Top related persons:
Top related locs:
Top related orgs:

Search resuls for: "Sifton"


25 mentions found


But for rights advocates, Biden's travels were a disappointment, given his administration's vow to prioritize human rights when taking office in 2021. The White House also unveiled a Vietnam Airlines purchase of 50 Boeing 737 Max jets worth $7.8 billion. Rights advocates fear a lack of focus on human rights, while not unexpected, will not only fail to improve conditions in Vietnam and India, but risk worsening them elsewhere. Reporters asked Biden in Vietnam if he was putting U.S. strategic interests above rights and replied: "I’ve raised it (human rights) with every person I met with." "As such, the Biden administration has tended to downplay or avoid human rights discussions," he said.
Persons: Joe Biden's, Biden's, Biden, Carolyn Nash, Narendra Modi's, HRW, Nash, John Sifton, Sifton, Modi, Vietnam's, Kurt Campbell, Campbell, Murray Hiebert, Vietnamese Communist Party Chief Nguyen Phu Trong, Lam, Derek Grossman, David Brunnstrom, Humeyra Pamuk, Don Durfee, Josie Kao Organizations: Vietnam Airlines, Boeing, Max, Amnesty International, Rights, Indian, Bharatiya Janata Party, Rights Watch, Vietnam, Communist Party, U.S, Biden, U.S ., Washington's Center, Strategic, International Studies, Vietnamese Communist Party Chief, RAND Corp, Thomson Locations: Vietnam, India, Washington, Hanoi, U.S, Asia, Pacific, China, Saudi Arabia
I’ll be plotting meals, proofing sourdough, sleuthing for blackberries at the back of beyond. My colleagues will cover for me while I’m gone, offering you many delicious things to cook and eat. I’ll see you in September. My dinner tonight could be yours as well, though: grilled corn on the cob (above), slathered with butter and served alongside a platter of hot dogs prepared in the American way, which is to say in a lot of different ways, as J.J. Goode reported for The New York Times. You can’t go wrong with corn and hot dogs, ever.
Persons: I’m, Goode Organizations: blackberries, The New York Times
There’s no substitute for dessert at The Lemon Ice King of Corona afterward, I’m afraid. Another dish I’d like to make this weekend: Ali Slagle’s Old Bay grilled shrimp. Ali adds a little bit of baking soda to the seasoning, which helps keep the shrimp snappy while they cook, and then tops everything with lemon zest, parsley and garlic. I think that’d be a fine Sunday lunch, in advance of a nap in front of a fan. There are many thousands more recipes to cook this weekend waiting for you on New York Times Cooking.
Persons: Corona, I’m, Ali, I’ve Organizations: Bassmaster, New York Times Locations: Plattsburgh, Lake Champlain
One of my favorite meals at La Caridad 78 on the Upper West Side of Manhattan, before it closed in 2020, was pork egg foo young, alongside yellow rice, black beans and a platter of maduros. Once, afterward, I paused on my way back to the newsroom to sit on a park bench. Kay Chun has a terrific new recipe for egg foo young (above) that I’ll dress up with roast pork from the takeout shop and serve with rice augmented with Sazón seasoning, along with Cuban black beans and these lovely fried sweet plantains. This meal approximates my old lunchtime joy with no need to sleep in public. I just clean up the kitchen and pitch into bed.
Persons: Michael, Kay Chun Organizations: La Locations: Manhattan
A Lush, Buttery, Perfect Peach Crisp
  + stars: | 2023-08-06 | by ( Sam Sifton | More About Sam Sifton | ) www.nytimes.com   time to read: +1 min
Games that my family plays on road trips: Punch Buggy, Stump the Teacher, I’m Thinking of an Animal. Also, the Rating Game: your top five sandwiches, your top five pizzerias, your top five restaurant dishes, your top five fruits. Peaches do very well in the Rating Game, I’ve found, even if your chances of actually eating a perfect peach are low. But cooking a bad peach can make it terrific, which is why I’m so thrilled about Yossy Arefi’s new recipe for a peach crisp (above). Peel them if you like a luscious texture against the buttery crust of oats (I’m a rustic; I don’t peel).
Persons: I’ve
Recipes That Meet You Where You Are
  + stars: | 2023-08-04 | by ( Sam Sifton | More About Sam Sifton | ) www.nytimes.com   time to read: +1 min
I came down with Covid for the second time last week, and it left me shivering, sweating, panting a little, unable to sleep, unable to get out of bed. I drank a lot of Gatorade and swallowed my dose of Paxlovid in the mornings and at night. I ate little. High on the list: Bryan Washington’s new recipe for chilaquiles verdes (above), which he wrote about for The New York Times Magazine. “Like so much of cooking’s calculus,” he said, “chilaquiles are as much about feel as about measurements and instructions.”
Persons: Covid, spacey, Bryan Washington’s, , Organizations: Gatorade, chilaquiles verdes, The New York Times Magazine
A New Recipe for a Very Old Hummus
  + stars: | 2023-07-30 | by ( Sam Sifton | More About Sam Sifton | ) www.nytimes.com   time to read: 1 min
There’s some very nice writing about recipes in The New York Times Magazine this week, not surprisingly under the byline of Ligaya Mishan. Her subject is a hummus recipe (above), dating back to 13th century Syria, that Lucien Zayan of the Invisible Dog Art Center in Brooklyn served at a dinner series he runs, la Salle A Manger. We don’t have a lot of recipes that are so old. In fact, Ligaya reports, there is no documentation of hummus recipes after the 14th century until the late 19th century. But hummus endured, as Ligaya explained beautifully: “A recipe existed only in the doing, the way that the ‘Odyssey’ once existed only in the telling, made new each time, revised, embellished, its glory subject to the seemingly boundless human capacity for error and its counterpart, invention.”Featured RecipeView Recipe →
Persons: Ligaya Mishan, Lucien Zayan, hummus, Ligaya Organizations: New York Times Magazine, Art Center, la Locations: Syria, Brooklyn
There may be no better summer sandwich than a tomato one, on white bread smeared wall-to-wall with mayonnaise and sprinkled lightly with flaky salt and a little cracked black pepper. But as he so often does when he’s cooking, Eric Kim recently came up with a few tweaks that take things to new heights. For his sandwich (above), in addition to lightly toasting the bread (that’s a yikes for some), Eric adds to his salt and pepper a sprinkle of furikake, the savory-sweet Japanese spice blend and rice seasoning. The seaweed in the mixture, he wrote for The New York Times Magazine, “amps up the tomato’s savoriness, intensifying the harmony of fruit, carb and condiment.”Excellent! (Will I go further off-piste and add a sautéed soft-shell crab to each of the sandwiches?
Persons: Eric Kim, Eric, Will Organizations: The New York Times Magazine Locations: furikake
I want to grill and grill and grill some more, eat outside and devour tomatoes and corn. Thread the knuckles of meat onto skewers, then grill them over a fairly hot grill; serve with seeded Italian semolina bread, hot sauce and a white sauce of mayonnaise, sour cream, minced garlic and a splash of red wine vinegar. Alternatively, you might try Yewande Komolafe’s new recipe for grilled steak with sauce rof (above), a Senegalese condiment made of minced onion, parsley, scallions and chile. I’d go with skirt or hanger steak there, and maybe one extra jalapeño for pop. Or try Melissa Clark’s gingery grilled chicken thighs with charred peaches?
Persons: Summers, Melissa Clark’s, Ali Slagle Locations: New York, Binghamton, Senegalese
A Fruit Salad That Isn’t Sad
  + stars: | 2023-07-16 | by ( Sam Sifton | More About Sam Sifton | ) www.nytimes.com   time to read: 1 min
Use Ali Slagle’s ace new recipe (above) to start your explorations. She massages lime zest into a little sugar so that the oils release, then mixes it into the fruit with lime juice, tweaking the ratio of juice to sugar until the result is electric. You could add some chopped mint, some red pepper flakes. …MondayI like Hetty McKinnon’s cold noodle salad with spicy peanut sauce for its weeknight versatility. Mix those into soba noodles and drizzle the amazing sauce over the top, making the dish umami-rich and fiery.
Persons: Ali, Hetty
Make any recipe more than three or four times and you’re going to change it, either for reasons of taste or expediency, occasionally both. Make that recipe six or seven times and it’s altered forever. That’s where I am with Eric Kim’s recipe for gochujang buttered noodles (above). Make Eric’s dish as he intended, or take it in whatever direction your pantry allows and your taste desires. It’s just butter, garlic, spice, sweetness, umami and starch.
Persons: Eric Kim’s, cheong, Cook Organizations: ssamjang Locations: spiciness
Now, be honest: How many of them were you proud of — perfect little pouches of fudgy yolk and silken, just-set white? Is this hollandaise going to be as cloudlike and perfect as it was the time before last? We need hacks, tips, advice, techniques that deliver consistent success. In the course of her work, Julia secured the family’s recipe for cacio e pepe (above). Cacio e pepe is a fantastic dish, but it can be a scary one, too: the sauce too clumpy, or not emulsified enough.
Persons: you’ve, you’ll, you’re, howdy, Julia Moskin, Julia, e pepe, Cacio, pepe Locations: Roscioli, Rome, SoHo, Manhattan
There are many thousands more recipes to cook this weekend awaiting you on New York Times Cooking. You may not be surprised to learn that you need a subscription to read them. Here’s Jenkins: “At the ages of 68 and 66, respectively, Evert and Navratilova have found themselves more intertwined than ever, by an unwelcome factor. ‘It was like, are you kidding me?’ Evert says.”My colleague Elisabeth Egan recently looked back at “Bridget Jones’s Diary” after 25 years. I liked Marian Bull on Rebecca May Johnson’s “Small Fires: An Epic in the Kitchen,” for n+1.
Persons: you’re, you’ve, Sally Jenkins, Chris Evert, Martina Navratilova, Here’s Jenkins, , Evert, Navratilova, ’ Evert, , Elisabeth Egan, “ Bridget Jones’s, “ Bridget Jones, Marian Bull, Rebecca May Johnson’s, ” Bull Organizations: New York Times, The Washington Post Locations: The,
They whomp on the sunflower seeds and I feel as I do when I’ve served something to the children that they particularly like, as if I’ve achieved something, if only by chance. Dutch babies, eggy batter poured into a hot pan filled with butter, are an example of that. They’re served either sweet (as in this caramel apple version) or savory (with bacon and runny Camembert). It’s a fulfilling magic trick, to serve Dutch babies. Today, I’m excited to make Yewande Komolafe’s new recipe for a goat cheese and dill Dutch baby (above), topped with crunchy watercress and dressed with drizzles of honey and lemon juice.
Persons: blackbirds, I’ve, They’re, It’s
Good morning. Eric Kim had that opportunity recently at the restaurant Ensenada in Brooklyn, with the chef Luis Herrera. He wrote about it this week for The Times, and gave us an adaptation of Herrera’s recipe for fish tacos al pastor (above), which is our meal for this evening. It’s pretty cool — grilled fillets of buttery white-fleshed fish standing in for the more traditional pork, everything stained delicious with a complex, brick-red adobo, and served with pineapple pico de gallo and plenty of warm corn tortillas. Featured RecipeView Recipe →
Persons: Eric Kim, Luis Herrera, gallo Organizations: New York Times, The Times Locations: Ensenada, Brooklyn
Mentaiko Spaghetti Is Creamy, Briny, Rich and Spicy
  + stars: | 2023-06-23 | by ( Sam Sifton | ) www.nytimes.com   time to read: +1 min
I get it if that’s not in the cards for you, particularly if it’s hard to find tarako or mentaiko where you stay. The possibilities are endless: adobo-fried chicken; Nashville-style hot fried chicken; Korean fried chicken; Indiana fried chicken; even a tofu-fried tofu that’s a worthy simulacrum of the kind made with bird. Serve with potato salad or macaroni salad, with coleslaw, with biscuits and strawberries and cream. There are many thousands more recipes for the weekend and the weeks that follow waiting for you on New York Times Cooking. Please write to me if you’re exercised about something in either a positive or negative sense: foodeditor@nytimes.com.
Persons: that’s, I’ve, you’re Organizations: New York Times Locations: Nashville, Indiana
CNN —Indian Prime Minister Narendra Modi was once shunned by the United States. But in the nine years since that ban was lifted, Modi has been progressively embraced by the White House – now more than ever. Modi will also lead celebrations for the International Day of Yoga at the United Nations headquarters in New York on Wednesday, illustrating the influence of India’s soft power. US President Joe Biden meets with Modi during the Quad leaders summit at Kantei Palace in Tokyo, on May 24, 2022. Modi and Russian President Vladimir Putin pose for photographs at Hyderabad House in New Delhi, India, on December 6, 2021.
Persons: Narendra Modi, Modi, Joe Biden, Evan Vucci, Biden, Delhi’s, Modi’s, Daniel S, Markey, ” Markey, , , Anthony Albanese, James Marape, Volodymyr Zelensky, aren’t, Saeed Khan, “ Modi, , John Sifton, Sushant Singh, , Tanvi Madan, Vladimir Putin, Narayan, Madan, Vinay Kwatra, ” Madan Organizations: CNN, Indian, White, International, United Nations, Biden, Bharatiya Janata Party, BJP, United States Institute of Peace, Washington, Australian, Australia's, Admiralty House, Getty, Rights Watch, Amnesty International, BBC, Policy Research, Brookings Institution, Kremlin, Russia, Bloomberg, Indian Air Force, India’s Locations: United States, Washington, New York, Tokyo, India, South Asia, China, Sydney, Papua New Guinea, Japan, AFP, Asia, Gujarat, New Delhi, Delhi, Russia, Ukraine, Moscow, Russian, Hyderabad
A Hot New Tater Tot Casserole
  + stars: | 2023-06-18 | by ( Sam Sifton | ) www.nytimes.com   time to read: +1 min
Please reach out to us if you’re having a hard time with our technology: cookingcare@nytimes.com. Or you can write to me if you want say hello or lodge a complaint: foodeditor@nytimes.com. Now, it’s nothing to do with albóndigas or xanthan gum, but the “Killed” podcast, from Justine Harman, may be of interest to journalism nerds. It’s about stories that were written, edited, vetted and then … put on a spike for various reasons, some of them bad, some of them good, all of them complicated. Finally, here’s a new song from Jason Isbell and the 400 Unit, “King of Oklahoma,” off the band’s “Weathervanes,” out earlier this month.
Persons: you’re, Justine Harman, , Shane McCrae, , ” Here’s Holland Cotter, Jason Isbell, King, , I’ll Organizations: The New York, The Times, Museum of Modern Art Locations: The, New York, Oklahoma
Fugazetta Is a Better Cheesy Bread
  + stars: | 2023-06-11 | by ( Sam Sifton | ) www.nytimes.com   time to read: 1 min
You can top the bread with fruit or herbs (or fruit and herbs). I like to split the bread and layer the interior with mortadella and pistachio cream, as they do at All’Antico Vinaio in Manhattan. In Argentina, home to a huge population of Italian immigrants, focaccia dough can be used to make fugazza, a kind of pizza hybrid topped with mozzarella, provolone and shaved onions. As Ham El-Waylly explains in his new recipe, some Argentines dial their fugazza up a few notches and make fugazetta (above), a kind of fugazza calzone, with the dough sandwiching the cheese before it’s crimped shut and topped with shaved onions. These soften and char in the heat of the oven, and offer a nice contrast to the molten cheese within.
Persons: Ham, Waylly, crimped Locations: Manhattan, Argentina
Write to us at cookingcare@nytimes.com and someone will get back to you. Want to say hello or get something off your chest? He sees the trouble in the paintings, inextricably linked to their beauty. I enjoyed the baker Rick Easton’s dinner diary for Grub Street last week. Listen to that and I’ll be back on Friday.
Persons: Vermeer, Rick Easton’s, Grub, Here’s, Madeline ffitch, Jon Pareles, , I’ll Organizations: New York Times Magazine, Harper’s Magazine, Blades Locations: Amsterdam
The Secret to Better Salmon Is Salt
  + stars: | 2023-05-21 | by ( Sam Sifton | ) www.nytimes.com   time to read: +1 min
J. Kenji López-Alt went full Kenji recently and dove deep into the process of dry-brining salmon to achieve firmer, juicier, less albumin-stained cooked fillets. Which means if I can get to the store early today, I can make Ali Slagle’s new recipe for teriyaki salmon or my old one for pan-roasted salmon with jalapeño (above) this evening, and eat it with steamed rice and Mark Bittman’s salad of asparagus ribbons tossed in sesame oil and rice vinegar. As for the rest of the week. “Just made this and mid-meal felt the urgent need to come here and rave about it,” one subscriber noted on the recipe. “Super easy and super quick to make!”
Silky Scrambled Eggs With a Carbonara Complex
  + stars: | 2023-05-14 | by ( Sam Sifton | ) www.nytimes.com   time to read: +1 min
My mom sure didn’t. For my kids’ mom, then, or your mom, or some other mom today: biscuits with butter and jam, French toast amandine with maple syrup and plenty of bacon, maybe these silky scrambled eggs with pancetta, pepper and pecorino (above). The heat of the pizza warms the yolk through — and there’s white and yolk in every bite. Make a big breakfast in any event, and then wind down into a celery Victor salad for dinner. That’s a very good day.
Oyakodon Is Bliss in a Bowl
  + stars: | 2023-05-07 | by ( Sam Sifton | ) www.nytimes.com   time to read: +1 min
Oyakodon Is Bliss in a BowlGood morning. Bryan Washington has a lovely column in The New York Times Magazine this week about the joys of oyakodon (above), the Japanese rice bowl with chicken and egg. The name translates to “parent-and-child bowl.”Bryan’s eaten oyakodon all over Japan, and he’s perfected it in his home kitchen. …MondayI love this Ali Slagle recipe for crisp gnocchi with sausage and peas, draped in mustard and melted Parmesan cheese. It’s a hearty meal that feels like spring, but if you want to plush it up a little against a cold snap, add a splash of heavy cream.
You Don’t Always Need a Recipe
  + stars: | 2023-04-30 | by ( Sam Sifton | ) www.nytimes.com   time to read: 1 min
Spend enough time with New York Times Cooking and eventually you’re going to deviate from a recipe, or cook without one entirely. The recipe calls for chicken, shallots, smoked paprika and cream, but what you have is pork chops, onions, flour, white wine and Lawry’s seasoned salt. These are people who have made a recipe enough times that they know the instructions cold and have streamlined them according to their tastes and needs. They’ve cooked enough by this point, out of enough pantries, using enough different techniques, that they believe in their abilities. Give those people a few prompts and they don’t need all the measurements.
What to Cook This Weekend
  + stars: | 2023-04-21 | by ( Sam Sifton | ) www.nytimes.com   time to read: +1 min
Myself, I’d like to make some chicken katsu, with leftovers I can turn into katsudon for lunch on the following day. Alternatively, I could fire up the grill for pulled pork or smoked chicken wings. It’d be nice to cook outside. I hope you’ll join me in that. There are thousands more recipes to consider cooking this weekend waiting for you on New York Times Cooking.
Total: 25