There are more than 20,000 recipes in The New York Times Cooking archive. For the vertical’s 1 million-plus subscribers, the pandemic was a chance to discover some of them. Comfort food made a comeback. (Creamy macaroni and cheese and extra creamy scrambled eggs were the two most popular recipes of 2021.) Bread baking became a thing, while recipes featuring non-perishable pantry staples (dried beans) were in heavy rotation. Even oat milk — which surged in sales at the onset of the pandemic — received marquis treatment with Ali Slagle’s recipe for oat milk chocolate pudding.
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