Search results
Results from the WOW.Com Content Network
Sohla El-Waylly (née Nusrath Sohla Muzib [3] [4]) is a Bengali-American chef, restaurateur, author, and YouTube personality.She currently creates recipes and hosts web video series for History and the New York Times Cooking YouTube channel.
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 ...
Amanda Hesser (born 1971) is an American food writer, editor, cookbook author and entrepreneur. Most notably, she was the food editor of The New York Times Magazine, the editor of T Living, a quarterly publication of The New York Times, author of The Essential New York Times Cookbook which was a New York Times bestseller, and co-founder and CEO of Food52.
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.
Ruth Reichl (/ ˈ r aɪ ʃ əl / RY-shəl; born 1948) is an American chef, food writer and editor.In addition to two decades as a food critic, mainly spent at the Los Angeles Times and The New York Times, Reichl has also written cookbooks, memoirs and a novel, and has been co-producer of PBS's Gourmet's Diary of a Foodie, culinary editor for the Modern Library, host of PBS's Gourmet's ...
Claiborne in 1982. Returning to the U.S. from Europe, he worked his way up in the food-publishing business in New York City, New York, as a contributor to Gourmet magazine and a food-product publicist, finally becoming the food editor of The New York Times in 1957 following the Times' first food editor, Jane Nickerson.
If you're not much of a baker or occasionally choose to channel the wise words of Ina Garten that "store bought is fine," holiday baking season could be a bit simpler this Christmas, and there are ...
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]