NYT Cooking Newsletter

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Feast on recipes, food writing, and culinary inspiration from Sam Sifton and NYT Cooking.

The New York Times cooking blog aims to supply you with the best, most tantalizing recipes for every situation. Whether you’re trying to eat a little cleaner, or seeking to indulge, there’s a recipe on here for you. The NY Times is also incredibly inclusive in its recipe creation, with recipes for Vegans, Vegetarians, and any dietary requirement one might have. Not only that but during this month of Ramadan the NY Times has also published an extensive list of meals you can eat while breaking your fast that will leave you energized for the day ahead. So no matter what your dietary leaning may be, be sure to check this out to get the most out of your cooking.

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Background

Sam Sifton is an assistant managing editor of The New York Times, responsible for culture and lifestyle coverage, and the founding editor of New York Times Cooking. Since arriving at The Times in 2002, he has served as food editor, culture editor, and national editor, and worked as the restaurant critic and a columnist for The New York Times Magazine. His aim is simple, to share his love of food.