Today marks the 10th anniversary of New York Times Cooking, which began as a recipe archive and evolved into a comprehensive platform offering videos, newsletters, and cookbooks.
Krysten Chambrot compiled a collection of 50 greatest hits from New York Times Cooking, showcasing recipes that resonated with readers and inspired them to cook.
This newsletter emphasizes the emotional connection people have with familiar recipes, highlighting dishes that feel like old friends and remain beloved over the years.
Francis Lam's recipe for kimchi fried rice stands out as a favorite, exemplifying the practicality of using leftover ingredients to create something delicious.
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