NYT Cooking’s Newsletter Editor

We are thrilled to share that Li Goldstein is joining New York Times Cooking as a newsletter editor. In this new role, Li will edit and assist with strategy for our suite of Cooking newsletters: What to Cook, Five Weeknight Dishes, The Veggie, Bake Time and Dinner Tonight.

She'll curate content that connects with home cooks and supports our strategic growth, while also seeing our newsletters through daily production. Working with our partners across Product, Audience and Data teams, she'll help us coordinate shared initiatives and make the most of key moments on our editorial calendar, to ensure our newsletters reach new audiences and serve Cooking goals.

Li joins us from Bon Appétit, where she's worked since 2022, most recently as the associate newsletter editor for Bon Appétit and Epicurious. In that role, Li owned newsletter strategy and execution: She wrote, edited and built newsletters for those two brands and, in early 2025, led the redesign and relaunch of Bon Appétit's flagship newsletter. Li also edited a weekly culture column for Bon Appétit, and she's had several bylines too, including explorations of the rise of Blank Street Coffee and the decline of Chipotle .

Li lives in New York and will join the team at 620. Her favorite things to cook are rice bowls - this one from Kay Chun is a go-to, as is natto and a soft-boiled egg over rice, soboro don and tomato egg stir-fry. A favorite little treat is the bay scallop hand roll from KazuNori, and her karaoke staple is "Shallow" from "A Star Is Born."

She will report to Mia and her first day is today. Please join us in welcoming her to The Times!

- Emily Weinstein and Mia Leimkuhler