Nikita Richardson
Senior Staff Editor, Food at The New York Times
editor at @nytfood // lifelong class clown // i write the Where to Eat: New York City newsletter
Articles
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2 weeks ago |
nytimes.com | Nikita Richardson
Sometimes I have to remind myself that I don't eat like everyone else. The average person, maybe even the average New Yorker, might go to the same restaurants over and over again, throwing in a new dining spot every few months. I am in perpetual pursuit of novelty. And, my dear readers, I'd love to move you in my direction. Outside my comfort zone, I've discovered new favorites and developed a far more discerning palate. I'm not so easily impressed anymore, and I'm a better diner for it.
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3 weeks ago |
flipboard.com | Nikita Richardson
7 hours agoKevin James is a stand-up comedian, starred in the long-running sitcom “King of Queens” and the movie “Paul Blart: Mall Cop,” and played a lead role in the movie “Hitch” and many others. In recent years, he played a new, not-so-coveted role: the owner of a $14 million mansion that turned out to be …
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1 month ago |
nytimes.com | Nikita Richardson
"I think he goes through the world with authentic, natural curiosity," Stewart said. "Now, a lot of people do. He also has, though, the craft to be able to translate that natural curiosity and authenticity into real, viable content."Between the traditional quick hits - "Apparently, we got Jack the Ripper - some would say a little late." - Johnson manages to draw out much deeper observations, not unlike an orator minus the self-importance.
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2 months ago |
nytimes.com | Nikita Richardson
I'm not someone who usually seeks out salads in my daily life, mostly because I fear they won't be filling enough and, in part, because I think the greens that fuel the salad industrial complex - romaine, little gem, iceberg, subpar arugula - are so, so boring. But when I'm playing Nikita the Restaurant Writer, I always order a salad. This is usually my last chance to enjoy something "light" before the heaviness of the rest of the meal falls on me like a ton of delicious, buttery bricks.
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2 months ago |
timesfreepress.com | Nikita Richardson
It started with an anecdote from a colleague: A relative had bought four bottles of cognac in anticipation of higher tariffs on imported goods. The story got us wondering. With inflation rising again in January (the latest available numbers) and the Trump administration's implementation of tariffs, what might readers of The New York Times' Food and Cooking sections be stocking up on?
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