Food Editor, The New York Times: href="" title="" rel="nofollow" target="_blank"> #NYTCooking

Chilled Shrimp With Lobster Butter — This is my cover-band take on a dish served one spring at the restaurant Joe Beef in Montreal, which paired an enormous quantity of chilled steamed Canadian shrimp, bright and sweet, with a tureen of lobster butter It was a dark and clouded sauce, slightly yellow, slightly green We dipped and ate - sweet shrimp meat against deep salinity and velvet sauciness - and it was like hearing a hit song for the very first time, addictive from the start

Spiedies Recipe - NYT Cooking — Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs They're made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce The recipe that follows calls for beef, but pork or venison can be used almost interchangeably

20 Dishes Sam Sifton Thinks You Should Cook This Summer

Twice-Baked Potatoes With Cauliflower and Cheese — This is a recipe that nods at a lesson taught by the British writer Nigel Slater, which is to poach the cauliflower in bay-leaf scented milk while the potatoes bake The soft florets are then mashed in with the potato flesh and a healthy splash of the cooked milk Add butter

Bobby Flay’s Pan-Roasted Chicken With Mint Sauce — Bobby Flay served a version of this chicken at Bolo, the elegant little jewel box of a restaurant he had on 22nd Street until 2007, when the building that housed it was sold It came pan-roasted beneath a blanket of what Flay called Spanish spices, with a vibrant green mint sauce rich with chiles, honey, salt and mustard The dish was one of the restaurant's best sellers

18 Recipes to Celebrate Strawberry Season

30 Mother’s Day Recipes That'll Make You Her Favorite

Mother’s Day Recipes Recipes

A Sauce Worth Mastering — Here is the magic flavor of spring in my Brooklyn kitchen: béarnaise sauce, a golden velvet of butter and egg yolk enlivened by the faint aromas of anise and pine. It tastes like the first sunny day after months of chill.

Unstrung Harp Recipe - NYT Cooking — Jeffrey Tascarella, the general manager at the NoMad restaurant in the Manhattan hotel of the same name, used to serve this drink at his Midtown restaurant Tenpenny, to unbelievable effect Named for Edward Gorey's 1953 novel, it combines dark rum with ginger syrup, lime and prosecco to deliver a cocktail that punches well above its weight in terms of both flavor and potency Back in 2011, some among us at The Times called it the drink of the summer.
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May 23, 2015

RT @b2dac: V emotional hearing the news. I said early in 2014 I believed equal civil marriage is the right & Christian thing to do. It’s a…

May 23, 2015

RT @tackettdc: In Early Vote Count, Ireland Appears Headed Toward Legalizing Same-Sex Marriage…

May 20, 2015

The Summer Issue of @nytfood. Lots to read, look at, cook. Join us: #nytcooking

May 20, 2015

RT @juliamoskin: Your summer cooking strategy, unveiled -- now with GIF! Composed Salad Is a Meal Unto Itself

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