NYT Cooking
Vegetarian Mushroom Wellington: The Perfect Thanksgiving Main | Alexa Weibel | NYT Cooking
updated
The pleasantly chewy texture of these long Chinese noodles is part of the allure, as is the practice of delicately pulling the fresh wheat dough to create the strands. Hand-pulling noodles, or la mian, is a technique that has been passed from generation to generation, and the results cannot be replicated with a machine. With just bread flour, water and salt, and a little patience, you really can make these fresh noodles at home. Vivian Chan-Tam shows you how.
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Follow Alex as he stays up for hours to smoke his barbecue, and get a peek of what goes into building a business that stands out among the rest.
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Join us virtually at the Times Center in New York City to celebrate the publication of New York Times Cooking’s new book, “Easy Weeknight Dinners,” by Emily Weinstein, editor in chief of Cooking and the Food section, with recipes from Cooking’s extraordinary contributing writers.
Inspired by one of The New York Times’s most popular newsletters, Emily’s “Five Weeknight Dishes,” this book offers 100 fast and flavorful meals that will satisfy whether you’re seeking a standout dinner for one, crowd pleasers for picky kids or something special for company. Just because you’re busy doesn’t mean that you can’t have something excellent to eat.
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Get the free recipes!
Homemade Cinnamon Rolls: https://nyti.ms/3XLMvqH
Chocolate Layer Cake: https://nyti.ms/4eqhXSA
Challah: https://nyti.ms/3N32Vpy
Cinnamon Babka: https://nyti.ms/47JsXHU
Chocolate Macaron: https://nyti.ms/3N2qu1N
Raspberry Macaron: https://nyti.ms/3N3lXMD
Pistachio Macaron: https://nyti.ms/3N3lQAH
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Pain au Chocolat: https://nyti.ms/4gAAg97
Ham and Cheese Croissants: https://nyti.ms/3BjbuKv
Almond Croissants: https://nyti.ms/4dpML4z
00:00 - Introduction
00:14 - Cinnamon Rolls
30:18 - Chocolate Layer Cake
53:59 - Challah
01:20:39 - Cinnamon Babka
01:32:19 - Chocolate Macaron
01:50:17 - Raspberry Macaron
01:54:30 - Pistachio Macaron
02:03:08 - Croissants
02:26:22 - Pain au Chocolat
02:28:05 - Ham and Cheese Croissants
02:28:53 - Almond Croissants
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2 medium garlic cloves, finely grated
1 serrano chile, finely diced
1 lime, juiced (about 2 tablespoons)
2 tablespoons mayonnaise
Salt and pepper
⅓ packed cup cilantro leaves and tender stems
1 large ripe Hass avocado
½ small red onion
1 medium tomato
2 (5-ounce) cans tuna packed in oil, drained
6 tostada shells
Hot sauce, for serving (optional)
Make the dressing: In a medium bowl, mix together the garlic, serrano, lime juice, mayonnaise, ½ teaspoon salt and ½ teaspoon pepper until well combined; set aside.
Make the salad: Roughly chop the cilantro, chop the avocado, dice the red onion and tomato, and place everything in the bowl with the dressing. Add the tuna and ¼ teaspoon salt and toss until combined. Taste and add more salt as desired. Serve immediately, or cover and refrigerate for up to two days.
When you are ready to eat, divide the filling among the tostada shells (about a generous ½ cup tuna salad for each tostada) and top with hot sauce, if desired.
Sohla and Ham El-Waylly are back for another round of Mystery Menu! Their challenge? Cooking dinner and a dessert from a secret ingredient in under an hour. Today’s ingredient is … chickpeas! What will they make? Watch to find out.
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Watch Ham El-Waylly make Brazilian stroganoff, a riff on the classic Russian American beef, mushroom and sour cream stew that was considered peak haute cuisine in the United States during the 1950s. In Brazil, stroganoff is often made with beef, chicken or shrimp, but with a tomato base and heavy cream instead of sour cream. The biggest difference is in the accompaniments: The stew is served with rice and topped with crispy potato sticks. Don’t skip the crunchy potato — it’s essential.
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
The Mid-Autumn Festival, also known as the Moon Festival or Mooncake Festival, is celebrated by many Asian communities as the start of the harvest season. Mooncakes, which commemorate the full moon and the fall harvest, play a central role, as people gather with friends and families to make and exchange them.
Yi-wei Huang has been making pastries and cakes for 30 years. He’s the owner of Double Crispy Bakery, which opened 20 years ago in Manhattan's Chinatown and is one of the biggest mooncake suppliers in the city, selling thousands during the Mid-Autumn Festival every year. The month leading up to the festival is their busiest time, often requiring them to devote the whole team and the entire kitchen to churning out thousands of mooncakes, making no other pastries or cakes.
Follow along as Yi-wei shares what the holiday means to him and others who celebrate it.
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About NYT Cooking:
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½ cup/113 grams unsalted butter (1 stick)
2 teaspoons finely grated lemon zest
1 cup/240 milliliters freshly squeezed lemon juice (from 4 to 6 lemons)
¾ cup to 1 cup/150 grams to 200 grams
granulated sugar
3 large eggs
1 egg yolk
Pinch of salt
Put the butter in a large (at least 6 cup) microwave-safe glass bowl or measuring cup.
Set your microwave on 50 percent power and melt the butter, about 1 to 1½ minutes.
Pour butter into a blender and add lemon zest, juice, sugar, eggs, egg yolk and salt.
Blend until smooth. Pour mixture into the same glass bowl you melted the butter in.
(You don’t need to wash it.)
Microwave the curd mixture, on full power, in
1-minute intervals for 5 minutes. Whisk furiously between intervals, especially around the edges of the bowl. It should start to thicken. (If it looks like it’s starting to thicken before 5 minutes, stop and continue to the next step; microwaves can vary.)
Reduce power to 70 percent and continue to microwave for another 1 to 2 minutes, whisking every 30 seconds, until the curd thickens enough to coat a spoon, and looks slightly puffed and spongy. (It will continue to thicken as it chills.) An instant-read thermometer should register 180 degrees.
Whisk well and inspect the curd. If you think there are any coagulated bits of egg, strain curd through a fine-mesh sieve into a clean bowl. Or if it looks smooth, you can leave it in its current bowl. Press a piece of plastic wrap against the surface to create an airtight seal and let the curd cool to room temperature. Refrigerate until cold, at least 3 hours.
Click the links below for the FREE recipes!
Chocolate Cream Pie With Oreo Crust: https://nyti.ms/3MCGsiQ
Jordan Marsh Blueberry Muffins: https://nyti.ms/3ZfP72n
Rice Krispie Treats: https://nyti.ms/3MBNm82
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Classic Zucchini Bread: https://nyti.ms/3ATc55j
Classic Tiramisu: https://nyti.ms/3ZkqmSR
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Simple Bread Pudding: https://nyti.ms/3XzqrRl
Snickerdoodles: https://nyti.ms/4e8aCGo
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Flan: https://nyti.ms/4eacpLe
Funnel Cake: https://nyti.ms/4cRw7u5
Strawberry Shortcake: https://nyti.ms/4dRLXX6
Microwave Chocolate Pudding Cake: https://nyti.ms/4e9KdIr
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
For the Tofu
3 tablespoons uncooked glutinous (sticky) or jasmine rice
2 (14-ounce) packages extra-firm tofu, drained and patted dry
1 tablespoon neutral oil, such as grapeseed or vegetable
1 lemongrass stem, outer layer removed, tender stem finely chopped
1 shallot, halved and thinly sliced
4 makrut lime leaves (optional), thinly sliced
1 cup mixed soft herbs, such as mint, Thai basil, basil, cilantro and chopped scallions
1 teaspoon kosher salt, plus more as needed
1 head butter lettuce, leaves separated
¼ cup store-bought crispy fried shallots or onions
For the Dressing
4 tablespoons fresh lime juice (from about 2 limes)
3 tablespoons dark or light brown sugar
2 tablespoons soy sauce
½ teaspoon red-pepper flakes or ½ to 1 red chile, such as bird’s eye, finely chopped
Make the toasted rice powder: Heat a medium (10-inch) skillet over medium-high. Add the rice and stir constantly for 4 to 6 minutes until golden, with a nutty aroma. Transfer rice to a mortar and pestle or spice grinder and grind until it is a coarse powder. (You don’t want it too fine; some texture is nice.) You should have about 3½ tablespoons. Set rice powder aside.
Make the dressing: In a small bowl, combine the lime juice, brown sugar, soy sauce and red-pepper flakes; whisk until the sugar is dissolved.
Crumble the tofu into small chunks and place in a large bowl.
Heat the medium skillet over medium-high and add 1 tablespoon oil. Add the lemongrass and shallot and cook, stirring constantly, until softened and aromatic, about 2 minutes. Remove from heat and add to the tofu, along with the lime dressing, rice powder, makrut lime leaves, herbs and salt. Taste and add more salt if needed.
To serve, spoon the tofu larb into the lettuce leaves and garnish with crispy fried shallots.
• Sliced crusty bread
• Extra-virgin olive oil, for drizzling
• 1 garlic clove, peeled
• 2 cups full-fat Greek yogurt or labneh
• 1 large, ripe tomato, halved horizontally
• Salt and black pepper
Brush the bread with olive oil and toast under the broiler or on the grill. While still warm, rub with the garlic clove until you smell garlic. Set aside.
Spoon the yogurt into a shallow bowl and spread into an even layer. Using the large holes of a box grater, grate the cut sides of the tomato on top of the yogurt. Discard or compost skins. Season generously with salt and pepper. Serve right away with the bread for dipping.
Vaughn’s Brownie Cookies are the perfect union of two of America’s most popular desserts, brownies and cookies. Whether you’re the type of person who races to get a corner brownie or you patiently await a middle piece, these chewy brownie cookies offer all of the best textures a brownie has to offer.
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
• Sliced crusty bread
• Extra-virgin olive oil, for drizzling
• 1 garlic clove, peeled
• 2 cups full-fat Greek yogurt or labneh
• 1 large, ripe tomato, halved horizontally
• Salt and black pepper
Brush the bread with olive oil and toast under the broiler or on the grill. While still warm, rub with the garlic clove until you smell garlic. Set aside.
Spoon the yogurt into a shallow bowl and spread into an even layer. Using the large holes of a box grater, grate the cut sides of the tomato on top of the yogurt. Discard or compost skins. Season generously with salt and pepper. Serve right away with the bread for dipping.
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Yield: 4 to 6 servings
FOR MELON OR PINEAPPLE AGUA FRESCA
3 to 5pounds seedless watermelon, cantaloupe, honeydew or pineapple, rind removed, seeds scooped from melons
2tablespoons granulated sugar, plus more as needed
1tablespoon lime juice, plus more as needed
Mint leaves (optional), for garnishing
FOR STRAWBERRY AGUA FRESCA
1pound strawberries, hulled
¼cup granulated sugar, plus more as needed
1tablespoon lime juice, plus more as needed
Mint leaves (optional), for garnishing
FOR CUCUMBER AGUA FRESCA
2large (1½ pounds) cucumbers, peeled and seeded
½cup granulated sugar, plus more as needed
⅓cup lime juice, plus more as needed
Mint leaves (optional), for garnishing
FOR MANGO AGUA FRESCA
3ripe mangoes (any variety), peeled
1tablespoon granulated sugar, plus more as needed
Lime juice (optional), to taste
Mint leaves (optional), for garnishing
PREPARATION
Step 1
If you’d like to garnish your agua fresca with fruit, set aside a few slices, then chop up the rest.
Step 2
Place the fruit, sugar and lime juice in a blender. For watermelon, add ½ to 1 cup cold water. For all other fruits, add 3 cups cold water. Blend on high until smooth.
Step 3
Place a fine-mesh sieve over a large bowl or a large measuring cup, and strain the fruit mixture, leaving pulp and foam behind. (You can eat the pulp or foam if you like, or discard.) Stir, taste and add more water if needed for desired flavor and consistency. Use less water if serving over ice, as the agua fresca will dilute. Add more sugar and lime juice to taste, stirring to combine.
Step 4
Serve immediately over ice, garnish with mint and fruit slices if you like, or transfer to a pitcher, cover and place in the refrigerator to chill (preferably at least 1 hour). Agua fresca will keep covered in the fridge for up to 3 days. Stir before serving.
INGREDIENTS
Yield: 4 servings
½ cup honey
1 tablespoon red-pepper flakes
½ teaspoon ground cayenne
½ teaspoon apple cider vinegar
4 medium boneless, skinless chicken breasts (about 8 ounces each)
6 cups/6 ounces cornflakes
⅓ cup grated Parmesan
1½ teaspoons garlic powder
1½ teaspoons onion powder
1t easpoon smoked paprika
Salt and pepper
3 tablespoons hot sauce
3 large eggs, beaten
⅓ cup all-purpose flour
PREPARATION
Step 1
In a small saucepan, mix together the honey, red-pepper flakes and cayenne. Heat over medium until the honey begins to lightly simmer, then remove from the heat and let infuse for 15 minutes. Strain through a fine-mesh sieve set over a small bowl, discarding the solids. Stir in the vinegar. (Hot honey will keep in an airtight container at room temperature for up to 3 months.)
Step 2
Heat oven to 425 degrees. Working with one piece of chicken at a time, place the chicken between 2 pieces of parchment paper or in a zip-top bag. Using a meat tenderizer, beat the chicken until about ½ inch thick. Repeat with remaining chicken breasts.
Step 3
Place the cornflakes, Parmesan, garlic powder, onion powder, paprika and 1 teaspoon salt in the bowl of a food processor and pulse until fine. Place the crumbs in a large shallow bowl.
Step 4
In a separate shallow bowl, mix the hot sauce with the eggs. Place the flour in a separate shallow bowl.
Step 5
Season the chicken all over with salt and pepper. Working with 1 piece of chicken at a time, dredge the chicken in the flour, then dip completely in the egg mixture. Coat in the cornflake mixture and transfer to a plate. Fit a wire rack onto a sheet tray. (Alternatively, line a sheet tray with parchment paper, if you don’t have a rack.)
Step 6
Place the chicken on the rack in an even layer and bake until the cornflakes are golden and crisp and the chicken is cooked through, about 20 minutes. Let the chicken rest on a cutting board for 5 minutes before slicing and serving with the hot honey.
Meet Arnaldo Hernandez Mundo, who works at Cafe Grumpy in Grand Central Terminal, one of the country's busiest transit hubs. Follow as Arnaldo shares how he got into coffee through latte art in his native Puerto Rico, what it’s like harvesting coffee beans and more.
“On the Job With Priya Krishna” is a series about labor and the people who shape what we eat and how we eat, and whose jobs often go unseen.
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Ingredients:
FOR THE BISCUITS
1¾. cups/225 grams all-purpose flour
¼ cup/50 grams granulated sugar
1 tablespoon baking powder
¾ teaspoon baking soda
¼ teaspoon fine sea salt
6 tablespoons/85 grams cold unsalted butter, cubed
¾ cup plus 1 tablespoon/192 milliliters sour cream, more for serving
1 tablespoon Demerara or raw sugar
FOR THE FILLING
¾ cup/150 grams granulated sugar
Pinch of fine sea salt
1 teaspoon honey
4 tablespoons/56 grams unsalted butter, cut into pieces, at room temperature
2 pounds small peaches or nectarines (8 to 10), halved and pitted (if using large fruit, quarter instead of halving)
Sour cream, crème fraîche or whipped cream, for serving (optional)
Step 1
Place a piece of parchment or wax paper on a small rimmed baking sheet or a large plate.
Step 2
To prepare the biscuits, in a food processor, pulse together flour, granulated sugar, baking powder, baking soda and salt. Pulse in butter just until the mixture looks like lima beans. Add ¾ cup sour cream and pulse just to combine. Alternatively, you can do this in a bowl, cutting the butter into the flour mixture with a pastry cutter or two knives, then mixing in the sour cream. If the mixture is still too crumbly to hold together, add a tablespoon or two of water (or even a bit more: It should hold together as a crumbly, but not floury, dough).
Step 3
Transfer to a lightly floured surface and pat dough together, incorporating any stray or dry pieces. Divide the dough into 9 equal pieces and roll them into balls. Transfer to the parchment paper-lined baking pan or plate, and flatten balls into ½-inch-thick disks; wrap loosely with plastic and chill for at least 20 minutes or up to 24 hours.
Step 4
Heat oven to 350 degrees. To prepare the filling, in a 10-inch nonstick skillet, combine ¼ cup water, sugar, salt and honey. Bring to boil, stirring. Stop stirring and continue to simmer until the caramel is the deep amber brown color of an Irish setter (it may be difficult to see with the skillet), 6 to 10 minutes.
Step 5
Remove from heat and whisk in butter (stand back, the caramel may bubble up and splatter).
Step 6
Arrange peaches, cut side down, as close together as possible in the skillet. Return to heat and simmer the peaches in the caramel for 5 minutes, then carefully flip the peaches to cut side up. Simmer for another 5 minutes to condense the juices.
Step 7
Top peaches with biscuits. Brush the biscuits with remaining 1 tablespoon sour cream, then sprinkle with Demerara sugar.
Step 8
Place skillet on a rimmed baking sheet to catch any overflowing filling, and bake until biscuits are golden brown, 40 to 50 minutes. Transfer to a rack to cool slightly (about 10 to 15 minutes but no longer), then carefully flip onto a serving platter, replacing any peaches that stick to the pan back onto the crust. It may look runny, but the caramel and juices will continue to set as they cool. Serve warm with sour cream, crème fraîche or whipped cream.
Easy Buttermilk Peach Cobbler: https://nyti.ms/4dmQ7px
Upside-Down Peach Cobbler: https://nyti.ms/4dgrOcL
Melissa Clark is back in the studio kitchen for another round of Shortcut vs. Showstopper, where she makes a dish two ways: One is simple, and the other is a more challenging, best-ever take. In this edition, Melissa’s making peach cobbler.
First up: her Easy Buttermilk Peach Cobbler, which comes together quickly with minimal prep. Then, she’ll make her Upside-Down Peach Cobbler, which crosses a peach cobbler with a caramel-coated apple tarte Tatin. Which will you make? The choice is yours!
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).