NYT Cooking and Food Profile Banner
NYT Cooking and Food Profile
NYT Cooking and Food

@nytfood

Followers
1,424,073
Following
224
Media
8,146
Statuses
40,801

Restaurant reviews, food news, recipes and more from our reporters and editors.

New York, NY
Joined March 2007
Don't wanna be here? Send us removal request.
@nytfood
NYT Cooking and Food
10 hours ago
In Utah, a niche beverage market of soda and syrups has grown over the last decade. Now, Utah’s “dirty” sodas are increasingly found in communities all over the country.
0
4
4
@nytfood
NYT Cooking and Food
13 hours ago
This delicious fish stew from David Tanis is whatever you make of it. (It may even be just as good without the seafood.)
2
2
12
@nytfood
NYT Cooking and Food
15 hours ago
This buttermilk chess pie has a lemon flavor that sparkles. Yewande Komolafe writes on learning to approach recipes the Edna Lewis way, by following feeling and faith to know when the custard is just set.
0
3
21
@nytfood
NYT Cooking and Food
16 hours ago
@ericjoonho Day 8 of the Month of a Thousand Cookies (if you bake enough, you'll hit 1,000): Sohla El-Waylly's Chewy Gingerbread Cookies. You can't build a house with these, but they'll definitely make you feel right at home.
0
4
17
NYT Cooking and Food Retweeted
@bottomofthepot1
Naz Deravian
a day ago
An honor to write about Yalda for ⁦@nytfood⁩ . Let’s all join to celebrate the longest and darkest night of the year with bright, flavorful and symbolic foods, like pomegranates! In print tomorrow. #yalda #wintersolstice
3
32
95
NYT Cooking and Food Retweeted
@ericjoonho
Eric Kim 🌲
17 hours ago
I wrote about Christmas, root beer ham and my father's record player. This month's column for @NYTmag
11
20
136
@nytfood
NYT Cooking and Food
19 hours ago
The race and class injustices that beset Mayukh Sen's seven subjects — all immigrant women who were cooks and, with one exception, cookbook authors, active between the postwar era and the present day — remain agonizingly apparent within the food industry.
0
6
14
@nytfood
NYT Cooking and Food
a day ago
Stocking your bar with a few foundational bottles of smoky-leaning spirits offers access to drinks that range from refreshing and bright to earthy, herbal and vegetal.
0
7
18
@nytfood
NYT Cooking and Food
a day ago
“It really belongs on the holiday cookie spread: There’s something that’s very wintertime about this but also really cheering in its tangy butteriness.” Cookie Week continues! Watch now:
0
4
9
@nytfood
NYT Cooking and Food
a day ago
Waters is lending her name and reputation to Lulu, a new restaurant she has helped open in the courtyard of the Hammer, the first time she has associated herself so closely with a restaurant since opening Chez Panisse.
0
5
16
@nytfood
NYT Cooking and Food
a day ago
.@auntsetuncles, a cafe that opened in Flatbush last October, looks like any number of all-day vegan hangouts in Brooklyn. It separates itself from the avocado-toast crowd with its Caribbean dishes, rejiggered without goat, cod or any other animals.
0
7
12
@nytfood
NYT Cooking and Food
a day ago
“Unfortunately, there is a never-ending tide that will never stop and it’s called greed. All we can do is create little diversions.”
0
2
16
@nytfood
NYT Cooking and Food
a day ago
@ericjoonho Day 7 of the month of a Thousand Cookies (24): Claire Saffitz's Minty Lime Bars. They're everything you love about key lime pie, but instead of graham cracker crust, there's a buttery shortbread base spiked with fresh mint!
0
5
20
@nytfood
NYT Cooking and Food
2 days ago
“The best part is, of course, at the end you have all these cookies to share with other people.” Cookie Week continues! Watch now:
1
2
15