A wonderful interview, Dianne, and I couldn’t agree more with Emily’s words below.
“Nothing is more human than food: cooking it, prepping it, growing it, tasting it. AI cannot do any of those things. For us, it’s incumbent on us to embrace the humanity of food.”
As always, this is a tremendously helpful interview with someone who knows what readers and cooks want. As I'm working on my cookbook, I've been thinking about simplifying recipes as much as possible while still teaching a technique, introducing a new flavor, or a trick to help someone's baking.
Dear Emily and Dianne, Thank you so much for sharing this meaty conversation with us! The concept of recipes needing a "lightbulb moment" will stick with me. I'm going to (nervously!) read back through my past recipes with that thought in mind. I appreciated learning about the testing process Emily and her team use to foolproof the Times' recipes. Brilliant all around!
congrats on another fabulous interview, Dianne!! Emily is such a pro, so well respected, and respectful of those she works with. A true industry leader. 🤍
Thank you so much for sharing this wonderful interview Dianne! I don't know whether all my recipes have a lightbulb moment but I share Emily's view that every recipe should have a lightbulb moment. And it is my North Star when it comes to developing and sharing recipes. There are so many recipes already out there, I feel like we owe it to ourselves and our readers to provide some real added value - in whatever shape or form!
Brand new paid subscriber to your newsletter here, Dianne! (I've seen you speak at various food conferences and events though)
Really, really enjoyed this interview. I love Emily's newsletter at NYT and it's nice to know she has such an approachable style to recipe development.
Thank you Alexandra and welcome! It's a thrill whenever a new subscriber speaks up. I'm glad you enjoyed the interview, and I look forward to hearing from you on many more.
A wonderful interview, Dianne, and I couldn’t agree more with Emily’s words below.
“Nothing is more human than food: cooking it, prepping it, growing it, tasting it. AI cannot do any of those things. For us, it’s incumbent on us to embrace the humanity of food.”
As always, this is a tremendously helpful interview with someone who knows what readers and cooks want. As I'm working on my cookbook, I've been thinking about simplifying recipes as much as possible while still teaching a technique, introducing a new flavor, or a trick to help someone's baking.
Dear Emily and Dianne, Thank you so much for sharing this meaty conversation with us! The concept of recipes needing a "lightbulb moment" will stick with me. I'm going to (nervously!) read back through my past recipes with that thought in mind. I appreciated learning about the testing process Emily and her team use to foolproof the Times' recipes. Brilliant all around!
Fabulous interview!
terrific interview THANKS for getting her on!
congrats on another fabulous interview, Dianne!! Emily is such a pro, so well respected, and respectful of those she works with. A true industry leader. 🤍
Thank you so much for sharing this wonderful interview Dianne! I don't know whether all my recipes have a lightbulb moment but I share Emily's view that every recipe should have a lightbulb moment. And it is my North Star when it comes to developing and sharing recipes. There are so many recipes already out there, I feel like we owe it to ourselves and our readers to provide some real added value - in whatever shape or form!
Brand new paid subscriber to your newsletter here, Dianne! (I've seen you speak at various food conferences and events though)
Really, really enjoyed this interview. I love Emily's newsletter at NYT and it's nice to know she has such an approachable style to recipe development.
Looking forward to catching up on your archive :)
Thank you Alexandra and welcome! It's a thrill whenever a new subscriber speaks up. I'm glad you enjoyed the interview, and I look forward to hearing from you on many more.