Tanya Sichynsky

Washington, D.C.

Senior Staff Editor, Food at The New York Times

senior staff editor, @nytfood. probably watching thor ragnarok. i write The Veggie newsletter for NYT Cooking 💌 sign up: https://t.co/oZW2xzEFV7

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Articles

That's a Wrap

1 week ago | nytimes.com | Tanya Sichynsky

View this recipe. Wraps are great for when you can't set down your food. And with a truly great wrap, you won't want to.
Bread for Dinner Recipes

2 weeks ago | nytimes.com | Tanya Sichynsky

Writing this newsletter is easier some weeks than others. Inspiration minds no schedule. Often it strikes me on the subway, where I'll hammer out a few paragraphs in my Notes app, or in the shower, where I'll reach for my phone perched on the sink ledge and dictate a flurry of one-liners into the Voice Memos app, my musings about pesto punctuated by a pitter-patter on porcelain. Other weeks, I scramble to pull something together, leaning on the changing seasons as my guide.
Would You Pay $34 for Shrimp Cocktail?

1 month ago | ourcommunitynow.com | Tanya Sichynsky

Share The shrimp cocktail at the comically exclusive Polo Bar in Manhattan is an imposing specimen, the crustaceans arriving tightly shingled on a steeple of ice accented by a celery spire. To devour one in a single bite would be gluttonous. Each requires at least three bites to enjoy — and to ensure the tail meat is excavated.The hefty Gulf shrimp at the Polo Bar appear to be “U-10s,” a size classification that indicates there are fewer than 10 to a pound.
The Price of Shrimp Cocktail

1 month ago | nytimes.com | Tanya Sichynsky

The shrimp cocktail at the comically exclusive Polo Bar in Manhattan is an imposing specimen, the crustaceans arriving tightly shingled on a steeple of ice accented by a celery spire. To devour one in a single bite would be gluttonous. Each requires at least three bites to enjoy - and to ensure the tail meat is excavated. The hefty Gulf shrimp at the Polo Bar appear to be "U-10s," a size classification that indicates there are fewer than 10 to a pound.
Brilliant Carrot Recipes

2 months ago | nytimes.com | Tanya Sichynsky

Image Yotam Ottolenghi's grilled carrots with yogurt, carrot-top oil and dukkah. Credit... Andrew Scrivani for The New York Times In my relentless quest to establish a vlog-worthy morning routine, I've developed a bit of a fixation with fresh-pressed juice. How do I get it done, you ask? Well, I do not own a juicer. It is an incredibly tedious and inefficient process of mini blenders and sieves, and it is surely making me late.
Dairy-Free Recipes Where You Won't Miss the Cream

2 months ago | nytimes.com | Tanya Sichynsky

Image Alexa Weibel's roasted broccoli and whipped tofu with chile crisp crunch. Credit... Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Few adjectives signal a dish's comforting nature the way "creamy" does. We seek literal and figurative softness in the rich and luscious. A gentle bowl of, say, creamy pasta alla vodka can be a small but welcome balm after a less-than-gentle day out in the world. Creamy can also signal something more obvious: the presence of cream.
They Don’t Know I Threw This Party Just for the Food

2 months ago | flipboard.com | Tanya Sichynsky

Netflix offers first look at new mystery thriller — and it’s already one of my most anticipated movies of 2025Netflix is on a bit of a hot streak when it comes to thrillers. Last year saw the likes of “Woman of the Hour,” “Don’t Move” and “Carry-On” …
Saag, Jiigae and More Soft Food Recipes

Jan 16, 2025 | nytimes.com | Tanya Sichynsky

You have a preview view of this article while we are checking your access. When we have confirmed access, the full article content will load. You’re reading The Veggie newsletter. Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it sent to your inbox. ImageColu Henry’s creamy white beans with herb oil.Credit...Linda Xiao for The New York Times“I wish you liked soup,” I texted a friend last week.
Making a cooking resolution? These recipes will get you started

Jan 11, 2025 | straitstimes.com | Tanya Sichynsky

Samin Nosrat's Whatever You Want Soup provides a foolproof template for using leftover bits and bobs of meat and vegetables accumulated during the week.PHOTO: KARSTEN MORAN/NYTIMESUNITED STATES – In 2025, there is room for improvement. That room is the kitchen. Second only to people’s places of work, it hosts a good chunk of their waking hours – making it a natural focal point of annual resolution-making. Maybe in 2024, you aspired to more baking, more meatless cooking or simply more cooking.
Did you make a cooking resolution? These recipes will get you started

Jan 8, 2025 | twincities.com | Tanya Sichynsky |Sarah DiGregorio |Sarah Digregorio |Yewande Komolafe |Genevieve Ko

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