About Us
New York Times Cooking has thousands of recipes you will love to cook, from easy weeknight dinners
to holiday showstoppers. Editor-curated collections make it easy to find the right recipe, and helpful
step-by-step visuals make them fun and simple to cook. We publish new recipes and videos every day.
Sign up for our free newsletter to see what’s new.
OUR PRODUCT
Cooking subscribers get exclusive access to our best-in-class app, with our full catalog of more than 22,000 recipes, personalized recommendations and video tutorials. Our recipes include ratings, reviews and useful tips from thousands of other home cooks. And our digital recipe box makes it easy to save favorites, plan meals and organize the dishes you want to try.
OUR VALUES
We value the trust of our readers – in fact, it’s essential to us. Cooking was started in 2014 with the belief that time in the kitchen has the power to make every reader’s life richer and more fulfilling, and we strive to deliver the very best. With that in mind, we test and retest each recipe to make sure it’s accurate and turns out deliciously every time.
OUR WRITERS
Here are the Times reporters and columnists who currently contribute recipes to New York Times Cooking. Among them are award-winning cookbook authors, Pulitzer Prize winners, passionate home cooks and professionals alike.
Melissa Clark
Melissa Clark is a food reporter and columnist for The New York Times and NYT Cooking, for which she creates recipes, hosts videos and is one of the writers of the Cooking newsletter. She’s also written dozens of cookbooks. A native of Brooklyn, she knows where to find the best bagel.
Eric Kim
Eric Kim is a food columnist for The New York Times Magazine and a recipe developer and video host for NYT Cooking. A native of Atlanta, he is also the author of the cookbook “Korean American.”
Yewande Komolafe
Yewande Komolafe is a cooking writer and columnist for The New York Times and a recipe developer and video host for NYT Cooking. She is also the author of the cookbook “My Everyday Lagos.”
Genevieve Ko
Genevieve Ko is a deputy editor of NYT Cooking and Food at The New York Times, where she also writes a column, develops recipes and appears in videos. In addition to writing her own cookbook, she has contributed to more than 20 cookbooks. Born and raised in East Los Angeles, she now lives in New York City and cooks dishes from everywhere.
Kenji López-Alt
J. Kenji López-Alt writes a column for The New York Times on food and science, and he develops recipes and appears in videos for NYT Cooking. He is also the creator and host of Kenji’s Cooking Show on YouTube.
Sohla El-Waylly
Sohla El-Waylly is a food writer who develops recipes and hosts videos for NYT Cooking. She’s been featured on HBO Max, History Channel and the Bon Appétit YouTube channel, and she’s also the author of the cookbook “Start Here.”
Claire Saffitz
Claire Saffitz is a cookbook author, video host and recipe developer. Previously, Claire was a senior food editor at Bon Appétit magazine, where she hosted the series “Gourmet Makes” on the Bon Appétit YouTube channel. She currently hosts her own YouTube channel called Dessert Person.
Priya Krishna
Priya Krishna is a food reporter for The New York Times, and a recipe developer and video host for NYT Cooking. She is the author of multiple cookbooks, and her stories have been included in “The Best American Food Writing.” She is originally from Dallas.
Vaughn Vreeland
Vaughn Vreeland is a supervising video producer for NYT Cooking. An avid baker and home cook hailing from North Carolina, Vaughn can be seen making his latest creations on the NYT Cooking YouTube channel, Instagram and TikTok.
Sam Sifton
Sam Sifton is the founding editor of NYT Cooking, and an assistant managing editor leading culture and lifestyle coverage for The New York Times. He’s also a cookbook author and one of the writers of the Cooking newsletter.
Emily Weinstein
Emily Weinstein is the editor in chief of Cooking and Food at The New York Times, overseeing NYT Cooking, as well as The Times’s food journalism and restaurant reviews. She also writes the NYT Cooking newsletter Five Weeknight Dishes.
Tanya Sichynsky
Tanya Sichynsky is a senior staff editor for The New York Times and NYT Cooking, and she writes the Veggie, NYT Cooking’s vegetarian newsletter. Tanya grew up in the Atlanta suburbs with a Cuban mother and a Ukrainian father, both of whom are from New York City.
Ali Slagle
Ali Slagle is a recipe developer and regular contributor to NYT Cooking who specializes in low-effort, high-reward recipes. She is also the author of the cookbook “I Dream of Dinner (so You Don’t Have To).”
Kay Chun
Kay Chun is a recipe developer and regular contributor to NYT Cooking. She has been a writer and editor at several food publications, including Food & Wine, Bon Appétit, Gourmet and Real Simple. A native New Yorker, Kay is continually inspired by the city’s vast flavors.
Yotam Ottolenghi
Yotam Ottolenghi is a food columnist for The New York Times Magazine and the author of multiple cookbooks. He is the chef-owner of five Ottolenghi delis in London, as well as the NOPI and ROVI restaurants.
David Tanis
David Tanis writes a monthly cooking column for The New York Times. Though he has had a long career as a chef, he has always been a passionate home cook, and is well known for serving simple, rustic food, family-style. He is also the author of several cookbooks featuring seasonal cooking.
Ligaya Mishan
Ligaya Mishan is a food columnist for The New York Times Magazine and a writer at large for T magazine. She has written for the New York Review of Books and The New Yorker, and her work has appeared in the Best American anthologies in Magazine, Food and Travel Writing. The daughter of a Filipino mother and a British father, she grew up in Honolulu.
Lisa Donovan
Lisa Donovan is a food columnist for The New York Times Magazine. An award-winning writer and pastry chef, she has worked with some of the South’s most influential chefs. Lisa’s recipes and writing have also appeared in Bon Appétit, Food & Wine, The Washington Post and other publications.
Alexa Weibel
Alexa Weibel is a senior staff editor and recipe developer at NYT Cooking, and she was previously an editor at Rachael Ray magazine and a restaurant line cook. Born in Paris, she’s inclined to add extra butter, but she also enjoys exploring the challenges of vegan, budget and weeknight cooking.
Christina Morales
Christina Morales is a food reporter for the The New York Times who also publishes recipes on NYT Cooking. Christina was born to a Cuban family in the Miami area, and her abuela’s home-cooked meals, which greeted her after school, fueled her passion for writing about Latin American food.
Julia Moskin
Julia Moskin, a lifelong New Yorker, is a Pulitzer Prize-winning food reporter for The New York Times. She also contributes recipes to NYT Cooking.
Kim Severson
Kim Severson is a Pulitzer Prize-winning food reporter for The New York Times. She’s written about all aspects of food, from kitchens to courtrooms. She now lives in Atlanta and travels the country looking for news and recipes for NYT Cooking.
