This Is TASTE
478: Inside New York Times Cooking with Ali Slagle & Emily Weinstein
Oct 12, 2024
Emily Weinstein, Editor in Chief of New York Times Cooking, and cookbook author Ali Slagle join the conversation to share insights into the vibrant New York culinary scene. They discuss the thrill of quick weeknight dinners and the power of community feedback in recipe development. From tips on cooking seafood at home to reinventing store-bought gnocchi, they offer practical cooking advice. Personal anecdotes and memorable recipes take center stage, reflecting the joy and creativity of cooking, all while highlighting the importance of flavors and ingredients.
56:53
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Quick takeaways
- The new cookbook 'Easy Weeknight Dinners' from NYT Cooking prioritizes quick recipes for busy individuals, aiming to simplify meal preparation.
- Emily Weinstein and Ali Slagle share their favorite New York City restaurants, emphasizing the dynamic culinary scene and its impact on their recipe development.
Deep dives
Celebrating Home Cooking with New Recipes
The release of the cookbook 'Weeknight Dinners' from New York Times Cooking highlights the importance of practical cooking for busy individuals. Emily Weinstein and Allie Slagle emphasize that the book features recipes specifically designed to be completed in under an hour, catering to the needs of those who want to prepare delicious meals without spending all evening in the kitchen. This innovation stems from audience research that revealed a demand for quick recipes rather than just meal planning guidance. The cookbook aims to empower home cooks with simple yet flavorful recipes that can be made with common ingredients.
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