Spending some time with family over the coming two weeks, and that might give me a chance next week to do a bit of cooking for my young nephew and niece. If I end up consulting a cookbook it’ll likely be the New York Times’ cooking app, which is pretty damn excellent.
So here’s a question for anybody that uses the NYT app and who also has a subscription to the Washington Post: why are the Post’s recipes so inconsistent and often frankly unattractive compared to the NYT? Editorial control, quality of contributors, good interface design, good test kitchening? There’s some great recipes out there at other food sites, but you often have to fight your way through a swarm of ads, a lot of shill reviewing designed to bump some recipes up, and some really untested material. Anybody have a site they would recommend that has the consistency and quality of the NYT section?
I use the Joy of Cooking app a lot. Smitten Kitchen and Recipe Tin Eats are probably my most reliable websites. Oh and Felicity Cloake in the Guardian is super reliable - she tries a bunch of recipes for classic dishes and then gives step by step directions on how to make the best version.
Hm. I read the Post, and its food section, because I live in Washington DC, but I don't actually cook from its recipes very often. (And I've only just recently bought access to the NYT recipes via an all-access subscription.) But I almost always cook from Cook's Illustrated/ Cook's Country/ America's Test Kitchen. So I know they're sort of polarizing and didn't really start to explore any cuisines beyond middle American standards until a few years into Dan Souza's editorship. But I appreciate the precision of their recipes, to the point where I'm often frustrated by ambiguous instructions from other sources. And their recipes do work; I've only had a few fail.