This fall, New York Times Cooking is going on tour across the United States to host its first in-person cooking event series, and to celebrate the release of its custom Cooking Kits for home cooks of all levels.
“We’re thrilled to bring recipes to life this fall in new ways — sharing culinary experiences through in-person events across the U.S. and delivering ingredients curated by chefs straight to home kitchens,” said New York Times Cooking deputy editor Genevieve Ko. “We’re inviting everyone who loves food to cook with us — and to find joy through cooking. I can’t wait to get on the road and to connect with even more of our Cooking community.”
Accompanied by guest chefs, the New York Times Cooking team will host in-person events in three cities.
- Los Angeles (September 24, 2022): Genevieve Ko and TOIRO Kitchen owner Naoko Takei Moore, also known as Mrs. Donabe, will host an intimate lesson in the art of cooking with a donabe — the “anything goes” Japanese hot pot. Naoko’s TOIRO Kitchen will pop up at Steez Studios, fully outfitted with ceramics, textiles and donabes, with special items for guests to take home. Naoko will prepare dishes with attendees to enjoy together at the end of class.
- New Orleans (October 1, 2022): New York Times Cooking writer Yewande Komolafe will be hosting a class with James Beard Award-winning chef Nina Compton of Compère Lapin. Chef Nina will lead guests through a cooking class centered around Caribbean Creole cuisine. The two-session, interactive course will take place at her restaurant, Bywater American Bistro in the Bywater district of the city.
- New York City (October 6, 2022): New York Times Food reporter Priya Krishna and James Beard Award-winning chef Chintan Pandya of Unapologetic Foods will host a tasting and conversation highlighting chaat — one of India’s most versatile types of snacks. The event will take place at The New York Times Cooking Studio Kitchen. This will be the first time the Studio Kitchen is opening its doors to the public, providing attendees a behind-the-scenes look at the space where the team creates recipes, in addition to home kitchens.
The tour will conclude at The New York Times Food Festival on October 8 in New York City.
Those who can’t attend this fall’s in-person events can still take part at home with New York Times Cooking’s brand new Cooking Kits. The selection of kits includes: a Donabe Essentials Kit, curated with Naoko Takei Moore, a Caribbean Creole Cuisine Kit, curated with Nina Compton and an Indian Pantry Kit, curated with Chintan Pandya. Each kit will feature exclusive recipes with access to video tutorials, and direct links to New York Times Cooking recipes which integrate the selection of specialty ingredients included. Visit The New York Times Store today to be notified once the kits are available for purchase, and to be one of the first to receive a kit at home.