Sam Sifton Biography
Sifton has also worked as deputy dining editor (2001); dining editor (2001–04); deputy culture editor (2004–2005), and culture editor (2005–2009).
Sam Sifton
Sam Sifton was born on June 5, 1966, in Brooklyn, NY United State
Sam Sifton Net Worth
Sifton has an approximated net worth of $100,000-$1 million U.S dollars. Credits his successful career for helping him accumulate such a net worth. There are no details about cars and houses available.
Sam Sifton Wife
Sifton is a married man to Tina Fallon. Unlike his career, he has managed to keep his personal life away from the limelight. When not working likes to spend time with his family.
Sam Sifton Recipes
In part two of my repartee-filled interview with New York Times food editor Sam Sifton, we delved into the intersection of food and technology. When I asked Sam how he thinks the internet has impacted the food media landscape, he said “I think it has changed food for the better and for the worse. You know, there’s something kind of delicious as a critic, at least in the first years of being able to go to the internet, to get the photographic notes that you would’ve taken if you weren’t raised like a gentleman.
You know this is everybody obsessively photographing their food but, after a few years of that, now chefs are creating dishes that are meant to be photographed. That’s a problem, right? The sort of Instagram-bait platings are a problem, so you’ve got to kind of be careful about it but, on the whole, I can go on my phone and get a reservation in two seconds and order a car and get there and take pictures of the food and then get a news alert or have the president send an alert to my phone, as he did today. That’s amazing! That’s cool! That’s great!”
And, since Sam wrote a cookbook exclusively devoted to Thanksgiving, I also had to ask him for his top tips for the notoriously challenging holiday meal. “Okay, three things that you need to know about Thanksgiving that you don’t really know already,” he said. “Number one: everything is going to be fine. It really is. I promise you. It’s going to be fine. Two: you need more butter than you think. You really do. Three: Thanksgiving is not the time to litigate that issue [Whatever the hot-button of the moment happens to be]. It really isn’t. Let it go. Let it go for the meal.”
Sam Sifton Apple Pie
Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt, and .75 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.
Place a large baking sheet on the middle rack of the oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave an inch overhang. Place this plate, with the dough, in the freezer.
Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter. Remove the pie crust from the freezer and put the cooled pie filling into it. Cover with remaining dough. Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut three or four steam vents in the top of the crust. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
Place pie in the oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.
Sam Sifton Fish Tacos
In a medium bowl, combine the tomatoes, onion, garlic, cilantro, and jalapeño (if using). In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using). In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dishtowel. Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.
Sam Sifton Butter Chicken
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day). In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown. Add the cinnamon stick, tomatoes, chiles, and salt, and cook until the chiles are soft, about 10 minutes.
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes. Stir in the cream and tomato paste, and simmer until the chicken is cooked through approximately 10 to 15 minutes. Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.
Sam Sifton Education
Sifton graduated magna cum laude from Harvard College with an A.B. degree in history and literature in 1988.
Sam Sifton Family
Sifton is a son of the Hon. Charles Proctor Sifton, a senior district judge (from 1995 until his death in 2009) of the United States District Court for the Eastern District of New York, and Elisabeth Sifton, a senior vice president at Farrar, Straus & Giroux and author of The Serenity Prayer (2003).
Elisabeth Sifton’s father was the theologian Reinhold Niebuhr. Her mother was Ursula Niebuhr, a graduate of Oxford University, author of Remembering Reinhold Niebuhr (2001) and founder of the Barnard College Religion Department.
Sam Sifton Restaurant
In October 2009, Sifton succeeded Frank Bruni as a restaurant critic for the Times. Sifton’s last review as a restaurant critic was published on October 11, 2011. He began his journalism career as assistant editor for American Heritage magazine in 1988. From 1990 to 1994, he taught social studies in the New York City public school system.
Sifton held a number of positions at the weekly New York Press during his tenure there from 1990 to 1998, including restaurant critic, contributing editor, senior editor, media critic, and managing editor. Sifton was a founding editor of Talk (magazine) in 1998 before coming to the Times in 2001.