Articles

  • 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.

  • 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.

  • 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.

  • 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.

  • 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?

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Sam Sifton
Sam Sifton @SamSifton
5 Jun 25

The No. 1 Hit That’s Driving Us Nuts https://t.co/CDJPd1d5Bz

Sam Sifton
Sam Sifton @SamSifton
7 May 25

‘Sinners’ and Beyoncé Battle the Vampires. And the Gatekeepers, Too. https://t.co/q1FeyNiweM

Sam Sifton
Sam Sifton @SamSifton
26 Apr 25

Piercing the Shadows of the Pope’s Favorite Painting https://t.co/KrFUau5ugz