The response by the London-based Taylor, who, according to her LinkedIn profile is responsible for the daily's communications in global markets outside the US, came after PTI wrote to her, seeking a clarification on the matter.
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On the same story being published in the Khaleej Times as well, she said that other news outlets ‘routinely license and republish our coverage’.
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“Journalism from the New York Times is always independent, free from political or advertiser influence," Taylor added. Our report about efforts to improve Delhi's education system is based on impartial, on-the-ground reporting,” the newspaper's director for external communications, Nicole Taylor, said in an email to news agency PTI. “Education is an issue that the NYT has covered over many years. Subscribe now to The Veggie newsletter to get weekly tips, resources and recipes in your inbox.The New York Times (NYT), whose front page report lauding the AAP-led Delhi government's much-touted education model became a major sub-plot of Friday's CBI raid against Manish Sisodia – Delhi's deputy chief minister who also holds the education portfolio – dismissed allegations its report was a ‘paid article’.Īlso Read: BJP vs AAP in 'paid news' row over NYT copy featuring Delhi deputy CM Sisodia The first edition of The Veggie newsletter will be sent out on Thursday, Aug. We want vegetarians and meat eaters alike to be wowed by our vegetarian recipes.”Īugust 9th kicks off The Veggie week with an social takeover. “New York Times Cooking is setting out to become the go-to place for vegetarians looking for tested, delicious, fun recipes. “Home cooks want to cook more vegetarian food and are seeking out creative ways to do that,” said Emily Weinstein, deputy Food editor at The Times. She’ll also share guidance for preparing vegetarian staples like beans, tofu, tempeh and more.
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Rao will also include advice on how to build hearty, substantial meals from a wide range of cuisines, using a variety of cooking techniques and methods that bring out the best of your vegetables.
Subscribers to the newsletter can expect recipes that share the same sensibilities of Cooking’s greatest vegetarian hits, such as Green Shakshuka With Avocado and Lime, Vegan Tantanmen With Pan-Fried Tofu and One-Pot Pasta With Ricotta and Lemon. “I want this newsletter to be a celebration of that food - traditional and hybrid, everyday and special occasion, light and rich, seasonal and pantry, planned and spontaneous.” “Vegetarian cooking can be so brilliant and joyful,” said Rao, an omnivore who loves to cook vegetarian meals at home. The Veggie newsletter will provide home cooks with a growing database of thoughtfully developed and expert-tested vegetarian recipes. Vegetarian recipe views on Cooking increased 46 percent over the past year alone. The Veggie newsletter, anchored by food critic and New York Times Cooking journalist Tejal Rao, will offer tips for how to build out a great vegetarian pantry, share guidance on tools and ingredients, and provide three recipes each week.Ĭooking saw a spike in searches for vegetarian recipes during the height of the pandemic in 2020, and our food journalists and editors expect that trend to continue. The New York Times is excited to make Cooking the destination for those looking to cook creatively and deliciously with vegetables with The Veggie newsletter. And a survey of New York Times Cooking users found that 57 percent aspire to increase the amount of vegetables in their daily meals. Some of the world’s most appetizing and exciting food is vegetarian.
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