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

‘Root to Leaf,’ a Field Guide to Vegetables

nytimes.com — "Where my friend saw nothing, I saw possibility." That is Steven Satterfield, writing in the introduction to his exciting new cookbook " Root to Leaf," just published by HarperWave. He had been at a farmers' market this time of the year, start of the season, the market's stalls starting to fill with what is finally poking through the ground: not much.

Ask Your Easter and Passover Cooking Questions

nytimes.com — Melissa Clark, Kim Severson, Julia Moskin and I will answer your questions about the Passover and Easter feasts all week long on the Food department Facebook page. Need a Passover brisket? A main course for Easter dinner? Need advice on cooking techniques, hospitality tips, setting the table, dealing with obstreperous cousins, dipsomaniac aunts?

What to Eat With That Bottle of Cabernet

Treating Exotic Pets

lens.blogs.nytimes.com — Linda Kuo started thinking about captivity and rehabilitation when she was working on a story about inmates who worked with animals at veterinary offices. That led her to "Displaced," a project that documents the medical care of some 40 animals - many of them exotic creatures kept as pets.

March 19, 2015 - Pictures of the Day

Underground Wrestling in Moscow

lens.blogs.nytimes.com — In America, World Wrestling Entertainment spectacles draw countless fans, easily sell out stadiums and cost as much as $60 just to watch costumed celebrities grapple on television. But in Russia, professional wrestlers pound mats in dingy Moscow basements, small clubs or any other place willing to look the other way for cash.

March 18, 2015 - Pictures of the Day

Four Star Restaurants (NYC) News

topics.nytimes.com — Daniel Krieger for The New York Times Only a handful of restaurants have been awarded four stars by the The New York Times. Here are the reviews of the restaurants that have retained that rating and are currently open, as well as other archival articles published in The New York Times.

Bangladesh's Third Gender - NYTimes.com

lens.blogs.nytimes.com — Shahria Sharmin had gone to her husband's factory in Dhaka, Bangaldesh, looking to tell a positive story about the garment industry, one that would offset negative public perceptions. What she found, instead, was an even more challenging topic: the lives of five hijras, the local term for the culture of men who identify sexually as women.

Welcome the soup that heralds spring

buffalonews.com — Mussels were hard to come by this winter, at least along the Eastern Seaboard. Ice on inland waters from Long Island north to the Canadian Maritimes made them difficult to harvest and get to market."First time I have seen this in 21 years in the business... - The Buffalo News
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Mar 30, 2015

Cooked a bunch from @MillerUnionChef's new book. Wrote about it @nytimes: nytimes.com/2015/04/01/din…. Try out the recipes yourself.

Mar 30, 2015

RT @lpolgreen: Mzansi rules! South African comic Trevor Noah is the new anchor of the Daily Show. nytimes.com/2015/03/31/art…

Mar 29, 2015

Of course there's a Sunday newsletter. I pass it along because: PIZZA. nytimes.com/indexes/2015/0… #nytcooking

Mar 29, 2015

@jmbros180 Hot as you can get. Convection should help as well.

Mar 29, 2015

An excellent overview of John Burns's 40-year career @nytimes from @susanchira, with links to highlights: nytimes.com/2015/03/28/wor….

Mar 28, 2015

@potatophantom That'll make it even more vaguely Vietnamese! Watch the sweetness.

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