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

Easy Picnic Recipes for the Beach or Wherever You're Going This Summer

2 weeks ago | nytimes.com | Tanya Sichynsky

Snacks, sandwiches, sweets and more to grab and go, go, go. You'd think the first 70-degree day in New York was a government-sanctioned holiday, the way that throngs of winter-weary city dwellers spill out onto patios and piers and into parks. It's a culturally sanctioned holiday, at least, an excuse to grab the portable speaker and some friends, and finally - finally! - eat outdoors. That feverish appetite for summer's arrival is universal.
Tonight's Dinner Is Bouncy

4 weeks ago | nytimes.com | Tanya Sichynsky

On a rainy Saturday last month, I sat down in a salon chair and made peace with the fact that I'd be there some six-plus hours. Such is the reality of a brunette desperate to have a bit of blonde fun. Finally, it was time for the blowout. I always ask for big, voluminous hair, yet it never comes out quite how I like. My stylist and I talked at length about exactly what I was going for. It wasn't just body; it was bounce.
The Answer Is Pickles

1 month ago | nytimes.com | Tanya Sichynsky

Image Over the weekend, a few girlfriends and I settled into a Glen Powell rom-com double feature: "Anyone but You" (an atrocious allocation of Columbia Pictures' funds and my own time) and "Set It Up" (an ode to the form). In the latter, Powell and Zoey Deutch, who play two assistants repeatedly hamstrung by their abusive bosses, agree to split up one order of takeout - a burger with a pickle and some mac and cheese - into two so that neither employer goes hungry.
Recipe Matchmaker, Part 2: Beans

1 month ago | nytimes.com | Tanya Sichynsky

Another week, another Recipe Matchmaker! For those of you with hyperspecific recipe needs, I have hyperspecific recommendations. Let's not waste another second. "I'm looking for recipes for dinners that are "build-it-yourself" so that my kids can build up kid-friendly (read: bland) versions for themselves, and me and my husband can get fancy with toppings.
That's a Wrap

1 month 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 months 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?

Feb 25, 2025 | 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

Feb 25, 2025 | 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

Feb 20, 2025 | 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

Feb 6, 2025 | 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.