About Kim Severson | Julia Moskin

Kim Severson | Julia Moskin

Kim Severson has been the Atlanta bureau chief for The New York Times since November 2010. Before her recent appointment, she was a dining writer for the Times for six years. She also wrote about cooking and the culture of food for the San Francisco Chronicle and was an editor and reporter at The Anchorage Daily News in Alaska. She has won several regional and national awards for news and feature writing, including the Casey Medal for Meritorious Journalism for her work on childhood obesity in 2002 and four James Beard awards for food writing. Her memoir, Spoon Fed: How Eight Cooks Saved My Life, was published by Riverhead in April 2010. She has also written The New Alaska Cookbook and The Trans Fat Solution: Cooking and Shopping to Eliminate the Deadliest Fat from Your Diet.

Julia Moskin has been a reporter for the New York Times dining section since 2004. At the Times, she has written on such diverse subjects as the punk-vegan movement, illegal trafficking of Girl Scout cookies on eBay, the best recipe for macaroni and cheese, and the widespread practice of freezing fish for sushi. She lives in New York City with her family. Follow Kim Severson | Julia Moskin on Google+.

Peanut Butter Sandies Recipe

Peanut Butter Sandies

New York Times’ reporter Julia Moskin divulges the recipe for City Bakery’s Peanut Butter Sandies. You’re welcome.

  • Quick Glance
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  • 50 M
  • 11
Bacon Fat Gingersnaps

Bacon Fat Gingersnaps

We’re not certain which we find more incredulous, the sheer genius behind these bacon fat gingersnaps or the flavor of said genius.

  • Quick Glance
  • 20 M
  • 45 M
  • 26
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