Fact-checked by Grok 2 weeks ago

Sam Sifton

Sam Sifton is an American journalist, author, and editor best known as the food editor of The New York Times, where he has shaped the publication's culinary coverage since joining in 2002.^[1]^[2] A native of Brooklyn, New York, Sifton graduated from Harvard College in 1988 with a degree in history and literature, during which he worked as a restaurant cook and at the American Repertory Theater.^[1] His early career included stints as a writer and managing editor at the alternative weekly New York Press, followed by roles as a senior writer and editor at Talk magazine.^[1] At The New York Times, Sifton has held diverse positions, including restaurant critic from 2009 to 2011, national editor overseeing major stories such as the 2013 Boston Marathon bombing coverage, and founding editor of the New York Times Cooking section from 2014 to 2020, which revolutionized the paper's digital cookbook and home cooking resources.^[1]^[2] As assistant managing editor, he currently oversees culture and lifestyle coverage and writes the "Eat" column for The New York Times Magazine, a role he has maintained for over a decade.^[1] In November 2025, Sifton assumed the role of host for The Morning, the Times' flagship daily newsletter read by more than five million subscribers, where he curates global news and provides contextual storytelling.^[2] Sifton has authored three cookbooks emphasizing accessible, improvisational cooking: Thanksgiving: How to Cook It Well (2012), See You on Sunday: A Cookbook for Family and Friends (2019), and New York Times Cooking No-Recipe Recipes (2021).^[1] Residing in Red Hook, Brooklyn, for nearly two decades, he draws inspiration from his childhood summers in Maine, where boating and outdoor activities influenced his approach to food and life.^[2] In recognition of his newsletter What to Cook, which blends culinary advice with reflective essays, Sifton received an honorary doctorate from Berkeley Divinity School at Yale, praised for its "secular sermon" quality.^[2]

Early life and education

Family background

Sam Sifton was born on June 5, 1966, in New York City as a native of Brooklyn, where he spent his early years immersed in the borough's cultural landscape.^[1]^[3] His father, Charles Proctor Sifton (1935–2009), served as a United States district judge on the U.S. District Court for the Eastern District of New York, having been nominated by President Jimmy Carter on August 16, 1977, and confirmed by the Senate on October 12, 1977.^[4] Charles Sifton, who later became chief judge from 1995 to 2000, was known for landmark rulings on civil rights issues, including desegregation and gender equality in public institutions.^[5] Sifton's mother, Elisabeth Sifton (née Niebuhr; 1939–2019), was a distinguished book editor and publisher who worked at Viking Press for over two decades before founding her own imprint at Farrar, Straus and Giroux in 1986, where she championed authors such as Philip Roth and Cormac McCarthy.^[6] She was the daughter of Reinhold Niebuhr (1892–1971), a prominent theologian and ethicist whose seminal two-volume work, The Nature and Destiny of Man: A Christian Interpretation (1941–1943), explored human nature, sin, and redemption within a Christian framework, influencing mid-20th-century thought on ethics and politics.^[7] The Sifton family resided in Brooklyn Heights, creating an environment oriented toward public service and intellectual pursuits, with Charles Sifton's judicial role emphasizing civic justice and Elisabeth Sifton's editorial career fostering engagement with literature and ideas, while the Niebuhr legacy added depth in ethical and theological discourse that shaped Sifton's early worldview.^[8]^[5]^[6]

Upbringing and early interests

Sam Sifton grew up in Brooklyn Heights, New York, during the 1970s and 1980s, in a neighborhood rich with diverse culinary influences that shaped his early worldview.^[9] His childhood was marked by explorations of the city's food scene, including family drives to specialty food shops to select fresh ingredients for home dinners, instilling an appreciation for quality ingredients and communal eating from a young age.^[9] These experiences, coupled with frequent visits to local spots like Fascati's for pizza slices and Su-Su's for pork buns, fueled his budding passion for food without any formal culinary training.^[10] Summers spent at Camp Chewonki in Wiscasset, Maine, during the 1970s and 1980s provided a contrast to urban life, immersing Sifton in outdoor activities such as rowing and sailing on extended Mariners trips that emphasized teamwork and self-reliance.^[11] These communal adventures fostered a deep connection to nature and group dynamics, skills he later credited with building confidence amid the rigors of his future career.^[11] Additionally, his early interest in birdwatching, inherited from his grandparents, complemented this outdoor ethos, turning Brooklyn's parks and family outings into opportunities for observation and curiosity.^[12] Sifton attended St. Ann's School in Brooklyn Heights, a local institution that supported his developing interests in writing and intellectual pursuits within an intellectually stimulating family environment—his father a federal judge and his mother an author and editor.^[13] Family meals at home, often featuring his mother's ambitious recipes like baked fish with black olives and orange slices, blended literary discussions with culinary experimentation, nurturing his dual passions for food and narrative without structured instruction.^[8] This foundation of home-cooked explorations and neighborhood discoveries laid the groundwork for his lifelong engagement with both journalism and gastronomy.^[14]

Academic career

Sam Sifton enrolled at Harvard College in 1984 and graduated in 1988 with a magna cum laude A.B. degree in history and literature.^[1]^[15] His studies at Harvard focused on British history and literature, providing a foundation in analytical writing and cultural interpretation that would later inform his journalistic style.^[1] During his time at the university, Sifton balanced academics with extracurricular pursuits, including working as a restaurant cook in Cambridge, which offered practical experience in the culinary world and connected his scholarly interests to hands-on food preparation. He also participated occasionally as a supporting actor in Harvard theater productions, blending literary analysis with performative arts.^[1]

Professional career

Early journalism roles

After graduating from Harvard College in 1988 with a degree in history and literature, Sam Sifton began his journalism career as an assistant editor at American Heritage magazine.^[8]^[16]^[17] From 1990 to 1994, Sifton taught social studies at Bushwick High School in Brooklyn while freelancing as a writer for the alternative weekly New York Press, where he contributed pieces on media, food, and downtown Manhattan culture.^[8]^[16]^[17] He joined the New York Press full-time around 1993, initially as a staff writer and restaurant critic, and advanced through roles including contributing editor, senior editor, media critic, and managing editor by 1998.^[16]^[9]^[17] At the publication, Sifton wrote the "Skillet" column, focusing on food culture and the restaurant business, which helped develop his early expertise in culinary journalism.^[17] In 1998, Sifton moved to Talk magazine, founded by Tina Brown, where he served as a founding editor, senior writer, and editor, contributing feature articles on lifestyle, culture, and emerging trends such as the "Yettie" archetype in a piece that became his first book, A Field Guide to the Yettie.^[8]^[16]^[1]^[17] He remained in that role until the magazine ceased publication in 2002.^[8] Throughout his early career, Sifton supplemented his journalism income with part-time work in restaurant kitchens, including a stint as a cook at The Harvest in Harvard Square during his college years, where he handled prep work, salads, cheese plates, and grilling.^[8]^[1] This hands-on experience informed his writing on food and dining, bridging his educational background in literature with practical insights into the culinary world.^[8]^[9]

New York Times positions

Sam Sifton joined The New York Times in 2002 as deputy dining editor, became dining editor later that year, and was appointed culture editor in 2005, where he managed the paper's arts and lifestyle sections, overseeing nearly 100 reporters, editors, and critics responsible for daily Arts pages, Weekend sections, and Arts & Leisure.^[18] In this role, he emphasized innovative coverage that surprised and engaged readers without condescension.^[19] In October 2009, Sifton was appointed restaurant critic, succeeding Frank Bruni; he conducted anonymous reviews of New York City eateries, which significantly shaped local dining trends through his incisive assessments of cuisine, service, and atmosphere.^[20]^[21] Sifton was promoted to national editor in September 2011, a position he assumed in October after concluding his tenure as critic; in this capacity, he directed U.S.-based reporting on politics, society, and major events, managing one of the paper's largest news desks.^[22]^[23] Under his leadership, the national desk produced in-depth coverage of pivotal stories, including the 2012 presidential elections and broader cultural transformations in American life, as well as events like the 2013 Boston Marathon bombing.^[2] Sifton's editorial approach brought energy and original ideas to these efforts, enhancing both print and digital storytelling.^[23] By 2012, Sifton began transitioning toward food-related responsibilities while retaining oversight of national coverage, setting the stage for his later focus on culinary journalism at the Times.^[24]

Leadership in culture and lifestyle

In March 2020, Sam Sifton was promoted to assistant managing editor at The New York Times, taking responsibility for the paper's culture and lifestyle coverage.^[25] In this senior role, he oversaw teams handling books, arts, travel, and wellness, helping to broaden and integrate the Times's cultural journalism across news and service sections.^[26] His earlier tenure as national editor from 2011 to 2014 provided a foundation for this expanded leadership in shaping narrative-driven reporting.^[1] On September 10, 2025, the New York Times announced Sifton as the new host of The Morning, its flagship daily newsletter boasting more than five million subscribers.^[27] He debuted in the position on November 2, 2025, adopting a companionable voice that weaves together breaking news with insights on culture and lifestyle, often drawing from personal experiences to reassure and connect with readers.^[2] Sifton's oversight has notably influenced the integration of food and culture into broader daily news narratives, exemplified by his opinion pieces linking marathon events to themes of endurance and community—reflections informed by his own running hobby.^[28] This approach has enhanced the Times's ability to contextualize major events through lifestyle lenses, fostering deeper reader engagement with cultural topics.^[2]

Culinary contributions

Restaurant criticism

Sam Sifton served as the restaurant critic for The New York Times from October 2009 to October 2011, succeeding Frank Bruni in a role that demanded rigorous evaluation of New York City's dynamic dining landscape.^[29] During this period, Sifton conducted anonymous reviews, visiting establishments multiple times to ensure assessments reflected consistent quality and authenticity rather than one-off experiences.^[21] He dined out six nights a week, often making three or more visits per restaurant under assumed names or friends' names for reservations, paying with cash or borrowed credit cards to evade special treatment.^[21] To maintain discretion, Sifton took notes surreptitiously in restrooms, on subways, or at home, adapting to challenges like online photos of critics posted in restaurant kitchens by occasionally altering his appearance.^[21] Sifton's reviews employed The Times' star-rating system, where four stars denoted exceptional excellence in food, ambiance, and service. He awarded this highest rating to innovative venues that pushed culinary boundaries, such as Del Posto in 2010, marking the first Italian restaurant to receive four stars since 1974 and praising its modern interpretation of Italian cuisine as "extraordinary."^[30] Similarly, in his final review, Sifton granted four stars to Per Se, hailing it as "the best restaurant in New York" for its precise, luxurious French-inspired dishes, a judgment that highlighted his appreciation for high-end precision amid the city's evolving scene. These accolades underscored Sifton's focus on creativity and execution over tradition, extending to spots like Momofuku Ko, which he rated three stars for its inventive tasting menus but lauded as a trailblazing force in casual-yet-ambitious Asian-American fare.^[31] Sifton's tenure significantly shaped New York City's dining discourse, as his reviews spotlighted a broad spectrum of establishments from high-end temples to neighborhood gems, amplifying conversations about the city's culinary inclusivity. By evaluating diverse cuisines and price points, he influenced public perception and restaurateurs' strategies, with his endorsements driving crowds to underrepresented areas and sparking debates on whether four-star honors favored elite, expensive venues over accessible, multicultural options.^[32] For instance, his Per Se review ignited backlash for crowning an ultra-luxury spot amid economic recovery, prompting critics to question the accessibility of top-tier dining and the underrepresentation of diverse ethnic eateries in elite ratings.^[33] Sifton's arguments in reviews emphasized the joy of eating across social strata, arguing that New York's strength lay in its "unrivaled" mix of global influences, which broadened the conversation on diversity in fine dining.^[34] Throughout his role, Sifton grappled with balancing journalistic anonymity against his subjective palate, which leaned toward hearty, approachable American dishes like barbecue and pub fare rather than strictly formal haute cuisine. He described the challenge of repeated visits to subpar restaurants as particularly grueling, preferring the authenticity of casual meals shared with friends over orchestrated fine-dining spectacles.^[21] This personal bent informed his critiques, often favoring spots that delivered bold, unpretentious flavors, though he acknowledged the difficulty of remaining impartial amid his own tastes for "delicious food" in everyday settings.^[35] In October 2011, Sifton stepped down as critic to assume the position of national editor at The Times, a move necessitated by the conflicting demands of the two full-time roles and his ambition for broader journalistic leadership.^[36] This transition naturally positioned him to oversee food-related content in a larger capacity.^[36]

Food editing and NYT Cooking

In 2014, Sam Sifton was appointed food editor of The New York Times, overseeing the expansion of the newspaper's food reporting and digital initiatives.^[37] As founding editor, he spearheaded the launch of NYT Cooking in May of that year, transforming the Times' recipe content into a dedicated subscription-based digital platform with tools for meal planning, shopping lists, and instructional videos.^[38] ^[39] NYT Cooking quickly grew into a comprehensive resource, building a searchable database that exceeded 20,000 recipes by 2025 and prioritizing intuitive search capabilities—such as filtering by dietary needs, skill level, or available ingredients—alongside step-by-step video tutorials to guide users through techniques. Sifton's vision emphasized accessibility, drawing briefly from his prior restaurant critic experience to bridge professional culinary insights with practical home cooking.^[26] Since the 2010s, Sifton has contributed as a columnist to the "Eat" feature in The New York Times Magazine, delivering weekly guidance on simplifying home meals, selecting seasonal ingredients, and adapting recipes for busy lifestyles. Under his editorial direction, the platform introduced key innovations, including a 2017 paywall that placed premium recipes behind a subscription while offering limited free access to curated selections, which helped drive over a million paying subscribers.^[40] ^[26] NYT Cooking also enhanced community interaction through social media integrations, user-submitted photos of completed dishes, and collaborative features like recipe ratings and shared collections, fostering a sense of shared culinary experimentation among subscribers.^[41] During the COVID-19 pandemic, the team adapted content to focus on pantry staples, publishing collections of simple, no-fuss recipes using shelf-stable items like canned beans, rice, and pasta to support home cooks facing supply disruptions.^[42] ^[43] These efforts earned recognition from the James Beard Foundation, with The New York Times named Publication of the Year in 2019 for its innovative digital food journalism, including NYT Cooking's role in redefining recipe accessibility.^[44]

Cookbooks and columns

In 2012, Sifton released Thanksgiving: How to Cook It Well, a practical guide dedicated to mastering the American holiday meal, featuring timelines, step-by-step recipes for turkey, side dishes, pies, and cocktails, alongside troubleshooting tips and advice on table-setting to reduce stress.^[45] The book emphasized traditional, unfussy preparations suitable for novices and experienced cooks alike, earning praise for its straightforward approach and named one of the best books of the year by Eater.^[46] It received a nomination for a James Beard Foundation Book Award in the Reference and Cookbook category.^[46] Sifton's 2019 cookbook, See You on Sunday: A Cookbook for Family and Friends, centered on the ritual of communal Sunday suppers, providing over 200 recipes built around roasts—such as pork, chicken, and beef—accompanied by sides, salads, and desserts designed to serve six or more and foster social gatherings.^[47] The book advocated for relaxed, scalable entertaining with an emphasis on seasonal ingredients and minimal intimidation, becoming a New York Times bestseller and lauded in reviews for its elegant yet accessible style that encourages home cooks to host without overwhelm.^[48] Critics highlighted its role in reviving the joy of shared meals amid busy modern lives.^[49] His 2021 publication, The New York Times Cooking No-Recipe Recipes, compiled over 100 adaptable dish ideas drawn from his newsletter, focusing on improvisation with common pantry staples and visuals rather than precise measurements, covering categories like pastas, salads, and mains to inspire flexible home cooking.^[50] Many concepts originated as suggestions in The New York Times Cooking platform, serving as a testing ground for reader-friendly formats.^[51] The book was well-received for promoting creativity over rigidity, with reviewers noting its nimble, photograph-driven appeal that empowers cooks to experiment confidently.^[52] Beyond books, Sifton has contributed to ongoing columns at The New York Times, including the "What to Cook" newsletter, which offers weekly meal ideas and techniques emphasizing simplicity and seasonal produce, influencing his authorship with practical, audience-tested content.^[51]

Personal life

Marriage and family

Sam Sifton married Tina Fallon, a theater producer and real estate agent known for founding The 24 Hour Plays and specializing in off-Broadway productions, on May 20, 2000.^[53]^[54]^[55] The wedding ceremony took place at the American Legion Hall in Greenport, New York, marking the beginning of a partnership that has balanced demanding careers in journalism and theater.^[53] The couple has two daughters, Hallie Sifton and Claire Sifton, raised in a household centered around food and shared meals despite Sifton's irregular schedule as a restaurant critic.^[56]^[8] Family dinners often adapted to his evening work hours, shifting to breakfasts or late-night gatherings when the children were young, fostering a collaborative dynamic that supported Sifton's professional demands at The New York Times.^[8] Fallon has played a key role in maintaining this work-life balance, providing stability amid Sifton's high-pressure role.^[57] The family maintains privacy regarding the daughters' personal details, such as ages or careers, while residing in Brooklyn as their home base.^[58]

Residence and interests

Sam Sifton has long resided in Brooklyn, New York, where he and his wife, Tina Fallon, purchased a three-bedroom, 19th-century red-brick townhouse at 172 Coffey Street in Red Hook for $2 million in 2020.^[58] This followed the sale of their nearby second-floor prewar condo at 156 Conover Street in the same neighborhood for $875,000, reflecting their ongoing commitment to the area's waterfront charm and community.^[58] A dedicated runner, Sifton incorporates regular jogging into his routine as a means of maintaining physical balance amid demanding work, logging several miles multiple times a week during periods of intense professional activity.^[59] He has also expressed enthusiasm for fly-fishing, particularly targeting striped bass off Long Island, describing it as a serene escape that allows him to observe nature and unwind from the pace of urban life and journalism.^[60]^[12] Sifton enjoys home cooking experiments with his family, often preparing simple breakfast smoothies together, which foster shared moments of creativity in the kitchen.^[61] He shares an interest in theater with his wife, having dined with composer Stephen Sondheim, one of his admired figures in the arts.^[61] Living in Brooklyn enhances this lifestyle balance, as the borough's vibrant and diverse food scene provides constant inspiration for everyday meals and culinary exploration.^[1]

References

[1]
Sam Sifton | The New York Times Company
A native of Brooklyn, N.Y., Sam started his career in journalism at the weekly New York Press, writing about media, food and the hidden corners of downtown ...Missing: biography | Show results with:biography
[2]
Meet Your News Friend, the New Host of The Morning
Nov 2, 2025 · Today, Sam Sifton took over as host of The Morning, The Times's flagship newsletter, which more than five million people read each day.Missing: biography | Show results with:biography
[3]
Sam Sifton - Age, Family, Bio | Famous Birthdays
Sam Sifton. Journalist. Birthday June 5, 1966. Birth Sign Gemini. Birthplace United States. Age 59 years old. #313,236 Most Popular. Boost. About. American ...Missing: Brooklyn | Show results with:Brooklyn
[4]
Sifton, Charles Proctor - Federal Judicial Center |
Born March 18, 1935, in New York, NY Died November 9, 2009, in Brooklyn, NY Federal Judicial Service: Judge, U.S. District Court for the Eastern District of ...
[5]
Charles P. Sifton, Judge in City Case on Term Limits, Dies at 74
Nov 9, 2009 · Mr. Sifton was a federal judge in Brooklyn whose rulings paved the way for women to join the New York Fire Department and for Mayor Michael ...
[6]
Elisabeth Sifton, Editor and Tamer of Literary Lions, Dies at 80
Dec 19, 2019 · Ms. Sifton was also an author in her own right, affirming in a memoir that it was her father, the theologian Reinhold Niebuhr, who had ...
[7]
Reinhold Niebuhr: Major Works on Religion and Politics
In stock Free 30-day returnsElisabeth Sifton, an editor and book publisher for forty years, is the author of The Serenity Prayer: Faith and Politics in Times of Peace and War. This Library ...
[8]
Improvised Cuisine | Harvard Magazine
Aug 6, 2021 · Sam Sifton '88 in The New York Times Cooking No-Recipe Recipes, his new book with an oxymoronic title and alluring photographs.
[9]
Sam Sifton: Turkey Boss - Publishers Weekly
Oct 15, 2012 · He grew up in Brooklyn Heights, where a large part of his childhood was spent “finding and consuming great food.” He remembers driving around ...Missing: background | Show results with:background
[10]
Q. & A. With Sam Sifton (Round Three) - The New York Times
I grew up in Brooklyn, N.Y., which means there was slice pizza from Fascati and pork buns from Su-Su's and chicken Yunan from China Chili. There was fried ...
[11]
What We Eat is Who We Are - Chewonki
Sam has a deep connection to Maine and attended Camp Chewonki in the 1970s and '80s before beginning his career in journalism. Since moving into his current ...
[12]
Food Editor Sam Sifton on the Joy of Birds and the Perfect Birding ...
Oct 2, 2020 · I was born and raised in Brooklyn, but my father was a passionate outdoorsman and his parents lived in Maine. So I spent a lot of time with ...Missing: background | Show results with:background
[13]
Sifton Reminisces About Pizzas Past, Looks to Future at BHA Meeting
Feb 23, 2012 · New York Times National Editor Sam Sifton recalled a rough-and-tumble childhood growing up on Willow Street, learning tricks like heading ...Missing: life | Show results with:life<|control11|><|separator|>
[14]
Thanksgiving Do's and Don'ts From Sam Sifton of the New York Times
Nov 16, 2012 · '" Sifton grew up in Brooklyn, N.Y., where his appreciation for food began at a very young age. Popular Reads ...Missing: life | Show results with:life
[15]
Sam Sifton Biography | Booking Info for Speaking Engagements
Sam Sifton is an American journalist who is the Food Editor of The New York Times. He was previously the paper's National Editor. Sifton has also worked as ...
[16]
Sam Sifton | Keynote Speaker | AAE Speakers Bureau
Sam Sifton is an American journalist who is the Food Editor of The New York Times. He was previously the paper's National Editor. Sifton has also worked as ...
[17]
Sam Sifton's Field Guide to the Yettie | San Diego Reader
Dec 7, 2000 · Sifton graduated from Harvard College in 1988, he said, “with a degree in history and literature, magna cum laude. I was cooking in a ...
[18]
The Times Names a Culture Editor - The New York Times
May 20, 2005 · Mr. Sifton, 38, who was deputy culture editor, will oversee nearly 100 reporters, editors and critics. He will be responsible for the daily Arts ...
[19]
Turning the Tables: What the Times News Staff Thinks of You
Oct 9, 2005 · The audience for coverage of culture, wrote Sam Sifton, the culture editor, "is eager to be surprised. It does not like to be patronized ...
[20]
Sam Sifton Is Named Restaurant Critic for The Times - Food
Aug 5, 2009 · In an email message to the staff, Bill Keller announced this afternoon that Sam Sifton will be taking over the job of Times restaurant ...
[21]
NY Times Food Critic Sam Sifton Dishes On His Job, New ... - Forbes
May 10, 2011 · I was a social studies teacher at Bushwick High School in Brooklyn, during the crack years. It was one of the great jobs of all time, and I ...Missing: intellectual background
[22]
Times Names Sam Sifton Next National Editor - The New York Times
Sep 13, 2011 · Sam Sifton will be our new National editor. From his star runs at Dining and Culture, we all know that Sam is a superb editor who brings ...
[23]
Restaurant critic Sam Sifton named NYT national editor - Poynter
Sep 13, 2011 · Times executive editor Jill Abramson calls Sam Sifton “a superb editor who brings infectious energy and a host of original ideas, digital and ...
[24]
Sam Sifton - The New York Times
The New Host of The Morning. I'm Sam Sifton. Before we get to the news today, I'd like to tell you a little about myself. You ought to know who's writing to you ...
[25]
Sam Sifton Joins Masthead, Overseeing Features Coverage - NYTCo
Mar 25, 2020 · We are pleased to announce that we are promoting Sam Sifton to the masthead, as assistant managing editor overseeing our cultural and lifestyles coverage.
[26]
Sam Sifton of NYT Cooking on His Favorite Wine, Deli, and More
Jun 10, 2023 · Sam sits down with The New Wine Review for a wide-ranging conversation about his favorite rosé, why he's intrigued by the culinary scene in Orlando, and quite ...Missing: teenager | Show results with:teenager
[27]
Sam Sifton Is Our New Host of The Morning
Sep 10, 2025 · Since 2002, he's served as Food editor, Culture editor and National editor, the restaurant critic and and a columnist for The New York Times ...
[28]
Opinion | How to Run the New York City Marathon, Slowly
it's something I do as a hobby, and it has been a rewarding one. ... Sam Sifton and our New York Times Cooking ...
[29]
A Timeline of All New York Times Restaurant Critics - Eater NY
Sep 16, 2011 · Sam Sifton, October 2009 - October 2011: Sam Sifton joined the Dining Section from the Culture desk, where he oversaw the Arts sections. He ...
[30]
In New York, Del Posto Is a Modern Italian Master
Rating 3/4 · $$$$ (very expensive) · Review by Sam SiftonSep 28, 2010 · It is the first Italian restaurant to receive a four-star ranking in The Times since Parioli Romanissimo, reviewed by John Canaday in 1974.
[31]
The Sifton Scorecard - Home - New York Journal - Squarespace
Dec 8, 2010 · The table below shows every restaurant review that Sifton filed, Sifton's rating, and what New York Journal considers to be the “correct” rating ...
[32]
Sam Sifton's Restaurant Reviews: The 10 Most Scathing And ...
Sep 13, 2011 · Here are ten moments from Sifton's tenure that warrant at least a strong two-star review. They show him at his most scathing and his most glowing.
[33]
Sam Sifton Gives Controversial Last Review - Foodista
Oct 12, 2011 · Outgoing New York Times restaurant critic Sam Sifton used his last review to crown "the best restaurant in New York City.Missing: influence scene debates accessibility diversity
[34]
Highlights (and Lowlights) of Restaurant Reviewing -
The food was simple and elegant. The children behaved as they do when they are starving, and in love with what they are eating. Nothing was ...Missing: childhood passion
[35]
NYC Restaurants Set Table For New 'Times' Critic - NPR
Aug 14, 2009 · Sam Sifton is a man of few words. The newly appointed restaurant critic for The New York Times describes his favorite food as "delicious food.
[36]
The End of the Career Food Critic - The Atlantic
Sep 14, 2011 · Sam Sifton didn't want to be a restaurant critic forever. Smart career move. By Adam Martin. September 14, 2011. Share.
[37]
Sam Sifton Is Now the NYT's Food Editor | Eater
Jul 30, 2014 · As he pointed out on Twitter, Sifton is the first editor to have this position since Craig Claiborne held the title in the 1960s. A memo was ...
[38]
New York Times Launches NYT Cooking Site - Eater
May 13, 2014 · ... NYT national editor/former critic Sam Sifton would be stepping down to lead new digital products, and here he is as the editor of NYT Cooking.
[39]
About NYT Cooking
Sam Sifton is the founding editor of NYT Cooking, and an assistant managing editor leading culture and lifestyle coverage for The New York Times. He's also a ...
[40]
NY Times Puts 'Cooking' Behind a Paywall - Eater
Jun 28, 2017 · The New York Times is adding a paywall to its cooking app/site. Non subscribers will still have access to “a selection of editor-curated ...Missing: innovations | Show results with:innovations
[41]
4 reasons why you should activate your NYT Cooking access
Feb 11, 2025 · 1. The Libraries provide a campus subscription. Activate it at no additional cost. · 2. Find thousands of weeknight dinners for all diets and ...
[42]
Our Best Recipes and Tips for Coronavirus Quarantine Cooking
May 29, 2020 · Melissa Clark's Pantry Column. In her new column, “From the Pantry,” the NYT Cooking writer tackles simple recipes built from staples.Stocking Your Pantry, The... · The Food Expiration Dates... · Recipe Collections
[43]
Pantry Recipes - NYT Cooking - The New York Times
Editors' Collection. Pantry Recipes. Satisfying recipes you can prepare with ingredients you should have on hand. Share this collection.
[44]
The 2019 JBF Publication of the Year: The New York Times
Apr 26, 2019 · The multiplatform approach to cooking, supported by the clever observations by Sam Sifton in the newsletter, a captivating Instagram feed, and ...
[45]
A Field Guide to the Yettie: America's Young, Entrepreneurial ...
Rating 3.4 (7) Nov 15, 2000 · Provides information about the yettie, the twenty first century equivalent to the yuppie, and offers tips on how to recognize yetties.
[46]
A Field Guide to the Yettie: America's Young, Entrepreneurial ...
Provides information about the yettie, the twenty first century equivalent to the yuppie, and offers tips on how to recognize yetties based on their political ...Missing: Yeti | Show results with:Yeti
[47]
Thanksgiving by Sam Sifton - Penguin Random House
Free delivery over $20 30-day returnsHere are recipes for exciting side dishes and robust pies and festive cocktails, instructions for setting the table and setting the mood, as well as cooking ...Missing: reception | Show results with:reception
[48]
2013 JBF Cookbook and Book Awards: Eater's Picks
Mar 19, 2013 · ... James Beard Awards, and among the nominees were this year's cookbook nominations. ... Sam Sifton's Thanksgiving. No matter, Southern food ...<|separator|>
[49]
See You on Sunday by Sam Sifton - Penguin Random House
In stock Rating 5.0 1 A cookbook to help us rediscover the art of Sunday supper and the joy of gathering with friends and family.Missing: reception | Show results with:reception
[50]
See You on Sunday: A Cookbook for Family and Friends
Sam Sifton is the food editor of The New York Times and the founding editor of NYT Cooking, the newspaper's digital cookbook and home cooking site. He is also a ...Missing: early jobs
[51]
Cookbook Review: See You on Sunday by Sam Sifton
Mar 18, 2020 · Personal recipe favorites more familiar and comforting than cutting-edge, each geared to feed roughly six, but easily scaled up to feed more.
[52]
The New York Times Cooking No-Recipe Recipes: [A Cookbook]
Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more ...Missing: teenager | Show results with:teenager
[53]
No-Recipe Recipes - NYT Cooking
You don't need a recipe: These 37 recipes from Sam Sifton's What to Cook newsletter encourage you to improvise in the kitchen.
[54]
Sam Sifton's 'No-Recipe Recipes' and the Reinvention of ... - Eater
Jul 14, 2021 · Sam Sifton's “No-Recipe Recipes” cookbook is all about dispensing with rigid instruction and encouraging cooks to improvise.
[55]
James Beard Honors for The New York Times
Apr 29, 2019 · Sam Sifton wrote, “Big night for @nytfood and EVERYONE who writes, shoots, edits, designs, engineers, markets and productifies our work.
[56]
Sam Sifton - Walked over to the American Legion Hall in Greenport ...
May 20, 2015 · Walked over to the American Legion Hall in Greenport, NY, 15 years ago today, and got married to Tina Fallon. That was a good move.
[57]
Eras - The 24 Hour Plays
THE STORY: In January 2015, Tina Fallon stepped down as the Founding Producer of The 24 Hour Plays, handing off leadership of the company to current artistic ...Missing: biography | Show results with:biography
[58]
Tina Fallon - DG Career Profile | Dramatists Guild
Tina Fallon served as the Executive Director of Creative Affairs for the Dramatists Guild from 2016 to 2020. Tina is also the founding producer of The 24 ...Missing: biography | Show results with:biography
[59]
Obituary of Harriet R. Fallon - Merton H. Kays Funeral Home, Inc.
Great grandchildren, Hallie and Claire Sifton. Harriet grew up in Boston, MA, attended the Winsor School, the Sorbonne in Paris and the Yale Drama School ...
[60]
Sam Sifton's fad-free culinary guide to Thanksgiving - USA Today
Nov 19, 2012 · His father, Charles Sifton, who died in 2009, was a federal judge whose recipe for creamed Brussels sprouts is included in the book. His mother, ...
[61]
New York Times food editor Sam Sifton sells Brooklyn condo, buys ...
Aug 19, 2020 · Sifton and his wife, Christina Fallon, have sold their condo at 156 Conover St. in Red Hook because they've upgraded to a $2 million ...
[62]
My Life in Food - The New York Times
with calorie counts ... Where to Eat. The Best Ice Cream, Coffee and More 'Little Treats' in NYC · Off the ...My Life In Food · Monday · Friday
[63]
Podcast: Fishing for Stripers off Long Island, with Sam Sifton
Apr 13, 2020 · Interview starts at 37:13. This week, I interview Sam Sifton, Assistant Managing Editor of the New York Times and an avid fly-rod striped ...Missing: hobby | Show results with:hobby
[64]
I am Sam Sifton, Food Editor of The New York Times. AMA! - Reddit
Oct 2, 2014 · For the last year I've been leading a team to launch Cooking, a website and iPad app that gives readers access to more than 16,000 recipes in ...Missing: passion | Show results with:passion<|control11|><|separator|>