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Sam Sifton (born June 5, 1966) is an American journalist and assistant managing editor at The New York Times. He previously served as the paper's food editor. [1] Sifton has also worked as deputy dining editor (2001); dining editor (2001–04); deputy culture editor (2004–2005), culture editor (2005–2009), restaurant critic (2009-2011), and national editor (2011-2014).
Marian Burros (born in Waterbury, Connecticut) is a cookbook author, and was food columnist for The New York Times, a position she held from 1981 to 2014. [1] [2] Before joining the Times, Burros was The Washington Post's food editor and a consumer reporter for an NBC affiliate, a position for which she won an Emmy Award.
The Essential New York Times Cookbook is a cookbook published by W. W. Norton & Company and authored by former The New York Times food editor Amanda Hesser. [1] The book was originally published in October 2010 and contains over 1,400 recipes from the past 150 years in The New York Times (as of 2010), all of which were tested by Hesser and her assistant, Merrill Stubbs, prior to the book's ...
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 ...
NYT Cooking's Vaughn Vreeland -- who created the latter boozy beverage-inspired cookie mentioned above -- joined "Good Morning America" on Friday to share some fresh ideas to elevate any store ...
By 2014, the website had 29,000 recipes, 90% of which were user-submitted recipes, according to the New York Times. [7] The company started an imprint, Food52 Works, in partnership with Ten Speed Press in 2015. Its first title Food52 Genius Recipes, a crowdsourced cookbook, was set for publication in 2015. [8] [9]
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL. Cooking, Recipes and Entertaining Food Stories - AOL ...
In 1990, she moved to the New York Times, where she wrote a food column for their Sunday Magazine and Style section for a decade. [2] During that time, she published a number of influential articles, including a widely read piece noting that salsa had displaced ketchup as the most popular condiment in the United States, and exploring the ...