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Craig Claiborne (September 4, 1920 – January 22, 2000 [1]) was an American restaurant critic, food journalist and book author. A long-time food editor and restaurant critic for The New York Times, he was also the author of numerous cookbooks and an autobiography. Over the course of his career, he made many contributions to gastronomy and food ...
Elisabeth Bumiller, assistant managing editor. Monica Drake, assistant managing editor. Matthew Ericson, assistant managing editor [4] Hannah Poferl, assistant managing editor. Sam Sifton, assistant managing editor. Karron Skog, assistant managing editor. Michael Slackman, assistant managing editor. Opinion.
The New York Times (NYT) [ b ] is an American daily newspaper based in New York City. The New York Times covers domestic, national, and international news, and publishes opinion pieces, investigative reports, and reviews. As one of the longest-running newspapers in the United States, the Times serves as one of the country's newspapers of record.
The New York Times has named one of Oklahoma's staple favorites as one of the “23 of the Best American Dishes of 2023.”. Every year, reporters and editors travel around the country to find the ...
This article contains a complete list of Michelin-starred restaurants in New York City and Westchester County. The 2006 edition was the first edition of the Michelin Guide to New York City to be published. It was the first time that Michelin published a Red Guide for a region outside Europe. [1] In the 2020 edition, the Guide began to include ...
v. t. e. The cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are well represented in New York, both within and outside the various ethnic neighborhoods. [1]
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 ...
Sam Sifton. Sam Sifton, right, in 2018. Sam Sifton (born June 5, 1966) is an American journalist and food editor at The New York Times.[1] He was previously the paper's national editor. [2] Sifton has also worked as deputy dining editor (2001); dining editor (2001–04); deputy culture editor (2004–2005), and culture editor (2005–2009).