I am a sucker for “What to Cook This Week” from the New York Times. Here’s one reason why. Very often this email from the NYTimes is the work of Sam Sifton. Sifton is billed as the founding editor of NYT Cooking. And Sam is…
A new cookbook celebrates the contribution of African-American Chefs to America’s Culinary heritage. Toni Tipton-Martin has collected almost 400 cookbooks with a singular focus. Every one of them was written by or for African-American cooks. When she had collected over 150 of these cookbooks, she…
My native province of Quebec has long been known for its gastronomy which was prized by Canadians if for no other reason than the food in the neighboring provinces was so… pedestrian, to put it kindly. Chock that up to having the French do the…
Sam Sifton is the Food Editor at The New York Times. If you aren’t a subscriber, you’d be astonished at his weekly output. Sometimes it feels as if his emails come hourly. Daily he extolls the virtue of various recipes that have appeared in the…
My Meaty Patty Melt, the recipe is linked here. From my very first taste of a Patty Melt, I was hooked. Cheese-y, Onion-y, Buttery and of course Meaty, the earthy odor of Rye bread rises from the crisp package of ingredients that seem meant…
Inspiration and Photo Courtesy of The New York Times and Sarah Ann Ward Suvir Saran The moment the thermometer drops below 60 degrees, I cannot wait to put some Indian food on the table. This makes very little sense since the…
Sam Sifton As fond as I am of the current food crew at The New York Times, I still miss Sam Sifton. He was the Deputy Dining Editor in 2001 when he was almost instantly tapped to become the Dining Editor a position he held…
Balena 1633 N Halsted St Chicago, IL 60614 (312) 867-3888 As Sam Sifton recalls, when the waitress at Chicago’s Balena restaurant approached the table with a steak knife, everyone’s eyebrows went up. No one had ordered steak. The waitress explained the knife was for the mushrooms. …
Mix together the lettuce and the dressing and allow to sit, stirring occasionally for 30 minutes. Drain excess liquid. This one of those food discoveries like tasting Burrata for the first time and wondering if you’ll ever go back…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
