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

Red Velvet Cake Recipe - NYT Cooking

cooking.nytimes.com — This is similar to the original recipe that began the red velvet craze It was developed by the Adams Extract company in Gonzales, Tex The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting

Embrace the Bacon - NYT Cooking

Make Your Own Snacks

cooking.nytimes.com — Make Your Own Snacksis a group of recipes curated by New York Times editors.

Heirloom popcorn offers sophisticated flavors from a traditional American snack

buffalonews.com — Corn confronts you at every turn in Iowa. It blurs past the car window for hours. Stop for gas and you're likely to find a patch growing out back.Much of it will fuel cars, feed cattle and sweeten food. But a half-hour's drive from Cedar Rapids, in front of Gene and Lynn Meal...

Halloween Treats for Adults

cooking.nytimes.com — Halloween Treats for Adultsis a group of recipes curated by New York Times editors.

Mexican at Home - NYT Cooking

cooking.nytimes.com — Mexican at Homeis a group of recipes curated by New York Times editors.

Popcorn Recipes: Tips for Popping Heirloom Corn Varieties

nytimes.com — Cooking a pan of popcorn is so simple and satisfying that I'm always surprised when people say it seems like too much trouble. The results are far superior to anything that comes from a microwave or a bag. "It's amazing how confounded people are," said Wendy Boersema Rappel, a spokeswoman for the Popcorn Board.

Heirloom Popcorn Helps a Snack Reinvent Itself

nytimes.com — SHELLSBURG, Iowa - Corn confronts you at every turn in Iowa. It blurs past the car window for hours. Stop for gas and you're likely to find a patch growing out back. Much of it will fuel cars, feed cattle and sweeten food.

Cook Like a Californian, Wherever You Live

cooking.nytimes.com — Cook Like a Californian, Wherever You Liveis a group of recipes curated by New York Times editors.

Kim Severson's Recipe Box

cooking.nytimes.com — Kim has been reporting food news since before anyone knew transfat was terrible and the phrase "farm-to-table" was invented. She's covered all aspects of food, from kitchens to courtrooms. She now cooks in Atlanta and travels the country looking for news and recipes.
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Oct 24, 2014

RT @davidhulen: Inupiaq, Yup’ik, Tlingit, Haida, Alutiiq, Koyukon... Alaska now has 20 official languages adn.com/article/201410… pic.twitter.com/6KRSpORbDn

Oct 23, 2014

RT @biggayicecream: Overheard at Kroger in Oxford Mississippi: "a dollar? It used to be ninety nine cents! Obama!" ❤️ #bgictour #SFA14

Oct 23, 2014

Nashville hot chicken made with quail and those beloved cheap-ass pickles. saltine in Jackson, Miss. instagram.com/p/ugtbwtRMHO/

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