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Mimi Sheraton

Mimi Sheraton
Did you know?

Mimi’s first big food story for New York Magazine in the early 1970s was called “I Taste Everything in Bloomingdale’s Food Dept.” It was then the hottest gourmet food shop in town and Mimi reported on 1,196 products.

Mimi Sheraton
Mimi's Featured Recipe
Cold Beet Borscht

Click here for recipe

Mimi Sheraton is a journalist, restaurant critic, consultant, lecturer, and cookbook writer who, as a lifelong New Yorker, has written for nearly every publication that deals with food and is produced in her hometown. She was the restaurant critic for the New York Times from 1976 until 1984, and for five years before joining the Times, contributed to the original New York Magazine, under editor Clay Felker.

 

Mimi’s career is long and varied. She began her working life with a interest in home furnishings, which led to a certificate from New York School of Interior Design. She was a home furnishings editor for Seventeen magazine for eight years and later the managing editor of House Beautiful’s supplement division. Gradually, she turned to writing about food and became a research consultant to Restaurant Associates when the group opened the Four Seasons restaurant. She later worked on other RA projects such as The Towers Suite, Zum Zum and Trattoria before turning full time to food and travel writing.

 

While traveling for a guidebook called City Portraits and buying samples of folk art for the Georg Jensen store in New York, Mimi took courses with various cooks and chefs, most especially in Denmark, Cambodia, Lebanon and Turkey. She also studied cooking at The China Institute in New York and Le Cordon Bleu in Paris.

 

She has written for Vogue, Eros, and Food & Wine, among other magazines. She has been a contributor to Time, Vanity Fair, the Condé-Nast Traveler and New Woman. She still freelances food and travel articles for the New York Times and The New Yorker, among other publications.

 

Mimi has written 17 books and her book The Whole World Loves Chicken Soup won both the IACP and James Beard awards. She also won a journalism award from the Beard Foundation for a Vanity Fair article on the 40th anniversary of the Four Seasons. Her latest book,1000 Foods To Eat Before You Die: A Food Lover's Life List was released in 2015, it also includes about 70 recipes. Her 1965 book, The German Cookbook, was recently rereleased with a 50th anniversary edition.  

 

Mimi’s photographs of food markets, taken on her travels around the world, were exhibited in 2002 at New York’s Leica Gallery. She has lectured at the Metropolitan Museum of Art in New York and the Chrysler Museum of Art in Norfolk, Virginia, on food in still life paintings, a subject that she is currently researching.

 

She lives in the Greenwich Village townhouse (or brownstone) which she shared with her late husband, Richard Falcone. She has one son — a lawyer married to a lawyer —  and one granddaughter.

Latest Recipes

Black Radish and Onion Conserve

This radish and onion combination improves with age and is a rich, soft, and pungent accompaniment to chopped liver, or is equally good b...

(1 Votes)

Cracklings

This was an ingredient we were rarely without, and each week a fresh batch would be prepared with the trimmings of the Friday soup chicke...

(1 Votes)

Cold Beet Borscht

Beets for this refreshing cold soup were sometimes finely diced, other times coarsely grated. We liked best whichever we were being serve...

(1 Votes)

Russell

Although my mother never made this fermented beet juice, my grandmother always did for Passover when it became the basis of the most piqu...

(1 Votes)

Greek Salad

Also known as “spring salad,” this was served as a side dish, or mixed with pot cheese and sour cream as a summer main course. When serve...

(1 Votes)

Meat Loaf with Tomato Sauce

The idea of finding slices of egg in the middle of a meat loaf always was exciting when we were kids. The egg may, of course, be eliminat...

(1 Votes)

Basic Chicken Soup

The vegetables included here, as well as the optional ones listed, make up what are known as pot vegetables or soup greens.

(1 Votes)

Green Minestrone with Chicken and Pesto

Pesto sauce, with its fragrant trinity of garlic, basil, and Parmesan, gives this soup of green and white vegetables distinct Ligurian ov...

(1 Votes)

Pesto Sauce

(1 Votes)

Fried Chicken and Andouille File Gumbo

This is a main-course soup that can be preceded by a seafood or vegetable salad or a cooked hot or cold artichoke and followed by a slice...

(1 Votes)

Baked Cottage Soup

For this gently delicious soup I adapted a recipe from The Encyclopedia of Practical Cookery, a six-volume treasure published in England ...

(1 Votes)

Cock-a-Leekie

Along with haggis and shortbread, cock-a-leekie is one of Scotland’s best-known dishes. Probably because of the leeks, it seems especiall...

(1 Votes)

Chicken Waterzooi

Sometimes prepared with fish and eel, around Ghent this leek scented soup is made with chicken. The name derives from the Flemish dialect...

(1 Votes)

Red Lentil Soup with Chicken

In her well-detailed cookbook The Arabian Delights, Anne Marie Weiss-Armush writes that the delicate, tea-rose-colored red lentil soup pr...

(1 Votes)

Basic Asian Chicken Soup

Asia’s basic soup has very few flavors added to the long-simmering reduced combination of chicken, water, and salt. The seasonings most o...

(1 Votes)

Steamed Chicken Custard Soup

“This was a standard in our family,” say Gene Young, a true mensch and an adept editor. Her mother, Mrs. Juliana Koo, who is 89 as I writ...

(1 Votes)

Yunnan Steamed Chicken Soup

Scented with wine, ginger, and scallions, this eye-opening broth is one of the headiest in this collection, and the ultimate essence of c...

(1 Votes)

Chicken, Galangal, and Coconut Milk Soup

Creamy coconut milk and the pungent Thai ginger, galangal, make this elegant soup at once soothing and exciting. The supreme example in m...

(1 Votes)

Swedish Saffron Buns

Served on December 13th, Saint Lucia’s Day, these buns are made in many shapes, each with its own name, the most popular being the Lussek...

(1 Votes)

Scandinavian Gingerbread

This dark and moist gingerbread is a personal favorite.

(1 Votes)

Almond Shells

(1 Votes)

Scots Shortbread

A traditional Christmas and New Year’s or Hogmanay treat in Scotland, this crisp butter cake is a direct descendant of the oatmeal bannoc...

(1 Votes)

Molasses Taffy

The European version of this candy is generally made with white sugar, whereas in the United States, and especially in the South, it is a...

(1 Votes)

Peppermint Candy Canes

Christmas in the United States would hardly seem complete without red-and-white-striped peppermint candy canes. They are popular, too, th...

(1 Votes)

Chopped Chicken Livers

I have had this favorite Friday night appetizer in other homes and in many restaurants, but I have never come across a version quite like...

(1 Votes)

Gefüllte Fish

Along with chicken soup and chopped liver, this dish completed the holy trinity of my mother’s kitchen. Any woman who could not make prop...

(1 Votes)

Meatball and Giblet Fricassee

This dish is prepared exactly like chicken fricassee with meatballs and was a standard appetizer on Friday night when the chicken giblets...

(1 Votes)

Knaidlach

Although matzoh balls were usually served in soup, we were always happy to have leftovers, cooked and kept in the refrigerator, then slic...

(1 Votes)

Cheese Blintzes

Cheese was the only filling we ever had in blintzes at home, and they were served as desserts, as accompaniments to afternoon or evening ...

(1 Votes)

Chicken Fricassee with Meatballs

This was one of our favorite stand-bys and has become so in my household. It can be made ahead and freezes well, and it is delicious with...

(1 Votes)

Noodle Kugel

(1 Votes)

Shrimp Salad

(1 Votes)

Mandelbrot

(1 Votes)

Viennese Fried Chicken

Fried chicken the Viennese way is finished in the oven, where it is baked for a few minutes so that it emerges with a crisp, dry breading...

(1 Votes)

Frankfurt Chocolate Pudding

There are at least a dozen versions of hot steamed chocolate pudding in Germany; this is one of the best and richest.

(1 Votes)
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