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)
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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And if it’s cool and overcast: bo ssam, cured and slow roasted and served with lettuce, rice and a raft of condiments.
My five-star recipe yields a crisp crust and luscious interior.
Huli huli chicken requires lots of turning so that its glaze of soy sauce, brown sugar, rice vinegar and ketchup (with plenty of garlic and ginger) doesn’t scorch.
By: Wendy Dorr, Sam Sifton, Tina Antolini, Sophia Lanman
And other tips for great meals on the sand.
By: Sam Sifton
Consider this your permission to go big this weekend.
A five-star, reader-favorite recipe for the queen of summer stone fruits.
Consider this your permission to go big this weekend. Good morning. There's a spot way up in the back of the bay where the shore splits into a creek and the water runs fresh into salt.
Toss them on the grill, fry them for salt and pepper shrimp rolls, chop them into burgers or poach them for spring rolls.
By: Emily Weinstein, Sam Sifton
After 12 years, two surveys of the 100 best restaurants in New York City and one viral review of a certain establishment in Flavortown, Pete Wells has decided to move on from his role as the restaurant critic for The Times.
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