New York Times food editor Sam Sifton won't say he's a Mainer, but a deep love for our food heritage has grown out of his yearly visits.

About this Event

Sam Sifton is the food editor of The New York Times, a columnist for The New York Times Magazine and the founding editor of NYT Cooking, a standalone section of the Times that has become a model for digital newspaper content.

Sifton writes NYT Cooking's daily email newsletter. His humor, timeliness and fascinating non-food related links have drawn in 3 million subscribers since its launch.

A native of New York, Sifton taught in New York City public schools while writing for a free, alternative weekly magazine in the 1990s. He joined the Times in 2001, where he has also served as national editor, restaurant critic and culture editor.

Sifton has been spending summers on Bailey and Ragged Islands in Casco Bay since his childhood, and his love of Maine’s food heritage frequently finds its way into the daily NYT Cooking email newsletter.

He is the author of two cookbooks, “Thanksgiving: How to Cook It Well” and “See You on Sunday: A Cookbook for Family and Friends.”

Sam Sifton will be interviewed by Kate Simmons Tillotson, Director of Strategic Partnerships at Masthead Maine. Tickets can be found here.

Food and Culture at The New York Times

with Sam Sifton

Thursday, March 12, 2020, 2:30PM

Dixon Education Building

Join Sam Sifton, food editor, former restaurant critic, national news editor and culture editor of The New York Times, to discuss food journalism, recipe writing, restaurant criticism and much more. Sifton is the founding editor of NYT Cooking, and writes about food for The New York Times Magazine.

Curious Minds Festival // Sam Sifton & Melissa Clark: Making Life More Delicious

As the food editor of The New York Times, Sam Sifton has had a dramatic—and delicious—impact on how and what we love to eat. As the award-winning author of “A Good Appetite”, the Times’ beloved food column, Melissa Clark has been equally influential, revolutionizing how we think about cooking at home.

At this one-of-a-kind meeting of brilliant culinary minds, these two friends and colleagues will serve up tasty insights from their latest books: See You on Sunday, Sifton’s celebration of beautiful food prepared with friends and family; and Clark’s Dinner in French, a thrilling new guide to classic French dishes, updated for the 21st century. As these intrepid tastemakers share their latest edible obsessions—think succulent gumbo and simply grilled eggplant, slow-simmered cassoulet and toothsome tarte tatin—they’ll share their delightful, yet always practical, philosophies for making life delicious.

Book sale and signing to follow.

more info coming soon

Sam Sifton | See You on Sunday: A Cookbook for Family and Friends

 Thu, February 20, 2020 7:30 p.m.Add to your calendar
Parkway Central Library

Cost: $15.00
Buy Tickets Online | Ticket and Subscription Packages

The food editor at the New York Times and the founding editor of the Times’s digital cookbook, NYT Cooking, Sam Sifton is one of America’s most popular culinary writers. He formerly worked as the Gray Lady’s national news editor, restaurant critic, and culture editor; held numerous positions at the New York Press; and was a founding editor of Talk magazine. He is the author of the cookbook Thanksgiving: How to Cook It Well and A Field Guide to the Yettie, a nonfiction look into the culture of young tech entrepreneurs. In his new cookbook, Sifton offers a salutation to the art of Sunday supper and the pleasures of communal meals.

New York Times food editor and columnist Sam Sifton can dazzle guests with chef-y cooking. But he’d rather not.

His preferred approach is to cook and eat great, no-fuss food with family and friends. “(People) show up. Feed them. It isn’t much more complicated than that,” he says. Sifton joins us to share low-stress, big-flavor recipes from his new book, See You on Sunday: A Cookbook for Family and Friends, all designed to make sharing meals with family and friends more achievable, more joyful, and more frequent. Don’t miss this deeply personal perspective from the man Epicurious calls the “ambassador of deliciousness,” as he talks about the great pleasure to be found in cooking simply for others, and the delight and connection that can be found over the simplest and most perfect of desserts: Mallomars with Champagne flutes of milk.

A book signing follows the event. For tickets click here.

more info coming soon.