WEDNESDAY, SEPTEMBER 2, 2015
New: One-Stop Cooking!
 SAM SIFTON
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Good morning. Let's start with some terrific news: You can now save recipes from anywhere on the web to your Cooking account. We've introduced save tools for our site and apps that allow you to take recipes from wherever you find them and save them to your Times recipe box.
And if you use Evernote, the archive and note-taking site, we've made it possible to sync your recipes from your account there to Cooking, so recipes you've saved, even ones you've written yourself, appear in your Cooking recipe box. (And on Evernote, too.) Get started right away.
Take this excellent recipe for migas fried rice that was published in Bon Appétit back in 2014. It's in my recipe box at Cooking now. So, too, is this recipe for Creole chicken with mushroom dirty rice that I picked up from those smarties at Food52. Jamie Oliver's recipe for a perfect chicken balti? I saved it on Cooking. So can you.
The idea is to make us your one-stop shop for the best recipes in the world.
Not that we're slowing down in our own kitchens. This would be a good evening to try Martha Rose Shulman's new recipe for a chard and sweet-corn gratin. Or to revisit the excellence of Melissa Clark'srecipe for green-goddess roast chicken (above). David Tanis's recipe for tomato salad with anchovy toast is a fine one for a midweek meal at the height of tomato season. And it's never, ever a bad night forYucatán shrimp.
Take a look at Cooking for other recipes to cook tonight and in coming days. (Julia Moskin's best gazpacho recipe? Yes, please.) Labor Day's coming, after all: time to start building a menu.
Some may want to grill paella. Others may wish to make fried chicken outdoors. Still others will desire perfect veggie burgers. You could order some beef ribs today, in advance of cooking them slowly this weekend. You should make plans, as well, for potato salad and grilled corn.
As always, you should save the recipes you like to your recipe box, and later rate your results in cooking them on a scale of one to five stars. (You can leave notes on recipes as well, for yourself or for the public to read.) Like what you've cooked? Post photographs on social media. We use the hashtag #NYTCooking on our accounts: Facebook,Twitter, Pinterest and Instagram.
And if you run into problems? Please reach out:cookingcare@nytimes.com. We're standing by to help.
Now, have you read Brett Anderson's report in The New Yorker on how Katrina changed eating in New Orleans? Do that, too! See you on Friday. |
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