NEW YORK — The New York Times is launching a series of home delivery cooking kits created in collaboration with three guest chefs.
Each of the three kits focus on one type of cuisine and contain non-perishable specialty ingredients, four chef-made recipes and four additional recipes from NYT Cooking.
“We’re thrilled to bring recipes to life this fall in new ways — sharing culinary experiences through in-person events across the US and delivering ingredients curated by chefs straight to home kitchens,” said Genevieve Ko, deputy editor of NYT Cooking. “We’re inviting everyone who loves food to cook with us and to find joy through cooking.”
Naoko Takei Moore, owner of Toiro Kitchen, has created a donabe essentials kit for hot pot cooking; James Beard Award-winning chef Nina Compton’s kit centers around Caribbean and Creole cuisine; and Chintan Pandya, another James Beard winner, made a kit inspired by regional Indian meals.
The $95 kits have limited availability and may be purchased through the NYT store.