![]() Though the color coordinated organization tricks the eye into assuming uniformity, the collection actually comes from all over, some from traditional cookware stores, others handmade by artisans and ceramists. It’s “a studio as much as it's a kitchen,” but still comes outfitted with all the bells and whistles. Albeit, most of the development process starts at home, this is where the perfected recipes make their debut. The diversity of the NYT Cooking staff culminates in their studio kitchen. ![]() (Someone has to offset Ko and appeal to the country’s love of melted cheese.) “I have noticed among our audience that there's certain people who know NYT Cooking so well, they know what certain people's styles are like.” One might have a flair for salads. Each of the staff cooks has a very different approach to food thanks to varied interests, skill sets, training, and backgrounds, which is what makes the collective result interesting. “I don't think I can make a recipe that's not me,” Ko continues. “And when I say taste, I'm always thinking not just about balancing flavors but also textures.” She’s also not one for heavy cheese you’ll find no four-cheese macaroni on this editor’s author page.Īt publications like NYT Cooking today, personal style outweighs a need for a reductive, singular approach. ![]() “I would a hundred percent always choose something that looks less snazzy, but tastes much better,” she says. ![]() I know that sounds silly, but it's really, really important.” In the face of Instagram and other similar forums, aesthetics can sometimes trump flavor. “Well, number one is that they are really delicious. Ko, a cookbook author and contributor and previously the cooking editor at the Los Angeles Times, summarizes her personal style with a laugh. Though she’ll sacrifice in process, she won’t when it comes to style. “It was a pretty puckery, tangy filling because I just love that intense tartness,” she says. The deputy editor considered the pungency of her lemon in this holiday equation-perhaps the average baker might prefer a little more sweetness, a little less tartness-but stuck to her initial inclinations. The development process exercised creativity not in flavor but in craftsmanship. “So the process then became, ‘how do I get back to that exact flavor and texture, which feels the truest to me, without the hassle?’” Ko explains. Multiple steps, multiple dishes and tools, straining, setting-techniques too advanced for your average home cook. “Every once in a while, you get these unicorns where you just nail it on the first try.” Then, she assessed how much work she had put into that single recipe. “The first time I made the cranberry lemon meringue filling, I tasted it and I was like, ‘Oh my God, it's perfect,’” she recounts. One such battle came to light in her Cranberry Lemon Meringue Pie. By following the link below to access the NYT, you certify that you are 13 or older, and that if you are 13-17 years old, that you have obtained the consent of your parent or legal guardian to the NYT terms of service and privacy policy.When NYT Cooking Deputy Editor Genevieve Ko was planning the publication’s annual Thanksgiving pie spectacular, she toyed with the appropriate level of culinary experimentation. The NYT also asks users age 13-17 to obtain parental or legal guardian consent to the NYT Terms of Service and NYT Privacy Policy. Please Note: The New York Times (NYT) requires users to be 13 or older. Experienced cooking enthusiasts and new home cooks will find useful tips, tricks and recipes on New York Times Cooking. This resource will even help you create a grocery list for the meal. Maybe you are looking for an easy weeknight dinner, New York Times Cooking offers a variety of categories that can help you! Categories include Vegan, Holidays, Pasta and more. In addition, home cooks can save recipes to their Recipe Box for future meals. This resource allows for you to use the New York Times Cooking app for iOS and Android. You will need to activate a subscription for New York Times Cooking whether you are accessing this resource from home or within the library. You can login with the same login information you use to access The New York Times, Current Issues. To activate your subscription, you’ll need to log in or register first. New York Times Cooking is an inspiring cooking guide, innovative, and interactive kitchen tool, and diverse recipe collection that helps home cooks of every level discover, save and organize the world's best recipes, while also helping them become better, more competent cooks.
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