I don't need more on the list.

[RonB]

Sorry, but I ain't givin' that rag any $$, so I guess I'm out even though I love Kenji's work.

[Nate]

Too bad it is in NYT... his credibility just dropped.

[Histrix]

I'm a long time NYTimes subscriber (digital only in recent years) and they really pi$$ed me off a few months ago when they decided to move almost all their cooking stuff behind a separate paywall even for existing subscribers. The NYTimes has a LOT of good stuff in their Cooking section and I could see that there might be people that don't care about the news enough to subscribe to the whole newspaper but would be more than willing to pay a smaller amount for just access to the recipes and such.

Did they say if his stuff would appear in the Times or behind the paywall? With a lot of their stuff they have done something similar to what Serious Eats does - have an article about the food/item/technique/etc and then have a separate link to an actual recipe. The difference is tho that on Serious Eats the recipes are still available to everyone - in the Times clicking on the recipe almost always is locked away.

[Donw]

I was a long time subscriber but when they wanted to make the cooking section an extra subscription I dropped the paper completely.

[Michael Brinton]

They let you read 5 free articles a month no subscription.

[Histrix]

Recipes are behind a separate paywall tho.

[Bighorn Dave]

This may be the only valuable information the NYT's publishes. But since it's the NYT's I'll take a pass.

[Potkettleblack]

Wow. That got political fast.

[Potkettleblack]

NYT has a fairly light center left bias. The objections of several posters above are inherently political. Twere Kenji to have a column in say the WSJ, and I were to say it would be the only valuable thing they’ve ever had... that would also be political.

[Bighorn Dave]

Political??? Kind of feels like we should get approval about what TP we use or it is political. Nothing wrong with having a like or dislike for anything. It's called human nature not politics.

[Potkettleblack]

I’m sorry sir, but this is an Arby’s.

[Meathead]

This is great for Kenji, for the Times, for the culinary world, and for us (he wrote the foreword to our book).