Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile
New York Times Cooking Published: Aug. 06, 2026, 11:49 a.m. Heirloom tomatoes with fish sauce vinaigrette By Recipe from Melissa King; Adapted Genevieve Ko The chef Melissa King captures the scent and flavor of ripe summer tomatoes in this savory dish inspired by a green papaya salad she learned to cook in Thailand and the Vietnamese nuoc cham she grew up with in the San Gabriel Valley of Southern California.
New York Times Cooking Published: Aug. 06, 2026, 11:49 a.m. Pluot-tomato salad with suya pistachio crunch By Recipe from Keith Corbin; Adapted Genevieve Ko This spectacular summer dish layers tangy, juicy pluots and ripe tomatoes with a creamy pistachio yogurt sauce and crunchy, spicy pistachios, making each bite thrilling. The chef Keith Corbin created it for his Los Angeles restaurant Alta Adams to celebrate the best of local summer fruits.
Meant to be scooped into your mouth with a spoon -- all the better to capture the lemony dressing in each bite -- this cool monochrome salad of juicy sweet melon and crisp cucumbers is especially refreshing. The chefs Sarah Hymanson and Sara Kramer don't serve it at their Los Angeles restaurants, but they created it for "Kismet" (Clarkson Potter, 2024), their cookbook of the same name.
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
