Comments on: cooking.nytimes.com

cooking.nytimes.com

Juliet Banana — Fri, 17 Oct 2014 08:28:22 -0800

As hinted in the leaked digital innovation report which outlined how the venerable newspaper could leverage a substantial archive to compete with clickbait, The New York Times has been developing cooking.nytimes.com, a beautifully searchable repository of every recipe ever published in the newspaper.

Recently opened to the public after a long beta, it currently does not require a NYT subscription or registration. It works best on updated browsers on a desktop computer. There is also an iPad app.

By: Gilbert

Gilbert — Fri, 17 Oct 2014 08:36:13 -0800

Wow! Glad they're doing this; there's so much good content here. Having all of Claiborne's stuff in one place is particularly heady.

By: overeducated_alligator

overeducated_alligator — Fri, 17 Oct 2014 08:40:22 -0800

This is FANTASTIC. And the filters! The filters!

By: lunasol

lunasol — Fri, 17 Oct 2014 08:41:31 -0800

Oh My God (well, now I know what my weekend project is!!! Squeeee!)

By: elvissa

elvissa — Fri, 17 Oct 2014 08:42:20 -0800

Ohmygoodness. This is the greatest.

By: Juliet Banana

Juliet Banana — Fri, 17 Oct 2014 08:43:18 -0800

like how can you be mad about recipe collections like EMBRACE THE BACON or being able to access 1,146 Mark Bittman recipes

By: gwint

gwint — Fri, 17 Oct 2014 08:47:32 -0800

Really impressed with the overall design and UI.

By: maudlin

maudlin — Fri, 17 Oct 2014 08:56:06 -0800

Heh. I've been using the beta since it opened. Lots of great stuff, but my best find was this dead simple and perfect roast chicken. (Yes, I have to disable then re-enable my smoke alarms, but man, it's worth it.) They've been pretty responsive to beta tester feedback too, as they now have added Print buttons and made other useful changes.

By: maudlin

maudlin — Fri, 17 Oct 2014 08:57:07 -0800

(Oh, and I want to try this chicken recipe next. I have a cast iron pan and a date with destiny.)

By: Renoroc

Renoroc — Fri, 17 Oct 2014 09:15:42 -0800

Just in time for the holidays too!!

By: dougzilla

dougzilla — Fri, 17 Oct 2014 09:18:02 -0800

wow so good!

By: feckless fecal fear mongering

feckless fecal fear mongering — Fri, 17 Oct 2014 09:22:29 -0800

I have died and gone to heaven

By: Keith Talent

Keith Talent — Fri, 17 Oct 2014 09:23:17 -0800

Pozole Sunday afternoon while watching football? MY LIFE IS COMPLETE.

By: Happy Dave

Happy Dave — Fri, 17 Oct 2014 09:47:10 -0800

THIS. is how you internet. Hats off to the team that built this, it's incredible.

By: magstheaxe

magstheaxe — Fri, 17 Oct 2014 10:07:50 -0800

That's it, everybody. We're done developing the Internet. Y'all can go on home, now. Thanks for all your hard work!

By: zachlipton

zachlipton — Fri, 17 Oct 2014 10:12:02 -0800

The app is glorious. I'm just waiting for the business folk to screw it all up by doing something incredibly stupid (see also the NYT Opinion app, Times Premier, and splitting up smartphone and tablet access) like pricing access at $18.94 every four months (seriously, in 2014 we charge actual monthly fees, not scammy newspaper subscription periods) when Epicurious is free and How to Cook Everything is a couple buck purchase.

By: Juliet Banana

Juliet Banana — Fri, 17 Oct 2014 10:39:43 -0800

Yeah, I really doubt this is going to stay subscription-and-ad-free forever, which makes sense but saddens me.

By: rtha

rtha — Fri, 17 Oct 2014 10:43:45 -0800

This is awesome. Please, NYT, do not fuck it up! You have made a great thing - don't break it!

By: Juliet Banana

Juliet Banana — Fri, 17 Oct 2014 10:48:17 -0800

wait. you can make french onion dip with yogurt? that means it's, like, healthy, right? the entire bag of ruffle potato chips, on the other hand....

By: feckless fecal fear mongering

feckless fecal fear mongering — Fri, 17 Oct 2014 10:50:52 -0800

It's awesome that it's free, but for the people worrying about ads/subscription: how is the NYT supposed to pay the people who build and maintain the subsite?

By: blue_beetle

blue_beetle — Fri, 17 Oct 2014 11:05:45 -0800

Well, if they're competing with click bait: ads and out sourcing.

By: Juliet Banana

Juliet Banana — Fri, 17 Oct 2014 11:11:32 -0800

I was incorrect when I said it was ad-free. They are currently running a campaign with Chobani to place "sponsored" recipes, which I believe is also a tactic Epicurious utilizes.

By: kanewai

kanewai — Fri, 17 Oct 2014 11:55:43 -0800

This is great. I haven't noticed a comment section for the recipes, just ratings. Am I missing it? The only other recipe site I use often is epicurious, and I actually learn as much from the discussion as from the recipes.

By: ominous_paws

ominous_paws — Fri, 17 Oct 2014 12:09:45 -0800

Holy cow this is really something. Thanks JB!

By: el io

el io — Fri, 17 Oct 2014 12:45:57 -0800

Yeah, I'm thrilled if they add some ads, and/or referral codes for ingredients... Just don't make it subscription. If they host the ads themselves, I'll actually see them, too! (I use ad-blockers to avoid malware from poorly screened ad-networks, not to actually avoid ads).

By: Room 641-A

Room 641-A — Fri, 17 Oct 2014 13:17:45 -0800

wait. you can make french onion dip with yogurt? that means it's, like, healthy, right? Yes, that's how you can have onion dip for dinner with 86% less shame. Anyway, thus is a great resource, thanks.

By: theBigRedKittyPurrs

theBigRedKittyPurrs — Fri, 17 Oct 2014 14:43:18 -0800

I just lost my weekend. Glorious.

By: NailsTheCat

NailsTheCat — Fri, 17 Oct 2014 16:03:58 -0800

Oddly, I can't find my fave NYT recipe: Bucatini all'Amatriciana. It's on the NYT site, just not on this new sub site. (There are other recipes for the same dish but not this really authentic one.)

By: web-goddess

web-goddess — Sat, 18 Oct 2014 01:12:18 -0800

I wish it had an RSS feed for new recipes. (Am I the only person who still uses RSS? It feels that way.)

By: Emperor SnooKloze

Emperor SnooKloze — Sat, 18 Oct 2014 07:47:21 -0800

You're not, web-goddess. I'd take any sort of syndication feeds, preferably selectable by ingredient, meal, or special diet. Better than set feeds would be an API that I can invoke to my purposes to get the content I want.

By: Juliet Banana

Juliet Banana — Thu, 13 Nov 2014 14:15:30 -0800

I've been wondering how to make super flaky layered biscuits like at Pies & Thighs for a long time (mine are tender and crumbly, which is good, but no flaky and layered. This technique looks promising.