Times Cooks

Here are the Times reporters and columnists
who currently contribute recipes to New York Times Cooking. Among them are award-winning cookbook authors, Pulitzer Prize winners, passionate home cooks and professionals alike.

Bryan Washington

Bryan Washington is a columnist for The New York Times Magazine. The author of “Memorial” and “Lot,” he’s a National Book Foundation 5 Under 35 Honoree, a recipient of the International Dylan Thomas Prize, the New York Public Library’s Young Lions Award, the Lambda Literary Award, and an O. Henry Award. He was also a finalist for the National Book Critics Circle Award for Fiction, the National Book Critics Circle John Leonard Prize, and the Andrew Carnegie Medal of Excellence. (Read more from Bryan Washington.)

Christina Morales

Christina Morales is a reporter for the Food section, focusing on breaking news, social media trends and features. Previously, she worked as a national breaking news reporter for The Times's Express desk as a part of the 2020-21 New York Times fellowship class. Christina was born to a Cuban family in the Miami area, and her abuela's home-cooked meals, which greeted her after school, fueled her passion for reporting on Latin American food. (Read more from Christina Morales.)

David Tanis

David Tanis writes a monthly column for the Food section. Though he has had a long professional cooking career, he has always been a passionate home cook, and is well known for serving simple, rustic, straightforward food, family-style. The author of several cookbooks featuring seasonal home cooking, including “David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient.” (Read more from David Tanis.)

Florence Fabricant

Florence Fabricant is a longtime and long-acclaimed contributor to the Food section. She is the author of 13 cookbooks, including “The Ladies’ Village Improvement Society Cookbook,” “The New York Times Seafood Cookbook,” “The New York Times Dessert Cookbook,” “Park Avenue Potluck” and, with Eric Asimov, “Wine With Food: Pairing Notes and Recipes From The New York Times.” (Read more from Florence Fabricant.)

Genevieve Ko

Genevieve Ko is a deputy editor of New York Times Cooking and the Food section, for which she also writes articles and develops recipes. She came to The Times from The Los Angeles Times, where she was cooking editor. She is the author of “Better Baking” and has contributed to more than 20 cookbooks, as well as other food publications. Born and raised in East Los Angeles, she now lives in New York City and cooks dishes from everywhere. (Read more from Genevieve Ko.)

Sam Sifton

Sam Sifton is the founding editor of New York Times Cooking, and an assistant managing editor for The Times. He has been the national editor, restaurant critic and culture editor of The Times. He is the author of “Thanksgiving: How to Cook It Well,” “See You on Sunday: A Cookbook for Family and Friends” and “New York Times Cooking No-Recipes Recipes.” (Read more from Sam Sifton.)

Tejal Rao

Tejal Rao is the California restaurant critic at The New York Times and writes The Veggie newsletter. She lives in Los Angeles and was awarded a Vilcek Prize for her reporting in 2019. Her work has been included in two editions of “The Best American Food Writing,” and she has won two James Beard awards for restaurant criticism. (Read more from Tejal Rao.)