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What happens after 72 hours? After the first 72 hours have passed, you will need to redeem another code for another 72 hours of remote access (i.e.

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Click Redeem to get 72 hours of continuous access.

Click on the New York Times Digital code redemption link on the SF Library page.

Please note that periodically the codes don’t work and the system is taken down for a few days with no explanation. This works for both the website or the mobile app. Yes, it’s a little bit of a pain to have to get a new code every 3 days, but that’s the price you pay for free. The San Francisco Public Library provides free online access to The New York Times for up to 72-hours with a code – you can renew this as many times as you like.

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There is no paywall and no registration is required. The NY Times temporarily are providing free access to the most important news and useful guidance on the coronavirus outbreak to help readers understand the pandemic.

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The Chronicle and SFGate are great, but The New York Times does an excellent job of coronavirus coverage should you want a more national perspective.ĭuring the coronavirus era, there are two ways to access the NY Times online for free to bypass the paywall. Subscribe now to The Veggie newsletter to get weekly tips, resources and recipes in your inbox.Reliable news is hard to find these days with the news changing every hour. The first edition of The Veggie newsletter will be sent out on Thursday, Aug. We want vegetarians and meat eaters alike to be wowed by our vegetarian recipes.”Īugust 9th kicks off The Veggie week with an social takeover. “New York Times Cooking is setting out to become the go-to place for vegetarians looking for tested, delicious, fun recipes. “Home cooks want to cook more vegetarian food and are seeking out creative ways to do that,” said Emily Weinstein, deputy Food editor at The Times. She’ll also share guidance for preparing vegetarian staples like beans, tofu, tempeh and more.

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Rao will also include advice on how to build hearty, substantial meals from a wide range of cuisines, using a variety of cooking techniques and methods that bring out the best of your vegetables. Subscribers to the newsletter can expect recipes that share the same sensibilities of Cooking’s greatest vegetarian hits, such as Green Shakshuka With Avocado and Lime, Vegan Tantanmen With Pan-Fried Tofu and One-Pot Pasta With Ricotta and Lemon. “I want this newsletter to be a celebration of that food - traditional and hybrid, everyday and special occasion, light and rich, seasonal and pantry, planned and spontaneous.” “Vegetarian cooking can be so brilliant and joyful,” said Rao, an omnivore who loves to cook vegetarian meals at home.

The Veggie newsletter will provide home cooks with a growing database of thoughtfully developed and expert-tested vegetarian recipes. Vegetarian recipe views on Cooking increased 46 percent over the past year alone. The Veggie newsletter, anchored by food critic and New York Times Cooking journalist Tejal Rao, will offer tips for how to build out a great vegetarian pantry, share guidance on tools and ingredients, and provide three recipes each week.Ĭooking saw a spike in searches for vegetarian recipes during the height of the pandemic in 2020, and our food journalists and editors expect that trend to continue. The New York Times is excited to make Cooking the destination for those looking to cook creatively and deliciously with vegetables with The Veggie newsletter.

And a survey of New York Times Cooking users found that 57 percent aspire to increase the amount of vegetables in their daily meals.

Some of the world’s most appetizing and exciting food is vegetarian.