Food correspondent for The New York Times. Body in the South, head in NYC, heart in SF. http://cooking.nytimes.com and http://www.kimseverson.com

A Tennessee widow takes helm at Blackberry Farm | The Herald

heraldonline.com — For someone who could ski as well as Sam Beall, his first run down a Colorado slope that February afternoon was supposed to be easy. Earlier in the day, he had flown in from his beloved Blackberry Farm, the 68-room East Tennessee lodge that some consider the best place (and certainly one of the more expensive) to stay in America.

Tucson Becomes an Unlikely Food Star

nytimes.com — To an outsider, Tucson's star turn may be a bit of a head scratcher. Certainly, the city has plenty of reliably delicious tamales, brilliant renditions of huevos rancheros and devoted eaters who will spend the day debating the best place to get a good raspado.

Jollof Rice Recipe - NYT Cooking

cooking.nytimes.com — Ingredients In a blender, combine tomatoes, scotch bonnet pepper and onions; purée. Pour out half the purée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.

Let’s Talk Breakfast (and Dinner Too)

nytimes.com — Kim Severson is filling in for Sam Sifton, who emails readers of Cooking f ive days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, register here . Yes, it's Monday. Sorry. But don't feel too sorry for yourself.

What to Cook This Week

nytimes.com — Kim Severson is filling in for Sam Sifton, who emails readers of Cooking f ive days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, register here . Here at Recipe Central we've been talking with cooks who are tired of the glorious foods of summer.

What to Cook This Weekend

nytimes.com — Kim Severson is filling in for Sam Sifton, who emails readers of Cooking f ive days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, register here . I have a dear friend whose idea of a busy weekend is a game of Scrabble and an errand.

Next-Day Fried Greens

cooking.nytimes.com — A good Southern kitchen relies on thrift and layers of flavor, and this dish is an example of both Dora Charles, who put this recipe in her book, "A Real Southern Cook: In Her Savannah Kitchen," says a lot of people she feeds won't eat greens the first time around but love them in this dish, which uses the leftovers You can add extra meat on the second cooking to make the dish more satisfying

Widow takes helm at Inn at Blackberry Farm

charlotteobserver.com — For someone who could ski as well as Sam Beall, his first run down a Colorado slope that February afternoon was supposed to be easy. He had flown in earlier that day, from his beloved Blackberry Farm, the 68-room East Tennessee lodge that some consider the best place (and certainly one of the more expensive) to stay in America.

No-Recipe Recipes for Tomato Season

nytimes.com — Sam Sifton emails readers of Cooking f ive days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, register here . You should see the pile of tomatoes on my counter here in Atlanta. Peppers, too.

Taking Humdrum Astronaut Food, and Kicking It Up a Notch

nytimes.com — When a crew has been stuck in space for six months, a fresh tortilla or the crunch of an apple can make all the difference in their mood. "If something is just a little bit irritating, it can take on huge proportions if it's irritating three times a day seven days a week for months," said William S.
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Aug 25, 2016

I found this video oddly calming after a long, hard day. hashtag what is my problem?  https://twitter.com/Eater/status/768652400726974466 

Aug 24, 2016

RT @FrankBruni: "Italy’s beauty is fragile," writes @beppesevergnini on this heartbreaking day. Indeed. But what beauty.  http://nyti.ms/2bGkeeI 

Aug 24, 2016

@RoigFranzia @liamstack @marclacey @kfc We should note that @mimisheraton was the perfect food writer for this assignment.

Aug 24, 2016

@howardweaver @kittenwithawhip It's gotten much smaller since you were intimately acquainted with it in Anchorage.


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