Domestic correspondent for The New York Times. Hunting for food, news and recipes. cooking.nytimes.com and www.kimseverson.com

Can’t-Miss Rice Recipe - NYT Cooking

cooking.nytimes.com — Baking rice in the oven offers an easy way to control time and temperature and frees up the burner on the stove Shallots or a little onion can be sautéed in the butter before adding the rice, and chicken stock or other liquid can be substituted instead of the water for a full pilaf experience.

Kitchen-counter chocolatiers make their own bars for the thrill of it

seattletimes.com — Originally published Wednesday, February 11, 2015 at 6:04 AM ATLANTA - Obsessives are common in the world of cooking. They go down the rabbit hole of jury-rigged sous-vide machines, or spend two weeks lost in the 38-page bread recipe from the Tartine Bakery.

The Kitchen-Counter Chocolatiers

nytimes.com — ATLANTA - Obsessives are common in the world of cooking. They go down the rabbit hole of jury-rigged sous-vide machines, or spend two weeks lost in the 38-page bread recipe from the Tartine Bakery. They have cases of homemade lager in the hall closet and roast coffee in a wok.

Chewy Chocolate Snowcaps

cooking.nytimes.com — Dense and rich with the flavor of toasted pecans and dark chocolate, these cookies evoke brownies or fudge They are made with egg whites for leavening and contain no flour, so they are a great gluten-free alternative The batter comes together fast, although it will seem like the eggs whites can't possibly provide enough moisture

North Carolina emerges as power center for women in food

seattletimes.com — Originally published Monday, February 2, 2015 at 8:30 AM CHAPEL HILL, N.C. - Back in the 1970s, when Nathalie Dupree and Shirley Corriher were cooking together in Atlanta, they wanted to avoid the kind of relationship in which competition slides into rancor. So the two women, who went on to build national reputations, developed the pork- chop theory.

Shake Shack, Born in a Park, Is Going Public With Big Dreams

dealbook.nytimes.com — Nearly 14 years ago, on something of a lark, the restaurateur Danny Meyer opened a Chicago-style hot dog cart in Manhattan's Madison Square Park, hoping to draw crowds to the park and give summer jobs to the staff at one of his nearby high-end restaurants.

A Food Sisterhood Flourishes in North Carolina

nytimes.com — CHAPEL HILL, N.C. - Back in the 1970s, when Nathalie Dupree and Shirley Corriher were cooking together in Atlanta, they wanted to avoid the kind of relationship in which competition slides into rancor. So the two women, who went on to build national reputations, developed the pork chop theory.

Husk Cornbread Recipe - NYT Cooking

cooking.nytimes.com — A good cornbread recipe is an essential part of any good Southern kitchen Here, Sean Brock of Husk restaurant in Charleston, S.C., uses a specific grind and brand of cornmeal to create a fluffy texture, though similar results can be had by using a blend of cornmeal and flour The cornbread can be cut and pan-toasted in bacon fat to provide a good base for salads or poached eggs dishes, in which the slight crunch of a pork-flavored crouton is called for.

As Last Paid Editors Depart, Modern Farmer’s Future in Doubt

nytimes.com — Modern Farmer, the quirky 100,000-circulation quarterly and website that tried to link effete urban farmers' market culture with the practicalities of actual farming, became a magazine without an editorial staff on Friday, when its remaining paid editors walked out its doors. With editorial operations suspended, the future of what remains of the Modern Farmer brand is uncertain.

Modern Farmer Ceases Publication

nytimes.com — Modern Farmer, the 100,000-circulation quarterly and website that tried to link effete urban farmers' market culture with the practicalities of actual farming, ceased publication Friday, as the last of the paid editorial staff members walked out its doors. The future of what remains of the Modern Farmer brand is uncertain.
More Articles →
Feb 28, 2015

RT @bfkoontz: @kimseverson @alabamachanin except we just call it "tea", the sweet is assumed. My grandma used Smoky Mountain Sweetener, liquid saccharin

Feb 28, 2015

A terrific essay on sweet tea. "My mother used Sweet'N Low, which is kind of like making chocolate cake with dirt." gardenandgun.com/article/sweet-…

Feb 28, 2015

Our journo pal @M_MossC once asked an ad agency to take on broccoli as a faux client. Now it's really happening. fxn.ws/1BgS5Cm

Feb 27, 2015

@Francis_Lam Brother, reach out next time. We will save you from yourself.

Feb 27, 2015

I am loving all these nominations for ridunkulous kitchen tools, but I am thinking I need a personal steak brander.

Feb 27, 2015

RT @tkretchmar: @kimseverson Any and all devices designed to aerosolize vinaigrettes.

Feb 27, 2015

. @suekidd But what about getting pin bones out of all that salmon over there in the PNW? No tweezers?

Learn how to connect with Kim on social media by joining Muck Rack Pro



Are You a Journalist?

Make a Portfolio

Create a free Muck Rack account to customize your profile and upload a portfolio of your best work.


Share This Profile