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

What to Cook This Weekend

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 . Good morning. Close readers of these newsletters know that I abhor brunch, a meal that ruins breakfasts, lunches and Sundays in equal measure.

Angel Food Cake With Nectarines and Plums

cooking.nytimes.com — The key to success with angel food cake is not overbeating the egg whites, which means you should never go above medium speed, and the peaks should fold over when you lift them with a spatula or beaters If the meringue is too stiff, the cake will not maintain its height once baked You should be able to pour the batter into the pan

The Best Fried Chicken and Other Recipes

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 . Good morning. I've been frying lots of chicken lately, testing recipes and techniques for our new How to Make Fried Chicken guide, out on Cooking today.

How to Make Fried Chicken

cooking.nytimes.com — For a remarkably simple dish, fried chicken can be controversial. There are debates over brining the meat (yes, you should). People argue over what starch is used to coat the chicken, about the fat used to fry it, about the temperature at which it cooks.

It’s Getting Hot in Here

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 . Good morning. It's Jakarta-hot out, and we're sweating like Mel Gibson in " The Year of Living Dangerously."

What to Cook This Week

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 . Good morning. I have a column in The New York Times Magazine this morning about cooking Bahamian-style clam fritters.

Crisp Chicken Schnitzel With Lemony Herb Salad

cooking.nytimes.com — This schnitzel is light and crunchy with a crust that rises like a soufflé The secret is to trap air in the crust when you cook the meat by moving and shaking the pan (Ms Clark demonstrates with pork in this video.) You can use this technique with a variety of meat cutlets.

What to Cook This Weekend

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 . Good morning.

A Clam Fritter That Brings the Bahamas to Your Home

nytimes.com — My friends and I had been fishing for striped bass for a few weeks, working the sandy flats of Peconic Bay, on Long Island, exactly as if we were chasing bonefish or permit across the shallows of the Bight of Acklins, in what are known as the Family Islands, northwest of Turks & Caicos.

What to Cook Now

nytimes.com — Sam Sifton emails readers of Cooking seven days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, register here . Good morning.
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Jul 29, 2016

RT @jswatz: “I said, ‘What a wonderful honor.' Who am I to say, ‘No’?” Kizr Kahn speaks with Rich Oppel  http://nyti.ms/2a4aQmk 

Jul 29, 2016

Made lunch on NYT Facebook Live, still-shot it for Twitter, and then took it over to @BuzzFeedNews for lunch. #2016 https://t.co/4IufgO3NMV

Jul 29, 2016

Here's @Alexandra_Eaton getting ready for our FB Live jam at 2 pm. The NYT Food page! #friedchicken https://t.co/KvguzchAGN

Jul 29, 2016

So I'll be frying chicken and talking about it, live on Facebook at 2 p.m. EST.  https://www.facebook.com/nytfood 


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