I’ve halved the Bo Ssam recipe several times and it did beautifully. So easy, so delicious. Every time I see that pork butt is on sale at Whole Foods, I think about it, but we don’t eat much meat here. Always did the full amount of the two accompaniments!
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I had the hardest time finding pork butt/shoulder with the skin on, which is obviously essential.
But yes, what a satisfying dish with all the accoutrements!
It’s one of my favorite and, for the most part, reliable sources for recipes. Some occasionally need tweaking, but there are always helpful comments from the community. Def more hits than misses for me.
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Sometimes the comments are the best part (and not just in the cooking section). 
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I made the mistake of diving into the comments sections on any number of articles a few years go, after having followed the rule to NOT do so most of my life.
Kinda regret it for the most part #LOLSOB
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Speaking of Craig Claiborne, I got one of his NY Times cookbooks when I was a teenager, I think. Surprisingly, the book has the best recipe I’ve found for galaktoboureko, the Greek phyllo pastry with an unusually creamy semolina custard filling. It’s not in the NYT recipes online, though.
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I haven’t made the vast majority of these - I find a lot of the NYT main dishes focus on ingredients we don’t eat/like (shrimp, salmon, tofu). The only one I know I’ve made was the gochujang buttered noodles - three things I like but I didn’t think they worked well together.
The NYT recipes I keep making, though, are (gift links):
one-pan fish with cherry tomatoes
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Recipe column/sites/blog comments can be the worst! My “favorites” are those that complain that the ingredient substitution they made, for example using something non-dairy for a dairy ingredient, gave them unsatisfactory results. DUH!
Reminds me of 2 students I had who were friends and studied together with me. I shared a really simple recipe for a risotto-like dish where you put fresh tomatoes on top of uncooked rice in a rice cooker. When the rice is done you can slip the tomato skins right off and you just mix in the tomato(es). Student #1 loved the recipe and put it into her repertoire. Student #2 didn’t like the recipe at all. I asked her how she made the dish and she told me she used canned whole tomatoes! Again, DUH!
For anyone interested in such a recipe, this is a close facsimile but uses cherry tomatoes and adds some other spices. The original recipe I used was just rice, tomatoes and Parmesan cheese, I can post a Japanese link (if the online recipe is still there), but it may be too simple for some of our HO gourmands. 
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I can even remember the dish I served it in. It’s something that needs to be shared, perhaps I can whittle it down for myself plus leftovers.
That sounds really interesting. Was it this?
from Craig Claiborne’s Favorites from the New York Times (1978 : v.4): Recipes, restaurants, tools, techniques, people, and places - Volume IV by Craig Claiborne
- Categories: Pies, tarts & pastries; Dessert; Easter / Lent; Greek
- Ingredients: milk; eggs; sugar; fine semolina; butter; phyllo pastry; cinnamon sticks
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Probably. “A rich milk and egg pastry” is the subtitle in the book I have. The link won’t show me the full recipe unless I have an account. And it turns out I got the book when I was well into my 20s, not as a teenager.
If you search the EYB “Library”, recipes, there are links to several online recipes for Galaktoboureko (. I think you can see and access those even if you aren’t a member.
There’s no link for the Claiborne recipe, but I found it here
scroll down to see it. I can’t paste it in here due to Hungry Onion copyright policy, but if you go to that link and search for Claiborne, you’ll see it.
And EYB doesn’t show full recipes even if you are a member…it shows the ingredient list…except for the cases when they found the full recipe online. I use it all the time to search for recipes that call for different combinations of ingredients or to find a recipe in one of my hundreds of cookbooks.
Those ingredients match what’s in my book.
Gift link
I’ve extra gift links available if anyone wants to see a recipe.
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I do too!
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Here are 19 recipes readers say they missed. Gift link.
I have gift links to spare if you need them!
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Me too, in case the rest of you run out …
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None of the gift links above work for me.
It is absolutely delicious - and, like most soups, benefits from a night in the fridge before reheating and serving.
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