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…

Featured in: Favicon

nytimes.com (+1) Favicon

msn.com

cbsnews.com Favicon

estadao.com.br Favicon

independent.co.uk Favicon

nbcnews.com Favicon

indianexpress.com Favicon

ndtv.com

today.com

salon.com + 54 more

Articles

If You're Tired, Try This Baked Fish and Chips Recipe

1 week 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.
Roasted Chicken Recipe for a Spring Sunday

2 weeks ago | nytimes.com | Sam Sifton

Good morning. I took a walk through the flower district of Manhattan the other day, West 28th Street between Sixth and Seventh Avenues. The sidewalk was impossibly crowded with people and plants and cuttings. A seller picked up a pot of grass by its leaves and the pot dropped to the ground, revealing its roots. His colleague pointed this out. "Lost his shoes," he said. The air was fragrant - peonies, gardenias, frangipani - and I realized that I hadn't smelled those scents in months.
Chicken Cobbler Is an Easier Potpie

3 weeks ago | nytimes.com | Sam Sifton

Good morning. On some weekend mornings this time of year, when the breeze is coming out of the west to knife through your topcoat, and even an unoccluded sun can't promise warmth, I'll use geography to my advantage and drive over the Verrazzano-Narrows Bridge to Staten Island, then arrange myself in the lee of the Alice Austen House in Rosedale, out of the wind.
‘I’d Always Wanted to Make Biryani, and This Did Not Disappoint’

3 weeks ago | flipboard.com | Sam Sifton

6 hours agoMaking a good nonalcoholic wine is hard work. You have to first farm the grapes and make the wine, which, as anybody who’s worked a harvest, rotated a barrel or wrestled a recalcitrant hose can tell you, is no easy task. Then you need to extract the alcohol. This is not so labor intensive, but it’s …
'I'd Always Wanted to Make Biryani, and This Did Not Disappoint'

3 weeks ago | nytimes.com | Sam Sifton

Good morning. The sea otters were hammering clams open at the New York Aquarium the other afternoon, al fresco dining under a high sun that hinted at warmer days ahead. They looked stoked. We'd fed ourselves roast beef sandwiches from Roll-N-Roaster in Sheepshead Bay beforehand, and were in a similar mood.
Our Ultimate Guide to Making Pizza

3 weeks ago | cooking.nytimes.com | Sam Sifton

From dough to saucing and toppings, never make a bad pie again. Melina Hammer for The New York Times You can make pizza at home. In fact, you can make pizza that will equal some of the best on the planet. With planning and practice, you can become good at it - even if you are a relatively novice cook. We are here to help that happen. Plan ahead. Make the dough at least a day before you intend to make pizza, to give it enough time to rise.
Our Ultimate Guide to Making Burgers

3 weeks ago | cooking.nytimes.com | Sam Sifton

Whether you're cooking on the grill or the stovetop, going diner style or tavern style, here's everything you need to know for the perfect burger. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Anyone can make a good burger, inside on the stovetop or outside on the grill. Making a great one, though, requires a little planning. We've assembled all the information and instruction you need. Get all your ingredients and toppings prepared.
BBQ Pepper Shrimp, Warm Baguette, Green Salad: Happy Friday

1 month ago | nytimes.com | Sam Sifton

Image Tim McNulty's BBQ pepper shrimp, adapted by Korsha Wilson. Credit... Armando Rafael for The New York Times. Food Stylist: Hadas Smirnoff. Good morning. The ospreys are returning to their winter-ravaged nests near my home waters this week, after long passage from South America, a sure sign of spring. The striped bass will show up behind them, looking for food in the shallows up in the back bays and estuaries. I'll rig a fly rod and go look for them, under the birds' watchful glare.
Eat These Easy Noodles for Breakfast, Lunch or Dinner

1 month ago | nytimes.com | Sam Sifton

Image Hetty Lui McKinnon's soy sauce noodles with cabbage and fried eggs. Credit... Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Good morning. One of the great feelings in a Brooklyn life is to be among the first through the door at East Harbor Seafood on a Sunday morning. All is anticipation: for the coming dim sum, and for the day that will follow it. The hours ahead could take us anywhere: to adventure; to the movies; to the couch for a nap.
Try This Strawberry Smoothie Recipe to Beat Winter

1 month ago | nytimes.com | Sam Sifton

Image Martha Rose Shulman's strawberry smoothie. Credit... Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Good morning. "Dear Winter," the sign in front of a local business read, "I'm breaking up with you."Me, too. I love cold, snow, thick ice, quartered oak roaring in the fireplace. I love sea smoke on the bay and the crunch of frozen leaves beneath my feet in the forest. But I don't love those things enough to want winter to go on forever.