My father always combed the food pages of the New York Times and clipped recipes for my mom to try. I have copies of some of those recipes, most notably, the Dutch baby pancake known and revered by Times readers as David Eyre's Pancake [my post is here , the recipe is here ] And I have recipe clippings of my own, from the many years when the Sunday Times appeared on our doorstep each week. The Wild Mushroom and Green Peppercorn Meatloaf has been a family favorite for at least a quarter of a century.
These days we don't subscribe to the newspaper but I follow the Cooking Section and several of the Times food writers on social media. The recipes and food articles are behind the New York Times paywall, so I clicked sparingly to use my monthly allotment of free recipes. Then I realized that the Times offers an annual subscription to their recipes on the New York Times Cooking site - also available as an app.
I was delighted when Santa brought me a subscription for Christmas last year! And I have loved discovering new recipes as well as exploring ones from their extensive archives. In fact, I enjoyed the gift so much that I requested a renewal for Christmas this year.