We chat with Sam Sifton of The New York Times about the rituals and foods of Sunday supper—from easy duck confit to bacon fried chicken. Plus, we hear from reporter Amy Guttman about a bar in London that was once an underground public loo; we make an herb soup from Sardinia; and Adam Gopnik tells us why he thinks Montreal bagels are the best in the world.

Get this week's recipe, Sardinian Herb Soup with Fregola and White Beans (S’erbuzzu): https://www.177milkstreet.com/recipes/sardinian-herb-soup-serbuzzu

Right now, we are making our online cooking school available for free to anyone who wants to join the food revolution. You can choose from over a dozen classes from Kitchen Improv to The Spice Kitchen to Milk Street Instant Pot. Start a free class today at https://www.177milkstreet.com/school

See acast.com/privacy for privacy and opt-out information.

• Do you have any tips for fishing a very large river?
• How long do hooks stay sharp, and can I re-sharpen chemically sharpened hooks?
• Why don't you develop biodegradable hooks?
• Why am I having problems catching spring trout in Alaska?
• I was recently fishing a delayed harvest section and caught some smaller, beautifully colored trout.  Do you think they were wild?
• Why am I developing pains in my wrist when casting my 8-weight?
• Should I concentrate on getting really good at catching just one species, or should I try for all the species that are available in my area?
• In a boundary layer between dirty and clean water, where will I find the trout?
• In your TV show, you recommended a full sinking or depth charge line for bass in deep water.  Can I use a sinking poly leader on my floating line as well?
• I am having trouble tying off the hackle at the base of the post on my parachute flies like the Klinkhammer.  Can you suggest some tips?
• Can I get a fly rod that will be good for both steelhead and musky?

Appearing on this episode of Money Making Conversations is Kim Coles, Actress, Comedian, Author, and Creator of the KimUnity Mastermind mentoring program; Roxanne Shante, Hip Hop Legend, promoting her “UNSUNG” episode on TV One; Sam Sifton, Food Editor of The New York Times and Author of “See You on Sunday: A Cookbook for Family and Friends”; and Marion Mays, CEO and Founder, Thalia Stanley Group Pty Ltd., a professional mentoring firm for women in Australia.

Each Money Making Conversations show hosted by Rushion McDonald is about entrepreneurship and entertainment. We provide the consumer and business owner access to Celebrities, CEOs, Entrepreneurs and Industry Decision Makers. They in turn deliver information about career planning, motivation, financial literacy and how they lead a balanced life.

Don’t miss Money Making Conversations with host Rushion McDonald anytime through our iHeartRadio Podcast, which can be found under the Business/Finance Section, Fridays at 10AM ET on SiriusXM Channel 141: H.U.R. Voices and Fridays at 7PM ET on SiriusXM Channel 142: HBCU. We want to keep you Winning with your Career and your Life! #AskMMC

The Money Making Conversations radio talk show shares the “Secrets To Success” experienced firsthand by marketing and branding expert Rushion McDonald. Mr. McDonald is a brand guru and has been a marketer for major national and global brands like State Farm, Ford and Home Depot. He has worked with Kevin Hart, Stephen A. Smith, Jamie Foxx and most notably, Steve Harvey and will provide access to women and multicultural markets to expand the reach of your brand. The show features one-on-one career advice to callers, contributions from corporate leaders, successful entrepreneurs, celebrity interviews regarding their business ventures, social media branding, financial planning and information to empower small businesses to a path of success!

“The Kind of Talk that Inspires Change.”

https://www.facebook.com/MoneyMakingConversations/

https://www.iheart.com/podcast/53-Money-Making-Conversations-28341098/

https://open.spotify.com/show/3ABAQdTXqAnhGwxrsjFa5y

https://www.rushionmcdonald.com/

https://www.facebook.com/rushionmcdonald/

https://twitter.com/RushionMcDonald

https://www.instagram.com/rushionmcdonald/

https://www.linkedin.com/in/rushionmcdonald

https://am920theanswer.com/radioshow/7908

Appearing on this episode of Money Making Conversations is Sam Sifton, Food Editor of The New York Times and Author of “See You on Sunday: A Cookbook for Family and Friends”.

Each Money Making Conversations show hosted by Rushion McDonald is about entrepreneurship and entertainment. We provide the consumer and business owner access to Celebrities, CEOs, Entrepreneurs and Industry Decision Makers. They in turn deliver information about career planning, motivation, financial literacy and how they lead a balanced life.

Don’t miss Money Making Conversations with host Rushion McDonald anytime through our iHeartRadio Podcast, which can be found under the Business/Finance Section, Fridays at 10AM ET on SiriusXM Channel 141: H.U.R. Voices and Fridays at 7PM ET on SiriusXM Channel 142: HBCU. We want to keep you Winning with your Career and your Life! #AskMMC

The Money Making Conversations radio talk show shares the “Secrets To Success” experienced firsthand by marketing and branding expert Rushion McDonald. Mr. McDonald is a brand guru and has been a marketer for major national and global brands like State Farm, Ford and Home Depot. He has worked with Kevin Hart, Stephen A. Smith, Jamie Foxx and most notably, Steve Harvey and will provide access to women and multicultural markets to expand the reach of your brand. The show features one-on-one career advice to callers, contributions from corporate leaders, successful entrepreneurs, celebrity interviews regarding their business ventures, social media branding, financial planning and information to empower small businesses to a path of success!

“The Kind of Talk that Inspires Change.”

https://www.facebook.com/MoneyMakingConversations/

https://www.iheart.com/podcast/53-Money-Making-Conversations-28341098/

https://open.spotify.com/show/3ABAQdTXqAnhGwxrsjFa5y

https://www.rushionmcdonald.com/

https://www.facebook.com/rushionmcdonald/

https://twitter.com/RushionMcDonald

https://www.instagram.com/rushionmcdonald/

https://www.linkedin.com/in/rushionmcdonald

https://am920theanswer.com/radioshow/7908

Sam Sifton, the New York Times food editor and founder of NYTCooking, joins Salon to deliver his best Thanksgiving dinner tips for home cooks. Sifton’s enthusiasm for the holiday—akin to that of a war-weary career field officer—is wonderfully infectious.

Sifton, also author of “Thanksgiving: How To Cook It Well,” unpacks how to prepare the bird, why he’s against turkey brining and the best way to carve the turkey. Plus, Sifton reveals his deep frying turkey disaster and why leaving the cook alone is the best thing you can do as a Thanksgiving guest.

About “Salon Talks”

Hosted by Salon journalists, “Salon Talks” episodes offer a fresh take on the long-form interview format, and a much-needed break from the partisan political talking heads that have come to dominate the genre. “Salon Talks” is a destination for information through conversation. Viewers can expect discussions with A-list actors, artists, authors, thinkers, and newsmakers as we explore the full range of the human condition. The show streams live on Facebook and Twitter and each episode is published in full on Salon.com.

Watch SalonTV, streaming live daily on Salon.com, and YouTube.

Subscribe to SalonTV on YouTube HERE: https://www.youtube.com/salontv

Like Salon on Facebook HERE: https://www.facebook.com/salon

Follow Salon on Twitter HERE: https://twitter.com/salon

Follow Salon on Instagram HERE: https://www.instagram.com/salonofficial

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."

For a whole lot more New York Times food wisdom, including the origins of the newspaper's cooking app, and a great deal of fun food-gabbing, check out this week's episode of Special Sauce.

---

The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2018/11/special-sauce-sam-sifton-part-2.html

Sometimes my Special Sauce conversations function as a reunion, and this week's episode represents one of those times. Almost 20 years ago, my guest, Sam Sifton, was my editor at the New York Times food section, and, as such, the person who encouraged me to take deep dives into iconic foods like burgers and pizza. Those deep dives have in fact become the hallmark of Serious Eats, sometimes taking the form of recipes and cooking-technique articles, and Sam is now in charge of just about all of the food coverage at the Times, including its cooking app.

I asked Sam about the genesis of his passion for food. "I'm a New Yorker, born and raised in New York, and my distinct memories of the Sifton family table as a kid involved exploring the city. I, like a lot of knucklehead kids of the '70s, was dragged off to music lessons, despite a distinct lack of aptitude in the musical arts, and did that on Saturday morning, after which we would drive around—my brothers and my father and I, sometimes with my mother along—we would drive around in the family station wagon, hitting various neighborhoods in Manhattan and Brooklyn to pick up ingredients for a sandwich feast, or a fried chicken feast, or whatever we were going to eat over the course of the weekend. I think that's when this mania of mine began, was during those trips."

Though he is now a serious home cook (and has in fact written a Thanksgiving cookbook), Sam has always been a serious eater. "...I was a kid who liked to eat, and as a New York kid was able to eat widely and have wide-ranging opinions about the foods that I could afford, which were, what—slices of pizza, meat buns from the Chinese place, and the like. I was always up for a debate about where the best slice is."

As you'll hear, despite the variety of important positions he's held at the Times, Sam has always been drawn toward participating in some kind of debate. "I think I gravitated toward opinion, for sure, and toward exploration, and as my career as a journalist developed, I realized that one of the great ways of exploring a culture, or a city, or a region, is through its food. As you mentioned, I spent time on the national desk, I spent time on the culture desk, and I can tell you, there are people who are not interested in dance coverage, and there are people who are not interested in coverage of Midwestern congressional races, but everybody is interested in food at some point."

Sam is as smart and opinionated and well informed as anyone I know in food journalism. If you don't believe me, just listen to his episodes of Special Sauce, and decide for yourself.

---

The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/preview?record=438952