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The comments on the ‘New York Times’ Cooking section are just as helpful as the recipes themselves. Taylor Bryant Dec—06—2019 12:00PM EST. Not too long ago, writers who published on the internet were given one sage piece of advice: Don’t read the comments. Nothing good will ever come from reading a stranger’s assessment of your work ...
- Taylor Bryant
Mar 25, 2018 · Advertisement. “We felt that asking for ‘notes’ on recipes would lead to a more collegial and fact-based atmosphere than one filled with mere comment and opinion,” editor Sam Sifton told ...
- Annaliese Griffin
Feb 8, 2019 · Herman wrote about her experiences with the New York Time’s Cooking site, a subscription-only site where recipes from the core site can be found and commented on. Herman spoke to Marketplace ...
After being a subscriber to NY Times Food for a couple of year, mostly for the recipe content, I switched over this year to America's Test kitchen / Cook's Illustrated. I figured the recipe content would likey be equally as good, with the added bonus of the technique videos, and product reviews. But what I'm finding is that the recipes are just ...
Sep 22, 2024 · For me, it is mandatory. The recipe you are endeavoring to cook is, in fact, incomplete until you have read and digested the comments. The obvious value of this is in avoiding recipes that are bad ...
Sep 4, 2014 · I made the necessary substitutions, and it turned out great.”. “If you use olive oil for any recipe that’s cooked over 450°F, the oil will denature and you will get cancer. This post is irresponsible. You should only use grapeseed oil you’ve pressed yourself in a very cold room.”. “ [600-word description of what they ate today] so ...
A simple “Thank you so much, I’m glad you enjoyed it!” can go a long way in making your guest feel appreciated. You can also offer a bit of background on the dish or the ingredients you used to add a personal touch to your response. **Handling Constructive Criticism**. If someone offers constructive criticism about your food, it’s ...
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