Emily Weinstein
Emily Weinstein is the editor of The New York Times' Cooking and Food section.
She is known for her work on making cooking accessible and enjoyable for home cooks.
Weinstein has contributed to various cookbooks and food-related publications, focusing on practical, flavorful recipes for everyday meals.
Her expertise lies in curating and editing recipes that appeal to a wide range of cooks, from beginners to experienced home chefs.
Weinstein's approach emphasizes the importance of balancing flavor, convenience, and creativity in cooking, particularly for weeknight meals.
Her work often incorporates insights from both professional chefs and home cooks, aiming to make gourmet cooking techniques more approachable for the average person.
