Sam Sifton
The New York Times
New York, NY, United States
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Past articles by Sam:
You Don’t Always Need a Recipe
But we have plenty for when you do, including a springtime soup of sausage and tortellini, and the perfect sushi rice for the freshest fish. → Read More
What to Cook This Week
Ginger-scallion steamed fish, pasta primavera and a very green salad are light yet filling. → Read More
What to Cook This Weekend
It’s cookie week, and we have seven new seasonal recipes for you to try. → Read More
What to Cook This Week
Pasta e patate, honey-soy glazed chicken thighs and more recipes. → Read More
What to Cook This Week
Tofu and mushroom jorim, butternut squash soup and more recipes. → Read More
Middle-School Tacos Recipe
Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine It still can be, if you avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like For… → Read More
What to Cook This Week
As the weather turns, mapo ragù, ricotta polpette and miso ramen await. → Read More
Meera Sodha’s Chicken Curry Recipe
This simple curry serves as a fine introduction to the Indian home cooking of Meera Sodha, a British cookbook author whose “Made in India: Recipes From an Indian Family Kitchen” was released in 2015 The recipe for this curry, her "ultimate comfort food,'' derives from the one her Indian-born mother cooked for Sodha when she was growing up in Lincolnshire and for which she pined for during her… → Read More
Perfect Peach Pie Recipe
Eat a perfect peach under the summer sun and you'll experience the fruit at its messy, dripping, sugar-bright best Rinse your chin and understand that no melon, apricot or blackberry can compete But how often does this happen → Read More
How to Bulgogi Your Tofu
You don’t always need a recipe. → Read More
What to Cook This Weekend
With the holiday approaching, plan for mushroom-beef burgers, classic coleslaw and more recipes. → Read More
The Joy of Ham and Cheese
Brown-butter shrimp with hazelnuts or roasted salmon with miso rice are great options if a sandwich isn’t in your future. → Read More
Early Tastes of Summer
Hetty Mckinnon’s crispy gnocchi with tomatoes and red onion conjures late August. → Read More
What to Cook Right Now
A no-recipe meal of steak and fiery fruit salsa, Ali Slagle’s green curry glazed tofu, and more recipes. → Read More
What to Cook This Weekend
Start things off right with Melissa Clark’s creamy pasta with ricotta and herbs. → Read More
How to Make a Recipe Your Own
Prepare Rick Martinez’s Tajín grilled chicken, or any recipe on NYT Cooking, exactly as you like it. → Read More
What to Cook This Week
Make jalapeño grilled pork chops and root beer rickeys for Memorial Day, and walnut picadillo or merguez later in the week. → Read More
Grief and Cooking
In cooking, we strive to find relief, strength, resolve. → Read More
What to Cook This Week
Thoughts on outdoor griddles, and recipes for the days ahead: creamy chive pasta, ginger-garlic shrimp and more. → Read More
What to Cook This Weekend
Julia Moskin reported on traditional recipes of Mariupol, Ukraine: borsch with fish, chebureki and ryazhanka. → Read More