The New York Times

The idea of a perfect Sunday - relaxing fireside with a warm beverage and a copy of the Times. Flipping through the pages for travel ideas, book recommendations, debating a topic in The Ethicist, or struggling with the puzzle – and finally, pining over the best recipes. Rarely do we now end the day with stained fingers from newsprint, instead, choosing to scroll through what is now already a decade-old recipe emporium.

The New York Times began publishing recipes in the mid-1850s. The New York Times Cookbook became the cookbook of the day in 1961. For the past 10 years, the NYT Cooking app has provided readers with phenomenal recipes, cooking tips and meal inspiration.

No matter what type of media you choose, NYT is a true friend and trusted resource for home cooks of all levels.

Why do we love them so, perhaps it’s the

• High-quality tested recipes that are accurate and delicious
• Diverse culinary content featuring various cuisines and cultures
• Expert curation by renowned food writers and editors

Let’s dive into the Times we love most!

DIGITAL RESOURCES:

• "Our 50 Greatest Hits, According to You” highlights ten years of iconic cooking recipes plus the best reader comments.
• Launch Lessons with Amanda Rottier: The story behind the rise of the beloved NYT Cooking app
• Reflections on NYT Cooking & the Origin of Food52: In truth, the app’s success was more like 20 years in the making.

LIBRARY BOOKS:

• New York Times Cooking : no-recipe recipes: "You don't need a recipe. Really, you don’t!” Sam Sifton, makes improvisational cooking easier than you think
• The Essential New York Times cookbook : the recipes of record

PODCASTS

• New York Times Cooking on Spotify
• This is Taste: Inside New York Times Cooking with Ali Slagle & Emily Weinstein

WHAT TO PACK

1. Your recipe
2. Your plate, bowl, and silverware
3. Small containers to take home leftovers

WHAT'S INCLUDED

1. Tables + Chairs + Linen
2. Serving Utensils
3. Non-Alcoholic Beverages + Drinkware

TIPS + IDEAS

1. Go out of your comfort zone. Try a new technique or work with ingredients you've never used before.
2. There's no guarantee your dish will remain HOT by the time we are ready to eat. Consider recipes that not only travel well but can also be served at room temperature. Either way, you're welcome to bring a heating element, crock-pot, or warmer. Check with us first to see if there's an available outlet at the venue.
3. Be sure to read through ALL of the recipe instructions beforehand to make sure you have the proper tools, dishes, and ingredients. (We’ve made that mistake and wound up empty-handed.)

FIRST TIME HERE?
Welcome! Keep reading...
INSTRUCTIONS : How our Cookbook Club works

1. RSVP via Meetup. The event fee (paid online) secures your seat. This automatically removes the cumbersome waitlist and maintains a consistent level of participation. All funds go toward venue rental fees and Meetup costs. If you would prefer to pay in cash, message me and I'll manually add you to the list. Thank you!
2. Get your hands on the cookbook to flip through and pull a recipe. You can ask your library to retrieve it from their network, borrow from a friend, or purchase from a local retailer. If you're in a pinch, let me know, and I'll email you some snapshots of recipes to choose from.
3. Pick at least 1 recipe to make for the event. Note: To avoid recipe duplication, take a moment to check the comments section and see which recipes have already been posted. Just in case, have a backup recipe selected in case your first choice is already taken.
4. In the comments section below (not in the chat box), share which recipe you (and your guests, if any), will be bringing. Please do this at least 48 hours before our event, as we will print menus.
5. Day of the event (or the day before). Prepare your recipe according to the directions provided in the cookbook. As tempting as it might be to alter the recipe or make a substitution, please follow the instructions as closely as possible. This will allow the group to truly experience the author's array of recipes. Note: No need to double the recipe. There will be more than enough food to enjoy!
6. Packing your own place settings is one of the ways we hope to keep costs low. Make your plate, bowl, and silverware part of our story. Tell us about your vintage store finds or your aunt's wedding china you never use. There are endless variety and incredible backstories.
7. Don't forget to bring some small containers to take home leftovers. You'll have the best lunch the following day, guaranteed.

Can’t wait to prepare + share,
Brenda and Jim