The New York Times is known for its food writing, food news, and decades and decades of recipes
. Recently the newspaper’s website launched Cooking
, a searchable site with over 15,000 recipes from the archives. It’s a beautiful site and easy to navigate.
At first, New York Times Cooking was only open to a select number of users who subscribed to the website, but it looks like the BETA site is open to anyone now, as long as you create an account.
The front page offers a recipe of the day along with editor’s collections of recipes. Right now, the collections include “10 Things You Can Put in a Tortilla” and “Cooking with Julia Child” – 10 recipes that the cook shared with the New York Times over the years.
You also have access to the recipe boxes of the New York Times eight cooks, including food writer Mark Bittman
, recently named New York Times’ Food section editor Sam Sifton
, and Dining columnist Melissa Clark
. You get to see which recipes from the site the cooks have chosen to save, peek into their collections, and find recipes that they’ve written.
The site is searchable, too, so you can search for chicken and then use the sites filters to narrow your search by type of diet, type of cuisine, preparation method, and more. Once you find recipes you like, you can save them to your own recipe box.
I’ve just started to poke around the site, but I’m excited about the possibilities. With the weekend upon us, I wanted to let you know about this valuable resource in case you need inspiration for your weekend, and beyond, feasts.
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