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

Garlic Bread

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.

  • Quick Glance
  • 15 M
  • 45 M
  • 0
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

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.

  • Quick Glance
  • 10 M
  • 1 H, 10 M
  • 0
Cooked pieces of chicken shawarma and wedges of red onion on a rimmed baking sheet.

Chicken Shawarma

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.

  • (3)
  • 25 M
  • 3 H, 5 M
  • 13