Kenji Makes Chicago Thin-Crust Pizza | J. Kenji López-Alt | NYT Cooking NYT Cooking 2026-09-24 | Kenji Makes Chicago Thin-Crust Pizza | J. Kenji López-Alt | NYT Cooking
Hetty McKinnon’s Sheet-Pan Pierogies With Brussels Sprouts and Kimchi recipe is on NYT Cooking NYT Cooking 2024-10-19 | ...
How to Make Easy Hand-Pulled Noodles at Home | NYT Cooking NYT Cooking 2024-10-18 | Get the FREE recipe: https://nyti.ms/489UFh8 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.------------------------------------------Download the Cooking app for daily dinner picks, helpful tools, and even more videos: apps.apple.com/us/app/nyt-cooking/id911422904VISIT NYT COOKING: cooking.nytimes.comSUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food that’s fit to eat (yes, it’s an official New York Times production).
Get a peek of what goes into Smoked Spice BBQ’s #NYC pop-ups in a new episode of Secret’s Out! NYT Cooking 2024-10-09 | ...
Inside New York’s Hottest Texas-Caribbean BBQ | Secret’s Out | NYT Cooking NYT Cooking 2024-10-08 | Alex Bernard, the pitmaster of Smoked Spice BBQ, a New York pop-up and catering business, comes from a food family: His grandmother, a Guyanese immigrant, founded Sybil’s Bakery in Queens. Growing up, Alex helped with the family business and even started Smoked Spice BBQ in a Sybil’s kitchen during the pandemic shutdown of 2020. He's spent years perfecting his take on barbecue with a Caribbean twist.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.------------------------------------------Download the Cooking app for daily dinner picks, helpful tools, and even more videos: apps.apple.com/us/app/nyt-cooking/id911422904VISIT NYT COOKING: cooking.nytimes.comSUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food that’s fit to eat (yes, it’s an official New York Times production).
Six quesadillas? That’s a party. Eric’s recipe for Sheet-Pan Quesadillas is on NYT Cooking NYT Cooking 2024-10-08 | ...
Easy Weeknight Dinners Book Talk | NYT Cooking NYT Cooking 2024-10-08 | Emily Weinstein, Melissa Clark and Eric Kim will discuss the new cookbook, recipe writing, their go-to meals and tips for simple yet delicious cooking in a special event Oct. 7 at the Times Center.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.------------------------------------------Download the Cooking app for daily dinner picks, helpful tools, and even more videos: apps.apple.com/us/app/nyt-cooking/id911422904VISIT NYT COOKING: cooking.nytimes.comSUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food that’s fit to eat (yes, it’s an official New York Times production).
Best pizza topping combo? Melissa Clark’s Sheet-Pan Pizza al Taglio recipe is on NYT Cooking. #pizza NYT Cooking 2024-10-05 | ...
Eric Kim’s recipe, adapted from Tandem Coffee Roasters in Portland, Maine, is on NYT Cooking ❤️ NYT Cooking 2024-10-04 | ...
| NYT Cooking NYT Cooking 2024-10-04 | Get the recipe: http://------------------------------------------Download the Cooking app for daily dinner picks, helpful tools, and even more videos: apps.apple.com/us/app/nyt-cooking/id911422904VISIT NYT COOKING: cooking.nytimes.comSUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food that’s fit to eat (yes, it’s an official New York Times production).
Sheet-Pan Mushroom Parmigiana by Hetty Lui McKinnon. Recipe on NYT Cooking! #recipe #vegetarian NYT Cooking 2024-09-28 | ...
It’s a Claire Saffitz Marathon: Over Two Hours of Croissants, Cake, Macarons and More | NYT Cooking NYT Cooking 2024-09-27 | Need more Claire Saffitz in your life? We all do. We’ve put together over two hours of Claire baking croissants, babka, challah and more, for a little sweet treat.Get the free recipes!Homemade Cinnamon Rolls: https://nyti.ms/3XLMvqHChocolate Layer Cake: https://nyti.ms/4eqhXSAChallah: https://nyti.ms/3N32VpyCinnamon Babka: https://nyti.ms/47JsXHUChocolate Macaron: https://nyti.ms/3N2qu1NRaspberry Macaron: https://nyti.ms/3N3lXMDPistachio Macaron: https://nyti.ms/3N3lQAHCroissants: https://nyti.ms/3BnEMrlPain au Chocolat: https://nyti.ms/4gAAg97Ham and Cheese Croissants: https://nyti.ms/3BjbuKvAlmond Croissants: https://nyti.ms/4dpML4z00:00 - Introduction00:14 - Cinnamon Rolls 30:18 - Chocolate Layer Cake53:59 - Challah 01:20:39 - Cinnamon Babka01:32:19 - Chocolate Macaron01:50:17 - Raspberry Macaron 01:54:30 - Pistachio Macaron02:03:08 - Croissants 02:26:22 - Pain au Chocolat02:28:05 - Ham and Cheese Croissants02:28:53 - Almond Croissants------------------------------------------Download the Cooking app for daily dinner picks, helpful tools, and even more videos: apps.apple.com/us/app/nyt-cooking/id911422904VISIT NYT COOKING: cooking.nytimes.comSUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food that’s fit to eat (yes, it’s an official New York Times production).
Recipe in the description ✨ NYT Cooking 2024-09-21 | Here’s how to make Kristina Felix’s Spicy Tuna and Avocado Tostadas:2 medium garlic cloves, finely grated1 serrano chile, finely diced1 lime, juiced (about 2 tablespoons)2 tablespoons mayonnaiseSalt and pepper⅓ packed cup cilantro leaves and tender stems1 large ripe Hass avocado½ small red onion1 medium tomato2 (5-ounce) cans tuna packed in oil, drained6 tostada shellsHot 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.
Chickpea Challenge! 2 Chefs Make Dinner and Dessert With Chickpeas | Mystery Menu | NYT Cooking NYT Cooking 2024-09-20 | Get the FREE recipe for Ham’s Cherry Tomato Labneh Dip: https://nyti.ms/3Xw4PDXSohla 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.------------------------------------------Download the Cooking app for daily dinner picks, helpful tools, and even more videos: apps.apple.com/us/app/nyt-cooking/id911422904VISIT NYT COOKING: cooking.nytimes.comSUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food that’s fit to eat (yes, it’s an official New York Times production).
Fresh Tomato, Basil and Prosciutto Pasta by Christian Reynoso is on NYT Cooking! #recipe #pasta NYT Cooking 2024-09-19 | ...
Ham Makes Brazilian Chicken Stroganoff | NYT Cooking NYT Cooking 2024-09-13 | Get the FREE recipe!: https://nyti.ms/3B1ULuR 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.------------------------------------------Download the Cooking app for daily dinner picks, helpful tools, and even more videos: apps.apple.com/us/app/nyt-cooking/id911422904VISIT NYT COOKING: cooking.nytimes.comSUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food that’s fit to eat (yes, it’s an official New York Times production).
This Bakery Makes Thousands of Mooncakes for the Mid-Autumn Festival Every Year | NYT Cooking NYT Cooking 2024-09-10 | Here's a FREE recipe for Honeyed Pistachio Mooncakes: https://nyti.ms/3Tk6g75The 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.------------------------------------------Download the Cooking app for daily dinner picks, helpful tools, and even more videos: apps.apple.com/us/app/nyt-cooking/id911422904VISIT NYT COOKING: cooking.nytimes.comSUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food that’s fit to eat (yes, it’s an official New York Times production).
Save Eric’s Egg Rice for when you need a dead-simple dinner, fast. Recipe on NYT Cooking! NYT Cooking 2024-09-10 | ...
Easiest Lemon Curd recipe is in the description 🍋💛 NYT Cooking 2024-09-07 | Here’s the full recipe for Melissa’s Easiest Lemon Curd:½ cup/113 grams unsalted butter (1 stick)2 teaspoons finely grated lemon zest1 cup/240 milliliters freshly squeezed lemon juice (from 4 to 6 lemons)¾ cup to 1 cup/150 grams to 200 gramsgranulated sugar3 large eggs1 egg yolkPinch of saltPut 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, in1-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.
20 Stunning Dessert Recipes to Satisfy Your Sweet Tooth | NYT Cooking NYT Cooking 2024-09-06 | More than 30 minutes of delicious dessert recipes, coming right up.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 Frozen Key Lime Pie: https://nyti.ms/4dVrPDA Classic Zucchini Bread: https://nyti.ms/3ATc55j Classic Tiramisu: https://nyti.ms/3ZkqmSR Vanilla Creme Brûlée: https://nyti.ms/3z51DHn Simple Bread Pudding: https://nyti.ms/3XzqrRl Snickerdoodles: https://nyti.ms/4e8aCGo Sweet Potato Pie: https://nyti.ms/3XynEaU Magnolia Bakerys’s Banana Pudding: https://nyti.ms/3XAwOUt No-Bake Cookies: https://nyti.ms/4ecXmQX Tall and Creamy Cheesecake: https://nyti.ms/3Xzg4Nl Easy Banana Bread: https://nyti.ms/3Xxj2Sd Dump Cake: https://nyti.ms/4cVVb32 Classic Oatmeal-Raisin Cookies: https://nyti.ms/3yWugGM 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 ------------------------------------------Download the Cooking app for daily dinner picks, helpful tools, and even more videos: apps.apple.com/us/app/nyt-cooking/id911422904VISIT NYT COOKING: cooking.nytimes.comSUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food that’s fit to eat (yes, it’s an official New York Times production).
Tofu Larb recipe by Hetty McKinnon is in the description ✨ NYT Cooking 2024-09-06 | Here's how to make Hetty McKinnon’s Tofu Larb:For the Tofu3 tablespoons uncooked glutinous (sticky) or jasmine rice2 (14-ounce) packages extra-firm tofu, drained and patted dry1 tablespoon neutral oil, such as grapeseed or vegetable1 lemongrass stem, outer layer removed, tender stem finely chopped1 shallot, halved and thinly sliced4 makrut lime leaves (optional), thinly sliced1 cup mixed soft herbs, such as mint, Thai basil, basil, cilantro and chopped scallions1 teaspoon kosher salt, plus more as needed1 head butter lettuce, leaves separated¼ cup store-bought crispy fried shallots or onionsFor the Dressing4 tablespoons fresh lime juice (from about 2 limes)3 tablespoons dark or light brown sugar2 tablespoons soy sauce½ teaspoon red-pepper flakes or ½ to 1 red chile, such as bird’s eye, finely choppedMake 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.
Fresh Tomato and Yogurt Dip recipe is in the description 🍅✨ NYT Cooking 2024-09-05 | Here’s how to make Ali Slagle’s Fresh Tomato and Yogurt Dip:• 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 pepperBrush 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.
Crispy Lemon Chicken Cutlets With Salmoriglio Sauce by Anna Francese Gass - recipe on NYT Cooking! NYT Cooking 2024-09-05 | ...
Gooey Brownie Cookies Will Be Your New Favorite Dessert | Vaughn Vreeland | NYT Cooking NYT Cooking 2024-08-30 | Get the FREE recipe: https://nyti.ms/4fZreSJVaughn’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. ------------------------------------------Download the Cooking app for daily dinner picks, helpful tools, and even more videos: apps.apple.com/us/app/nyt-cooking/id911422904VISIT NYT COOKING: cooking.nytimes.comSUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food that’s fit to eat (yes, it’s an official New York Times production).
Eric Kim’s recipe for Cold Noodles With Zucchini is on NYT Cooking! #recipe #nytcooking #easyrecipe NYT Cooking 2024-08-27 | ...
Full recipe in the description 🍅✨ NYT Cooking 2024-08-26 | Here’s how to make Ali Slagle’s Fresh Tomato and Yogurt Dip:• 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 pepperBrush 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.
Sea Urchin Challenge: 2 Chefs Make Dinner and Dessert With Uni | Mystery Menu | NYT Cooking NYT Cooking 2024-08-23 | Sohla and Ham El-Waylly are a dynamic kitchen duo who takes on the challenge of cooking dinner and a dessert from a secret ingredient in under an hour for a little show we like to call Mystery Menu. Today’s secret ingredient is … uni! (Also known as sea urchin.) How will they use it? Watch to find out.------------------------------------------Download the Cooking app for daily dinner picks, helpful tools, and even more videos: apps.apple.com/us/app/nyt-cooking/id911422904VISIT NYT COOKING: cooking.nytimes.comSUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food that’s fit to eat (yes, it’s an official New York Times production).
Agua Fresca recipe in the description 🥭🍓🍍🍉 NYT Cooking 2024-08-22 | Agua Fresca Four Ways By Naz Deravian recipe: Yield: 4 to 6 servingsFOR MELON OR PINEAPPLE AGUA FRESCA3 to 5pounds seedless watermelon, cantaloupe, honeydew or pineapple, rind removed, seeds scooped from melons2tablespoons granulated sugar, plus more as needed1tablespoon lime juice, plus more as neededMint leaves (optional), for garnishingFOR STRAWBERRY AGUA FRESCA1pound strawberries, hulled¼cup granulated sugar, plus more as needed1tablespoon lime juice, plus more as neededMint leaves (optional), for garnishingFOR CUCUMBER AGUA FRESCA2large (1½ pounds) cucumbers, peeled and seeded½cup granulated sugar, plus more as needed⅓cup lime juice, plus more as neededMint leaves (optional), for garnishingFOR MANGO AGUA FRESCA3ripe mangoes (any variety), peeled1tablespoon granulated sugar, plus more as neededLime juice (optional), to tasteMint leaves (optional), for garnishingPREPARATIONStep 1If you’d like to garnish your agua fresca with fruit, set aside a few slices, then chop up the rest.Step 2Place 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 3Place 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 4Serve 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.
Get the full recipe for Hot Honey Chicken in the description 🍯🔥 NYT Cooking 2024-08-20 | Hot Honey Chicken recipe by Farideh Sadeghin below: INGREDIENTSYield: 4 servings½ cup honey1 tablespoon red-pepper flakes½ teaspoon ground cayenne½ teaspoon apple cider vinegar4 medium boneless, skinless chicken breasts (about 8 ounces each)6 cups/6 ounces cornflakes⅓ cup grated Parmesan1½ teaspoons garlic powder1½ teaspoons onion powder1t easpoon smoked paprikaSalt and pepper3 tablespoons hot sauce3 large eggs, beaten⅓ cup all-purpose flourPREPARATIONStep 1In 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 2Heat 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 3Place 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 4In a separate shallow bowl, mix the hot sauce with the eggs. Place the flour in a separate shallow bowl.Step 5Season 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 6Place 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.
Priya dives into the daily grind of baristas. New On the Job is out now! ☕️ #barista #coffee NYT Cooking 2024-08-19 | ...
A Day With a Barista in One of NYCs Busiest Coffee Shops | On the Job | Priya Krishna | NYT Cooking NYT Cooking 2024-08-16 | Americanos and iced lattes and cold brews, oh my! In this episode of "On The Job," Priya Krishna dives into the daily grind of baristas.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.------------------------------------------Download the Cooking app for daily dinner picks, helpful tools, and even more videos: apps.apple.com/us/app/nyt-cooking/id911422904VISIT NYT COOKING: cooking.nytimes.comSUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food that’s fit to eat (yes, it’s an official New York Times production).
The full recipe for Melissa Clark’s Upside-Down Peach Cobbler is in the description 🍑✨ NYT Cooking 2024-08-15 | Here's the full recipe for Upside-Down Peach Cobbler: Ingredients: FOR THE BISCUITS1¾. cups/225 grams all-purpose flour¼ cup/50 grams granulated sugar1 tablespoon baking powder¾ teaspoon baking soda¼ teaspoon fine sea salt6 tablespoons/85 grams cold unsalted butter, cubed¾ cup plus 1 tablespoon/192 milliliters sour cream, more for serving1 tablespoon Demerara or raw sugarFOR THE FILLING¾ cup/150 grams granulated sugarPinch of fine sea salt1 teaspoon honey4 tablespoons/56 grams unsalted butter, cut into pieces, at room temperature2 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 1Place a piece of parchment or wax paper on a small rimmed baking sheet or a large plate.Step 2To 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 3Transfer 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 4Heat 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 5Remove from heat and whisk in butter (stand back, the caramel may bubble up and splatter).Step 6Arrange 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 7Top peaches with biscuits. Brush the biscuits with remaining 1 tablespoon sour cream, then sprinkle with Demerara sugar.Step 8Place 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.
Peach Cobbler 2 Ways | Shortcut vs. Showstopper | Melissa Clark | NYT Cooking NYT Cooking 2024-08-14 | Get the FREE recipes:Easy Buttermilk Peach Cobbler: https://nyti.ms/4dmQ7pxUpside-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!------------------------------------------Download the Cooking app for daily dinner picks, helpful tools, and even more videos: apps.apple.com/us/app/nyt-cooking/id911422904VISIT NYT COOKING: cooking.nytimes.comSUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food that’s fit to eat (yes, it’s an official New York Times production).
