Also, because I have a subscription, I feel it is my obligation to share recipes from Cooking with the rest of my Thanksgiving collaborators (my mom and my kids and my neighbors) who do not subscribe. And I love the community commentary, and also that the most helpful comments are highlighted. Kelly McBride, senior vice president and chair of Craig Newmark Center for Ethics and Leadership: Yes. None from NYT Cooking (though I do try recipes from there pretty regularly on non-Thanksgiving days). Sitara: Most of my recipes are hand-downs from my mom, with a couple additions collected along the way.
While I love NYT Cooking, I usually screw up those recipes four or five times before getting them right and I’m always too shook to do that before a big holiday. We have family and personal recipes we use every year. I tend to stick with my family favorites for important holidays!Īlex Mahadevan, program manager, MediaWise: We’re spending Thanksgiving in the mountains in North Carolina, and no, NYT Cooking is not part of them. I browsed the NYT Cooking website, but didn’t find anything that jumped out to me. Shannon Kellenberger, assistant to the president: I am cooking for the family, 6 of us total and everyone will be coming to my house. Agree with Doris, I don’t want to test out something new on a high-stakes day. Sitara Nieves, faculty: We are going to my in-laws for Thanksgiving, but wherever we spend it, I usually stick with recipes that I know are great. No plans to search for something not personally tested when stakes are high. What are your plans for Thanksgiving and is NYT Cooking part of them?ĭoris Truong, director of training and diversity: I have tried and true recipes that I got years ago from Epicurious. And the reader comments are almost as helpful as the recipes themselves. It’s barebones - there’s minimal storytelling or imagery or anything flashy - but it does what it does well: collects and shares great recipes from the Times’ vast catalog. It’s been wildly successful for the Times, which doesn’t surprise me at all. Today, eyeing the feast ahead of us on Thursday, I want to chat about NYT Cooking. Including print, its total circulation now numbers 8.3 million. The New York Times paid digital subscription juggernaut rolls on as it announced a net addition of 455,000 in the third quarter, about 60% of that in news, the rest in vertical sites like Games and Cooking. Our colleague Rick Edmonds wrote this about their third-quarter results earlier this month: It’s notable that one big reason for that success is the Times’ paid Cooking and Games sections. Ren LaForme, managing editor: It’s no secret that The New York Times is doing really well right now on the financial side. The following Slack chat has been lightly edited for length and clarity.
I assembled a few colleagues to talk about whether NYT Cooking has a plate at their Thanksgiving dinner table. And, if you’ll pardon the pun, it accounts for a growing percentage of the Times’ financial pie. The New York Times Cooking website is a growing behemoth in the online recipes space.
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