Kim Severson is a Food Correspondent at The New York Times. With a focus on food and beverages, she explores the intersections of culture and society, often delving into topics like the food industry and holiday traditions. Kim's work has been featured in various outlets, including the New Zealand Herald, Yahoo News, and Garden & Gun Magazine.
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Kim Severson's coverage focuses on food-related lifestyle, seasonal trends, and dining experiences. Her articles often feature expert commentary and cover evolving stories within the food industry.
For effective outreach to Kim, consider providing insights into emerging or predicted food trends, shifts in dining experiences, or changes in the restaurant industry. Expert commentary from chefs, restaurateurs, or culinary trend analysts may be well-received.
As she has a national focus on the United States, pitches should highlight relevance to this geographic area when discussing local food trends or regional culinary developments.
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By: Kim Severson
Portion sizes in American restaurants shot up in the 1980s and never came down. The average serving of spaghetti and meatballs doubled.
By: Kim Severson
One Atlanta chef revisits her Dutch grandma’s recipe for the fall treat
A memoir? How easy is that.
The circumstances of the deaths at the dock in Sapelo Island, Ga., were not immediately clear.
There’s no shortage of Southern virtuosity in the 404, but don’t miss the outstanding Indian, Italian and Thai cooking — or the amazing wings from an unexpected spot.
ALEXANDRIA, Minn. — Kristie Swenstad was napping in the back of a plywood deer blind on a cold fall morning when her father nudged her awake and handed her a shotgun.
By: Kim Severson
ALEXANDRIA, Minn. — Kristie Swenstad was napping in the back of a plywood deer blind on a cold fall morning when her father nudged her awake and handed her a shotgun.
By: Kim Severson
Inspired by a recipe from the chef’s grandmother, this creamy, aromatic porridge is a warming meal for when the temperature drops
By: Kim Severson
If you want to understand what's going to be big in food next year, ignore the fridgescaping and hot-honey espresso martinis. Instead, peer into the nation's psyche.
As a cookbook author, TV personality and mentor, she sought to burst the chicken-fried stereotype of the South. Sometimes her life was as messy as her kitchen.
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