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NYT Cooking says it published around 1,000 recipes in 2024, and it's clear that much of the appeal is on comfort food, un-fussy recipes, and shrewd attention to social media trends.
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.
Recipe: New York Times Cooking. haoliang/istockphoto. Squash. This fast-growing and unfortunately bountiful plant is not a hit at our house, but if you want to get rid of yours without alerting ...
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. Media People: Emily ...
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]
Every gold-edged page of “Sucré,” the rerelease of Ladurée's out-of-print 2011 cookbook from pastry chef Philippe Andrieu, reveals some of the most iconic recipes from the Parisian bakery ...
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 ...