Sam Sifton

New York

Assistant Managing Editor at The New York Times

Assistant Managing Editor, The New York Times. A cookbook for you: "No-Recipe Recipes." Order here: https://t.co/EKzwcFkUf4…

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Articles

Easy Crispy Gnocchi with Tomato and Red Onion Recipe

1 week ago | nytimes.com | Sam Sifton

Hetty Lui McKinnon’s crispy gnocchi with tomato and red onion.Credit...Mark Weinberg for The New York Times. Food Styling by Barrett Washburne. Good morning. Where do you stand on the French toast bagel? It’s like an egg bagel that tastes like French toast. I was suspicious myself. But hear me out: If you toast one of those, spread it with a ton of salted butter and add a bare shimmer of strawberry jam? You’ve got a quality breakfast item. I’m sorry, but it’s true.
The New York Times names new chief restaurant critics - Editor and Publisher

2 weeks ago | editorandpublisher.com | Emily Weinstein |Sam Sifton

We’re writing with big news today, and quite a lot of it. Tejal Rao and Ligaya Mishan will be our next chief restaurant critics. Ligaya and Tejal — our first co-chief critics — are at the center of our ambitious new plan to cover restaurants in a way that is maybe best described simply as “more.” More starred reviews. More engaged with our audience. More visual. More online. More transparent. More personal. More helpful.
A Truly Showstopping Grilled Beef Tenderloin

3 weeks ago | nytimes.com | Sam Sifton

Good morning. My pal Peter Kaminsky has written roughly one million cookbooks over the past couple of decades. One of them, " Seven Fires: Grilling the Argentine Way," written with the chef Francis Mallmann, is among the best books on cooking over live fire you're ever likely to find. For those who thrill to exploration of what Mallmann calls "the uncertain edge of burnt," it's a revelation.
Got a Can of Curry Paste? Make Pad Prik King.

4 weeks ago | nytimes.com | Sam Sifton

Good morning. I'd grilled 50 cheeseburgers, as many hot dogs, 18 brats and six veggie burgers, all of it over charcoal on one of those Americana grills you can get pre-assembled at the big-box store for less than it costs to buy a single porterhouse at Gallagher's in Manhattan.
Burgers, Jerk Ribs, Chicken Plus More Grilling Recipes

1 month ago | nytimes.com | Sam Sifton

Good morning. We're a week out from Memorial Day weekend, the unofficial start of summer grill season. For those who take part in the festivities, first with a holiday cookout and then with regular meals cooked outside over flames and coal, as many as they can manage for the next few months, the next two days are important. Because how's that grill looking, after half a year spent alone and untouched in the yard, on the deck, in the garage, under the stoop?
Fluffy Belgian Waffles That Hold Every Drop of Butter and Maple Syrup

1 month ago | nytimes.com | Sam Sifton

Good morning. Happy Mother's Day to all who serve. Mine loathed the holiday. She called it a conspiracy of the Hallmark-florist industrial complex. Still, I think she was always secretly thrilled when one of us children cobbled together something delicious for her to eat or gave her a hand-crayoned card. Which is to say: Reach out to the moms today and raise their status high. Cook one of them Belgian waffles (above) for breakfast, with salted butter, maple syrup and a bowl of fruit salad on the side.
Mint Julep, Derby Pie and More Kentucky Derby Recipes

1 month ago | nytimes.com | Sam Sifton

Good morning. The Kentucky Derby kicks off tomorrow at Churchill Downs in Louisville, Ky., two minutes of excitement bracketed by drinks and snacks, a prelude to dinner with as many people as you can fit around your table. The race is a reminder that while our young nation may have birthed itself in opposition to the British crown, its culture rhymes with the one across the ocean. Louisville is our Ascot, our Cheltenham.
Broiled Salmon Recipe Perfect for Spring

2 months ago | nytimes.com | Sam Sifton

Good morning. I fixed and filled the bird feeder and Mr. Cardinal was on set within the hour, bullying the grackles away and getting on the seed. He hung out while I worked on a lawn wrecked by dogs, on a wood pile that needed stacking, on the piles of stuff that'll have to go onto the boat before fishing can commence. It was a weekend of promise and anticipation, the start of the season, a time for regrowth. For dinner: broiled salmon with asparagus and herbs (above).
The Best Chicken Teriyaki Recipe

2 months ago | nytimes.com | Sam Sifton

Good morning. John T. Edge brought us this recipe for a Seattle-style chicken teriyaki, adapted from one by Sujan Shrestha, many years ago: salty-sweet and garlic-gingery, with a starch-thickened, glossy sauce that pairs beautifully with rice and broccoli. I make the dish with less sugar and more pineapple juice than John calls for and only marinate the chicken for a few hours before cooking. Cook's choice.
If You're Tired, Try This Baked Fish and Chips Recipe

2 months ago | nytimes.com | Sam Sifton

Good morning. I drove 100 miles the other morning, only to discover that the piece of paper I needed at my destination was actually at my departure point. This occasioned a 100-mile trip back and another 100 miles back from that: 300 miles on the odometer before noon. It left me rattled and sore. The last thing I wanted to do that night was cook. But cook I did, because cooking's a practice, my practice, and I find that doing it even when I don't really want to brings a kind of slow satisfaction.