Meet The Team / Naomi Shulman

Smokeless Ribs and Fancy Pears: The New York Times Food Section in 60 Seconds

by Naomi Shulman, Posted Apr 6th 2011 @ 12:00PM

When pork ribs quit smoking, the results are surprising. (Don't worry, they don't go cold turkey.)
"Fancy" just isn't what it used to be. (Had a Harry & David pear recently? No? Exactly.)
Food and wine don't always go together. And maybe that's okay.
Visit the M. Wells diner in Long Island City. "It would be terrible to miss eating the food there."

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by Naomi Shulman, Posted Apr 4th 2011 @ 11:00AM

Time for all you vegetarians to put some meat on your bones.
What do you get when you transplant two Southerners to Brooklyn? Van Horn Sandwich Shop.
Wondering which wine to serve Richard Gere? (Hint: Make it a white.)
Meringues are deceptively simple. Really.

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by Naomi Shulman, Posted Apr 1st 2011 @ 2:00PM

Californians like it sunny...side-up. (Eggs-actly!)
If you're into food porn, you'll want to read about this food pornographer.
Can't make it to Napa tonight? Bring the Valley to you with this grilled mussels recipe.
West L.A.'s Shawarma Palace has its own version of a secret sauce.

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by Naomi Shulman, Posted Mar 30th 2011 @ 12:00PM

Buddy Valastro, Cake Boss Photo: John W. Ferguson / WireImage for Chase

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by Naomi Shulman, Posted Mar 28th 2011 @ 12:00PM

This Washington personality lives a double life: social-policy expert by day, kitchen expert by night.
For Kojo Nnamdi, food is all about cultural impact.
An eternal question: Why is this pinot noir $8, and that one is $28?
Family recipes transcend their ingredients: "Specific flavors can instantly unlock a whole flood of emotions."

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