Sam Sifton
The New York Times
New York, NY, United States
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Recent articles by Sam:
It’s Time for Fried Chicken Biscuits
Get yourself cooking this weekend: Clean out the pantry, and make Tejal Rao’s recipe, a picnic classic. → Read More
How to Think About Shrimp
Melissa Clark has set to work reporting and come back with answers — and three recipes for using shrimp thoughtfully. → Read More
Your New Monday Dinner
Yewande Komolafe has an amazing new recipe for baked tofu with peanut sauce and coconut-lime rice that may just earn a place on your weekly rotation. → Read More
What to Cook This Week
It may be the day to make a quick vegetable paella, chickpea harissa soup or miso chicken. → Read More
The Essentials of Filipino Cuisine
Angela Dimayuga, the creative director for food and culture at the Standard hotels, has shared 10 recipes that speak to the heart of the country’s food. → Read More
It’s... Nothing Fancy!
Our Alison Roman has a new cookbook out: Make her oregano chicken with buttered tomatoes, her lemony white beans and tiny chocolaty cookies. → Read More
Cook Like It’s Still Summer
Stretch the season a little longer with avocado toast, and one last tomato sandwich. → Read More
What to Cook This Week
Make a poundcake with a surprise ingredient: lemon-lime 7Up. → Read More
Take It to 11
Set yourself up for some epic weekend eating, whether it’s roast pork with maduros, rice and beans, or a bowl of farro with mushrooms, a skillet brownie to finish. → Read More
The Secret to Poundcake That Really Pops
Add some zip to your recipes with the power of soda. → Read More
The Art of Sourdough
Claire Saffitz has a smart and exhaustive guide to the process of baking beautiful, flavorful bread with natural leavening. → Read More
Finding the Deliciousness in New York City
Sam Sifton, The Times’s Food editor, introduces our first festival that showcases the city’s culinary diversity in Bryant Park. → Read More
Barbecued Chicken Recipe
Barbecued chicken isn’t, really: It’s grilled rather than smoke-roasted at low temperature But it requires a similar attention to technique You’ll want to move the pieces around on the grill to keep them from burning, and flip them often as well → Read More
Freestyle Roasted Chicken Parm Recipe
This is a no-recipe recipe, a recipe without an ingredients list or steps It invites you to improvise in the kitchen. You don’t need much for this easy dinner: bone-in chicken thighs, canned crushed tomatoes, mozzarella, a little Parmesan or pecorino, zest from a lemon, olive oil and red-pepper flakes, maybe a few snips of basil if you can find any (If you can’t, don’t worry, it will still… → Read More
We All Scream for Spumoni Ice Cream Cake
Make one yourself today, with store-bought ice cream, amaretti and Maraschino cherries. → Read More
The Most Summery Weeknight Pasta
Make Florence Fabricant’s fettuccine with lobster and zucchini — because there’s little more summery than cooking lobster on a weeknight. → Read More
S’mores Blondies for the Win
Erin McDowell’s latest are really, really something. Make them today. → Read More
Make This Pie!
A blueberry lattice pie, brought to The Times by the late Molly O’Neill, is worth your time this weekend. → Read More
A Cake for America
Tomorrow’s a day off for many. Make Erin McDowell’s berries and cream icebox cake. → Read More
All About Pie
A savory fish pie with a crust of sourdough croutons would be a marvelous thing to make and eat this weekend. → Read More