About 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 contributed to the San Francisco Chronicle and was an editor and reporter at The Anchorage Daily News. Severson won the Casey Medal for Meritorious Journalism for her work on childhood obesity in 2002 and four James Beard awards for food writing. She’s the author of Spoon Fed, The New Alaska Cookbook, and The Trans Fat Solution. Julia Moskin has been a reporter for the New York Times Dining section since 2004.She started out as a restaurant critic for the New York Press while working as a cookbook editor and later wrote for Saveur and Metropolitan Home. She’s the co-author of Butter Sugar Flour Eggs and Bobby Flay Cooks American. Moskin lives in New York City with her family. @Kimseverson @juliamoskin

Rows of peanut butter sandies dough balls with a cookie scoop placing another dough ball on the surface.

Peanut Butter Sandies

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

Three stacks of gingersnaps, one broken cookie, and a glass bottle of milk

Bacon Fat Gingersnaps

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