Sam Sifton is an Assistant Managing Editor at The New York Times and also writes for Editor & Publisher (E&P) Magazine and Bon Appetit. With a focus on local news and culinary delights, Sam's articles cover a range of topics including recipes, food culture, holiday cooking, and lifestyle tips.
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United States (National)
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With a strong focus on seasonal content and "how-to" guides, Sam Sifton's coverage revolves around house & home themes, particularly within the context of cooking, recipes, and food. Given this emphasis, he is likely to be interested in pitches related to seasonal culinary trends or innovative how-to features.
Considering his local (United States) geographic focus, pitches should take into account regional culinary interests or events that are particularly relevant to an American audience. Additionally, since Sam focuses on promoting specific deals occasionally, companies offering unique products or services related to cooking could also be considered for outreach.
It's important for PR professionals reaching out to him to align their pitches with these areas of interest while providing fresh perspectives or newsworthy angles within the realm of house & home topics.
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This recipe, a riff on pan con tomate, calls for rubbing garlicky toasts with a halved tomato before applying, yes, more tomato.
Lean into the long weekend with jerk chicken and coconut rice, hot dogs, a big tomato salad and no-bake cheesecake bars.
Start with Roberta’s pizza dough, then try your hand at a clam-chowder pie.
The chef Alex Henry bucks tradition with a citrusy, garlicky, earthy mixture for sliced rib-eye.
Meera Sodha’s classic recipe, rich with deep flavors of cinnamon and cumin above a low flame of chiles, needs mopping up with naan.
Sweet and sour with a peppery kick you can mellow out with dollops of yogurt.
It’s the sort of meal you ought to make after a day of airline snacks or conference-room repasts, and definitely on Friday nights.
Both the fruit and cider go into this supremely seasonal recipe for apple cider chicken with apples and parsnips.
For your Sunday supper: hearty pasta al sugo finto, a vegetarian ragù that’s flavorful and frugal.
Nargisse Benkabbou’s hearty and fragrant beef tagine with green beans, olives and preserved lemons, that is.
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