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NY Times now charges $1.25 a week for their recipe access.  Not sure if other paid services are shown on this site with online recipe links, but if other paid sites such as CI are not linked, why is NY Times still linked? 

The NY Times is a rather different situation to Cook's llustrated. CI have always had their recipes behind a paywall so we have never added links to their recipes for that reason. The NY Times has only recetly added a paywall for their recipes - if we removed the links it would mean deleting these recipes or removing links:

Added by members using the Bookmarklet - 801 recipes

NY Times columns we index from Mark Bittman, David Tanis, Melissa Clark, Yotam Ottolenghi and Dorie Greenspan - 3,415 recipes

Onine recipe links for recipes in cookbooks - I don't have an easy way of calculating how many of our online recipe links go to the NYT but given we have 2,345 online links for Bittman's books plus hundreds more for the NYT cookbooks, I imagine it is a lot.

The NYT offers a free 28-day trial for access to their recipes and you do not need to provide a credit card to get that access. So anyone who wants to get recipes can do so. I appreciate that after that trial period, payment would be required and that could be frustrating for anyone clicking the link and finding they could not access the recipe. But I think it will be even more frustrating for our members if we arbitrarily decide to delete thousands of recipes and links that our members have on their Booksheves. That isn't the situation with CI as we have never added the links.

Anyone else want to add their opinion?

For example I have Minimalist from NY Times in my blog list but I can no longer access any of the recipes without subscribing. I will have to delete the blog from my list. 

Four of the authors that we have indexed NYT columns for - Mark Bittman, David Tanis, Melissa Clark, and Dorie Greenspan - are authors who we have produced a complete author index for. You can see those authors at the bottom of the right column on the Library Recipes tab - the others are Annabel Langbein, Clotilde Dusoulier, Diana Henry, Maggie Beer and Rose Levy Beranbaum. For that reason we do intend to keep indexing their NYT recipes - since the most prolific, Mark Bittman no longer works at the NYT and the others add only a couple of recipes (at most) a week it is not a great effort to keep those updated.

And we would not want to stop members adding NYT recipes using the Bookmarklet if they have a subscription. I do realize this is inconsistent with us not adding CI links but since the NYT recipes are still accessible, at least for a 28 day trial and probably many members who are interested in those recipes either have a subscription to the NYT already or a new recipe subscription, then it does seem fair to keep them. There isn't an easy way to flag NYT recipes, beyond anyone seeing that the recipe is from the NYT knowing they now have a paywall.

Originally Posted by: Jane

Four of the authors that we have indexed NYT columns for - Mark Bittman, David Tanis, Melissa Clark, and Dorie Greenspan - are authors who we have produced a complete author index for. You can see those authors at the bottom of the right column on the Library Recipes tab - the others are Annabel Langbein, Clotilde Dusoulier, Diana Henry, Maggie Beer and Rose Levy Beranbaum. For that reason we do intend to keep indexing their NYT recipes - since the most prolific, Mark Bittman no longer works at the NYT and the others add only a couple of recipes (at most) a week it is not a great effort to keep those updated.

Makes sense.  Thanks Jane!!!

Did not realize I had about 5 blogs linked to NYT and just deleted all of them.  Less recipes for me to search which is either is a good or bad thing :-) 

Flagged would have helped esp for new members and someone like me who forget and click on the links in the featured books' recipes to add.  In time I will remember not to do that. 

Thanks.