I get the NYT cooking newsletter delivered to my inbox every morning, mostly for inspiration. Unless the recipe says "quick and easy" or "simple ingredients" I rarely try them.
Those NYT food editors like to turn ordinary dishes into complicated projects with unusual ingredients no one keeps on hand, like curry powder made from scratch.
Having said that, I've run across some keepers in the NYT cooking section, like a pizza dough I make over and over, and that honey garlic shrimp (above.)
It's impressive, for being so quick and easy. The raw shrimp is marinated in soy sauce, honey, garlic and ginger, then patted dry and seared in a hot skillet.
And it's not often you can say this, but mine looked as good as the dolled-up photo on the Times. Except I pulled the tail shells off because we don't like wrestling with them.
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