As we’ve been expanding our Cooking content, our recipe needs have grown as well. We’re thrilled to bring on two experienced and quite exceptional recipe editors, Sarah Jampel and Tucker Shaw.
Like the rest of our recipe editors, Sarah and Tucker will work across Cooking editorial, photo, video and the product team, and with our freelancers as well, to ensure our recipes are the best ones out there.
Sarah has developed recipes for Cooking before and is coming to us from the King Arthur Baking Company, where she led a team that developed hundreds of recipes for their website, cookbooks, catalogs and packaging. Prior to that, Sarah was an editor at Bon Appétit, where she led the Basically sections of the website and magazine and received an ASME nomination for “The Basically Guide to Better Baking” package. She has also worked at Food52 and in the pastry kitchens of two beloved New York City restaurants, Maialino and Té Company.
Tucker Shaw was the editor of Cook’s Country and an editorial director at America’s Test Kitchen, where he directed content across digital, social media, print, television, books and events. Before that, he was at The Denver Post, where he was a dining critic, food editor and features editor. A lifelong kitchen tinkerer with a fascination with the language of recipes, he believes that a great recipe should provide a smooth path to a predictable result through clarity, precision, good humor and just enough romance to make you want to cook again tomorrow.
Tucker also writes fiction for young readers, collects campy midcentury cookbooks and considers “Two Fat Ladies” the best cooking show in history.
Sarah started on Aug. 17, while Tucker starts on Aug. 31. Both will report to me.
Please join me in welcoming them to The Times.
Genevieve Ko is a senior editor with The New York Times.
Comments
No comments on this item Please log in to comment by clicking here