Search results
Results from the WOW.Com Content Network
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).
Refined cooking oil: JQ flight 705 departed Melbourne at 0950 and arrived in Hobart at 1105 supplied by SkyNRG [41] March 13, 2013: KLM: Boeing 777-206ER: Waste vegetable oil: KLM begins weekly flights by a Boeing 777-200 between John F. Kennedy Airport in New York City, USA and Amsterdam's Schiphol Airport, Netherlands [42] using Biofuel ...
Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...
I decided to cook five of the top-rated recipes of 2024 on The New York Times' Cooking app. Some dishes were a hit — while others left me frankly confused. Following the ranking, which is based ...
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.
Cooking is a labor of love, but as some of the comments on this list show, it isn’t easy. As for why, author and food historian Rachel Laudan broke it down in an article for her website.
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 ...
[13] It was the fifth-most-emailed New York Times article of 2012. [3] His 2016 review of Per Se, downgrading the restaurant to 2 stars, also attracted wide attention. [3] His two predecessors as critics, Sifton and Frank Bruni, had each given the restaurant four stars. Wells identified issues with the quality of the food and the atmosphere ...