Podcast appearances and mentions of Sam Sifton

Jim Parsons discusses starring in the Broadway play 'Our Town,' a Pulitzer Prize-winning classic set in New Hampshire in the early 1900s. Also, our Shop TODAY team shares some of the best deals to snag on Amazon Prime Day. Plus, chef Sam Sifton shares a delicious chicken and mashed potatoes recipe.

What is the life of a food editor or a food critic like and how do they rate restaurants? I asked Sam Sifton New York Times Food Editor. He gives us a fascinating look. And wine writer Sunny Fraser talks about Pelleriti Priore Fine Wines from Mendoza, Argentina.

This one is a long time coming, and we're thrilled to welcome Sam Sifton into our studio. Sam has held various key roles at the New York Times including food editor, culture editor, national editor, and restaurant critic. He's also the founding editor of New York Times Cooking, which has become one of the paper's biggest financial successes in decades. In this episode, Sam talks about the world of food media, his appetite for news and culture, his prolific newsletter output, and some of his most memorable reviews when he was working as a critic. Sam is a true one of one, and it was such fun to have him in for a conversation.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM SAM SIFTON:Cherries for Black Forest Cake, Tomatoes for Gazpacho [NYT]The Reviewing Life [NYT]Nello [NYT]Torrisi Italian Specialties [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Are you looking for easy weeknight dinner recipes that are fun to eat and kid-friendly?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You'll want to make this twist on classic Sloppy Joe's that's laden with extra veggies, plus tips for serving that will make your weeknight dinner feel like a party! You'll also want to make this simple taco dinner that's easy to customize with your favorite salsa and any crunchy-fresh elements you already have in your fridge. Tune in for a quick dose of home cooking inspiration! ***Links to from this week's show:Sam Sifton's ground beef taco recipe from the New York TimesSloppy Joe recipe with bonus veggies via Celebrating SweetsSonya's rainbow salad recipe guideGreat Jones colorful sheet pansWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

We begin the show by talking with (pinch us!) food writer and reporter Priya Krishna of the New York Times. She shares some of the stories behind her new book, Priya's Kitchen Adventures. It's a cookbook for kids! And, Priya talks about some of her most meaningful reporting for the Times to date: her video series On the Job, where she shines a light on the unseen workers of New York City's food scene. Priya also previews Chefs!, the Connecticut Forum's live, unscripted panel discussion taking place at The Bushnell on Tuesday, May 21 at 7:30 PM. Priya's fellow panelists are Marcus Samuelsson and Gail Simmons, and the event is moderated by Sam Sifton. Go to CT Public's website for a chance to win free tickets to the event or buy your tickets directly from The Connecticut Forum. Also this hour, Azeem (Blessings) Kareem and Sarah Rose Kareem of Samad Gardens Initiative describe how they teach newbie gardeners and farmers how to grow food for themselves and their communities. You'll learn how to connect with Nature by growing vegetables, greens, and herbs in recycled egg cartons, milk jugs or buckets. Plus, you've heard of CSAs. What does it mean to be a “CSA grocery store?” We talk with Jocelyn Cerda (below), founder of Mercado Popular. Jocelyn is on a mission to work with BIPOC growers and makers to connect the Hartford community with fresh, healthy, local food. GUESTS: Priya Krishna: Food writer and contributor to the New York Times. She's the author or co-author of several books, including Cooking at Home (with David Chang) and Indian-ish with her mother, Ritu. Her latest book is Priya's Kitchen Adventures. (@priyakrishna) on Instagram Azeem (Blessings) Kareem and Sarah Rose Kareem: Founders of Samad Gardens Initiative, Bloomfield, Conn. (@samadgardensinitiative) on Facebook and (@samadgardensinitiative) on Instagram Jocelyn Cerda: Owner of Mercado Popular, Hartford, Conn. (@mercadopopct) on Facebook and (@mercadopopct) on Instagram FEATURED RECIPES: Watermelon Agua FrescaDahi Bahalla, Nana-Style LEARN MORE: Read/Listen: Azeem (Blessings) and Sarah Rose Kareem were profiled in Connecticut Public's series: BIPOC farmers in Conn. may be small in number, but they have plenty of stories to tell Watch: Sarah Rose Kareem demo: How to Make Apple Cider Vinegar Extract Watch: Sarah Rose and Azeem (Blessings) Kareem demo: How to Make Fermented Plant Juice Learn: Sign up for a Samad Gardens Initiative gardening class or find teas Learn: Fruition Seeds - Free Container Gardening Course (and many other resources on their website for new and seasoned growers) Learn: Sarah Rose and Azeem (Blessings) recommend Nigel Palmers book The Regenerative Growers Guide to Garden Amendments to new and aspiring growers Plan: Consult a Biodynamic Calendar to learn which tasks to do when and how to sync your growing with lunar and planetary influences. This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, and Meg Fitzgerald. Our Social team includes Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Have you ever found yourself staring at leftover rotisserie chicken in the fridge, wondering how to make it taste delicious and exciting the next day? If you're tired of the same old leftovers routine and want to elevate your home cooking with minimal effort, this episode is full of surprising ways a rotisserie chicken can be transformed into 6 delicious weeknight meals: like a lemony Greek soup, a flavorful Mexican dish, and a saucy Indian chicken and rice meal full of spice.Rotisserie chicken is one of the easiest ingredients to snap up at your local grocery store or farmers' market on your way home from work. By tuning in, you'll discover how to maximize that chicken to cook crave-able dishes, save time and money by utilizing pantry staples, and impress your family and friends with exciting new dinners made right at home with just a few ingredients. It turns out those simple leftovers can be a goldmine! Hit play now to find out how to quickly turn that bird into a delicious meal for you and someone you love! ***Links to from this week's show:Gumbo mix by C'est Tout Avgolemeno soup with rotisserie chicken by Grace Parisi for Food & WineMalaysian red curry paste from Grumpy GingerChicken tinga from Muy Bueno Kitchen Butter chicken by Madhur Jaffery via MasterclassChicken flautas via Color and SpiceChicken enchiladas with rotisserie chicken by Rick Martinex, and chicken enchiladas with salsa verde by Sam Sifton via NY TimesChicken tetrazzini by Sam Sifton for the NY TimesHot chicken salad via Taste of Home and the potato chip-topped version from the NY TimesVicente Foods in Los Angeles***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya's debut cookbook Braids for more Food Friends recipes.

Jonny is a 26 year-old bachelor whose cooking often leads to heartache (and for one ex-girlfriend, a stomach ache). Jonny admits he's a klutz in the kitchen, so we hooked him up with Sam Sifton, cookbook raconteur and head of the New York Times's Cooking section. In this episode of How To! we see if we can teach our love-lorn Millennial to cook one perfect meal. Is romantic bliss just a well-browned chicken thigh away? (Recipe included!) Slate Plus members get bonus segments and ad-free podcast feeds. Sign up now. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jonny is a 26 year-old bachelor whose cooking often leads to heartache (and for one ex-girlfriend, a stomach ache). Jonny admits he's a klutz in the kitchen, so we hooked him up with Sam Sifton, cookbook raconteur and head of the New York Times's Cooking section. In this episode of How To! we see if we can teach our love-lorn Millennial to cook one perfect meal. Is romantic bliss just a well-browned chicken thigh away? (Recipe included!) Slate Plus members get bonus segments and ad-free podcast feeds. Sign up now. Learn more about your ad choices. Visit megaphone.fm/adchoices

You might know Phoebe Judge as the host of the podcast Criminal, now celebrating its tenth year. Depending on where you live, you might also know her for her clamshell driveway because she has one of those. It's an indication of how very much she loves clams and how much she loves clamming, which is the term for going out to the ocean and digging up clams. Phoebe talks us through the different kinds of clams she encounters from her Cape Cod adventures. More like Cape CLAM, I should say. No, I shouldn't. Sometimes Phoebe has a hard time giving away all the clams she has dug up, in which case she simply puts the bewildered li'l guys back in the ocean.Mentioned in this episodePhoebe Judge (IG)Phoebe Judge (Twitter)Phoebe's podcastsCriminalPhoebe Reads a MysteryThis Is LoveHey Sleepy Heads, is there anyone whose voice you'd like to drift off to, or do you have suggestions on things we could do to aid your slumber? Email us at:  sleepwithcelebs@maximumfun.org.Follow the Show on:Instagram @sleepwcelebsTwitter @SleepWithCelebsTikTok @SleepWithCelebsJohn is on Twitter @johnmoe.John's acclaimed, best-selling memoir, The Hilarious World of Depression, is now available in paperback.Join | Maximum FunIf you like one or more shows on MaxFun, and you value independent artists being able to do their thing, you're the perfect person to become a MaxFun monthly member. 

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Sign up for the What Fresh Hell newsletter! Once a month you'll get our favorite recent episodes, plus links to other things to read and watch and listen to, and upcoming special events: http://eepurl.com/h8ze3z We've got a mom for that! We asked our listeners what specialties you're the go-to people for. In this episode we discuss those unique and useful talents, from being the one who can pack an entire sectional into an SUV, to being the one who can make dinner for six out of a basically empty pantry. To that end, if you'd like to be the mom for that, Amy recommends Sam Sifton's book No-Recipe Recipes in this episode. We love the sponsors that make this show possible! You can always find all the special deals and codes for all our current sponsors on our website: https://www.whatfreshhellpodcast.com/p/promo-codes/ Learn more about your ad choices. Visit megaphone.fm/adchoices

In the Season 2 finale of Off Hours with Bourbon Lens, Jake & Jake sit down with Chef Julian Medina.  We're closing out this Season with another chef, so you know Jake L. is smiling as we talk about food, education, and running multiple restaurants.  Find some time like Chef, throw on your running shoes, and stream this episode as you take us for a walk or a jog around the block.  Thanks for listening to another episode of Off Hours with Bourbon Lens. Check out new episodes of Off Hours with Bourbon Lens streaming now here. This has been another production of Bourbon Lens LLC.  Thank you for your continued support. Scott & Jake Bourbon Lens About Off Hours Off Hours Bourbon is made for afternoon relaxations and late night convos as it dispels the idea that you have to wear a suit to drink a glass of Bourbon or that it can only be enjoyed poured over rocks at the end of the day. The award-winning liquid is aged in American white oak barrels for over 5 years. Tasting notes include aromas of creamy vanilla, hint of nutmeg and toasted pecans, rich notes of cinnamon and a silky finish of lingering honey.  You can find out more about Off Hours with Bourbon Lens here. About Chef Julian Medina  Julian Medina, acclaimed chef-owner of Toloache, Coppelia, Tacuba Mexican Cantina, La Chula Taqueria, El Fish Shack, El Fish Marisqueria and Kuxé has been creating refined Mexican cuisine for 20 years.  Raised in Mexico City, Julian was inspired by his father's & grandfather's authentic home cooking. Trained professionally in Mexico City, Julian later came to New York City & enrolled in the French Culinary Institute, graduating with recognitions. Since 1999, Chef Medina has created numerous acclaimed food concepts around New York City, garnered accolades from the food media, including The New York Times and The New Yorker, as well as various high-profile television shows. In 2010, The New York Times' food critic Sam Sifton praised Toloache's food & service, and gave it a coveted one star. In March 2011, Julian made his premiere on Iron Chef America: Mexican Chocolate Battle. Julian continues to open restaurants throughout New York City, including La Chula Taqueria in Spanish Harlem, Washington Heights & at LaGuardia Airport's Terminal B; Kuxé in the West Village, and most recently El Fish Marisqueria on the Upper West Side.

If this episode is an interrogation, Michael Ian Black is a hostile witness. Arthur gives you the pizza news and our topic is, Pizza Cognition Theory (via Sam Sifton). Michael Ian Black is a comedian, actor, writer, and bestselling author. A founding member of The State sketch group, he's been in Wet Hot American Summer, Reno 911 and Another Period. His recent children's book is titled “I'm Worried” and his most recent book for adults is “A Better Man: A (Mostly Serious) Letter to my Son". Among other topics on this episode of the Pizza Pod Party, Michael discusses being a promotional Teenage Mutant Ninja Turtle, The Facts of Life, and the pizza scenes in Massachusetts, New Jersey, Connecticut and Savannah, Georgia.This podcast is brought to you by, Ooni Pizza Ovens. Go to Ooni.com for more information.   This podcast is brought to you by Ooni Pizza Ovens. Go to Ooni.com for more information.Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

Meg tells the twisted tale of two women at the heart of the bitter Johnson & Johnson estate battle: Basia Johnson and Mary Lea Johnson Richards. Jessica is properly appalled and perks herself back up by naming our new mixer.Please check out our website, follow us on Instagram, on Facebook, and...WRITE US A REVIEW HEREWe'd LOVE to hear from you! Let us know if you have any ideas for stories HEREThank you for listening!Love,Meg and Jessica

This weekend, we're bringing you something a little different: dispatches from Times critics and writers on great music, TV, movies, recipes and more. They're all part of a new series called “NYT Shorts,” and they're available only on NYT Audio, our new iOS audio app. It's home to podcasts, narrated articles from our newsroom and other publishers, and exclusive new shows. Find out more at nytimes.com/audioapp.On today's episode: The enduring comfort of the detective show “Columbo.”A recipe from Sam Sifton of NYT Cooking that tastes like “childhood and happiness.”Recommendations from our chief pop music critic on new music this week.

Today on the Joan Hamburg Show - Joan talks with award winning actor Tovah Feldshuh about her role in Funny Girl and what life has been like since the pandemic. Later on, Joan talks with Sam Sifton about all the delicious food you can make with ease for the big game. Plus, an all new segment of Joan Eats and Ask Joan - It's all here on the Joan Hamburg Show on 77WABC. Learn more about your ad choices. Visit megaphone.fm/adchoices

Football? Maybe. Food? Definitely. Joan talks with Sam Sifton about all the delicious food you can make with ease for the big game. Learn more about your ad choices. Visit megaphone.fm/adchoices

Merriam-Webster's Word of the Day for December 2, 2022 is: gloaming • GLOH-ming • noun Gloaming is a literary term synonymous with twilight and dusk, the darker part of twilight. It's used most commonly in the noun phrase the gloaming. // Across the field, fireflies twinkled in the gloaming. See the entry > Examples: “There were sourdough waffles to start the day and tuna sandwiches for lunch, a few hours of everyone reading novels in separate corners before a long solitary walk in the gloaming, accompanied by gloved waves across generally empty streets.” — Sam Sifton, The New York Times, 30 Mar. 2020 Did you know? If The Gloaming were a Stephen King thriller, the climax would undoubtedly take place at the crepuscular hour. But despite its ties to darkness, the origins of gloaming are less than shadowy. Originally used in Scottish dialects of English, the word traces back to the Old English glōm, meaning “twilight,” which shares an ancestor with the Old English glōwan, meaning “to glow.” In the early 1800s, English speakers looked to Scotland again and borrowed the now-archaic verb gloam, meaning “to become dusk” or “to grow dark.”

Foolproof recipes for the Thanksgiving holiday.

How do I make the best mashed potatoes? Why should I dry-brine my turkey? And do I really need to serve pumpkin pie? Editor in chief Adam Rapport talks to our Test Kitchen editors and New York Times food editor Sam Sifton to answer all the pressing questions around everyone's favorite holiday: Thanksgiving! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Merriam-Webster's Word of the Day for November 7, 2022 is: serendipity • sair-un-DIP-uh-tee • noun Serendipity is luck that takes the form of finding valuable or pleasant things that are not looked for. // We found the restaurant by pure serendipity, rather than careful research, but it turned out to be the best deal in town. See the entry > Examples: “One of the things I find so fascinating about New York Times Cooking is that reading one recipe often leads me to another, and the serendipity leads me to make something entirely different from what I had intended to make when I logged on.” — Sam Sifton, The New York Times, 2 Oct. 2022 Did you know? The word serendipity did not come about by luck; rather, it was intentionally coined by 18th century author Horace Walpole, who was eager to share a happenstance discovery he had made while researching a coat of arms. In a letter to his friend Horace Mann he wrote: “This discovery indeed is almost of that kind which I call Serendipity, a very expressive word, which as I have nothing better to tell you, I shall endeavor to explain to you: you will understand it better by the derivation than by the definition. I once read a silly fairy tale, called ‘The Three Princes of Serendip': as their highnesses travelled, they were always making discoveries, by accidents and sagacity, of things they were not in quest of ...” Walpole's memory of the tale (which, as luck would have it, was not quite accurate) gave serendipity the meaning it retains to this day.

The First Lady of New York Radio sits down with Assistant Managing Editor of The New York Times Sam Sifton to talk about some brand new seasonal recipes as part of New York Times Cooking. Learn more about your ad choices. Visit megaphone.fm/adchoices

Queen Elizabeth's coffin leaves Buckingham Palace for the last time—making a solemn trip to Westminster Hall. Also, Craig Melvin, Al Roker, and Sheinelle Jones sit with Dr. Ochoa to talk about her journey and her new children's book “We are all Scientists.” Plus, catching up with Zazie Beetz and her new roles in the hit show “Atlanta.” Plus, Today Food—an inspired pasta recipe by chef—Sam Sifton.

[REBROADCAST FROM March 15, 2021] Sam Sifton, food editor of The New York Times and founding editor of NYT Cooking, discusses The New York Times Cooking No-Recipe Recipes, the debut cookbook from the website and its app. The book has over 100 ideas for dishes meant to inspire -- all without specific measurements. Cooks are encouraged to add, subtract, and adapt the recipes to their own diets and palates.   Pasta PuttanescaAnchoviesGarlicOlive oilPastaCanned tomatoesOlivesCapersRed pepper flakesParmesan Sauté some anchovies and a lot of minced garlic in a lot of olive oil while your salted pasta water comes to a boil in a big pot. (How many anchovies? How many you got? I go for a minimum of four, and the same with cloves of garlic.) Add your pasta to the pot. When the fish are melted and the garlic's gone gold, add a large can of tomatoes and stir everything together. Let that simmer a while, and get a little thicker, then add the olives and capers, and red pepper flakes until it's as fiery as you like. Taste for salt and pepper. Keep simmering and, when the pasta is done to your liking, taste the sauce again, drain the pasta, and toss it with the sauce. Shower the dish with grated Parmesan and serve. Tip You can cook the dried pasta directly in the sauce if you like, adding a couple cups of water or chicken stock and covering the pan for 10 minutes or so, stirring occasionally. Reprinted from The New York Times Cooking No-Recipe Recipes. Text copyright © 2021 by Sam Sifton and The New York Times Company. Photographs copyright © 2021 by David Malosh and Food Styling by Simon Andrews. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.

Joan talks with the assistant managing editor of The New York Times and founder of The New York Times Cooking, Sam Sifton. His incredible demeanor on The New York Times Cooking has helped so many people find the positive side of life during the negativity of the pandemic. Learn more about your ad choices. Visit megaphone.fm/adchoices

Joan talks with the assistant managing editor of The New York Times and founder of The New York Times Cooking, Sam Sifton. His incredible demeanor on The New York Times Cooking has helped so many people find the positive side of life during the negativity of the pandemic.

In 2015, having experienced the lack of food media coverage of South Los Angeles' emerging food scene, host Brad Johnson, the restaurateur behind Post & Beam in South LA, took a chance at getting a response and contacted Sam Sifton at the New York Times to somewhat playfully bring attention to the situation. Sam took the message to heart resulting in the article, "A Belle Epoque for African American Cooking" by Jeff Gordinier, which stated "a new generation of black chefs and cookbook authors has been reinventing, reinterpreting and reinvigorating what’s thought of as African-American food." A child of Brooklyn and a graduate of Harvard University, Sam started his career as a freelance reporter while working as a public-school teacher in New York. Eventually he landed at the New York Times and has served in a number of leadership positions including food editor, national news editor and culture editor, and was for a number of years the newspaper's restaurant critic. He is the author of three cookbooks: "Thanksgiving: How to Cook It Well"; "See You on Sunday: A Cookbook for Family and Friends"; and "The New York Times No-Recipe Recipes Cookbook." Today, Sam is an assistant managing editor at The New York Times, responsible for the coverage of culture and lifestyle, and the founding editor of New York Times Cooking. Join us to hear how Sam and Brad, as well as their fathers, could have crossed paths many times in their lives having shared similar experiences, despite being from different backgrounds. Sam discloses where his education began for culturally diverse food, people and the ritual of gathering to share meals. We learn about the role of inclusion, truth and storytelling as he describes his thoughts on the power of the New York Times to make us better. A truth-seeker and bridge-maker, Sam's desire to welcome diversity shines through. * * * Please follow @CornerTableTalk on Instagram and Facebook For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ For questions or comments, please e.mail: info@postandbeamhospitality.comSee omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Welcome to Cookbook Club! Thanksgiving is just around the corner, and we are gearing up for this ultimate cooking holiday. Kirsten Collins joins us to chat about Sam Sifton's many opinions about what Thanksgiving should (and shouldn't) be. Resources shared in this episode: Thanksgiving: How to Cook it Well The United States of Thanksgiving (NYT, 2014) Recipes we talked about from this cookbook: Mashed potatoes (page 55) Braised Brussels sprouts with buttered bread crumbs (page 64) Quick turkey stock (page 19) A simple roast turkey (page 24) An even more simple roast turkey (page 26) Herb-roasted turkey (page 27) Fresh bread dressing (page 48) Giblet gravy (page 73) Basic cranberry sauce (page 75) Creamed Brussels sprouts (page 63) Maple-glazed carrots with black pepper (page 66) Three-pepper sausage cornbread stuffing (page 50) Scalloped potatoes (page 56) Mulled wine (page 93) Hot buttered rum (page 94) Pumpkin pie (page 106) Apple pie (page 97) Apple pizza (page 108) Other recipes we mentioned: Buttered stuffing with celery and leeks (Alison Roman, NYT) America's Test Kitchen pumpkin pie Pumpkin chiffon pie About our Guest Kirsten Collins is the executive director of The Circus Project in Portland, Oregon. Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 12/1/2021): 100 Cookies, by Sarah Kieffer

Today, I talk to restaurateur Jennifer Hwa Dobbertin, co-owner of Tenko Ramen located in the Pearl food hall, and the new eatery, Best Quality Daughter, which Time Out magazine just named the best restaurant in San Antonio. I had dinner there after we spoke, and it remains one of the best meals I've had since emerging from lockdown. Jen and I talk about throwing grenades at the bygone chapters of our lives, being in the right place for the wrong reasons and vice versa, and the origins of her signature cuisine — a very personal melding of her mom's Chinese cooking, the summers she spent in Taipei around her extended family's hawker stall, and her very Texas-American upbringing. Her food challenges the orthodoxy of the “authentic” that everyone seems to be after these days, telling Sam Sifton in a recent writeup in the New York Times Magazine that the menu at Best Quality Daughter is “authentic to me.” Her restaurant is filled, not only with great food, but also with the original art of friends and collaborators, a lot of which tells the story of the modern Asian-American experience. And if you have any appreciation for the history of San Antonio, the wallpaper in the bar will have you standing staring at the wall, picking out bygone landmarks for longer than might be comfortable for anyone. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

In this episode, we dive into meatballs! How we make them, how we eat them and our favorite tips and tricks for making great ones. Recipes mentioned in this podcast: Rao's Meatballs Braised ginger meatballs in coconut broth (Smitten Kitchen) Meatballs marsala with wide egg noodles (Smitten Kitchen Every Day) Sesame-spiced turkey meatballs (The Smitten Kitchen cookbook) Turkey ricotta meatballs (Small Victories) Banh mi meatballs (Salad for Dinner) Lamb meatballs with couscous and English peas (Six Seasons) Albondigas (Amá) Curry-scented grilled beef (Vietnamese Food Any Day) Turkey and zucchini burgers (Jerusalem) Meatballs with any meat (New York Times) Tomato-glazed meatloaves with brown butter mashed potatoes (Smitten Kitchen) Dad's Tex-Mex meatballs (Simply Julia) Resources from this episode: Killing it, by Camas Davis The Food Lab, by J. Kenji Lopez-Alt About our guest: Melissa Chan is the Director of Product at The Wild. She lives in Portland, Oregon with her spouse and 4-year-old son. She's on Instagram @chanface. Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 11/3/2021): Thanksgiving: How to Cook it Well by Sam Sifton

Welcome to Cookbook Club! This time we are joined by Kirsten Collins, and talking about The Indian Instant Pot Cookbook, by Urvashi Pitre. We love this book and its easy, full-of-flavor Indian recipes. Resources shared in this episode: The Indian Instant Pot Cookbook Urvashi Pitre's website, Two Sleevers Recipes we talked about in this episode: Punjabi lobia, black eyed peas with spinach (page 60) Garam masala (page 24) Ginger garlic paste (page 31) Murgh Makhani, butter chicken (page 98) Palak paneer (page 88) Tomato coconut soup (page 78) Lamb Rogan Josh, lamb curry (page 118) Lamb Dum Biryani, lamb and rice casserole (page 119) Kheema Nariyal Saag, ground beef coconut curry and spinach (page 112) Aloo gobi, potatoes and cauliflower (page 68) Bundh Gobi Mutter, cabbage and peas (page 74) About our Guest Kirsten Collins is the executive director of The Circus Project in Portland, Oregon. Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 11/3/2021): Thanksgiving: How to Cook it Well by Sam Sifton

Hello and welcome to another episode of Tasty Pages, a podcast by Cooking The Books! In this episode, we discuss 'New York Times Cooking No-Recipe Recipes' by Sam Sifton. We also chat about the new Woodstock '99 documentary, outrageous Bloody Mary creations and your (and our) favorite celebrity chefs. Per usual, there's a great food-related joke too! You can purchase the book here: https://amzn.to/31JGGgJ. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/tastypages/support

With friends and families gathering across the country, following a bleak holiday last year, we ask some of our listeners what it means to them to be an American. And, New York Times food editor Sam Sifton talks about his book "The New York Times Cooking No Recipe Recipes."

Sam Sifton is the assistant managing editor of The New York Times, overseeing culture and lifestyle coverage. He is the founding editor of NYT Cooking and writes a food column for The New York Times Magazine. Based in New York City, Sifton has spent time in Maine every year of his life. His love of the state and its food heritage frequently shows up in his popular NYT Cooking email newsletter. Formerly the newspaper’s national news editor, culture editor and chief restaurant critic, Sifton is the author of the forthcoming “The New York Times Cooking No-Recipe Recipes,” as well as “See You on Sunday: A Cookbook for Family and Friends” and “Thanksgiving: How to Cook It Well.” Portland Press Herald restaurant critic Andrew Ross leads the conversation with sign language interpretation by MJ Grant.

Part of the joy of cooking comes from winging it. Sam Sifton of The New York Times and New York Times Cooking joins us to talk about ways home cooks can rely less on recipes and more on skill. You can cook! And you don't always need a recipe. Sam's got a career's worth of tips to offer and plenty of guidance for pulling meals together from a simple ingredients list, no measurements, and the freedom to substitute anything you like. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guest: Sam Sifton - Assistant Managing Editor at The New York Times and the Founding Editor of New York Times Cooking. Sam is the author of No-Recipe Recipes. Featured Recipes: Meatloaf Smashed Potatoes with Bacon, Cheddar and Greens Seared Scallops with Parsley Salad Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

New York Times food editor Sam Sifton joins us to discuss his new book "The New York Times Cooking No-Recipe Recipes." Also, NASA astronaut Mark Vande Hei is scheduled to launch soon for his second spaceflight to the International Space Station. He talks about his upcoming expedition and how being in space for months at a time affects the body.

The book I am enjoying for the third time is Your Resonant Self by Sara PeytonThe cookbook I recommended is The New York Times Cooking No-Recipe Recipes by Sam Sifton

It's a big one! We break bread with New York Times Food Editor, Sam Sifton, who has been a friend and guide during my food and bread journey. He has a great new book No-Recipe Recipes. And we get a Quick Bite with the great Colin Quinn, even though he hates sourdough! See omnystudio.com/listener for privacy information.

New York Times Cooking creator and editor Sam Sifton joins panelists Amy Dickinson, Mo Rocca, and Negin Farsad. He plays our Not My Job game about vending machines.

Sam Sifton, food editor of The New York Times and founding editor of NYT Cooking, discusses The New York Times Cooking No-Recipe Recipes, the debut cookbook from the website and its app. The book has over 100 ideas for dishes meant to inspire -- all without specific measurements. Cooks are encouraged to add, subtract, and adapt the recipes to their own diets and palates.   Pasta Puttanesca Anchovies Garlic Olive oil Pasta Canned tomatoes Olives Capers Red pepper flakes Parmesan Sauté some anchovies and a lot of minced garlic in a lot of olive oil while your salted pasta water comes to a boil in a big pot. (How many anchovies? How many you got? I go for a minimum of four, and the same with cloves of garlic.) Add your pasta to the pot. When the fish are melted and the garlic’s gone gold, add a large can of tomatoes and stir everything together. Let that simmer a while, and get a little thicker, then add the olives and capers, and red pepper flakes until it’s as fiery as you like. Taste for salt and pepper. Keep simmering and, when the pasta is done to your liking, taste the sauce again, drain the pasta, and toss it with the sauce. Shower the dish with grated Parmesan and serve. Tip You can cook the dried pasta directly in the sauce if you like, adding a couple cups of water or chicken stock and covering the pan for 10 minutes or so, stirring occasionally. “Reprinted from The New York Times Cooking No-Recipe Recipe. Text copyright © 2021 by Sam Siftonand The New York Times Company. Photographs copyright © 2021 by David Malosh and Food Styling by Simon Andrews. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House”

The New York Times' cybersecurity reporter and author of the new book, 'This is How They Tell Me The World Ends,' Nicole Perlroth visits Passing Judgment. Nicole explains how the U.S. has possibly fallen behind in the cyber arms race, what that means for our lives, and what we might be able to do to stop it. We also talk Moneyball, Dessa, Yoshimi, Nora Ephron, and Sam Sifton. This podcast is powered by Pinecast.

Matt Hinckley worked in restaurants all over the world before settling in Orlando, where he set up Hinckley's Fancy Meats and took it from a deli case in Orlando's East Market to an online delivery service whose first order came from New York Times food editor Sam Sifton. He eventually moved back into the East End Market and refocused on serving the Orlando area. In this episode, Mike and Matt talk about meat, coronavirus shutdowns, combat sports and politics. Become a patron to support Pan Con Podcast and the rest of DADEmag.com: www.patreon.com/DADEmag Follow Matt Hinckley and Hinckley's Fancy Meats: https://www.instagram.com/hinckleymeats/ https://www.twitter.com/hinckleymeats https://www.hinckleymeats.com/ https://www.instagram.com/isolatediguana/ https://www.twitter.com/isolatediguana Follow Pan Con Podcast everywhere: Facebook: www.facebook.com/panconpodcast Instagram: www.instagram.com/panconpodcast Follow us on Twitter: www.twitter.com/panconpodcast Follow Mike Beltran: Instagram: www.instagram.com/piginc Twitter: www.twitter.com/piginc Follow DADE: Support DADE on Patreon: www.patreon.com/DADEmag Facebook: www.facebook.com/DADEMAG Instagram: www.instagram.com/dadeig Twitter: www.twitter.com/dadetweets Follow Nick Jiménez: Instagram: www.instagram.com/nicolasajimenez/ Twitter: www.twitter.com/nicolasajimenez Follow Carlos "Carluba" Rodríguez: Instagram: www.instagram.com/carluba Twitter: www.twitter.com/carluba Send any feedback to panconpodcast@dademag.com.

We chat with Sam Sifton of The New York Times about the rituals and foods of Sunday supper—from easy duck confit to bacon fried chicken. Plus, we hear from reporter Amy Guttman about a bar in London that was once an underground public loo; we make an herb soup from Sardinia; and Adam Gopnik tells us why he thinks Montreal bagels are the best in the world. Get this week's recipe, Sardinian Herb Soup with Fregola and White Beans (S’erbuzzu): https://www.177milkstreet.com/recipes/sardinian-herb-soup-serbuzzu Right now, we are making our online cooking school available for free to anyone who wants to join the food revolution. You can choose from over a dozen classes from Kitchen Improv to The Spice Kitchen to Milk Street Instant Pot. Start a free class today at https://www.177milkstreet.com/school

Is it just us, or is quarantine making home chefs of us all?! In this episode we share our favorite recipes, favorite food inspiration accounts to follow, and our personal pantry and grocery shopping staples. We have some strong opinions on condiments, our panic buys,and quarantine cooking fails. We also talk about our cooking bucket list, the best things we’ve made during isolation, and where we want to go the moment the ban is lifted.   Favorite Food Instagram Accounts: @lizadams @definedish @alisoneroman @brunchboys @dennistheprescott @howsweeteats @grossypelosi @mollybaz @whatsgabycooking @meghandono   Food Blogs: What’s Gaby Cooking New York Times Cooking (and Sam Sifton’s weekly newsletter) Bon appétit Smitten Kitchen   Cookbooks: Nothing Fancy by Alison Roman Dining in by Alison Roman It’s all Good by Gwyneth Paltrow (& Julia Turshen) It’s all Easy by Gwyneth Paltrow Salt Fat Acid Heat By Samin Nosrat Cravings by Chrissy Tiegan Oh She Glows Cookbook Salad for President Cook Beautiful By Athena Calderone The Food Lab y By J Kenji Alt Half Baked Harvest Cookbook   Our go-to recipes: Goop Broccoli and Arugula Soup Oh She Glows Tomato Soup (from cookbook) Alison Roman’s Salmon with Citrusy Shallots (from cookbook) Grace’s Grandmother’s Meatballs Chrissy Tiegan’s Vegetable lasagna (from cookbook) Julia Turshen Turkey Ricotta meatballs How Sweet eats sheet pan gnocchi NYT salmon fried rice Chicken thighs and dirty rice Chicken Tortilla Soup Alison Roman Tiny Salty Chocolate cookies (from cookbook)   Williamsburg Take out Recs: 12 Chairs Mediterranean Butchers Daughter Bozu Dunkin delivered Spice for thai Motorino or two boots for Pizza   Food Delivery Services: Foodkick Instacart Norwich Farms for CSA stuff   Obsessions: The Baker and The Beauty: Israeli version on Amazon Prime; US version on Hulu White Collar NuFace   Instagram: @Caralynmirand @melissawoodhealth   Books we are starting: No Filter By Sarah Frier The Last Magician by Lisa Maxwell Big Summer by Jennifer Weiner The Heir Affair by Heather Cocks & Jessica Morgan   April Book Club: In Five Years by Rebecca Searle   Sponsors: The Last Guest House by Megan Miranda: Purchase the paperback from independent bookstores through bookshop.org or any ebook retailer. For a limited time the ebook is only $1.99 (through 4/26) Hot and Bothered: Check out their Twilight in quarantine series wherever you listen to podcasts   Join our FB group for amazing book recs & more!   Follow us on Instagram @badonpaperpodcast. Follow Grace on Instagram @graceatwood and her blog TheStripe.com and Becca @beccamfreeman.    

Sam Sifton, founder of NYT Cooking, talks about how to make meals that stretch, improvising with less-than-ideal ingredients, and the best vegetable for quarantine cooking. His new cookbook is 'See You on Sunday.'Film critic Justin Chang recommends some movies to watch at home while sheltering in place. Jason Bateman stars in the Netflix series 'Ozark' as a financial manager who has become the money launderer for Mexico's second biggest drug cartel. We'll talk about embracing his darker side on 'Ozark,' and his experience directing 'The Outsider,' HBO's adaptation of Stephen King's novel.

[Interview starts at 37:13] This week I interview Sam Sifton, former Cooking Editor, now Assistant Managing Editor of The New York Times, and an avid fly-rod striped bass angler.  It's quite a rambling discussion, from striper fishing on Long Island to the current state of striper populations to the writing of Peter Matthiessen.  Along the way, of course we get some fish cooking advice but only for bluefish.  Learn why Sam and I don't eat striped bass (and it's more than just about catch-and-release for the sake of the population).   In the Fly Box this week, we have the following questions: Do you have any tips for fishing a very large river? How long do hooks stay sharp, and can I re-sharpen chemically sharpened hooks? Why don't you develop biodegradable hooks? Why am I having problems catching spring trout in Alaska? I was recently fishing a delayed harvest section and caught some smaller, beautifully colored trout.  Do you think they were wild? Why am I developing pains in my wrist when casting my 8-weight? Should I concentrate on getting really good at catching just one species, or should I try for all the species that are available in my area? In a boundary layer between dirty and clean water, where will I find the trout? In your TV show, you recommended a full sinking or depth charge line for bass in deep water.  Can I use a sinking poly leader on my floating line as well? I am having trouble tying off the hackle at the base of the post on my parachute flies like the Klinkhammer.  Can you suggest some tips? Can I get a fly rod that will be good for both steelhead and musky?

How can we best prepare for the psychological impacts of social distancing during the age of Coronavirus? In this episode, host and therapist Carter Umhau, LMHC shares her experience with self-isolating a couple weeks ahead of the curve in Seattle, a city already ahead of the curve in shelter-in-place mandates than most other US cities. Opal: Food + Body Wisdom's Co-Founders, Lexi Giblin, PhD, CEDS, Kara Bazzi, LMFT, CEDS, and Julie Church, RDN, CEDRD-S, CD, ask Carter the questions, exploring topics such as loneliness, loss of routine, experience of food, and relationship to exercise during this unprecedented time. Julie, Lexi, and Kara offer insights and wisdom from their areas of mental health and eating disorder expertise. While this episode speaks to the privileged experience of getting to self-quarantine and work from home, it doesn't significantly address the growing economic crisis or the experience of the many people working jobs to keep the rest of us afloat, with no option to stay at home. Despite these gaps, we hope this conversation offers you a place to find resonance and support while we all live into the new, challenging realities of the COVID-19 pandemic.   Links: Deliciousness Matters, by Sam Sifton for the New York Times: https://www.nytimes.com/2020/03/18/dining/deliciousness-matters.html Encouraging Messages from Italians in Quarantine: https://www.theatlantic.com/video/index/608113/italy-coronavirus/ Research: The psychological impact of quarantine and how to reduce it: rapid review of the evidence: https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(20)30460-8/fulltext?dgcid=raven_jbs_etoc_email Research: The Healing Benefits of Nature: https://www.opalfoodandbody.com/reflections-on-covid-19-and-spending-time-in-nature/     Connect with Opal:  www.opalfoodandbody.com Facebook: https://www.facebook.com/Opalfoodandbodywisdom/ Instagram: @opalfoodandbody Twitter: https://twitter.com/opalfoodandbody?lang=en Youtube: https://www.youtube.com/user/OpalFoodandBody/videos      Thank you to our team... Editing by Hans Anderson: http://www.hfanderson.com/ Music by Aaron Davidson: https://soundcloud.com/diet75/ Daniel Guenther at Jack Straw Cultural Center: http://www.jackstraw.org/ Host and Producer Carter Umhau: www.carterumhau.com

The Brazen Women talk about some books they like and some they didn't.  Join Kathy, Stephanie, Allison and Erin as they talk about Weather by Jenny Offill, See You On Sunday by Sam Sifton, A Game of Birds and Wolves by Simon Parkin, The Starless Sea by Erin Morgenstern, Wayward Son by Rainbow Rowell, Riddance by Shelley Jackson and Emma the movie adaptation of the book by Jane Austen.

Appearing on this episode of Money Making Conversations is Kim Coles, Actress, Comedian, Author, and Creator of the KimUnity Mastermind mentoring program; Roxanne Shante, Hip Hop Legend, promoting her “UNSUNG” episode on TV One; Sam Sifton, Food Editor of The New York Times and Author of “See You on Sunday: A Cookbook for Family and Friends”; and Marion Mays, CEO and Founder, Thalia Stanley Group Pty Ltd., a professional mentoring firm for women in Australia.Each Money Making Conversations show hosted by Rushion McDonald is about entrepreneurship and entertainment. We provide the consumer and business owner access to Celebrities, CEOs, Entrepreneurs and Industry Decision Makers. They in turn deliver information about career planning, motivation, financial literacy and how they lead a balanced life.Don't miss Money Making Conversations with host Rushion McDonald anytime through our iHeartRadio Podcast, which can be found under the Business/Finance Section, Fridays at 10AM ET on SiriusXM Channel 141: H.U.R. Voices and Fridays at 7PM ET on SiriusXM Channel 142: HBCU. We want to keep you Winning with your Career and your Life! #AskMMCThe Money Making Conversations radio talk show shares the “Secrets To Success” experienced firsthand by marketing and branding expert Rushion McDonald. Mr. McDonald is a brand guru and has been a marketer for major national and global brands like State Farm, Ford and Home Depot. He has worked with Kevin Hart, Stephen A. Smith, Jamie Foxx and most notably, Steve Harvey and will provide access to women and multicultural markets to expand the reach of your brand. The show features one-on-one career advice to callers, contributions from corporate leaders, successful entrepreneurs, celebrity interviews regarding their business ventures, social media branding, financial planning and information to empower small businesses to a path of success!“The Kind of Talk that Inspires Change.”https://www.facebook.com/MoneyMakingConversations/https://www.iheart.com/podcast/53-Money-Making-Conversations-28341098/https://open.spotify.com/show/3ABAQdTXqAnhGwxrsjFa5yhttps://www.rushionmcdonald.com/https://www.facebook.com/rushionmcdonald/https://twitter.com/RushionMcDonaldhttps://www.instagram.com/rushionmcdonald/https://www.linkedin.com/in/rushionmcdonaldhttps://am920theanswer.com/radioshow/7908Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Appearing on this episode of Money Making Conversations is Sam Sifton, Food Editor of The New York Times and Author of “See You on Sunday: A Cookbook for Family and Friends”.Each Money Making Conversations show hosted by Rushion McDonald is about entrepreneurship and entertainment. We provide the consumer and business owner access to Celebrities, CEOs, Entrepreneurs and Industry Decision Makers. They in turn deliver information about career planning, motivation, financial literacy and how they lead a balanced life.Don't miss Money Making Conversations with host Rushion McDonald anytime through our iHeartRadio Podcast, which can be found under the Business/Finance Section, Fridays at 10AM ET on SiriusXM Channel 141: H.U.R. Voices and Fridays at 7PM ET on SiriusXM Channel 142: HBCU. We want to keep you Winning with your Career and your Life! #AskMMCThe Money Making Conversations radio talk show shares the “Secrets To Success” experienced firsthand by marketing and branding expert Rushion McDonald. Mr. McDonald is a brand guru and has been a marketer for major national and global brands like State Farm, Ford and Home Depot. He has worked with Kevin Hart, Stephen A. Smith, Jamie Foxx and most notably, Steve Harvey and will provide access to women and multicultural markets to expand the reach of your brand. The show features one-on-one career advice to callers, contributions from corporate leaders, successful entrepreneurs, celebrity interviews regarding their business ventures, social media branding, financial planning and information to empower small businesses to a path of success!“The Kind of Talk that Inspires Change.”https://www.facebook.com/MoneyMakingConversations/https://www.iheart.com/podcast/53-Money-Making-Conversations-28341098/https://open.spotify.com/show/3ABAQdTXqAnhGwxrsjFa5yhttps://www.rushionmcdonald.com/https://www.facebook.com/rushionmcdonald/https://twitter.com/RushionMcDonaldhttps://www.instagram.com/rushionmcdonald/https://www.linkedin.com/in/rushionmcdonaldhttps://am920theanswer.com/radioshow/7908Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Appearing on this episode of Money Making Conversations is Kim Coles, Actress, Comedian, Author, and Creator of the KimUnity Mastermind mentoring program; Roxanne Shante, Hip Hop Legend, promoting her “UNSUNG” episode on TV One; Sam Sifton, Food Editor of The New York Times and Author of “See You on Sunday: A Cookbook for Family and Friends”; and Marion Mays, CEO and Founder, Thalia Stanley Group Pty Ltd., a professional mentoring firm for women in Australia.Each Money Making Conversations show hosted by Rushion McDonald is about entrepreneurship and entertainment. We provide the consumer and business owner access to Celebrities, CEOs, Entrepreneurs and Industry Decision Makers. They in turn deliver information about career planning, motivation, financial literacy and how they lead a balanced life.Don’t miss Money Making Conversations with host Rushion McDonald anytime through our iHeartRadio Podcast, which can be found under the Business/Finance Section, Fridays at 10AM ET on SiriusXM Channel 141: H.U.R. Voices and Fridays at 7PM ET on SiriusXM Channel 142: HBCU. We want to keep you Winning with your Career and your Life! #AskMMCThe Money Making Conversations radio talk show shares the “Secrets To Success” experienced firsthand by marketing and branding expert Rushion McDonald. Mr. McDonald is a brand guru and has been a marketer for major national and global brands like State Farm, Ford and Home Depot. He has worked with Kevin Hart, Stephen A. Smith, Jamie Foxx and most notably, Steve Harvey and will provide access to women and multicultural markets to expand the reach of your brand. The show features one-on-one career advice to callers, contributions from corporate leaders, successful entrepreneurs, celebrity interviews regarding their business ventures, social media branding, financial planning and information to empower small businesses to a path of success!“The Kind of Talk that Inspires Change.”https://www.facebook.com/MoneyMakingConversations/https://www.iheart.com/podcast/53-Money-Making-Conversations-28341098/https://open.spotify.com/show/3ABAQdTXqAnhGwxrsjFa5yhttps://www.rushionmcdonald.com/https://www.facebook.com/rushionmcdonald/https://twitter.com/RushionMcDonaldhttps://www.instagram.com/rushionmcdonald/https://www.linkedin.com/in/rushionmcdonaldhttps://am920theanswer.com/radioshow/7908 Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Appearing on this episode of Money Making Conversations is Sam Sifton, Food Editor of The New York Times and Author of “See You on Sunday: A Cookbook for Family and Friends”.Each Money Making Conversations show hosted by Rushion McDonald is about entrepreneurship and entertainment. We provide the consumer and business owner access to Celebrities, CEOs, Entrepreneurs and Industry Decision Makers. They in turn deliver information about career planning, motivation, financial literacy and how they lead a balanced life.Don’t miss Money Making Conversations with host Rushion McDonald anytime through our iHeartRadio Podcast, which can be found under the Business/Finance Section, Fridays at 10AM ET on SiriusXM Channel 141: H.U.R. Voices and Fridays at 7PM ET on SiriusXM Channel 142: HBCU. We want to keep you Winning with your Career and your Life! #AskMMCThe Money Making Conversations radio talk show shares the “Secrets To Success” experienced firsthand by marketing and branding expert Rushion McDonald. Mr. McDonald is a brand guru and has been a marketer for major national and global brands like State Farm, Ford and Home Depot. He has worked with Kevin Hart, Stephen A. Smith, Jamie Foxx and most notably, Steve Harvey and will provide access to women and multicultural markets to expand the reach of your brand. The show features one-on-one career advice to callers, contributions from corporate leaders, successful entrepreneurs, celebrity interviews regarding their business ventures, social media branding, financial planning and information to empower small businesses to a path of success!“The Kind of Talk that Inspires Change.”https://www.facebook.com/MoneyMakingConversations/https://www.iheart.com/podcast/53-Money-Making-Conversations-28341098/https://open.spotify.com/show/3ABAQdTXqAnhGwxrsjFa5yhttps://www.rushionmcdonald.com/https://www.facebook.com/rushionmcdonald/https://twitter.com/RushionMcDonaldhttps://www.instagram.com/rushionmcdonald/https://www.linkedin.com/in/rushionmcdonaldhttps://am920theanswer.com/radioshow/7908 Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

The food editor at the New York Times and the founding editor of the Times's digital cookbook, NYT Cooking, Sam Sifton is one of America's most popular culinary writers. He formerly worked as the Gray Lady's national news editor, restaurant critic, and culture editor; held numerous positions at the New York Press; and was a founding editor of Talk magazine. He is the author of the cookbook Thanksgiving: How to Cook It Well and A Field Guide to the Yettie, a nonfiction look into the culture of young tech entrepreneurs. In his new cookbook, Sifton offers a salutation to the art of Sunday supper and the pleasures of communal meals. (recorded 2/20/2020)

In studio with Brenda Popritkin of The Whet Palette and Jacqueline Coleman discissing top ranked South Florida Restaurants and Michelin Star-chasing   Wine news and mixology lesson with David Ortiz and Jacqueline Coleman   Special recorded interview with Sam Sifton, New York Times Food Editor   Quick Fix Dinner in Minutes at the end!

Only on the “CBS This Morning” podcast, New York Times food editor Sam Sifton joins CBS News' Vladimir Duthiers to discuss the elements that make up a perfect Thanksgiving dinner. Sifton, the founding editor of NYT Cooking and author of "Thanksgiving: How to Cook It Well," explains why no Thanksgiving dinner is complete without the turkey and shares the other must-haves to include with your meal. Plus, he shares why you shouldn't feel overwhelmed if you're hosting the holiday and offers tips on etiquette to be mindful of on the holiday.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Only on the “CBS This Morning” podcast, New York Times food editor Sam Sifton joins CBS News’ Vladimir Duthiers to discuss the elements that make up a perfect Thanksgiving dinner. Sifton, the founding editor of NYT Cooking and author of "Thanksgiving: How to Cook It Well," explains why no Thanksgiving dinner is complete without the turkey and shares the other must-haves to include with your meal. Plus, he shares why you shouldn't feel overwhelmed if you're hosting the holiday and offers tips on etiquette to be mindful of on the holiday.

Episode 26 October 17, 2019 On the Needles 1:23 Umbilical cord hat/ simple baby cap 1, yarn love amy march dark kale and desert vista dyeworks dk ketchikan -- DONE!! And DONE!   Simple Baby Cap by Susan B. Anderson, desert vista dyeworks dk mint cocoa quilt (red, mint green, tan, cocoa)-- DONE! And DONE!   Dissent Cardigan by Andrea Rangel, Magpie Fibers Domestic Worsted in Velvet Underground, Spincycle Yarns Dream State in Verba Volant   Rye light by tincanknits, the yarns of rhichard devrieze peppino (fingering)  in peppermint barque   First Impressions shawl by Brenda Castiel. Serendipidye kings mountain sock in Camille   On the Road:  Lambtown Kira k designs Fibershed Wool & Fine Fiber Symposium   Gemma Tank Pattern by Made by Rae   On the Easel 21:55 Chapbook, in the early writing & illustrating stages Painting African butterflies On the Table 24:05 Jamie Oliver 5 ingredients: harissa squash salad (avocado, greens, cheese), garlic sprouts (pomegranate, cottage cheese), ginger beef Polenta baked beans- The Wimpy Vegetarian/ Naturally Ella Chicken Marsala with gnocchi from skinnytaste Gluten-free pumpkin snickerdoodles (I used Bob’s Red Mill 1 to 1 GF Baking Flour) Salted Peanut Butter cookies from Smitten Kitchen (best if slightly under-baked) Alison Roman chicken in NYT, and if you’re a NYT subscriber, sign up for Sam Sifton’s newsletter at the bottom of the main Cooking page! On the Nightstand 34:46 Tidelands byPhillippa Gregory Rotherweird by Andrew Caldecott Lethal White by Robert Galbraith Princess in Theory by Alyssa Cole Department of Speculation by Erika Swyer Watermark by Vanitha Sankaran A Single Thread by Tracy Chevalier Joyful by Ingrid Fetell Lee Maggie Brown & Others by Peter Orner   On Reflection 49:19 Fav knitting  25 projects, 5 sweaters, 7 hats, 2 pairs socks, 5 shawls, 4 cowls, 2 baby sweaters Alaska cowls Monica’s Skull & Bones sweater, especially those CUFFS. (feb 8, 2019) In progress Dissent Cardigan Fav easel Chapbook 2018 Underwear 100 Chromatics, 100-Day project, especially the purple & orange series Episode 17 art-Jeju tangerines. Fav food Smitten Kitchen Every Day Turkey chimichangas Herbed Quinoa Salad from episode 8 Mini key lime pies from episode 19 Ricciarelli cookies from episode 21 Fav book The River by Peter Heller Cormoran Strike Series by Robert Galbraith Podcasts: What Should I Read Next?,  Harry Potter & the sacred text, Hot & Bothered The Overstory by Richard Powers (episode 10) Dear Mrs. Bird (audio version) by AJ Pearce (episode 9)

Sam Sifton, food editor of the New York Times, interviews chef Edward Lee about his new book, Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine.

Sam Sifton and Mario Cantone join The Joan Hamburg Show!

Jonny is a 26 year-old bachelor whose cooking often leads to heartache (and for one ex-girlfriend, a stomach ache). Jonny admits he’s a klutz in the kitchen, so we hooked him up with Sam Sifton, cookbook raconteur and head of the New York Times’s Cooking section, to see if we can teach our love-lorn Millennial to cook one perfect meal. Is romantic bliss just a well-browned chicken thigh away? (Recipe included!) Slate Plus members get bonus segments and ad-free podcast feeds. Sign up now. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jonny is a 26 year-old bachelor whose cooking often leads to heartache (and for one ex-girlfriend, a stomach ache). Jonny admits he’s a klutz in the kitchen, so we hooked him up with Sam Sifton, cookbook raconteur and head of the New York Times’s Cooking section. In this episode of How To! we see if we can teach our love-lorn Millennial to cook one perfect meal. Is romantic bliss just a well-browned chicken thigh away? (Recipe included!) Slate Plus members get bonus segments and ad-free podcast feeds. Sign up now. Learn more about your ad choices. Visit megaphone.fm/adchoices

Legendary advise columnist E. Jean Carroll and NYTimes food  editor Sam Sifton join Joan Hamburg, 

NY Times Food Editor Sam Sifton tell gives you the details on hot summer recipes and gadgets you need for your kitchen 

Recipe from New York Times Cooking recipe is by Sam Sifton

Kate Reid, founder of Lune Croissanterie and creator of Melbourne's most delicious croissants, is the first to admit she has an obsessive personality. It’s a force that led her to chase her Formula One dream to the other side of the world, then go on to switch careers into patisserie and viennoiserie, where she’s risen to the top of her craft. Is obsession always a force for good? Is it an essential ingredient in creative pursuits? Kate sits down with Sam Sifton of The New York Times to talk about her first obsession, why she left Formula One, the reasons she enjoys making pastries for people and if there’s such a thing as too much perfection. For more, visit http://mfwf.com.au. 

The Life of a Food Editor, Acclaimed Restaurant Critic and US Food Trends Restaurant News with New York Times Food Editor Sara Liss, Miami Herald Restaurant Reviewer and Wine News from Jacqueline Coleman Wine Columnist for the Key Biscayne Times and South Florida Luxury Guide.Quick Fix Dinner in Minutes: No Fuss Turkey and Black Bean Burrito

Would you line up at two AM in zero-degree weather, just for a croissant? People would regularly do that all the time, purely for the chance to try Kate Reid's pastries. The New York Times, after all, said her croissants are "the finest you will find anywhere in the world, and alone worth a trip across the dateline". Other fans include René Redzepi, Nigella Lawson and Helen Goh. Originally, Kate spent over a decade pursuing her dream job of being an aerospace engineer for Formula One car racing. She was the only woman in her role (and in fact, there wasn't even a female toilet where she worked). But when her career aspirations crumbled, and her life in London proved hugely isolating, Kate took solace in obsessive weight loss. Her eating disorder left her dangerously ill – she was six weeks away from dying – but her recovery was a key part of her starting Lune Croissanterie in Melbourne. It was inspired by a pivotal (and entirely impromptu) visit she made to Du Pain et des Idées in Paris. After a stint at the boulangerie, Kate started selling her own croissants from a tiny space in Elwood. The blockbuster reaction was incredible (people would arrive hours before opening, with movies on their iPad to pass the time), and has since led to Lune Croissanterie opening in Fitzroy and the CBD. Even the French newspaper Le Monde has given Kate's croissants an endorsement. But she is as upfront about the lows of her career as well as the big-time highlights. I really loved talking to Kate: she's so engaging, friendly and very honest. Catch Kate being interviewed by The New York Times food editor Sam Sifton, about The Power of Obsession for Melbourne Food and Wine Festival on March 9.

In conversation with Sam Sifton Acclaimed for ''cooking that bursts with freshly ground spices and complex flavors'' (New York Times), Michael Solomonov brought Middle Eastern, North African, Mediterranean, and Eastern European influences to bear in his Philadelphia flagship restaurant, Zahav, named an ''essential'' restaurant by Eater magazine. Together with partner Steven Cook, his other restaurants include Federal Donuts, Abe Fisher, Dizengoff, The Rooster, and Goldie. Solomonov's honors include 2011 and 2017 James Beard Awards, as well as recognition by Bon Appétit, Food & Wine, and Travel + Leisure. Solomonov and Cook's new cookbook is a zesty blend of history, photos, and recipes gleaned from their Israeli travels to bustling seaside cities, sleepy mountain villages, and everywhere in between. Sam Sifton is the food editor of The New York Times and the founding editor of NYT Cooking, the Times's digital cookbook. Formerly the newspaper's national news editor, restaurant critic, and culture editor, he is the author of the cookbooks Thanksgiving: How to Cook It Well and the forthcoming See You on Sunday: Recipes for Family and Friends.  Watch the video here. Meelya Gordon Memorial Lecture (recorded 10/23/2018)

Sam Sifton, food editor of the New York Times, interviews chef Edward Lee about his new book, Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine.

Sam Sifton, the New York Times food editor and founder of NYTCooking, joins Salon to deliver his best Thanksgiving dinner tips for home cooks. Sifton’s enthusiasm for the holiday—akin to that of a war-weary career field officer—is wonderfully infectious. Sifton, also author of “Thanksgiving: How To Cook It Well,” unpacks how to prepare the bird, why he’s against turkey brining and the best way to carve the turkey. Plus, Sifton reveals his deep frying turkey disaster and why leaving the cook alone is the best thing you can do as a Thanksgiving guest. --- About “Salon Talks” Hosted by Salon journalists, “Salon Talks” episodes offer a fresh take on the long-form interview format, and a much-needed break from the partisan political talking heads that have come to dominate the genre. “Salon Talks” is a destination for information through conversation. Viewers can expect discussions with A-list actors, artists, authors, thinkers, and newsmakers as we explore the full range of the human condition. The show streams live on Facebook and Twitter and each episode is published in full on Salon.com. Watch SalonTV, streaming live daily on Salon.com, and YouTube. Subscribe to SalonTV on YouTube HERE: https://www.youtube.com/salontv Like Salon on Facebook HERE: https://www.facebook.com/salon Follow Salon on Twitter HERE: https://twitter.com/salon Follow Salon on Instagram HERE: https://www.instagram.com/salonofficial

In part two of my repartee-filled interview with New York Times food editor Sam Sifton, we delved into the intersection of food and technology. When I asked Sam how he thinks the internet has impacted the food media landscape, he said "I think it has changed food for the better and for the worse. You know, there's something kind of delicious as a critic, at least in the first years of being able to go to the internet, to get the photographic notes that you would've taken if you weren't raised like a gentleman....You know, this is everybody obsessively photographing their food but, after a few years of that, now chefs are creating dishes that are meant to be photographed. That's a problem, right? The sort of Instagram-bait platings are a problem, so you've got to kind of be careful about it but, on the whole, I can go on my phone and get a reservation in two seconds and order a car and get there and take pictures of the food and then get a news alert or have the president send an alert to my phone, as he did today. That's amazing! That's cool! That's great!" And, since Sam wrote a cookbook exclusively devoted to Thanksgiving, I also had to ask him for his top tips for the notoriously challenging holiday meal. "Okay, three things that you need to know about Thanksgiving that you don't really know already," he said. "Number one: everything is going to be fine. It really is. I promise you. It's going to be fine. Two: you need more butter than you think. You really do. Three: Thanksgiving is not the time to litigate that issue [Whatever the hot-button of the moment happens to be]. It really isn't. Let it go. Let it go for the meal." For a whole lot more New York Times food wisdom, including the origins of the newspaper's cooking app, and a great deal of fun food-gabbing, check out this week's episode of Special Sauce. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2018/11/special-sauce-sam-sifton-part-2.html

Sometimes my Special Sauce conversations function as a reunion, and this week's episode represents one of those times. Almost 20 years ago, my guest, Sam Sifton, was my editor at the New York Times food section, and, as such, the person who encouraged me to take deep dives into iconic foods like burgers and pizza. Those deep dives have in fact become the hallmark of Serious Eats, sometimes taking the form of recipes and cooking-technique articles, and Sam is now in charge of just about all of the food coverage at the Times, including its cooking app. I asked Sam about the genesis of his passion for food. "I'm a New Yorker, born and raised in New York, and my distinct memories of the Sifton family table as a kid involved exploring the city. I, like a lot of knucklehead kids of the '70s, was dragged off to music lessons, despite a distinct lack of aptitude in the musical arts, and did that on Saturday morning, after which we would drive around—my brothers and my father and I, sometimes with my mother along—we would drive around in the family station wagon, hitting various neighborhoods in Manhattan and Brooklyn to pick up ingredients for a sandwich feast, or a fried chicken feast, or whatever we were going to eat over the course of the weekend. I think that's when this mania of mine began, was during those trips." Though he is now a serious home cook (and has in fact written a Thanksgiving cookbook), Sam has always been a serious eater. "...I was a kid who liked to eat, and as a New York kid was able to eat widely and have wide-ranging opinions about the foods that I could afford, which were, what—slices of pizza, meat buns from the Chinese place, and the like. I was always up for a debate about where the best slice is." As you'll hear, despite the variety of important positions he's held at the Times, Sam has always been drawn toward participating in some kind of debate. "I think I gravitated toward opinion, for sure, and toward exploration, and as my career as a journalist developed, I realized that one of the great ways of exploring a culture, or a city, or a region, is through its food. As you mentioned, I spent time on the national desk, I spent time on the culture desk, and I can tell you, there are people who are not interested in dance coverage, and there are people who are not interested in coverage of Midwestern congressional races, but everybody is interested in food at some point." Sam is as smart and opinionated and well informed as anyone I know in food journalism. If you don't believe me, just listen to his episodes of Special Sauce, and decide for yourself. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/preview?record=438952

Happy Friday from Food Republic Today! On today's episode, we talk with Sam Sifton (0:26), food editor at the NYT and author of "Thanksgiving: How to Cook It Well," about the aftermath of yesterday's feast - from what to do with your leftovers (turkey stock! sandwiches! cool recipes!) to etiquette on dealing with your relatives. Next, FR senior editor Jess Kapadia gets some tips on holiday gift shopping with design in mind from FR contributor Kaitlyn Thornton (12:21), and we wrap up with Oakland chef Kyle Itani's thoughts on vegetarian ramen (21:07).

We talk about Kalimera Souvlaki Art, which was recently written up in the New York Times by Sam Sifton.  How does a Souvlaki Restaurant in Melbourne Australia get written up in the New York Times? We talk to Veronica Fil, the Business Manager at Restaurant Lume. Lume was voted the Gault and Millau Restaurant of the Year in 2016. Lume works very hard to create unique experiences for diners.  They use actors, script writers and use psychological tests to work and are pushing the boundaries in the way that food is experienced in their restaurant. The are attracting a significantly younger audience market than a traditional fine dining venue. Understanding their customers is a critical part of the Lume experience.  With a high percentage of customers from China, they learned that many were not drinking wine, so they created a tailored mocktail drink pairing with their meal. Lume has adopted Virtual Reality to push the boundary on the way that their guests experience their food.  They have created VR experiences that significantly pushes the limits of multi sensory dining.  By combining the story of the ingredients, the preparation and the restaurant into a Virtual Reality experience with scents, auditory cues and tactile sensations.   Restaurant Lume has reduced No Shows to zero in their restaurant. This is a phenomenal result because No Shows in fine dining are especially expensive in fine dining.  They adopted Tock as a booking engine that takes pre bookings.  They were losing up to $3,000 a week to zero.  This is the difference between Lume surviving through to the point where they are very popular and having run out of cash and going out of business. Lume has a reputation of providing some of the best Corporate Event experiences in the country.  Large corporate customers looking for something to WOW their customers with and provide their customers with a unique experience have becoming   For one event they created a perfume for the event, a bespoke menu based on local ingredients of the customer, they had a photographer at the event and used those photographs to create a cook book of the recipes from the event with photos of the participants in it.  The diners get a memento of the event, a cook book that features photos of themselves delivered to them weeks after the event, reminding them of it.  The customer gets branding that will stay with the customers. Lume is continuing to create cutting edge multisensory dining experiences, starting to work with augmented reality. All of the experiences have the foundation of Chef Quade and the team creating amazing food.  We will talk to Chef Quade in a future podcast about his journey and his approach to restaurant creativity and innovation.

We've been fans for it for years.  Pouring over its coverage every Wednesday, reading the recipes, the reviews and of course, Florence Fabricant's food news and its the one section of The New York Times that has mostly avoided any criticism from the President. Coming up on this week's show, a discussion with the Food Editor at The New York Times, Sam Sifton, about how the business of food coverage has evolved, and how digital, social media, even virtual reality may play a role in how you consume food news from a national newspaper. Then the paper's Restaurant Critic, Pete Wells joins us, to talk about reviewing restaurants both in New York City and on the road.

Listen in as Sam Sifton, the food editor at The New York Times, talks to Tejal Rao, a food reporter, at a Times Insider event in early December.

Michalyn Steele, BYU law, discusses tribal resilience and the forgotten lesson of Thanksgiving. Virginia Tech's Paul Quigley on Thanksgiving's Civil War origin. Kaleidoscope Pictures' Adam Anderegg and Russ Kendall share an inside look at their film BYUtv "Winter Thaw." The Apple Seed host Sam Payne. New York Times food editor, Sam Sifton, answers questions about Thanksgiving feasts. BYU's Loren Marks on getting along with family during the holidays.

To nourish your souls this week, we’re serving up some serious comfort food live from the kitchen of the New York Times food editor Sam Sifton. Sam literally wrote the book on Thanksgiving, and he walks us through how to make the perfect gravy, his tips for carving the turkey and his most important rules for the meal. And because this year’s Thanksgiving is going to be different for many families, we talk about how to navigate postelection tensions and practice radical acceptance. Plus: the case for replacing turkey with fried chicken and Jenna’s tips for traveling.

On a jam-packed episode of _ Sharp & Hot _ Emily Peterson is first joined by the legendary Sam Sifton, national editor of The New York Times, that newspaper’s former restaurant critic, and a food columnist for the Sunday Times Magazine. Later in the show, Ida Blue & Binky Griptite perform some live songs in anticipation of their upcoming gig at The Bitter End. “Let’s be straight. The New York Times has made a serious commitment to food journalism as a service to its readers and users and we’re well aware that this service will be used on phones. I want to make it really simple for people to access our journalism and recipes […] when they want them on the devices they use.” [12:30] — Sam Sifton on Sharp & Hot  

A number of long-simmering tensions between chefs and the media recently boiled over following the New York Times bombshell Per Se review. An all-star round-table representing both camps, and several generations, join Jimmy and Andrew to make sense of it all this week: Drew Nieporent, Hanna Raskin, Sam Sifton, Alex Stupak, Ryan Sutton, and David Waltuck. We discuss the complicated and evolving relationship between these two populations: Should reviews be written/consumed as entertainment? Does the star system still make sense? Why the recent critical focus on value? Is it appropriate for chefs to respond to critics and — if so — how? A rare opportunity to hear these two populations exchange ideas about this complex, hot-button topic. “A bad review is something that I don't feel a need to respond to, but I take very much to heart and I think all restauranteurs and chefs do.” [16:00] –David Waltuck on The Front Burner “At its best, the critic can act as a translator, explainer, or reporter who is divining what is going on here culturally as opposed to what is going on here from a business perspective.” [17:50] –Sam Sifton on The Front Burner  

How do I make the best mashed potatoes? Why should I dry-brine my turkey? And do I really need to serve pumpkin pie? Editor in chief Adam Rapport talks to our Test Kitchen editors and New York Times food editor Sam Sifton to answer all the pressing questions around everyone's favorite holiday: Thanksgiving! Learn more about your ad choices. Visit megaphone.fm/adchoices

Sam Sifton and Julia Moskin in conversation about food, recipes and restaurants.

Sam Sifton and Julia Moskin in conversation about food, recipes and restaurants.

Mark Bittman—the beloved New York Times food writer and author of the megaselling How to Cook Everything—joins his friend, master chef Mario Batali, for a gastronaut’s tête-à-tête. Mario celebrates slow food in his new book, America Farm to Table, which pays homage to American farmers with brilliant recipes created from their lovingly grown top-of-the-line produce; Bittman—who’s just revolutionized everyday cooking with his new magnum opus, How to Cook Everything Fast—shares his genius for creating maximum flavor with ease in minimal time. Hear both sides! Moderated by Sam Sifton, food editor at The New York Times. Recorded October 12, 2014 at 92nd Street Y.

Jesse Schenker has amassed an impressive culinary history on his way to becoming executive chef and owner of Recette, the urban, contemporary American restaurant which opened in New York’s Greenwich Village in January of 2010. Just months after its opening, Recette received glowing two-star reviews from both the New York Times and New York Magazine. Sam Sifton also called Recette one of his favorite newcomers of 2010, particularly noting Schenker’s Salt Cod Fritters as “one of the 15 best things” he ate in NYC in 2010. Tune in to this week’s episode of In the Drink as Joe Campanele chats with Jesse about current wine trends he’s seeing and his culinary roots. Find out how his beginnings in Miami brought him to where he is now, and learn about the inspirations behind the food and drink at Recette. This program was sponsored by Fairway Market. “The guys that I really respect in the industry are Riesling nuts. There’s definitely a misconception about Riseling. It’s perfect for Recette food, because we do a lot of crudos and salads – the pairing works.” 12:00 –Jesse Schenker of Recette on In the Drink

This week on In the Drink, host Joe Campanale is joined by Amanda Smeltz, Wine Director at Roberta’s, the very place that houses the HeritageRadioNetwork.org studio! Amanda discusses her approach for selecting wines at Roberta’s and expresses her decided interest in female wine producers and experimental wines. How has the traffic to Roberta’s changed since Sam Sifton’s New York Times review? What challenges come along with building a wine list for a Bushwick crowd? Amanda explains her integral role at Roberta’s and also talks about her second life as a writer – her latest book of poetry “Imperial Bender” will be released soon! This program was sponsored by Route 11 Potato Chips. “I think Roberta’s is an amazing stomping ground for experimental stuff and [wines] that are off the beaten path.” [1:56] “It takes many months for a restaurant to find its groove. They are organic things because they are very people based so they need a lot of attention. The work is never done.” [11:15] “It’s not standard Italian food by any means, and it’s not standard pizza at Roberta’s so standard pizza and wine pairings don’t hold.” [27:30] ## –Amanda Smeltz, Wine Director at Roberta’s on In the Drink