Emily Weinstein
Editor-in-Chief, Cooking and Food at The New York Times
Editor in Chief, Cooking and Food, The New York Times
Articles
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1 week ago |
denverpost.com | Emily Weinstein |Kristina Felix |Zainab Shah |Yossy Arefi
By Emily Weinstein, The New York TimesOh, the beauty of a modular dinner: a meal you can put out on the table in several bowls — a base plus toppings — and let everyone assemble to their liking. This kind of food is easy to make, fun to eat and particularly useful for big groups and families, with their divergent, all-ages tastes. Baked potatoes, noodle bowls, black beans and rice (top with bacon, fried eggs, avocado), all great.
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1 week ago |
en.pressbee.net | Emily Weinstein |Kristina Felix |Zainab Shah |Yossy Arefi
By Emily Weinstein, The New York Times Oh, the beauty of a modular dinner: a meal you can put out on the table in several bowls — a base plus toppings — and let everyone assemble to their liking. This kind of food is easy to make, fun to eat and particularly useful for big groups and families, with their divergent, all-ages tastes. Baked potatoes, noodle bowls, black beans and rice (top with bacon, fried eggs, avocado), all great.
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1 week ago |
nytimes.com | Emily Weinstein
Oh, the beauty of a modular dinner: a meal you can put out on the table in several bowls - a base plus toppings - and let everyone assemble to their liking. This kind of food is easy to make, fun to eat and particularly useful for big groups and families, with their divergent, all-ages tastes. Baked potatoes, noodle bowls, black beans and rice (top with bacon, fried eggs, avocado), all great.
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2 weeks ago |
nytimes.com | Emily Weinstein
I'm pleased to announce that I've found my house asparagus recipe for spring 2025: this miso-chile asparagus with tofu from Melissa Clark, my fellow asparagus nut. The house recipe is the dish I cook over and over again when I have asparagus in the fridge, which is often this time of year. One spring it was asparagus with fried eggs. Another was asparagus and pasta in different configurations.
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3 weeks ago |
pressdemocrat.com | Emily Weinstein
Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes. Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot. Makes 4 servingsPaneer cubes are cooked in three types of fat here: ghee, butter and cashew butter for a luxurious vegetarian main.
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Just announced: A free event in NYC with @MelissaClark, @ericjoonho and me, celebrating our new @nytfood cookbook "Easy Weeknight Dinners," moderated by the incomparable @taffyakner. RSVP here and see you there https://t.co/YZ1BY7cwLo
If you’re not reading this newsletter, you’re missing out. HBD to Where to Eat and its amazing creator, @nikitarbk!
"Where to Eat" turns 1 tomorrow! No one is more surprised that I made it than I am lol Thanks to @emilyweinstein and @SamSifton for believing in it; Mark Josephson and @tanyasic for being my amazing editors; and @beckyblairh for stepping in whenever I'm OOO. Year 2, let's go!
A feat of writing and reporting from the great @juliamoskin
Noma, often called the world's best restaurant, will close at the end of 2024, the Copenhagen chef René Redzepi told The New York Times. He said fine dining at the highest level has hit a breaking point. https://t.co/W0dU9vgsCh https://t.co/h64qusVfYF
