Other
Adina Steiman
James Beard Award winner
- Discipline
- Other
i. Biography
From Le Cordon Bleu and Oberlin College to Senior Staff Editor, NYT Cooking at The New York Times, Adina Steiman built a practice across food writing, editing, cooking, and recipe development.
The Climb
Training at Le Cordon Bleu and Oberlin College preceded a first editorial post as assistant cookbook editor at Clarkson Potter. From there, the work moved through a clear set of food-media roles: Senior Editor, Everyday Food Magazine at Martha Stewart Living Omnimedia (2007–2010), Food and Nutrition Editor at Men's Health (2010–2014), Features Director at SELF Magazine (2014), and Special Projects Editor at Epicurious (2014–2017). The editorial path then continued through Acting Food Director at Real Simple (2019), Deputy Digital Editor at Food & Wine (2019–2021), Senior Editor at HelloFresh (2022–2024), and manager, Editorial Content at HelloFresh (2024). Today, Adina is Senior Staff Editor, NYT Cooking of The New York Times (since 2024).
Today
Senior Staff Editor, NYT Cooking at The New York Times is the role that now gathers food writing, editing, cooking, and recipe development into one editorial practice for Adina Steiman. The throughline is not a single format but repeated work across food media and digital publishing.
Signature
Adina's signature dishes include Guy Gourmet: Great Chefs' Best Meals for a Lean & Healthy Body, Skillet Chicken and Chorizo Paella, and Homemade Oat Milk.
Profile updated July 2026
FAQ
Asked of Adina
What is Adina Steiman's current role?
As of 2026, Adina Steiman is Senior Staff Editor, NYT Cooking.
Where did Adina Steiman train or study?
Adina Steiman trained at Le Cordon Bleu and Oberlin College.
What recognition has Adina Steiman received?
James Beard Award for writing (2013).
