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Entries tagged with 'Sam Sifton'

Sam Sifton Dishes on Pizza

Slice Kate Andersen 5 comments

Pizza lovers new and old will want to check out Sam Sifton's inspiring New York Times piece from this week. If you don't find yourself itching to turn out your own pie by the end of it, I don't know how to help you. More

Sam Sifton's Basic Cranberry Sauce

Kate Williams Post a comment

Yes, cranberry sauce is a given. You probably make a homemade version to accompany its canned brethren in order to appease the most strident of canned-sauce believers. But often homemade cranberry sauce recipes include a cascade of spices, fruit, and nuts to distract from the fact that the sauce is simply a frozen bag of bouncy fruits cooked up with far too much sugar. In Thanksgiving: How to Cook it Well, Sam Sifton offers a straightforward yet well-balanced Basic Cranberry Sauce to counter all of those overwrought sauces. More

Sam Sifton's Basic Cranberry Sauce

Serious Eats Kate Williams 7 comments

Yes, cranberry sauce is a given. You probably make a homemade version to accompany its canned brethren in order to appease the most strident of canned-sauce believers. But often homemade cranberry sauce recipes include a cascade of spices, fruit, and nuts to distract from the fact that the sauce is simply a frozen bag of bouncy fruits cooked up with far too much sugar. In Thanksgiving: How to Cook it Well, Sam Sifton offers a straight-forward, yet well-balanced Basic Cranberry Sauce to counter all of those overwrought bowls of relish. More

Sam Sifton's Creamed Onions

Kate Williams 2 comments

Peeling pearl onions may not be everyone's cup of tea, but I find it meditative. Also, this is a great excuse to eat an extra cup of cream at dinner More

Sam Sifton's Creamed Onions

Serious Eats Kate Williams Post a comment

Nothing screams fancy dinner quite like a bowl of pearl onions. The small orbs of sweetness signal vast amounts of prep time and tears on the part of the cook. But don't let the extra work steer you away from Sam Sifton's recipe for Creamed Onions. These morsels are easy to peel once par-boiled and shocked, then are coated in the most luscious of cream sauces. A smattering of bacon adds even more richness as well as smoky flavor, and a bright finish of herbaceous parsley, cayenne, and black pepper balance the sauce. More

Sam Sifton's Braised Collard Greens

Kate Williams 1 comment

Despite my Southern heritage, I have never once eaten collards on Thanksgiving (I blame all those over-seasoned and over-cooked bowls of sludgy greens served at family reunions). After cooking up Sam Sifton's Braised Collard Greens, however, I may reconsider. Bacon, butter, and beer should always grace greens, collards or otherwise. More

Sam Sifton's Braised Collard Greens

Serious Eats Kate Williams 1 comment

I knew going into the recipe that the bacon and butter would taste great with the greens, but the beer was a total surprise. Its beer-ness dissipates during cooking, leaving only malty sweetness and just a hint of fermented grain to the greens. It was this extra level of complexity that made these greens my favorite side of the season. More

Sam Sifton's Roasted Cauliflower with Anchovy Bread Crumbs

Kate Williams 1 comment

While mashed potatoes and green beans are no-brainers come Thanksgiving, that additional side dish or two can be a bit of a toss-up. That's where Sam Sifton's Roasted Cauliflower with Anchovy Bread Crumbs from Thanksgiving: How to Cook it Well comes in—pop it into the oven while your turkey rests. Roasted cauliflower is awesome on its own, at once creamy and caramelized, but the addition of crunchy anchovy bread crumbs takes the dish into Thanksgiving territory. More

Cook the Book, Thanksgiving Special: Sam Sifton and Epicurious

Kate Williams Closed

Thanksgiving is just around the corner. Chances are you've already been scouring cookbooks and food blogs for the best recipes and advice for preparing a bang-up feast next Thursday. Recipes abound for anything Thanksgiving-related but there are few Thanksgiving-dedicated cookbooks out there. This fall, however, marks the release of Sam Sifton's Thanksgiving: How to Cook it Well. After spending years answering the Thanksgiving help line over at The New York Times, the former dining critic has compiled a treatise devoted to the feast. Enter to win your copy here! More

Sam Sifton's Roasted Cauliflower with Anchovy Bread Crumbs

Serious Eats Kate Williams 5 comments

While mashed potatoes and green beans are no-brainers come Thanksgiving, that additional side dish or two can be a bit of a toss-up. That's where Sam Sifton's Roasted Cauliflower with Anchovy Bread Crumbs from Thanksgiving: How to Cook it Well comes in—pop it into the oven while your turkey rests. Roasted cauliflower is awesome on its own, at once creamy and caramelized, but the addition of crunchy anchovy bread crumbs takes the dish into Thanksgiving territory. More

Serious Eats Neighborhood Guides: Sam Sifton's Red Hook (and Southwest Brooklyn)

New York Allegra Ben-Amotz 15 comments

Sam Sifton may have left the New York Times' Dining section, but has hasn't stopped eating out. The now-National Editor tells us where to eat in his Red Hook neighborhood and beyond, including a sandwich "best consumed with a Manhattan Special coffee soda and two tabloid newspapers in 30 minutes or less, sitting in the front seat of an American-built vehicle." More

Sam Sifton Leaving 'New York Times' Restaurant Critic Position

New York The Serious Eats Team 22 comments

This just in, thanks to Twitter: New York Times restaurant critic Sam Sifton is leaving his position, after less than two years. He'll move on to become the paper's national editor, but what we're wondering, of course: who's next? Leave hopes and speculations in the comments... More

Sam Sifton Too Good for 'The City's Best Pizza'

Slice Carey Jones 37 comments

The brussels sprouts and pancetta pizza is, according to Sam Sifton, "Like something from a magic act, a dog speaking BBC English. It is great and unsettling, far better than imagination would dictate." Translation: "Good." [Photograph: Robyn Lee] What do those New York Times stars mean? What distinguishes a "good" restaurant from a great one, a three-star from a four? It's a question often debated, never resolved, and hardly furthered by Sam Sifton's review this week of Motorino. My problem is not that he is so audacious as to name the city's best pizza. (We can't fault him for... More

The Pizza Cognition Theory

Slice Ed Levine 5 comments

When I wrote my book Pizza: A Slice of Heaven, I asked Sam Sifton to talk about his Pizza Cognition Theory. I got to know Sam when he edited my food stories for the Dining section of the New York Times before he moved on to the paper's culture desk (he eventually moved back to the Dining section as restaurant critic, the title he holds now). Enough. Without futher ado, here's Sam's theory. —Ed Levine Slice founder and editor Adam Kuban (in striped shirt) at his eighth birthday party—a make-your-own-pizza affair. [Photograph: Adam Kuban] Pizza Cognition Theory There is a... More

Co. Company's Meatball Pizza One of Sam Sifton's Faves

Slice Adam Kuban Post a comment

[Photograph: Adam Kuban] Recently appointed New York Times restaurant critic Sam Sifton today unleashes the 11 best bites he has sampled so far in his new capacity at the paper. Co. Company makes the list: The Meatball Pizza at Co.: Jim Lahey's much debated Chelsea pizzeria is devoted almost to a fault to the excellence of its dough, as Frank Bruni sagely pointed out in his one-star review of the restaurant in the spring. But in recent months, Mr. Lahey's been dialing in his toppings and the use of his insanely hot oven; he's now putting out pies that... More

Sam Sifton: Part of Our 'Discussion'?

New York Carey Jones 3 comments

On the New York Times Diner's Journal blog today, linked to his formal review of DBGB, Sam Sifton (or, at least, his username) writes what's essentially a pull-out blog post. No substantial added copy, but a dose of the bloggy... More

The Sam Sifton Era Begins: He's A Serious Eater, All Right

New York Ed Levine 3 comments

Sausage dish from DBGB. [Photograph: Robyn Lee] Sam Sifton's first reviews appeared in the New York Times today, and he shows himself to be a passionate, discerning, and inclusive. Sounds like the definition of a serious eater to me.... More

Sam Sifton as New York Times' New Restaurant Critic; Serious Eaters Should Be Thrilled

New York Ed Levine 11 comments

It's official. Sam Sifton is the New York Times' new restaurant critic. Serious eaters should be thrilled. Sam is an inspired choice for the job. Before I tell you why I should tell all of you that Sam was the... More

A Good Meal with an Apologetic Mr. Cutlets

New York Ed Levine Post a comment

Last Wednesday I finally made it out to Van Brunt Street, the center of the burgeoning hipster neighborhood Red Hook. There I met A Hamburger Today founder Adam Kuban, his trusty sidekick Matty, Schnack chef/owner Harry Hawk and his... More

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