Sam Sifton, The New York Times

Sam Sifton

The New York Times

New York, NY, United States

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Recent articles by Sam:

What to Cook This Week

Make a classic beef Stroganoff — or go wild, and treat yourself to an outrageously rich meatloaf Stroganoff! → Read More

What to Cook This Weekend

Check out our cool new recipe collection devoted to single-vessel cooking — just one pot, pan or skillet — and follow it up with an anchovy martini. → Read More

Let’s Talk Chocolate

Melissa Clark has delivered a big story this week, exploring the ethical issues surrounding chocolate. And with it? Three excellent recipes. → Read More

How Cooking Dinner Can Change Your Life

The Times’s Food Editor discovered the extraordinary power of the ordinary meal. You can, too. → Read More

24 Brilliant Recipes for Everyone Who Hates Doing the Dishes

Whether you like cooking, love it or are indifferent to the task, most of us can agree that washing a lot of pots and pans after dinner is a drag. Wouldn’t it instead be easier if there was really only one? One skillet or one Dutch oven, one sheet pan, one pot? Wouldn’t that be great? Imagine the ease of it, to come home from work and turn on the oven, line a sheet pan with foil or parchment,… → Read More

Actual Decadence!

Valentine’s Day is on Friday: Why not serve a loved one — or yourself — a caviar sandwich? → Read More

What to Cook This Week

Fill the days ahead with pan-roasted chicken, pearl couscous and crisp-fried pork chops, but first, Dorie Greenspan’s latest, for vanilla marshmallows. → Read More

What to Cook (Grill!) This Weekend

We may be well into winter, but the call of the grill is powerful for some. (No? It’s not? We have recipes for you, too.) → Read More

The Naked Chefs

Put everything on hold and read Priya Krishna’s latest, about the joy some in the world get from cooking naked. → Read More

Taco Pizza and Other Stories

Make an Iowa-style taco pizza for Caucus Day, or if that doesn’t appeal, cook up Melissa Clark’s excellent new recipe for pasta with broccoli rabe and anchovies. → Read More

What to Cook This Week

We’ve got you covered for the Super Bowl and the days to come, with blender-made chocolate mousse, takeout-style sesame noodles and pork cutlets with lemon. → Read More

What to Cook This Weekend

It’s Super Bowl weekend, and we’ve got all the wings and dips you’ll ever need. → Read More

Kenji, Alison and Jamie, Oh My!

Moo shu mushrooms, caramelized shallot pasta, and black bean burgers: Cook these new recipes from some of the greats. → Read More

The Most Delicious Cold Candied Oranges

Gabrielle Hamilton has a beautiful new recipe for fresh, firm seedless oranges poached in a light sugar syrup. Make it soon. → Read More

What to Cook This Week

Slide into the week with an easy, earthy lentil soup from Melissa Clark, Alison Roman’s whole fish or an endlessly adaptable big salad with grains. → Read More

What to Cook This Weekend

Get yourself ready for the week ahead with a batch of baked potato soup, or some roast beef for sandwiches. → Read More

The Best Way to Use Leftover Pita

Yotam Ottolenghi’s latest, packed with chickpeas, herbs, a tahini sauce and chili oil, will bring any leftover flatbread back to life. → Read More

The Impact of Love

Cook and practice love: Make a spanakopita-style baked pasta, chicken soup with hominy and poblano, or cheesy cornbread muffins. → Read More

What to Cook This Week

A tomato and white bean soup, citrus salmon and a sheet-pan Italian sub: Make deliciousness from scratch. → Read More

What to Cook This Weekend

Make what the food writer Arthur Schwartz calls “the ultimate assimilation crossover food”: Cantonese-style char siu sandwiched between Italian-American garlic bread. → Read More