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Emily Weinstein

@emweinstein

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Editor in Chief, Cooking and Food @nytimes @nytcooking
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BREAKFAST IS BACK. And it means business. The power breakfast is having a moment. Not just for CEOs and corner-office executives, but for the people behind the people making things happen. The founders. The dealmakers. The creative directors. The culture shapers. The connectors. The planners. The tastemakers. The people who somehow have three meetings before 9:30 AM. Breakfast is where big ideas get their start. And when the setting is right, the food is exceptional, and the room is filled with the right people? It’s not just breakfast. It’s an experience with momentum. The week we put our own spin on the modern Power Breakfast at The Times Center, and, naturally, we started with the menu. Think Cardamom Kouignettes, Orange Almond Bread, Apricot Coconut Muffins, Persimmon & Fig Coconut Yogurt Parfait, Sweet Potato Hash with Tofu, Lemon Ricotta Pancake Short Stacks, Green Shakshuka with Avocado & Lime, and Llocos Empanadas. And then there was the Morning Tonic: Golden Forager…a wildly unexpected mushroom tea creation with yellow bell pepper, green onion, agave and orange. Because apparently the power breakfast has entered its functional mushroom era. The menu was inspired in part by the brand-new Veg Everything from New York Times Cooking, Tanya Sichynsky’s collection of 101 plant-forward recipes for everything from cooking to celebrations. And because great food starts with great ingredients, our morning was built around locally sourced produce from our farming partners in Pennsylvania and New York, including Taproot Farm, Lancaster Fresh, Norwich Meadows Farm and Eckerton Hill Farm. This is breakfast, edited. Follow along as we spotlight some of the places we believe are redefining the Power Breakfast, from iconic Manhattan addresses like The Times Center to unexpected spaces designed for meetings that actually matter. Because the next big idea, introduction, partnership, deal or yes might just happen over breakfast. Breakfast is back. What are you ordering? 🍳
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Yesterday, we started the week a little differently. ☕️✨ YOUR MORNING: EDITED brought Thomas Preti Events to Savor to The Times Center for an intimate, seated breakfast celebrating great food, great conversation, and an exciting new partnership. From the moment our guests arrived, the morning felt like something special, a thoughtfully designed breakfast experience inspired by the spirit of The New York Times Cooking and the incredible culinary storytelling that happens within its pages. Our absolutely fantastic culinary team created recipes from the most recent NYT Bestselling Cookbook “The Veg” 🌱 A very special thank you to our Executive Sous Chef Miguel Trinidad for introducing our menu and sharing the inspiration behind each dish, and to Emily Weinstein for joining us for such a fun, candid conversation, and for an enlightening Q&A with our guests. The questions, stories and conversations made the morning even more memorable. And, of course, this experience would not have come together without our incredible partners: ✨ The Times Center team ✨ thank you for welcoming us into your beautiful space and helping bring this collaboration to life. ✨ Party Rental Ltd. ✨ thank you for helping us set the table for such a beautiful morning. ✨ Dolce & Gelato Catering✨ thank you for the most necessary espresso and cappuccino bar and all the delicious details. And to everyone who joined us, thank you for showing up bright and early and choosing to kick off your Monday morning with TPC. We loved having you around the table. We are so excited about this new partnership with The Times Center and all of the possibilities ahead. If yesterday was any indication, we have a lot of delicious things to look forward to. Here’s to the next one. We can’t wait to show you all the new things we’ve been working on! #thetimescenter #catering #events #nyc #newyorkcity
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🍤 I made this shrimp scampi and orzo dish in about 35 minutes (not counting prep time; marinated shrimp for 1hr but can also do 30mins if crunched for time). 📚🧑🏾‍🍳 I’m getting into my cookbook era and this recipe is from “Easy Weeknight Dinners” by Emily Weinstein of @nytcooking . I WILL be cooking my way through the cookbook and this is the first dish I made!😮‍💨 
🥣 I made a couple substitutions based on what I had on hand (like adding rice wine instead of white wine after toasting the orzo) and using beef broth instead of chicken! 
👀Will you be making? Let me know how long it takes you! 
🔖 #easyweeknightdinner #fallmeals #kindachictrend #highproteindinner #easydinnerideas
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We're honored to be reviewed in the August issue of New Jersey Monthly. Thank you to Georgia Kral for spending time with us and thoughtfully capturing what we're trying to bring to our guests at Sam's Table. We opened our doors with the belief that dining can be both thoughtful and welcoming -- that a memorable meal is about far more than what's on the plate. We're grateful to everyone who has come in the journey with us so far. 📖Read the full review in the August issue of New Jersey Monthly.
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@emweinstein, editor-in-chief of NYT Food and Cooking, and of the section’s new Cocktail Deck, takes us through the recipe cards and names her predictions for the “it” summer cocktails of 2026. Read the full story linked in our bio. Story by @jortved
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You can find doenjang, often labeled soybean paste, in Korean or Asian supermarkets and online, either in jars or in plastic rectangular tubs. Funkily pungent and packed with savoriness, doenjang is a magical flavor booster that is sometimes compared to Japanese miso but has a saltier, more assertive kick. Full of fermented sourness and deep Parmesan-like depth, it can enliven all manner of soups, stews and salad dressings with unparalleled brio.
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Some dinners stay with you long after the last plate is cleared. Sunday's reunion dinner with Chef Damon Wise was one of those evenings. To Damon -- thank you for joining us in the backyard where Sam's Table first began, for sharing your talent, your friendship and your generosity with our team and our guests. To everyone who joined us, thank you for making the evening so memorable. And to our incredible team, thank you for the care you bring to every service. These are the nights that remind us why we love what we do. 📷Photos by @ost.visuals
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Great collaborations aren't about recreating familiar dishes. They're about creating something neither kitchen would make on its own. On Sunday, August 2, Chef Sam and the Solo Diner team will come together for one evening to present a seven-course tasting menu inspired by their shared commitment to thoughtful cooking and the distinct culinary traditions that have shaped each of their kitchens. Reservations available through link in bio.
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July won't be here much longer. This month's tasting menu celebrates the season -- from Fioretto cauliflower tempura to chicken with foie gras and cherries, finishing light with pavlova and Jersey blueberries. Join us this weekend, Thursday through Saturday only as we'll be in our backyard on Sunday for our special event with chef Damon Wise. Reservations for all available at link in bio.
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Before there was a restaurant, there was a backyard. During shutdown, that's where Sam's Table began. With a handful of tables, neighbors who became regulars, and unforgettable evenings shared outdoors. This Sunday, we're returning to where it started for one night only. Chef Sam and Chef Damon Wise -- mentor, friend and former owner of Pineapple Express and Oso Felipe -- have created a six-course tasting menu celebrating the place where this journey began. The menu is here and we couldn't be more excited to share it with you. Join us in the backyard one more time. Sunday, July 26 | 5:30 pm Reservations through the link in bio
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Two kitchens. One night. One unforgettable menu. On Sunday, August 2, we're welcoming Solo Diner to Sam's Table for an exclusive seven-course collaboration dinner. Founded by chefs whose experience includes Oxalis, Eleven Madison Park and Miru, Solo Diner has earned a devoted reputation for its inventive Filipino-American pop-up dinners. We've long admired what they're creating so when the opportunity arose to bring them to Montclair, we couldn't pass it up. Sam's Table Sunday, August 2 5:30 Seven-course tasting menu $165 pp Only 26 seats Link in bio
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Is this the best burger in NYC? 🍔 The editor-in-chief of @nytcooking, @emweinstein, thinks so! Do you agree? #burger #nycfood #nycrestaurants #burgers
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