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

Braised Chicken Thighs With Indian Flavors

cooking.nytimes.com — If you're looking to boost flavor, spices are a natural There are perhaps no cuisines that use spices more deftly than those of India Borrowing a technique commonly used there, I sweat a trio of aromatic spices before adding the liquid to a braised chicken-thigh dish

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.

Ultimate Clambake

cooking.nytimes.com — A clambake is one of those absurdly demanding culinary tasks that can still be performed by normal people - that is, nonchefs I've worked through all of that And if you follow my "recipe" (which includes phrases I don't often employ, like "find about 30 rocks, each 6 by 4 inches"), you should have a memorable experience

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. Up for a clambake?

Spicy Ginger Pork Noodles With Bok Choy

cooking.nytimes.com — Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home If you don't have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger's pungency

What We’re Cooking

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. Saw a recipe for cornbread with Frito crumbs, Cheddar and pimentos the other day in Charlotte Druckman's new book about cooking in a cast-iron skillet, " Stir, Sizzle, Bake."

Gold Medal 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. The nation will be gathered watching Bob Costas in Rio this evening, just as if it were listening to " The Big Show " back in 1951.

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 Times Magazine today about a recipe for roasted potato hash that I've been messing around with for years now.

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. There's a book I've been meaning to tell you about for a few weeks now: " Work Clean," by Dan Charnas.

Hash Browns With Every Meal

nytimes.com — I had one of the great breakfasts of my life a few years ago on San Juan Island, north of Seattle, in a waterside coffee shop that served commercial fishermen, hippie farmers, kayak tourists and boat builders in equal measure.
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Aug 23, 2016

RT @jmartNYT: NEW: Here's what @cher said behind closed doors about @HillaryClinton & @realDonaldTrump in P-town Sunday > https://t.co/yet

Aug 23, 2016

RT @nytfood: Tell us about the dishes and traditions at your Thanksgiving table, and how they reflect your family's roots  http://nyti.ms/2c4eX3U 

Aug 12, 2016

@jcufaude Ha! Long nap. Long run. Cook some more. Repeat.


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