For all the years I’ve had a subscription to The New York Times, it never occurred to me to really look at anything other than the dedicated domestic or international news sections. Back in college when I studied journalism, we essentially had student subscriptions in some of my classes to assist with the learning of AP Style and to get more familiar with our field. After I graduated, however, I still wanted to keep it so at some point I started paying for my own. Earlier this year, however, I realized NYT Cooking was a thing — and I love it.
Bookmarking My Favorite Recipes & Cooking Guides
I think it was through my daily news emails that I discovered a whole subsection of this media company’s website that is dedicated to cooking. And if my prior blog posts or eras are any indication, I thoroughly enjoy cooking. I haven’t actually cooked anything from my saved collection of recipes, but love that I have at least partial access to this without having to upgrade my entire subscription. Someday I may get into playing Wordle in the Games section but for now it’s just me and my news, my cooking, and the occasional guest editorial or lifestyle read.
Highlights Of My NYT Cooking Recipe Box
I didn’t and don’t want to go crazy — which is why I only have 18 recipes saved from this site. But of the ones I have saved, the top few I am most excited to give a try are:
- Sheet-Pan Feta With Chickpeas and Tomatoes: I am obsessed with feta cheese, so having a dish that is roasted with protein and tomatoes and spices? All this need is kalamata olives and it’d be perfect (if you haven’t guessed, I’m a big fan of Greek and Mediterranean cuisine)
- One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger: It’s all in the coconut milk! I love curries and other similar spicy broths that have a coconut milk base, so I need to try making one myself.
- Jalapeño-Corn Dip: I love anything with jalapeno, and so a dip that combines this with corn, cheese, and chili powder is giving lovely Tex Mex vibes and I’m down. Plus this reminds me of the Jalapeno Corn Fritters I’ve made before from Half Baked Harvest.
I Can’t Wait To Start Cooking Again
I don’t cook nearly as much as I used to, but I really do want to do it more and try out some of these recipes. We’re entering spring (at the time of writing this, it’s the first day of meteorological spring) but I think some of the ones I have above are going to be great to try out. Just wait until I have my own dedicated kitchen again — then it’s on!
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