![]() One, a great restaurant doesn’t necessarily have excellent food just as a restaurant that has excellent food can be terrible.Professionals say “keep your station clean.” I really advise doing that. Home cooks who leave the kitchen looking as if a bomb went off may make delicious food, but they’re probably creating problems for themselves or someone else. Not to be a jerk, but to the extent you can, clean as you go.You’re minimizing the number of movements you need to make. It’s much easier to cook if everything is there. This is standard in restaurants for a reason. Another common mistake is not setting up a mise en place.You want to be a better cook? Read the recipe.Louis that was pretty gross, but I’ve had some delicious brains since. I was served a deep fried half cow brain in St. It’s a useful quality in a person who has this job. I don’t know if there’s much I won’t eat out there.It’s very labor intensive, and it takes hours, but it lasts a long time. It has a lot of umami and a lip-sticking quality that’s fantastic. It’s not quite a condiment, but you add it to other things. You’re cooking pig trotters–pig’s feet-in Madeira until it collapses and becomes a kind of jelly. The recipe I wish more people would try is the one for trotter gear from Fergus Henderson, the British chef.I wrote a recipe for a peanut butter sandwich with pickles and sriracha and a wisp of soy sauce, and some people’s response was: “gross!” But a lot of people made it! It’s a pretty successful recipe.“The New York Times Cooking No-Recipe Recipes” by Sam Sifton | Photo: Courtesy Penguin Random House But it’s got to be delicious, and they don’t want it dumbed down. They need things that are easy to find, easy to make. So we’ve made a concerted effort to help those people out. They’re not cooking–they’re playing zone defense with a bunch of toddlers. That drop we saw was where people had kids. In the early years of NYT Cooking, we did very well with young people who would drop off in their 30s and then come back to us in their 40s. We see weeknight recipes called for over and over by our readers. ![]() I get my recipe inspiration from reporting stories-I love developing, testing, asking questions, and if the readers dig it, that’s a total thrill.“What is this … miso? Gochujang? Lemongrass? How dare you include these!” That doesn’t happen much anymore because those ingredients are so widely available now. When I first started on the Food desk, we’d get mail from readers who were angry at us for calling for these “exotic” ingredients.One interesting thing I discovered when we got Cooking up and running: the trends I saw as a restaurant critic carried through to home cooking.Increasingly, though, we’re seeing a real, abiding interest in trying out new things. You see it in our search trends on NYT Cooking, you see it in restaurant menus. We would never go broke at NYT Cooking if we always had recipes for salmon and chicken.But also, people didn’t just abandon what they did during lockdown. A huge number of people learned to cook for themselves. NYT Cooking’s numbers soared and stayed high during the pandemic. ![]() You can get saffron or lemongrass at your supermarket in Boise, but you’re also getting elk meat from right next door-what a great thing. The introduction of online shopping has also helped. The quality of supermarket offerings has really improved over the course of the past 15-20 years.
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