The kits offer a new avenue to increase revenue and readership for the paper's subscription cooking site.
Unlike other meal delivery services, each kit will only include non-perishable items. The focus will instead be toward speciality ingredients that can be used across four signature recipes from the chefs, which will be written down in a booklet inside the kit, and four other recipes on NYT Cooking that incorporate similar ingredients. Home cooks who prefer a more visual experience will also receive access to a video tutorial for two recipes from each chef.
Compton, of the New Orleans–based restaurant Compère Lapin, has curated a Caribbean Creole cuisine kit inspired by Compton’s upbringing and heritage. The kit is expected to provide essential and speciality ingredients that can be used for traditional recipes and signature dishes from the James Beard winner’s restaurant.
Moore’s kit takes inspiration from her Japanese clay pot and kitchenware store Toiro Kitchen in West Hollywood. The essentials kit will guide home cooks through the art of donabe cooking. And for Pandya, the chef behind Unapologetic Foods and Dhamaka, his NYT Cooking kit is positioned as an “Indian pantry kit” that will explore key ingredients for regional Indian cooking.
“We’re always just thinking of ways we can connect with our community more and more.
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