We are your guides to NYT Cooking. Use our recipe boxes as inspiration for recipes and the start of your own collections.
David writes the weekly City Kitchen column for The Times. Though he has had a long professional cooking career, he has always been a passionate home cook, and is well known for serving simple, rustic, straightforward food, family-style. The author of three cookbooks featuring seasonal home cooking, his most recent book is “One Good Dish.”
Florence Fabricant is a longtime and long-acclaimed contributor to The New York Times. She is the author of 11 cookbooks, including “The New York Times Seafood Cookbook,” “The New York Times Dessert Cookbook,” “Park Avenue Potluck” and, with Eric Asimov, “Wine With Food: Pairing Notes and Recipes From The New York Times.”
Julia has been a Dining section reporter since 2004, writing about food news (startling readers with the fact that most sushi is frozen, not fresh) and trends (including the first reporting on New York’s Korean fried chicken craze). Recently, she’s been investigating best recipes for kitchen classics.
Kim has been reporting food news since before anyone knew transfat was terrible and the phrase “farm-to-table” was invented. She’s covered all aspects of food, from kitchens to courtrooms. She now cooks in Atlanta and travels the country looking for news and recipes.
Mark is a Times Opinion columnist and a columnist for The New York Times Magazine and The Times’s Dining section. He’s also the author of “How to Cook Everything” and “VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good.”
Martha is a prolific cookbook author who focuses on pleasurable, healthy eating — good food with big flavors. She created and writes Recipes for Health for the Well blog of The Times. If you’re considering a Times recipe that involves quinoa or kale, it’s likely hers.
Melissa has been a food columnist for the Dining section since 2007. She reports on food trends (she introduced the world to the deep-fried Twinkie), creates recipes, and appears in cooking videos linked to her column, A Good Appetite. She’s also written dozens of cookbooks. A native of Brooklyn, she knows where to find the best bagel.
Sam is the founding editor of NYT Cooking, and writes about food for The Sunday Times Magazine. He has been the national editor, restaurant critic and culture editor of The Times. He is the author of “Thanksgiving: How to Cook It Well.”
