About Sam Sifton

Sam Sifton is the food editor of The New York Times, a columnist for The New York Times Magazine, and the founding editor of the Times’s Cooking section, an award-winning digital cookbook and cooking school. Formerly the newspaper’s national news editor, chief restaurant critic, and culture editor, he is also the author of Thanksgiving: How to Cook It Well. He lives in Brooklyn with his wife and two children. @samsifton

A skillet filled with sloppy Joe meat mixture, flanked by a filled, untapped sandwich with a toasted top and a bag of sesame seed buns.

Sloppy Joes

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Sam Sifton’s recipe for sloppy Joes is quick and, honestly, quite superb. Full of flavor and just as messy as you remember. And just as tasty.

A white plate with four long slices of banana, covered in melted sugar and rum sauce, with a scoop of ice cream and a spoon.

Bananas Foster

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We bet you’ve always wanted to try your hand at this lush dessert, if you haven’t already. It might even be easier to pull off than you think.

A loaf of garlic bread, cut into deep slices and covered in garlic butter on a piece of aluminum foil.

Garlic Bread

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A handful of ingredients, 15 minutes of your time, and this recipe and you’ll be reminded of just how incomparable properly made homemade garlic bread can actually be.

Two whole roasted cauliflower heads on a rimmed baking sheet with a glass jar of dressing and a spoon resting inside it.

Whole Roasted Cauliflower

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So novel to serve (and so delicious to eat) that you, as well as any finicky eaters at your table, might just forget any prior bland experiences you may have had with cauliflower.

Cooked pieces of chicken shawarma and wedges of red onion on a rimmed baking sheet.

Chicken Shawarma

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Permeated with an enticing and sorta (but not intimidatingly) exotic blend of spices, these chicken thighs and tender roasted onions and couldn’t be easier.