Tag Archives: Sam Sifton

Sam Sifton’s Thanksgiving Pear Cobbler

November 21, 2012 | By Adam Roberts | 0 Comments

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Talk about waiting until the last minute…

Most food blogs and websites have inundated you with Thanksgiving recipes for WEEKS and here I am, the day before Thanksgiving, offering you up a recipe for cobbler. But maybe you’re still figuring out dessert? And maybe you haven’t heard about Sam Sifton’s Thanksgiving book yet? If the latter is true, you better hurry out and score yourself a copy. What the former New York Times restaurant critic has written is pretty much the essential Thanksgiving cookbook. It’s full of good advice and smart, straight-forward recipes for turkey (roasted, brined, deep-fried, smoked), cranberry sauce, the works. My eye, of course, went straight to dessert where a pear cobbler caught my fancy. And last weekend I served it for dessert at a dinner party, to lots of acclaim.

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Does Food Writing Matter?

October 13, 2011 | By Adam Roberts | 0 Comments

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[Photo credit, Dallas Observer]

By this point it’s old news that Sam Sifton, restaurant critic for The New York Times, has stepped down from his job after only two years. It’s a pretty short run for a restaurant critic, and his reasons for stepping down have been explained matter-of-factly: he’s going to become the Times’s national editor. That means instead of covering Parmesan flan and celery leaf sorbet he’ll be focusing his energies on issues such as the debt crisis, the job crisis and any other crisis that creeps up before the next Presidential election.

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Sriracha Citrus Mayo

January 7, 2011 | By Adam Roberts | 1 Comment

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The first time that I heard the word Sriracha, it was on an episode of “Top Chef” where the chefs tried to make Sriracha ice cream. Even though I’d been eating Thai food since college (at Doc Chey’s Noodle House in Atlanta) and I’d seen the red bottle on the table with the rooster logo, I didn’t know the name of the sauce that it contained.

But Sriracha, a spicy emulsion of chilis, garlic, and vinegar, is prized by chefs all over. You can find it in most speciality stores (Whole Foods has it in the international aisle) and if you squeeze a bit on to your take-out Chinese food or Thai noodles, you’ll punch everything up into the stratosphere. Your mouth will cry: “Oh baby.”

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