The Times cooking app is ubiquitous. Everywhere you click you can come across recipes from it. I see friends’ postings on Facebook extolling their wonderfulness as easy-peasy splendor. But they’re not all created equal. And I’ve prepared many a NYTimes Cooking recipe that fostered these two reactions: “Not worth the bother,” and “nothing to write home about” –and the sheet pan dinners. Please put a hold on these for a while.
There are a few that have been wonderful, mostly baking recipes, which I favor. My least favorite are the pasta recipes. But I’m not an ardent pasta fan.
On the “like a lot said side” is a butter cookie that must be made with cultured salted butter; they’re terrific. And the best feature is the Saved Recipe section where you can get to them readily by typing in the search bar the recipe name or category. One that I had made long while back was the the famous pound cake from Detroit.
Otis Lee’s Detroit Pound Cake, NYT
Some work out beautifully and others are complete failures. I don’t know what happened to the line editing process at the Times because some recipes are not edited for clarity, as though line or copy editors were let go.
Sliced cheesecake
