Save recipes from NYT Cooking to Krydda
Krydda reads NYT Cooking directly. No retyping the recipe, and no losing it in a pile of bookmarks.
Actually tested
We ran Heirloom Tomato and Cheddar Pie from NYT Cooking through Krydda's importer. 20 ingredients and 11 steps came through properly formatted, along with the photo.
No AI involved. The importer reads the page's own recipe data, so it costs no AI credits and behaves the same every time.
How to do it
- Open Krydda and go to the Browser tab.
- Browse to the recipe on NYT Cooking, just like in any browser.
- Tap save. The recipe lands in your cookbook with ingredients, steps and the photo.
What comes across
- Ingredients line by line, with amounts you can scale up or down
- Every step, split so you can tick them off while cooking
- The photo from the recipe page
- Servings and times when the site states them
- The source link, so you can get back to the original
Get Krydda
Free to start. Available in English and Swedish.
Works with more sites
Krydda is tested against 46 recipe sites, English and Swedish. See the full list.