From City Spoonful:
Anne Noyes Saini edits economics books by day and explores restaurants and regional cooking techniques in her free time. She has a Masters in Journalism from New York University and has contributed to The New York Times’ DealBook blog, The Christian Science Monitor, WNYC-FM, and City Limits magazine. She lives in Astoria, where she aspires to learn how to make all the foods she loves, from arepas to za’atar.
Anne Noyes Saini appears in the following:
Monday, December 15, 2014
How do you get an indecisive group to go to your preferred restaurant? If your friends say your salsa’s too spicy should you make milder salsa or get spicier friends? We take your calls!
Monday, December 08, 2014
It's not just because he can. The pastry's creator explains why, and tells us what he thinks of his many imitators. Plus, the best way to eat a cronut and food portmanteau trivia!
Monday, December 01, 2014
We debate the merits of melon balls, the pros and cons of temperature contrast in sandwiches, and whether the high from eating sausage gravy is worth the food shame-induced crash.
Sunday, November 23, 2014
Amy Sedaris offers advice on dealing with family who are drunk or confrontational at the holidays. Plus, Radiolab's Robert Krulwich on the time a turkey fell in love with his wife.
Monday, November 17, 2014
Serious Eats' Kenji Lopez-Alt discusses the science of turkey cookery, Slate's L.V. Anderson talks vegetarian options, and OTM's Brooke Gladstone shows us how not to make dessert.
Monday, November 10, 2014
We're conquering Thanksgiving anxiety with help from Mo Rocca and NY Times food editor Sam Sifton. Sneak preview: More cloth napkins, fewer mixed nuts.
Saturday, May 10, 2014
My Indian mother-in-law and I didn't have an exact recipe to follow as we forged our relationship. At times it seemed like we might never understand each other, but we cooked together.
Friday, June 14, 2013
Christine Colligan explains how kosari and doraji, also known respectively as fernbrake and bellflower root, are used in Korean cuisine. Try her recipe for Samsek Namul (Three-Colored Vegetables).