The New York Times Cooking website and iPad app launched today, and if you like food, they’re worth checking out. I’ve been using the beta website for a while now and branching out in my cooking as a result.
There’s also (naturally because this is 2014) a newsletter. The writing tends to be a bit repetitive, but once in a while there’s a gem like this:
It’s amazing what we’re finding in the far reaches of our recipe archive here at NYT Cooking. Most recently, this recipe for a chicken cooked in a watermelon. Yes, you read that right. “A recipe made for Instagram,” said one of our editors. Pete Wells, the restaurant critic, chimed in as well. “It’s a good start, but I think we need to put a cantaloupe inside the chicken and then put the watermelon inside a Mini Cooper,” he said. “Roast 12 hours then drive it into the dining room.”
But this bit really sums up why you’ll enjoy getting the thrice-weekly curation of recipes in your inbox:
Time was, a dad like me would head out to the garage on a Saturday morning, get to work on the old Trans Am or build a house to lure purple martins to the back stretch of lawn. Now it’s all I can do to not start cooking something on Friday in advance of a bunch of people coming over for Sunday supper. Maybe tonight’s the night for Ian Fisher’s version of Marc Vetri’s three-day guanciale, for a spaghetti carbonara fix at the end of the weekend?
Cooking is a hobby now, for many of us, not unlike golf or stamp collecting. It is what we live to do after work, what takes us out of ourselves and allows us to create. Some people assemble scrapbooks. Others knit or collect license plates. If you’re reading this newsletter, you probably cook.