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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2 weeks ago |
sacbee.com | Emily Weinstein
Here’s something you’ll always find in my pantry: canned tuna, preferably oil-packed, and lots of it. This predates the tinned fish trend in America, by the way. I’ve been a tuna person as long as I can remember, throwing together tuna sandwiches, tuna pasta and kimchi tuna salad for lunch or dinner. (I do have a confession to make now, which is that I only recently had my first tuna melt. I just never felt like tuna salad needed melted cheese.
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2 weeks ago |
nytimes.com | Emily Weinstein
Image This light, five-star recipe from Kristina Felix could just as easily be served with tortilla chips for scooping, or over rice with salted cucumbers to make a meal. Yossy Arefi's salty-sweet chicken is truly easy to make, and you can leave the hot sauce out of the marinade if you're feeding anyone who won't appreciate it. I love it with asparagus, and the season is here, but you can make it with green beans or broccolini instead. View this recipe.
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2 weeks ago |
denverpost.com | Emily Weinstein |Carolina Gelen |Zaynab Issa |Melissa Clark
By Emily Weinstein, The New York TimesApril Fools’ Day is a holiday that could really use a signature dish. Chef and author Rozanne Gold once wrote an article arguing for “culinary pranksterism” for April Fools’; she’d long collected surprising but wonderful recipes, like a chicken roasted inside a watermelon and cake baked in a shoe box (women’s size 9, 24 servings).
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2 weeks ago |
en.pressbee.net | Emily Weinstein |Carolina Gelen |Zaynab Issa |Melissa Clark
By Emily Weinstein, The New York Times April Fools’ Day is a holiday that could really use a signature dish. Chef and author Rozanne Gold once wrote an article arguing for “culinary pranksterism” for April Fools’; she’d long collected surprising but wonderful recipes, like a chicken roasted inside a watermelon and cake baked in a shoe box (women’s size 9, 24 servings).
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2 weeks ago |
twincities.com | Emily Weinstein |Carolina Gelen |Zaynab Issa |Melissa Clark
April Fools’ Day is a holiday that could really use a signature dish. Chef and author Rozanne Gold once wrote an article arguing for “culinary pranksterism” for April Fools’; she’d long collected surprising but wonderful recipes, like a chicken roasted inside a watermelon and cake baked in a shoe box (women’s size 9, 24 servings). A more literal but still delicious option: the fool, a heavenly English dessert that consists of mashed fruit and lightly sweetened whipped cream.
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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
