Sam Sifton knows grandma slices.
Photo: Melissa Hom
Over at Reddit, New York Times food editor and illustrious gravy scholar Sam Sifton responds to all kinds of questions about critics, deep-fried cow brains, and the coolest dinner guest he ever sat down with (Stephen Sondheim). He waxes on the magic that is the grandma slice at L&B; Spumoni Gardens (“It’s superb”) and yesterday’s announcement that the paper will cut 100 jobs (“This is a tough environment”). Finally, he discusses his new role and the launch of NYT Cooking. “I got the chance to build something new, something that could help build the future of The Times, and I got to do it from Craig Claiborne’s chair. That’s a once-in-a-career opportunity,” he writes. [Reddit, Related]
