Sam Sifton is the food editor of The New York Times, a food columnist for The New York Times Magazine and the founding editor of NYT Cooking, The Times’s award-winning digital recipe service. Formerly the newspaper’s restaurant critic, national news editor and culture editor, his “What to Cook” newsletter for The Times has an audience of more than 2 million people.
SEE YOU ON SUNDAY: A Cookbook for Family and Friends
“…one of America’s most notable food writers.”
—Christopher Kimball, editor of Cook’s Illustrated
From New York Times food editor and former restaurant critic Sam Sifton comes a cookbook to help us rediscover the art of Sunday supper and the joy of gathering. Regular dinners with family and friends, Sifton argues, are a metaphor for connection, a space where memories can be shared as easily as salt or hot sauce, where deliciousness reigns. The point of Sunday supper is to gather around a table with good company and eat.
From years spent talking to restaurant chefs, cookbook authors, and home cooks in connection with Sifton’s daily work at the Times, SEE YOU ON SUNDAY is a book to make those dinners possible. It is a guide to preparing meals for groups larger than the average American family (though everything here can be scaled down, or up). Spanning big meats to big pots, a few words on salad, and even a diatribe on the needless complexity of desserts, SEE YOU ON SUNDAY will be an indispensable addition to any home cook’s library. From how to shuck an oyster to the perfection of Mallomars with flutes of milk, from the joys of grilled eggplant to those of gumbo and bog, the chapters in this book are devoted to the preparation of delicious proteins and grains, vegetables and desserts, taco nights and pizza parties. This is an elegantly written, beautifully illustrated and, most important, exceptionally useful book, from one of the finest food writers working today.
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THANKSGIVING: How to Cook it Well
“Sam Sifton’s Thanksgiving world is the one I want to live in.”
—Gabrielle Hamilton, bestselling author of Blood, Bones, & Butter
From one of America’s finest food writers comes a definitive, timeless guide to Thanksgiving dinner—preparing it, surviving it, and pulling it off in style.
From the planning of the meal to the washing of the last plate, Thanksgiving poses more—and more vexing—problems for the home cook than any other holiday. In this smartly written, beautifully illustrated, recipe-filled book, Sam Sifton, the Times’s resident Thanksgiving expert, delivers a message of great comfort and solace: There is no need for fear. You can cook a great meal on Thanksgiving. You can have a great time.
With simple, fool-proof recipes for classic Thanksgiving staples, as well as new takes on old standbys, this book will show you that the fourth Thursday of November does not have to be a day of kitchen stress and family drama, of dry stuffing and sad, cratered pies. You can make a better turkey than anyone has ever served you in your life, and you can serve it with gravy that is not lumpy or bland but a salty balm, rich in flavor, that transforms all it touches. Here are recipes for exciting side dishes and robust pies and festive cocktails, instructions for setting the table and setting the mood, as well as cooking techniques and menu ideas that will serve you all year long, whenever you are throwing a big party. Written for novice and experienced cooks alike, THANKSGIVING: How to Cook It Well is your guide to making Thanksgiving the best holiday of the year. It is not fantasy. If you prepare, it will happen. And this book will show you how.