New York Times Cooking has thousands of easy recipes you’ll love to make, from easy weeknight dinners to holiday showstoppers. Editor-curated collections make it easy to find the right recipe, and helpful videos make them fun and simple to cook. With our digital Recipe Box, you can easily save favourites, plan a shopping list and organise the dishes you want to try. Each recipe in our collection is tested to make sure it’s accurate and delicious, every time. We publish new cooking recipes and videos every day.
Subscribe to New York Times Cooking in the app, or if you’re already a subscriber, log in for unlimited access to our recipes and much more.
THE NYT COOKING APP INCLUDES:
DELICIOUS AND EASY RECIPES
- Healthy, hearty, vegetarian or anything else: We have 30-minute dinner recipes for seamless meal planning.
- From morning muffins to desserts for a crowd, we have tried-and-true baking recipes for every occasion.
- Our cooking recipes include ratings, reviews and helpful tips from thousands of other home cooks.
COOKS YOU KNOW AND LOVE
- We have easy recipes and cooking videos from cooks you trust, including Samin Nosrat, Nicola Lamb, Ina Garten and more.
- Plus, tips, tricks and demonstrations from our editors, including Melissa Clark, Korsha Wilson and Eric Kim.
HELPFUL COOKING VIDEOS
- Follow step-by-step demonstrations and guides.
- Scroll through hundreds of short-form cooking videos to discover new recipes.
- Sit back and enjoy episodes of our longform shows, like Cooking 101 and The Veggie.
MEAL PREP MADE EASY
- Search our database of over 20,000 recipes by diet, cuisine, meal type and more.
- Save and organise the recipes you want to make each week in your Recipe Box.
- Add the ingredients to our built-in shopping list, or skip the hassle and order grocery delivery via Instacart.
EASY VIEWING
- Watch high-resolution cooking videos and photos on a larger screen.
- Keep multiple windows open for simpler cooking.
- Drag and drop easy recipes into folders in your Recipe Box.
BY DOWNLOADING THE NEW YORK TIMES COOKING APP, you agree to:
• The New York Times Privacy Policy: https://www.nytimes.com/privacy/privacy-policy
• The New York Times Cookie Policy: https://www.nytimes.com/privacy/cookie-policy
• The New York Times California Privacy Notices: https://www.nytimes.com/privacy/california-notice
• The New York Times Terms of Service: https://www.nytimes.com/content/help/rights/terms/terms-of-service.html
This compilation of more than 15,000 recipes features easy saving and searching, with themed collections and instructional videos – perfect for novice chefs eager to start cooking.
Pizza Heaven
Mumro
Sam Sifton’s pizza recipe is a revelation to us. In the past I had just used plain flour, not the recommended 00 and failed to use yeast. His recommendation to make up the base & leave it to prove in the ‘fridge’ overnight took all the drudge work out of the preparation and meant that the pizza was easy to assemble and bake. I am particularly grateful for the video which was so clear and explicit. I liked it so much that I have purchased a pizza stone. What a brilliant mid-week treat! I can’t wait for the lockdown to be over so I can make pizzas for our friends.Thank you Sam.
Provide metric system as option for ingredients, degrees etc
ehunt212
The recipes are good but the ingredients and other instructions are too US centric to offer it in Europe. We use the metric system over here, guys! There was apparently a recent change that grams information are also provided. That is a step forward. But degrees are still only in Fahrenheit and not in Celsius. Also sometimes it’s missing if temperature is supposed to be fan assisted or not (which every other recipe in Europe will tell you). Now, I know that a publisher like the NYT will be America-centric obviously but to appeal to an international audience it would be good to provide other options for instructions. Of course I can convert everything - which is what I do if I cook something from NYT cooking - but it puts you off because it’s too inconvenient to do it all the time.
Kicking and screaming.
jojowad
Ah. Being typically English, well, Northern English, I have always tended towards the easy, no-thought type food thing. After marrying this changed, as my wife is a Delia Smith- led superlative cook. Still, I have always resisted most things American. Until I discovered the NYT cooking element. Good grief. Not only have I discovered amazing recipes, but an alien desire to visit the city JUST to sample food has emerged. Now that’s an impact! Love the site, love the food. Thanks New York Times. Through slightly gritted teeth (English stubbornness).
Collection re-design: added descriptions, the ability to sort recipes, and improved card designs. Also fixed bugs in Cook Mode and Comments.
Version 4.160.0
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