Food Editor, The New York Times: #NYTCooking

Classic Pan Gravy — This recipe is by Sam Sifton and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Oak Ice Cream Recipe — Much of the joy of cooking for guests is in seeing the pleasure they take from your well-prepared meal But there is a way to up the ante: serve a dish so unusual that they don't think they could make it themselves This ice cream, from Mads Refslund of Acme restaurant in New York, a leading chef in the New Nordic movement, is one of those dishes

Cheater’s Brisket — Ingredients Submerge the wood chips (if using) in a bowl of water and set aside to soak. Combine the sugar, paprika, salt, pepper and cumin in a small bowl, then rub all over the brisket, coating it entirely. Set aside at room temperature.

A Homemade Fluke With Fancy Plating — In 2002, Mario Batali published "The Babbo Cookbook," a guide to the cooking at his flagship restaurant in Manhattan, and within two years I had made every recipe in it at least once. I worked carefully, using the cookbook's photographs as blueprints.

Eleven Madison Park Granola — At the end of every meal at the restaurant Eleven Madison Park, in Manhattan, guests are presented with a small gift: a jar of granola for tomorrow's breakfast There is nothing tricky about the dish, as there is in much that the restaurant serves No liquid nitrogen is required

Embrace the Bacon - NYT Cooking

Baked Potatoes Recipe - NYT Cooking — Recipes for baked potatoes exist across the archives of The Times This is the battle-tested best Adorn the result with toppings: sour cream, minced chives, crumbled bacon, chopped jalapeño, cauliflower florets, crab meat dressed in lemon juice

Baked Potatoes With Crab, Jalapeño and Mint — Mark Ladner, the chef at Del Posto in New York, serves pasta with crab, jalapeño and mint Here the canvas is potato flesh instead, along with sour cream and butter and cheese Pair with steak for an elegant take on the classic surf-and-turf dinner, or serve it on its own, with a green salad and a sharp white wine.

The Baked Potato, Three Ways — The nights are coming faster now, and dead leaves rustle across grass and sidewalk. "Look at that moon," Thornton Wilder wrote in "Our Town." "Potato weather, for sure." Baked-potato weather, for sure. Slide a rack of russets into a hot oven for 45 minutes while you sort mail or pay bills, check email or help someone with homework.

A Culinary Pilgrimage to Trinidad — TRINIDAD is not the Caribbean of white sand beaches and umbrella drinks. There is oil money there, and tall buildings in which to count it, and grinding poverty and the sound of calypso drifting by on the breeze. There is serious cricket when there isn't serious soccer, and there is always a plan afoot for Carnival, the island's monthlong, pre-Lenten feast.
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Oct 31, 2014

RT @jembradshaw: The #CBC's decision to fire #JianGhomeshi caught nearly everyone by surprise. Here's how it went down. @globeandmail

Oct 31, 2014

RT @GlobeRowland: In death did his part HT @globeandrewryan Menino still managed to fill out his absentee ballot…

Oct 31, 2014

Outbound Grand Forks. Thanks @mollyyeh for lefse, venison, hot dish and great stories. #thanksgiving #nytcooking

Oct 31, 2014

Sign up for the #nytcooking newsletter. Because you need ideas for dinner and (maybe) help with Thanksgiving:….

Oct 31, 2014

Sad news about @nytimes partnership with @TexasTribune, and a typically classy note about it from @EvanSmith:….

Oct 31, 2014

RT @pete_wells: Dallas critic outs herself, @plattypants-style. RT @lesbren: Goodbye, avatar: I'm out of the closet!

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