Food Editor, The New York Times: cooking.nytimes.com. #NYTCooking

Corn Bread Recipe - NYT Cooking

cooking.nytimes.com — Ingredients Preheat oven to 450. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat. In a large bowl, sift together the cornmeal, salt and baking powder. In another bowl, whisk together the buttermilk and eggs. Pour the wet ingredients over the dry ingredients, add the melted butter and stir together until just mixed.

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.

Cooking for the Storm

Cookbook’s recipes are like advice from a friend

buffalonews.com — Cookbooks today fall largely into two camps. There is glossy art-house food erotica assembled by chefs eager to set down markers of regional pride, of particular aesthetic technique, of gastronomic genius. Cooking from those books is like making a paint-by-numbers Ingres or Hockney. You get the shap...

Fish Tacos Recipe - NYT Cooking

cooking.nytimes.com — Fish tacos, that great meal of the Baja Peninsula, and a taste of summer They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful Fried in strips and served onboard warm corn tortillas with a simple salsa, a pinch of fresh cabbage, plenty of lime and a cream sauce you might want to punch up with some chopped chipotle, these fish tacos can turn a cold night into bluebird summer, transporting you from chill into deep humidity and bliss.

Bulgogi Sloppy Joes With Scallion Salsa

cooking.nytimes.com — The dish is the Korean barbecue standard known as bulgogi - "fire meat," is the literal translation - transformed into a sandwich filling, a sloppy Joe for a more perfect union (File under "Blessings of Liberty.") Fed to children with a tall glass of milk, the sandwiches may inspire smiles

Takeout-Style Sesame Noodles

cooking.nytimes.com — Eddie Schoenfeld, the affable yarn-spinner and restaurateur who opened Red Farm in the West Village and on the Upper West Side of Manhattan, is also one of New York's finest practitioners of Chinese cuisine In 2007, he helped The Times drill down into the taste history of sesame noodles in

Our Very Best Burgers

Review: ‘Twelve Recipes’ by Cal Peternell

nytimes.com — Cookbooks today fall largely into two camps. There is glossy art-house food erotica assembled by chefs eager to set down markers of regional pride, of particular aesthetic technique, of gastronomic genius. Cooking from those books is like making a paint-by-numbers Ingres or Hockney. You get the shape and the color and the line.

Ina Garten’s Make-Ahead Coquilles St.-Jacques

cooking.nytimes.com — Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese It comes from Ina Garten, the celebrated cookbook author and television star, who has been cooking it for dinner parties, she told The Times, practically since the start of her marriage to Jeffrey Garten in 1968 It makes for a beautiful entree that matches well with a green salad, flinty white wine and good conversation
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Jan 26, 2015

RT @ShellyKramer: I'd rather read @samsifton's #Cooking newsletter than work. SHOCKER. If you're not reading it, start cooking.nytimes.com #nytcooking

Jan 26, 2015

It's a full-contact shopping day at many northeastern supermarkets. Here are some recipes to cook out the storm: cooking.nytimes.com/68861692/92267….

Jan 26, 2015

RT @carlahall: What?! Doing it! RT @SamSifton: brining chicken in the water that comes with your feta results in awesome: nyti.ms/1Ea84Uz.

Jan 26, 2015

RT @agentmule: .@SamSifton's #NYTCooking has gotta be experiencing unprecedented traffic cuz nyc grocery stores are absurd w/ foodies today. #snoWTF.

Jan 26, 2015

Not to put too fine a point on it, but brining chicken in the water that comes with your feta results in awesome: nyti.ms/1Ea84Uz.

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