Sam Sifton
The New York Times
New York, NY, United States
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Recent articles by Sam:
What to Cook This Week
Spiced, seared eggplant, crispy tofu and seared scallops: These are the ingredients to savor as summer turns to fall. → Read More
What to Cook This Weekend
Make Dorie Greenspan’s latest, a tomate confite, inspired by a trip to France. → Read More
What to Cook This Weekend
Make Tejal Rao’s latest, a vegetarian kofta, inspired by one of her favorite grandfather’s specialties. → Read More
Chicken! Plums! Red Onions!
Make Melissa Clark’s latest — roast chicken with plums and red onions — for Rosh Hashana, or for whenever you like. → Read More
What to Cook This Week
See the summer season out with corn on the cob, or simply dressed ripe tomatoes. → Read More
How to Have a Date Night at Home
Start with steak Diane for two. → Read More
What to Cook This Weekend
Dorie Greenspan’s latest, raspberry ice cream and magic-shell chocolate sauce, and more summery recipes for the days ahead. → Read More
What Happens When the Season Changes?
Taking refuge outdoors is still an option. → Read More
Back to Sandwich City!
Fry up some shrimp and tuck it into a torpedo roll for a meal you’re not likely to soon forget. → Read More
How Are You Doing?
Sometimes it feels like the only pleasure available in the day is cooking. → Read More
Treating Our Shared World as an Extension of Our Homes
Picking up trash makes the outdoors a more beautiful space to inhabit — for everyone. → Read More
What to Cook This Weekend
Put your sourdough starter to work, and make Bryan Ford’s pan de coco. → Read More
When You’re at Home, You Get to Noticing Things
A reader asks how to clean her wooden dining chairs. → Read More
The Secret to Great Empanadas
It’s popcorn, as J. Kenji López-Alt learned from the Colombian chef Carlos Gaviria. → Read More
This Week, Clean Your Stove
Some straightforward advice for a reader who feels directionless. → Read More
What to Do When Most Days Feel Like Wednesdays
Seek diversion from what’s happening in your head and in our world, if just for a moment of recharge and reflection. It works. → Read More
Your New Favorite Sandwich
The chef Brooks Headley’s crispy chicken-fried tofu sandwich is a riff on chicken-fried steak, and neither complicated nor difficult. → Read More
What Does it Mean to be ‘At Home’ These Days?
People are experiencing the reopening of the country in different ways in different regions. They are responding to it differently, too. → Read More
A Letter From the Editor
Please watch this space. → Read More
At Home Newsletter: A Beacon of Possibility for Your Time Indoors
The specter of Covid-19 has changed a great deal for all of us, but there is an enduring desire to connect, in public, with those we love and with those with whom we disagree. → Read More