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In her early career, Clark was a freelance writer for various publications, including the New York Times, and worked in "front of house" jobs at restaurants. [12] In 2007, she began her weekly "A Good Appetite" column at The New York Times, [12] [13] She became a full-time staff writer at the Times in 2012, [11] writing about 65 recipes each year for the newspaper. [12]
The work was positively received by New York Times reviewer Melissa Clark, who wrote that "all of her food is modern, clever and, in our house, instantly devoured". [17] [18] During the COVID-19 pandemic, in 2021, Spungen started an online cooking newsletter named Susanality. [19] She published Veg Forward, a vegetable-focused cookbook, in 2023 ...
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Beginning in April 2021, Krishna began writing for The New York Times as a food staff reporter. [7] Since July 2024, Krishna has been serving as an interim restaurant critic for The New York Times with Melissa Clark following the retirement of Pete Wells. [24] She also makes regular appearances on their YouTube channel for cooking content. [8]
Simply Recipes / Ali Redmond. My husband is a pescatarian, so celebrating New Year's Eve with prime rib or filet mignon is definitely out. ... NASCAR Cup Series 2025 schedule: Tracks, dates, times ...
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