Albeit, most of the development process starts at home, this is where the perfected recipes make their debut. The diversity of the NYT Cooking staff culminates in their studio kitchen. (Someone has to offset Ko and appeal to the country’s love of melted cheese.) “I have noticed among our audience that there's certain people who know NYT Cooking so well, they know what certain people's styles are like.” One might have a flair for salads. Each of the staff cooks has a very different approach to food thanks to varied interests, skill sets, training, and backgrounds, which is what makes the collective result interesting. “I don't think I can make a recipe that's not me,” Ko continues.
“And when I say taste, I'm always thinking not just about balancing flavors but also textures.” She’s also not one for heavy cheese you’ll find no four-cheese macaroni on this editor’s author page.Īt publications like NYT Cooking today, personal style outweighs a need for a reductive, singular approach. “I would a hundred percent always choose something that looks less snazzy, but tastes much better,” she says. I know that sounds silly, but it's really, really important.” In the face of Instagram and other similar forums, aesthetics can sometimes trump flavor. “Well, number one is that they are really delicious. Ko, a cookbook author and contributor and previously the cooking editor at the Los Angeles Times, summarizes her personal style with a laugh. Though she’ll sacrifice in process, she won’t when it comes to style. “It was a pretty puckery, tangy filling because I just love that intense tartness,” she says. The deputy editor considered the pungency of her lemon in this holiday equation-perhaps the average baker might prefer a little more sweetness, a little less tartness-but stuck to her initial inclinations. The development process exercised creativity not in flavor but in craftsmanship. “So the process then became, ‘how do I get back to that exact flavor and texture, which feels the truest to me, without the hassle?’” Ko explains. Multiple steps, multiple dishes and tools, straining, setting-techniques too advanced for your average home cook. “Every once in a while, you get these unicorns where you just nail it on the first try.” Then, she assessed how much work she had put into that single recipe. “The first time I made the cranberry lemon meringue filling, I tasted it and I was like, ‘Oh my God, it's perfect,’” she recounts. One such battle came to light in her Cranberry Lemon Meringue Pie. Remove to a cooling rack for at least 15 minutes before serving.When NYT Cooking Deputy Editor Genevieve Ko was planning the publication’s annual Thanksgiving pie spectacular, she toyed with the appropriate level of culinary experimentation. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.Īdd the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Place the canola oil into a 12-inch saute pan and set over medium high heat. While the potatoes are cooking, prepare the filling. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Drain the potatoes in a colander and then return to the saucepan. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Set over high heat, cover and bring to a boil. Place in a medium saucepan and cover with cold water. Peel the potatoes and cut into 1/2-inch dice.
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