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In 2018, she was named the New York Times' first California restaurant critic, to better serve the growing number of New York Times readers in the state. [3] In 2021, Rao was named the New York Times writer for the vegetarian recipe newsletter The Veggie. [4] Although she is not a vegetarian, Rao enjoys cooking vegetarian food. [11]
In September 2014, The New York Times introduced NYT Cooking, an application and website. [225] Edited by food editor Sam Sifton, [222] the Times ' s cooking website features 21,000 recipes as of 2022. [226] NYT Cooking features videos as part of an effort by Sifton to hire two former Tasty employees from BuzzFeed. [222]
The New York Times has had enough of attempting to moderate a popular private Facebook group dedicated to cooking. The private group, The New York Times Cooking Community, has swelled in the few ...
Thorne's newsletter features essays on food preparation and appreciation blended with autobiographical sections. It also includes purported commentary from fictional characters from the fantasy "No Name Diner", as well as cookbook reviews, and occasionally opposing essays by various pseudonymous authors, who are apparently Thorne.
Twenty-thousand recipes and counting, no-star reviews, the carnivore's dilemma, that NYT Cooking comment community, the paper's Food and Cooking editor spills the beans.
(Reuters) -The New York Times Co raised its full-year forecast for adjusted operating profit on Wednesday, a sign that the media organization's plan of bundling subscriptions was helping offset a ...