Has New York Times Cooking Changed? Or Have We?

I looked at the New York Times Cooking constantly when I was learning how to cook. I’ve since stopped. Why? Is it because it has gotten bad?

Doing some deep internal reflection, I’m probably jealous that people actually work there as a real job tbh. They work with cool people, some of whom have contributed to the zine (cough cough), one who made an excellent dinner for me one time and is very nice. Also, I will never admit this to anyone but Melissa Clark taught me how to cook a sweet potato.

I’m trying to get better at the humility required to quietly admit “just because you don’t like something doesn’t mean it’s bad, it may just not be for you.” 

But then I see them put out a recipe for avocado toast with sardines on it and I lose my shit.