cooking.nytimes.com
October 17, 2014 8:28 AM   Subscribe

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.
posted by Juliet Banana (30 comments total) 72 users marked this as a favorite

 
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.
posted by Gilbert at 8:36 AM on October 17, 2014


This is FANTASTIC.

And the filters! The filters!
posted by overeducated_alligator at 8:40 AM on October 17, 2014


Oh
My
God

(well, now I know what my weekend project is!!! Squeeee!)
posted by lunasol at 8:41 AM on October 17, 2014


Ohmygoodness. This is the greatest.
posted by elvissa at 8:42 AM on October 17, 2014


like how can you be mad about recipe collections like EMBRACE THE BACON or being able to access 1,146 Mark Bittman recipes
posted by Juliet Banana at 8:43 AM on October 17, 2014 [3 favorites]


Really impressed with the overall design and UI.
posted by gwint at 8:47 AM on October 17, 2014


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.
posted by maudlin at 8:56 AM on October 17, 2014 [1 favorite]


(Oh, and I want to try this chicken recipe next. I have a cast iron pan and a date with destiny.)
posted by maudlin at 8:57 AM on October 17, 2014 [1 favorite]


Just in time for the holidays too!!
posted by Renoroc at 9:15 AM on October 17, 2014


wow so good!
posted by dougzilla at 9:18 AM on October 17, 2014


I have died and gone to heaven
posted by feckless fecal fear mongering at 9:22 AM on October 17, 2014 [2 favorites]


Pozole Sunday afternoon while watching football? MY LIFE IS COMPLETE.
posted by Keith Talent at 9:23 AM on October 17, 2014 [1 favorite]


THIS. is how you internet. Hats off to the team that built this, it's incredible.
posted by Happy Dave at 9:47 AM on October 17, 2014


That's it, everybody. We're done developing the Internet. Y'all can go on home, now. Thanks for all your hard work!
posted by magstheaxe at 10:07 AM on October 17, 2014 [4 favorites]


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.
posted by zachlipton at 10:12 AM on October 17, 2014


Yeah, I really doubt this is going to stay subscription-and-ad-free forever, which makes sense but saddens me.
posted by Juliet Banana at 10:39 AM on October 17, 2014


This is awesome. Please, NYT, do not fuck it up! You have made a great thing - don't break it!
posted by rtha at 10:43 AM on October 17, 2014


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....
posted by Juliet Banana at 10:48 AM on October 17, 2014


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?
posted by feckless fecal fear mongering at 10:50 AM on October 17, 2014 [2 favorites]


Well, if they're competing with click bait: ads and out sourcing.
posted by blue_beetle at 11:05 AM on October 17, 2014


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.
posted by Juliet Banana at 11:11 AM on October 17, 2014


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.
posted by kanewai at 11:55 AM on October 17, 2014


Holy cow this is really something. Thanks JB!
posted by ominous_paws at 12:09 PM on October 17, 2014


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).
posted by el io at 12:45 PM on October 17, 2014


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.
posted by Room 641-A at 1:17 PM on October 17, 2014


I just lost my weekend. Glorious.
posted by theBigRedKittyPurrs at 2:43 PM on October 17, 2014


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.)
posted by NailsTheCat at 4:03 PM on October 17, 2014


I wish it had an RSS feed for new recipes. (Am I the only person who still uses RSS? It feels that way.)
posted by web-goddess at 1:12 AM on October 18, 2014 [4 favorites]


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.
posted by Emperor SnooKloze at 7:47 AM on October 18, 2014


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.
posted by Juliet Banana at 2:15 PM on November 13, 2014


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