Loving a Maine Shout-Out (Again) in New York Times ‘Cooking’

Sam Sifton, you should visit.

For the second week in a row, New York Times food editor Sam Sifton has added a little Downeast flavor to the Cooking section. Last week Sifton highlighted State of Maine Department of Marine Resources data on landings of fish and shellfish.

In the most recent What to Cook This Week, Sifton suggests making Times Dining columnist Mark Bittman’s adaptation of a recipe for pasta alla Norma, “a dead simple meatless meal, easy to make in the time it takes to stream “Maine Things Considered” over the computer, and welcomes the workweek in style.” Sounds great all around.

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