Nikita Richardson

Brooklyn, New York

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

Food Network chefs and many others pay tribute to Anne Burrell

1 week ago | pressdemocrat.com | Nikita Richardson |Sara Bonisteel

After her family announced in a statement on Tuesday that chef Anne Burrell had died at age 55, tributes began pouring in across social media from those who knew her as a longtime Food Network star, a capable and experienced chef and a fledgling comedian.
Food Network Chefs Pay Tribute to Anne Burrell

1 week ago | nytimes.com | Nikita Richardson |Sara Bonisteel

After her family announced in a statement on Tuesday that the chef Anne Burrell had died at age 55, tributes began pouring in across social media from those who knew her as a longtime Food Network star, a capable and experienced chef and a fledgling comedian.
New York City's Best Chefs Pick Their Favorite Restaurants

3 weeks ago | nytimes.com | Nikita Richardson

We asked some of the chefs from our 100 best restaurants list where they love to dine out right now. Credit... Evan Sung for The New York Times After we published the 2024 list of the 100 best restaurants in New York City, we asked readers what restaurant would land at No. 1 on their own lists. This year, on the occasion of our 2025 list, we decided to pose a question to some of the chefs from the list itself: What's your favorite restaurant in the city right now?
It's PiĆ±a Colada Weather

3 weeks ago | nytimes.com | Nikita Richardson

I started drinking piña coladas as a child. They were alcohol free, obviously, and my parents allowed me to order as many of them as I wanted at Frankie's, our local red-sauce Italian restaurant. Why did a red-sauce spot in metro Atlanta serve piña coladas? I don't know. But I was hooked from that first sip - and I still am. I simply love coconut in every iteration, even its divisive seltzer form.
Where the Menu Is Always Changing

2 months 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.
Josh Johnson Might Tell You a Joke, but He’ll Never Tell You a Lie

2 months 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 …
Comedian Josh Johnson Talks 'The Daily Show,' Specials and More

2 months 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.
The Last of the Winter Salads

Mar 13, 2025 | 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.
Here’s what shoppers have been stockpiling to prepare for tariffs

Mar 4, 2025 | 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?
Some readers are stocking up to prepare for tariffs. Here’s what they’re buying

Mar 3, 2025 | pressdemocrat.com | Nikita Richardson

Editor’s note: On Monday, President Trump said 25% tariffs on Mexican and Canadian imports will start Tuesday, with 'no room' for delay. It started with an anecdote from a Cooking editor: 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 and the Trump administration’s ongoing threat of tariffs, what might Food and Cooking readers be stocking up on?