A great source for great recipes

6 years ago

I've collected recipes from the NYTimes for over 50 years. For many of those years, I only got the Sunday Times, but there were wonderful recipes. When I started my digital subscription to the Times several years ago, I started receiving daily emails with recipe suggestions. It also allowed me to sVe ones I liked to an online "recipe box". Sure beats the old clipping and trying to find a recipe among dozens stuffed in a folder!

Now the Times has a new program. For $5 a month, those who do not subscribe either digitally or receive a newspaper, can subscribe to just the Cooking section of the Times. Recipes can be saved to an individual recipe box plus one has access, through the Search function, to virtually thousands of recipes. It's an amazing resource! I've never fixed a NYTimes recipe that was a dud.

A free 28day trial is available. One need not give a credit card do it won't automatically start billing you if you don't like it and forget to cancel.

For anyone who likes to cook or us looking for inspiration, give this a try. You'll find wonderful recipes, many seasonal, you would never have thought to cook.

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writersblock (9b/10a)

6 years ago

$60 a year for NYT recipes? No, thanks.

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Comments (11)

annie1992
6 years ago
Anglophilia, many of us were already getting the NYTimes recipes via email, when they were free of charge. We've had a discussion here recently about whether we'd pay $5 a month or not. I have to decide soon, I have one day left on my 28 day free trial. (sigh) I do like their recipe box option, but is it worth $5 a month? I dunno....

And, of course, I've searched and searched for that thread and I can't find it. I hate the search function.

Annie
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Lars/J. Robert Scott
6 years ago
This might be the thread you are talking about, Annie. I never opened it when it was current, however.
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annie1992
6 years ago
That's the one, Lars, thanks!

Annie
plllog
6 years ago
Right? That's more than the inevitable book! Plus, the good ones will be copied on other people's blogs... I too have found the recipes to be of superior quality, but I don't make many and have used them more for research.

The 'net used to be about value added. Now they're monetizing everything because many young people are suckers for subscriptions and don't really check what it costs in total.

I'd be willing to forego the recipe box and other app-y features, and pay $10/yr. for just access to the recipes themselves. Dinosaur that I am, I know how to use a pencil!
Lars
6 years ago
I would also prefer to buy a book for $60 than to have an on-line subscription for a year. And I really do not need any more cookbooks at this point. I have enough recipes on my to-do list as it is.
writersblock (9b/10a)
6 years ago
Not just on other blogs. I notice that whenever I search for a recipe for something, if there's a NYT version, it's always near the top of the hits.
plllog
6 years ago
Writersblock, that's how I always find them. Does that mean we can still get in through Google?
colleenoz
6 years ago
I couldn't read the NYT recipe for Ermine Frosting someone posted a link to on the Red Velvet cupcake thread. Couldn't read it through the Google link either, without subscribing.
ci_lantro
6 years ago
Colleenoz, I'm sorry that I posted a bum link for the Ermine Frosting. The odd thing is that the link worked for me yesterday and today, when I tried it, am getting the subscription message like you did. I'm going to post the recipe that I've always used over on the Red Velvet thread.

$5 a month/ $60 a year for NYTimes recipes? I don't think so.
writersblock (9b/10a)
6 years ago
last modified: 6 years ago
If you go to the NYT site too many times via the same link you use up the allotted free views. But I was able to see the recipe on their site by googling "Ermine frosting NYT" so yes, you can still get in via google.

A great source for great recipes

writersblock (9b/10a)

Comments (11)

annie1992

Lars/J. Robert Scott

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