Print These 5 Recipes from the New York Times Before You Have to Pay

Yesterday Sam Sifton announced that the cooking section of the New York Times is going to go behind a paywall. Readers and cooks can sign up for a 28-day free trial, but after that they have to pay five dollars a month to get access to recipes. If you already have a New York Times subscription, you can access the cooking site as a part of that package.

This change, according to Sifton, is not to punish readers, but to let editors and recipe developers continue to produce an excellent product. “The work we do is expensive, and we want to do more of it. We travel ceaselessly, and cook every day. We test our recipes relentlessly. We photograph and make videos about them, we think beautifully,” says Sifton in the announcement.

Asking for five dollars a month is not a considerable amount of money when you equate it to one Starbucks Frappuccino, but it does add up. If you don’t regularly use the cooking section of the New York Times, and don’t think you’re going to invest in the site, then these are the five recipes I recommend you print off during your 28-day free trial.

I can’t really even begin to describe how simple and delicious this dessert (or breakfast) truly is. I made it for the first time last fall, and then made it every single weekend for a month after that. The recipe is easily adaptable to your needs and seasonal fruit. Other websites might now have some version of this recipe readily available, but you need the original. Print it out and savor it forever.

This is one of the most popular recipes on the New York Times cooking site. It was created by Jim Lahey, the owner of Sullivan Street Bakery. If you’ve never made bread before, this might be the place to start. You don’t need a lot of equipment or ingredients to make this bread. It takes about 24 hours to make a loaf (12 to 18 of those hours are to let the dough rest).

Kitchn’s Associate Food Editor, Meghan, swears by this pizza recipe, and if you’ve been following along with her weekly meal plans, then you know she regularly makes pizza on Fridays. The pizza at Roberta’s has a cult following, and everyone deserves to try and recreate it at home. If you’ve even thought about making pizza at home, this is the recipe you want to use.

This classic recipe was created by Craig Claiborne, longtime restaurant critic and food editor for the New York Times. It was wildly popular when it was released in 1963, and “it quickly became one of the paper’s most requested recipes,” according to the recipe itself. If you want to make classic cheesecake that everyone will love, then you need to have this in your arsenal.

Years from now when we are post-internet and people ask you about recipes and cooking during this fragile time, this is the recipe you’re going to want to share. In July of 2015, this recipe

shook everyone to their core,

What recipes do you think are worth printing out? Let us know in the comments!