10/6/2023 0 Comments Cocktails cooking nytimes![]() I trust NYT cooking readers more than most. So many good things! And yes about always read the comments. Martha Rose Shulman? Mediterranean-influenced, healthy (per ideas of nutritious circa 1995), and thoroughly under-seasoned (If you can't read the comments, just double all the spices and you'll probably be in the right ballpark) that sounds mean, but I really quite like many of her recipes, I just know to adjust the flavor well upwards to my taste (her samfaina, for example, is a recipe I make frequently). David Tanis? Oh, apt to be a bit complicated to source ingredients and to cook as well, but mostly very worthwhile. Melissa Clark? Accessible, mostly weeknight friendly, on my list to try. Second, when navigating the Times recipes, the most pertinent piece of information is the recipe developer (you'll eventually get to know them like old friends). But, there is no description of the dish, and the comments (often valuable) are missing (all subject to copyright). This is how the search engine neeva can serve up your recipe for Chicken Yassa for free (this search engine does not sell you to advertisers: they will eventually charge a fee for use, just not yet). In the US at least, recipes are not subject to copyright. (*i make this in a pan, not a pressure cooker, as suggested by the top comment)įirst off, you didn't actually absolutely need to spend the money.Here are a bunch of my personal favorites: Seconding what others are saying about reading the comments - I generally find their recipes quite well-done and reliable, but sometimes there are glitches that the comments will let you know about, plus they sometimes just have good ideas for tasty modifications! Love NYT cooking, they're a real favorite for inspiration for me and my go-to for scrolling through and just seeing what looks good, since I think the website is well-suited for that. ![]() Make sure to include a link! Check out the FAQ r/Cooking compiled YouTube Channels Message the moderators and we will look at it. If your submission does not appear in the new tab, it may have been caught by the spam filter. R/charcuterie Related Subreddits Column 1 As a community, we should look out for each other, not put each other down or bog down discussion.ĬOMING SOON Filter out food safety! Subreddit Of The Month Reddit is for sharing, not self-promotion.īe kind and conduct productive discussion. No other advertisement is allowed, even cooking related (e.g., Pampered Chef, Cutco, etc). If you wish to promote blogs or YouTube channels, please do so only in the weekly "YouTube/Content Round-Up!" thread, stickied at the top of the sub. No blog/YouTube channel spamming or advertisements of any kind. Not all jokes are memes! No trolling, either. We love to see your food, but we also want to try it if we wish to. Include plain text recipes for any food that you post, either in the post or in a comment. ![]() Content about or written/developed by AI such as ChatGPT will be removed as well. If the topic is questionable, then it most likely isn't OK to post.
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