The New York Times’ elevation of Marcella Hazan’s quick marinara to viral status was, uh, very useful for me, so I trust their taste at least a little.

Of course, they’ve paywalled most of these recipes but … they’re viral recipes, so you can’t stop me, NYT.

Our 50 Greatest Hits, According to You

On Sept. 17, 2014, an ambitious new app made its debut: New York Times Cooking, which collected thousands of archival Times recipes in one elegantly designed, easy-to-use place.

In the 10 years since, Cooking has grown into a whole universe of food, videos, personalities, newsletters, cookbooks and comments — with you at its center. You’ve invited us into your kitchens and made us part of your lives.

To mark the anniversary, here are 50 of our best recipes according to you, our community, with reader comments threaded throughout. It’s not a ranked list of our most popular recipes by traffic numbers alone, but a wider, more curated view of Cooking.

These are dishes that have emerged as classics and racked up five-star ratings, recipes that became popular just about immediately after we hit publish, went viral on social media and inspired the most memorable comments. But we easily could’ve filled this list with 500 more. There are so many you’ve loved, in so many ways.

something about the cadence of this is just very, very funny, so many lines in this hit an absurd comedic tone

textbook… the homeowner cut a hole in their wall, ‘cause they’re wily, and they musta hit a cable or somethin’

does that happen a lot?

in Canada alone… a million homes a second

a m- that can’t be right

So, Tiff (humorously, and non-seriously) proposed combining raspberry jam and cream cheese into one super-condiment, and I warned her that it would have the expiry date of cream cheese, and then furiously tried to remember which sketch comedy group did a mustard+mayonnaise sketch.

Me: “I think it’s… you know… two guys… throwing underwear around… shitting in a tub… those guys.”

Tiff: “Tim and Eric?”

Me: “Yeah!”

Narrator: it was Mr. Show

The hardest working font in Manhattan

In 2007, on my first trip to New York City, I grabbed a brand-new DSLR camera and photographed all the fonts I was supposed to love. I admired American Typewriter in all of the I <3 NYC logos, watched Akzidenz Grotesk and Helvetica fighting over the subway signs, and even caught an occasional appearance of the flawlessly-named Gotham, still a year before it skyrocketed in popularity via Barack Obama’s first campaign.

But there was one font I didn’t even notice, even though it was everywhere around me.

Last year in New York, I walked over 100 miles and took thousands of photos of one and one font only.

The font’s name is Gorton.

this has been the lowest stakes high stakes youtube video I’ve ever seen

this is one of my favourite recent SNL sketches

it’s just a whole table of people getting bogged down in a needlessly heated argument about what exactly “being jumanjied” entails

Jumanji is a series of jungle emergencies

https://grugbrain.dev/

am read for first time today

best grug brain able to herd multiple big brain in right direction and produce many complexity demon trap crystals, large shiney rock pile awaits such grug

This is a very good (satirical) article:

How To Monetize a Blog

Maintaining a blog can be a lot of work. A single article can take weeks of research, drafting and editing, collecting and producing included materials, etc. It’s not unusual to seek some form of compensation for it, and those rewards require initiative. With a good monetization strategy, it can become a fairly lucrative venture.