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She joined the Times in 2007 as a web producer and later helped launch the Cooking app in 2014. Rachel Vanni via The New York TimesWhile many media companies have struggled recently, The New York Times has been a big digital success story. The Cooking app, along with Games, The Athletic, and Wirecutter, have bolstered the company's subscription business by providing different entry points. The "All Access" bundle strategy also lets the Times leverage upticks in demand for different types of content depending on the time of year (such as the winter holidays, which are peak cooking times) or news cycles. Cooking has learned that newer users perceive Times recipes as taking longer than they say.
Persons: foodies, Emily Weinstein, weren't, Rachel Vanni, Camilla Velasquez, Cooking's, Weinstein, Eric Kim, Melissa Clark, Clark, Matthew Tom, Wolverton, Adam Nagourney, Meredith Levien, Los Angeles Times haven't, they're, It's, Wirecutter, Condé, Bon Appétit, Carla Lalli, Molly Baz, Alison Roman, David Lebovitz's Organizations: The New York Times, Times, Business, New York Times, Games, The Athletic, Food, NYT, YouTube, longtime, Journalism, Athletic, Washington Post, Los Angeles Times Locations: America, TikTok
The back story is that this plum torte first appeared in The Times in 1983. Now, of course, you can find and bake the plum torte anytime you like. Use any fruit you want: The plum torte is so easygoing, you don’t even need to make it with plums. But you can’t live on plum torte alone. Alexa Weibel’s recipe has both vegans and omnivores raving in the comments.
Persons: pepe Organizations: Times, The Times
We recently published a collection of the 50 most popular recipes of the year so far on New York Times Cooking. If nothing else, I hope it reminds you to make our furikake tomato sandwiches while supplies last (and by that I mean audaciously juicy summer tomatoes), and that there are few pleasures more pure than plunging deep into a bowl of Magnolia Bakery banana pudding. I’ve included a few recipes from that collection below, and others I want you to know about before summer ends. I’m dearemily@nytimes.com if you want to reach out. I always love to hear from you.
Persons: I’m Organizations: New York Times
Zucchini hardly ever stars in sheet-pan dinners — but why not? It’s delicious when it’s left alone to caramelize on the pan (don’t poke at it), which is what it does here alongside bone-in, skin-on chicken thighs in this Melissa Clark recipe. Use two sheet pans if you need to feed more than two or three people, instead of crowding one pan. View this recipe.
Persons: Zucchini, it’s, Melissa Clark
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