Search results
Who Contributes To New York Times Cooking? - Yahoo Recipe Search
Food.comFound in the recipes section at the Serious Eats website, this recipe was contributed by Jenny McCoy (a pastry chef from New York City who left no doubt that she was also a serious New Orleans Saints fan). She sees this popcorn as the perfect snack for Super Bowl Sunday – Something salty, spicy, sweet, served in a bowl & must be eaten by the handful! I would not be able to eat it just once a yr, btw. Jenny further added that: “This is super easy to make (esp if you use microwave popcorn) & it's truly addicting. But don't be fooled – The caramel corn may not seem too spicy at first, but it will sneak up on you.” Since this recipe is all about the “Cajun Caramel” flavor, you can opt to make “old school” popcorn using ½ cup popcorn kernels w/1 tbsp vegetable oil or go the microwave popcorn route you see below. Prep time was not given, so I allowed 5 min to ready the ingredients & cook the popcorn. Enjoy!About Us. New York Times Cooking has thousands of recipes you will love. to cook, from easy weeknight dinners to holiday showstoppers. Editor-curated collections make it easy to find the right recipe, and helpful step-by-step visuals make them fun and simple to cook. We publish new recipes and videos every day.
- Julia Moskin
Julia Moskin, a lifelong New Yorker, is a Pulitzer...
- Julia Moskin
Jan 15, 2021 · Staff News From Food and Cooking. Yewande Komolafe and Eric Kim are joining The Times as cooking writers. Read more in this note from Genevieve Ko, Emily Weinstein, Sam Sifton and Patrick Farrell. We are excited to announce that Yewande Komolafe and Eric Kim are joining the Food department and NYT Cooking as cooking writers. Already familiar to ...
Julia Moskin, a lifelong New Yorker, is a Pulitzer Prize-winning food reporter for The New York Times. She also contributes recipes to NYT Cooking. Recipes by Julia Moskin. 442 recipes. Sort by Most Recent.
ABOUT THE AUTHOR. Sam Sifton is the food editor of The New York Times, a columnist for The New York Times Magazine, and the founding editor of the Times’s Cooking section, an award-winning digital cookbook and cooking school. Formerly the newspaper’s national news editor, chief restaurant critic, and culture editor, he is the author of See ...
Dan Pelosi’s new recipe tosses the strands with olive oil, butter, garlic, herbs and blistered cherry tomatoes for a perfect pan of pasta. By Emily Weinstein Page 1 of 10
Feb 7, 2019 · What it can’t be is a geyser of pure, unadulterated opinion—in other words, the lifeblood of the traditional comment section. “We don’t leave up the heated, all-caps comments that don’t ...
People also ask
Who contributes to New York Times Cooking?
What is NYT cooking?
Why are cooking's comments not comments?
How many recipes does cooking have?
How often do you publish new recipes & videos?
Who approves and rejects a cooking note?
Oct 13, 2023 · Each week, The New York Times Cooking editors manually curate a set of recipes and collections to promote on the homepage and in email newsletters. To enhance our editorial curation, we have been experimenting with personalized recipe recommendations with the goal of making sure our users find the right recipes for them.
