NYT Cooking App: Going in a Very Different Direction?

7 months ago

last modified: 7 months ago

Over the past two years the NYT cooking app has taken a turn for the … weird. Just lately, they featured gimmicky ”cinnamon toast cookies” (essentially sweet croutons), holiday rocky road cookies (fruitcake with mini marshmallows), ”butter swim” biscuits (don’t ask)…

Maybe it’s me resisting certain ingredients? I love coconut, for example, but I don’t think it materially improves beans. i don’t think everything needs ”heat.”

And on and on… The younger cooks like Eric Kim and Vaughn (forgot his last name) seem bent on reviving old, tired recipes from the Seventies. Sohla el-waylly has produced more than a few bizarre recipes that seem designed to challenge rather than delight, and eve Melissa Clark has begun to push the envelope on ingredients and combinations in what seems like an attempt to keep up with her younger colleagues.

Does anyone else feel this way, or am I just revealing my dinosaur bones?

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Comments (7)

jb1586
7 months ago
I agree. I love many of the NYT recipes, but I don’t care for some from some of the recipe developers that you mentioned. Eric Kim, for sure. Melissa Clark has many fine recipes, but others seem repetitious (and if I see her use the word ’Jammy’ when describing eggs, or tomatoes again, I will lose it). I like Ali Slagle, Sarah DeGregorio, and Alison Roman’s contributions very much.
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mtnrdredux_gw
7 months ago
I think it’s fine… something for everyone
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maddielee
7 months ago
I’m at the age when I see every ’new’ recipe printed anywhere as a tweek on a classic recipe. Most are not for the better. The original is usually the best.

Except for ethnic fooda. I enjoy the app for foods that I may have heard about, but have no idea what is in the dish.
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kkay_md
7 months ago
I'll try anything (that is, in terms of recipes) once.
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Bunny
7 months ago
I add heat to most savory dishes. :)

I get their emails and if something strikes my fancy, I'll check it out. They have such a trove of good things, and I'm a sucker for their photos, that I often go looking for things I want, not what they think I'll like that day, and it ain't fruitcake with mini marshmallows.

I'm happy with them right now.
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mtnrdredux_gw
7 months ago
last modified: 7 months ago
Where we had lunch today there was a stack of BonAppetits. I scanned 4 new recipes while waiting between courses. The first was just because there was a recent thread about breakfast casseroles.

Then a marinade. I think I made something similar once w chicken and rootbeer BBQ sauce

And a sort of asian Chicken Piccata.

An egg drop soup
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lisaam
7 months ago
Food and cooking has limited depth and variation. I just don’t think it’s possible to come up with unlimited fresh, new, interesting recipes. It has all pretty much already been done before. The NYT and other writers have a big ask (and I HATE using such popular terminology, but the shoe fits). So to be interesting and new it has to be…. weird.
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