Alison Romans Internet-Famous Chickpea Stew | NYT Cooking NYT Cooking 2019-09-20 | Get the recipe: http://nyti.ms/2kUEvVTWhen you type "the stew" into Google, Alison Roman's Spiced Chickpea Stew With Coconut and Turmeric is first result. It's so popular that it even has its own hashtag: #thestew. And it really is as good as the internet says.------------------------------------------VISIT 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).
Chocolaty, clustery granola. Check the description for the full #recipe NYT Cooking 2024-03-27 | Here’s how to make Ali Slagle's recipe for Big-Cluster Chocolaty Granola:½ cup maple syrup⅓ cup olive oil or melted coconut oil⅓ cup unsweetened cocoa powder1 teaspoon kosher salt (Diamond Crystal)3 cups rolled, old-fashioned oats1½ cups raw or roasted unsalted nuts, such as pecans, almonds, hazelnuts or a mix, roughly chopped½ cup raw seeds, such as pumpkin, sesame, millet, quinoa, sunflower, flax, chia or a mix1 cup dried fruit, such as cherries, figs, dates or apricots, roughly chopped (optional)Heat the oven to 300 degrees. In a large bowl, use a fork to stir together the maple syrup, oil, cocoa powder and salt until smooth. Add the oats, nuts and seeds, and stir until combined.Spread the mixture out on a parchment-lined sheet pan. Bake, without stirring, until fragrant and dry to the touch, 35 to 40 minutes.Sprinkle the dried fruit over the granola (if using), then turn off the oven. Leave the granola in the oven to cool completely, 30 minutes to an hour, then break into clumps. Store in an airtight container at room temperature for up to 2 weeks.
The Best Homemade Fried Fish Fillet Sandwich | Sue Li | NYT Cooking NYT Cooking 2024-03-22 | Get Sue’s recipe: https://nyti.ms/43geaChIf the McDonald’s Filet-O-Fish makes your heart sing, this video is for you. Sue Li’s fried fish sandwich doesn’t stray far from the classic fast-food staple: breaded fish, a soft bun, a slice of cheese and tangy tartar sauce. The best part is you can put it together in just about the amount of time it would take to stand in line and order it at the counter. Capers, shallots and fresh dill make the tartar sauce feel a little fancy, but a splash of soy sauce adds some umami to take it to a very familiar place. ------------------------------------------VISIT 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).
Thai tea tres leches cake. Yup. Check the description for the full recipe. #recipe #bake #food NYT Cooking 2024-03-21 | Here's how to make Thai Tea Tres Leches Cake from Sam Yoo at New York's Golden Diner, adapted by Ligaya Mishan:FOR THE CAKE:Butter, for greasing the pan2 ¼cups/286 grams all-purpose flour, plus more for dusting the pan5 large egg whites½ teaspoon cream of tartar1½ cups plus 2 tablespoons/320 grams granulated sugar1 tablespoon plus 1 teaspoon baking powder6 large egg yolks½ cup/110 milliliters whole milk1½ teaspoons vanilla extractFOR THE TRES LECHES:3 cups/720 milliliters whole milk2 cups/480 milliliters evaporated milk1¾ cups/420 milliliters sweetened condensed milkHeaping ½ cup/42 grams Thai tea powder (see Tip)FOR THE WHIPPED CREAM:2 cups/480 milliliters heavy cream½ cup/117 grams sour cream3 tablespoons granulated sugar1 teaspoon vanilla extractFOR SERVING:2 cups/100 grams unsweetened coconut flakes, toasted (see Tip)3 limes, for zestingHeat oven to 375 degrees. Butter a 9-by-13-inch cake pan and dust with flour.Prepare the cake: In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites with the cream of tartar on medium-high until soft peaks form, about 1 minute. Gradually add the sugar, whipping as you go, until fluffy with firm peaks, about 5 minutes.In a small bowl, whisk together the flour and baking powder. In a medium bowl, whisk together the egg yolks, whole milk and vanilla until well combined. With the mixer running on medium speed, gradually add the wet ingredients to the whipped whites until well combined, stopping and scraping the bowl as necessary. Gradually add the dry ingredients until well combined, scraping the bowl as necessary.Scrape the batter into the prepared pan, then spread evenly. Bake for 18 minutes, then rotate the pan and continue baking for another 8 to 10 minutes, until the top is golden brown. A toothpick inserted into the center should come out clean.Remove the cake from the oven and let cool in the pan until slightly warmer than room temperature, about 30 minutes. Refrigerate the cake, still in the pan and uncovered, while you make the tres leches mixture.Make the tres leches: In a small saucepan, warm the whole milk, evaporated milk and condensed milk over medium heat. Stir occasionally until just shy of simmering, steaming but not bubbling, 10 to 15 minutes. Whisk in the tea powder. Take the saucepan off the heat and let the tea steep for 10 minutes. (It will turn orange.) Using a fine-mesh sieve or tea strainer, strain into a liquid measuring cup or medium bowl.Take the cake out of the refrigerator. Using a fork, poke holes all across the surface of the cake — the more holes the better — as close together as possible. With the cake still in the pan, cut it into 12 even pieces. (It will be more difficult to cut later, once the tres leches mixture has soaked through.)Carefully pour the warm tres leches mixture slowly and evenly over the cake, pausing as necessary to let the cake absorb the mixture. The cake should be fully soaked through the center; the white of the crumb should not be visible. Cover the cake with plastic wrap and refrigerate overnight or for a minimum of 3 hours.Just before serving, make the whipped cream: Combine the heavy cream, sour cream, sugar and vanilla extract in the bowl of a stand mixer. Whip on high speed until the cream doubles in volume and forms stiff peaks, about 1 minute.When ready to serve, take the cake out of the refrigerator. Transfer each slice to a separate plate. (Leftovers can be refrigerated for up to 3 days.) Using a spatula, spread the whipped cream on top of each slice, or pipe it from a pastry bag. Scatter with the toasted coconut flakes until the whipped cream is covered completely. Finely grate lime zest directly over each slice. Serve cold: The cake should melt in your mouth, with a texture close to ice cream.TIPS:Thai tea powder can be purchased at Thai markets or online. Look for a brand of Thai tea powder with no added sugar or milk powder, such as Wangderm.To toast coconut, spread on a rimmed baking sheet and bake at 350 degrees until golden brown and crunchy, stirring once, 5 to 10 minutes.
Easy and delicious! #recipe #food #cooking #dinner #how #howto #kitchen #italianfood #italy NYT Cooking 2024-03-19 | ...
Assassin’s Spaghetti 🍝 Recipe in the description! NYT Cooking 2024-03-18 | Here's how to make Anna Francese Gass's Spaghetti all'Assassina (Spicy Singed Tomato Pasta):• 2½ cups jarred or homemade tomato sauce• ¼ cup extra-virgin olive oil• 2 teaspoons red-pepper flakes, or more to taste• 1 garlic clove, thinly sliced• 2 teaspoons tomato paste• 1 pound (uncooked) spaghettiIn a medium saucepan, heat the tomato sauce with 3½ cups water over medium heat. Stir to combine and bring the tomato broth to a simmer.Meanwhile, heat the olive oil in a 12- to 14-inch nonstick or cast-iron skillet over medium.Add red-pepper flakes and garlic to the skillet and cook, stirring, until garlic is just beginning to brown, about 2 minutes. Add the tomato paste, press it into the pan to spread it out, and cook until it begins to melt and toast.Using a ladle or big spoon, add about ½ cup of the warm tomato broth to the pan and swirl to combine with the other ingredients.Carefully place the spaghetti into the pan on top of the sauce. (The spaghetti should fit lengthwise, but you can break the strands to fit in your pan, if need be.) Ladle 1 cup of the tomato broth on top of the pasta. Using a fork, move the spaghetti strands until evenly coated, pressing the spaghetti to distribute the broth until it evenly coats the pasta.Allow the pasta to cook for 3 minutes. Once the broth is absorbed, add 1½ cups tomato broth and repeat the process. As the pasta softens, move the strands out so they begin to create an even layer in the skillet.Add another 1½ cups broth. Rearrange the pasta again so it’s in an even layer and covered in liquid, and cook another 3 minutes.At the 9-minute mark, the pasta should begin to crackle and sizzle. Gently lift the pasta and peek underneath it. There should be crispy, almost burnt pieces. If so, flip the pasta. If not, increase heat a bit until it crisps, then flip and continue.Once the pasta is flipped, add the remaining broth. At this point, the pasta should be soft enough to easily move in the pan. Continue cooking until broth is absorbed and pasta is cooked through but still al dente. (If your pasta is still on the firmer side, you can add a splash of water, if needed, and cook until al dente.)Divide among bowls. Serve immediately.
Chocolate Guinness Cake! Recipe’s in the description ☘️ NYT Cooking 2024-03-16 | Here's how to make Nigella Lawson's Chocolate Guinness Cake:FOR THE CAKE: Butter, for the pan1 cup Guinness stout10 tablespoons (1 stick plus 2 tablespoons) unsalted butter (see Tip)¾ cup unsweetened cocoa2 cups superfine sugar¾ cup sour cream2 large eggs1 tablespoon vanilla extract2 cups all-purpose flour2½ teaspoons baking sodaFOR THE TOPPING:1¼ cups confectioners' sugar8 ounces cream cheese at room temperature½ cup heavy creamHeat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to 1 hour. Place pan on a wire rack and cool completely in pan.For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.TIP:The recipe for this cake in Nigella Lawson's cookbook "Feast: Food to Celebrate Life" (Hyperion, 2004) calls for 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter.
Quick and Easy Zaatar and Labneh Spaghetti | Ham El-Waylly | NYT Cooking NYT Cooking 2024-03-15 | Get Ham’s recipe: https://nyti.ms/3ThU8TrHam El-Waylly is in the studio making his recipe for Za’atar and Labneh Spaghetti! Creamy labneh, a Middle Eastern yogurt, produces a pasta dish with the texture of an alfredo, but with a bright tang that brings levity. Labneh provides a rich, luscious texture, but strained yogurts, like Greek yogurt or skyr, work well as substitutes. Be sure to add the dairy at the end, and don’t let it come to a boil while you stir. Boiling will cause the yogurt to break, leaving you with a sauce that isn’t creamy or rich. If the pasta sauce tightens up and breaks from sitting for too long, pour in some reserved pasta water and stir vigorously over medium-low heat until the sauce comes back together, lusciously smooth, saucy and glossy.------------------------------------------VISIT 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 recipe for this upside-down lemon sponge cake with lemon-maple butter is in the description 🍋🍋 NYT Cooking 2024-03-13 | Here's how to make Yotam Ottolenghi's Upside-Down Lemon Sponge Cake With Lemon-Maple Butter:FOR THE SPONGE CAKE:3 medium lemons½ cup plus 3 tablespoons/165 milliliters maple syrup1 vanilla bean (pod)1¾ cups/225 grams all-purpose (plain) flour2 teaspoons baking powder¼ teaspoon kosher salt1 cup/225 grams unsalted butter (2 sticks), cut into small cubes and at room temperature3 large eggs plus 1 large egg yolk1 packed cup/220 grams soft light brown sugar¼ cup/60 milliliters whole milk1 cup/240 grams crème fraîche, for servingFOR THE LEMON-MAPLE BUTTER:3 tablespoons/45 milliliters lemon juice (from 1 to 2 lemons)½ cup/120 milliliters maple syrup7 tablespoons/100 grams unsalted butter, cut into small cubes and refrigeratedHeat the oven to 325 degrees Fahrenheit/160 degrees Celsius.Trim the 3 lemons, slicing and discarding the tips, then cut each lemon into very thin (1/10-inch/¼-centimeter-thick) rounds to get 24 slices; discard the seeds (pips). Place a large nonstick skillet over high heat. Working in about three batches, add lemon slices in a single layer and cook until nicely charred on both sides, 1 to 2 minutes per side. Repeat with the remaining slices and set aside.Line a baking dish about 8-by-12 inches/20-by-30 centimeters in size with a piece of parchment paper large enough to cover the base and sides, and enough overhang to later fold over the batter. Pour ½ cup/120 milliliters maple syrup into the prepared dish. Halve the vanilla bean (pod) lengthwise, scrape the seeds into a small bowl, then add the scraped-out halves to the prepared dish. Top with the charred lemon slices, spreading out so they cover the entire base while overlapping slightly in spots.Sift the flour, baking powder and salt into the bowl of a stand mixer fitted with the whisk attachment, and mix on medium speed to combine. Add the room-temperature butter, eggs and egg yolk, brown sugar, milk, reserved vanilla seeds and the remaining 3 tablespoons maple syrup, and mix on medium-low speed for 2 minutes until combined. The mixture will look like it’s split a little with some smaller cubes of butter, but that’s O.K.Spoon the mixture into a piping bag or resealable plastic bag, snipping the base, and pipe the mixture directly on top of the lemons in the baking dish in an even layer (this ensures the lemons don’t move around too much). Using the back of a spoon, smooth over the mixture to create an even layer. Fold over the excess parchment paper to cover, then wrap the dish tightly in foil.Place the baking dish into a larger roasting pan (tin) that is roughly 10-by-14 inches/24-by-36 centimeters. Carefully add about 1 inch/3 centimeters boiling water to the pan, transfer to the oven and bake until a toothpick inserted into the center comes out clean, about 60 minutes. Lift the baking dish from the water, remove the foil, and unwrap the parchment paper. Set aside for 5 minutes before carefully inverting the whole thing onto a platter, carefully removing the parchment paper to expose the lemons.During the last 10 minutes of baking, prepare the lemon-maple butter: Add the lemon juice and maple syrup to a small saucepan and bring to a simmer over medium-high heat. Cook for about 2 minutes, then turn the heat down to low. Once the mixture is no longer simmering, gradually whisk in the chilled butter a little at a time until you have an emulsified sauce.Drizzle half the lemon-maple butter all over the warm sponge cake and serve warm, with the remaining lemon-maple butter and crème fraîche alongside.
Recipe’s in the description! 🧋 NYT Cooking 2024-03-11 | Here's how to make Vivian Chan-Tam's recipe for Bubble Tea:5 black tea bags1 cup Taiwanese black sugar or dark brown sugar1 cup quick-cooking, black sugar-flavored tapioca pearls¾ cup whole or 2-percent milk or dairy-free alternative (see Tip)IceBrew the tea: In a wide-mouthed kettle or small pot, bring 3 cups of water to a boil. Turn off the heat and add the tea bags; steep for 15 minutes. Remove the tea bags, pressing them against the side of the kettle to squeeze out any additional tea. Cool completely. The tea can be made 5 days ahead and stored in an airtight container in the fridge.Make the syrup: In a small saucepan, bring black sugar and ½ cup water to a boil over high heat. Once boiling, lower heat to medium and whisk, making sure the sugar has fully dissolved. Simmer for 5 minutes, then transfer to a heat-safe measuring cup or bowl and cool completely at room temperature (do not refrigerate); you should have about ¾ cup. As it cools, the syrup will continue to thicken to the consistency of a spoonable molasses; it will be thinned by the tapioca pearls in the next step.Prepare the tapioca pearls: Cook and drain the tapioca pearls according to package directions. Once drained, place in a small bowl and stir in ½ cup of the black sugar syrup, tossing to make sure each pearl is coated. Let the pearls sit in the syrup at room temperature for at least 30 minutes but no more than 6 hours. Do not refrigerate the pearls; this will make them hard, and they will lose their chewy texture.Make the bubble tea: Take a tall, large drinking glass and tilt it slightly. Drizzle 1 tablespoon of the black sugar syrup around the rim, rotating the glass, so it drips along the inside and creates long streaks. Repeat with the second glass. Divide the pearls with syrup between the two glasses, followed by the tea and milk, and fill with ice. Stir to combine. Insert a boba straw and taste, adding more syrup if you prefer a sweeter drink.TIP:Depending on the kind of alternative milk used, there may be some curdling when it’s mixed with the tea and tapioca pearls. It is safe to drink.
Priya’s Coconut Saag Is the Easy Vegetarian Meal You Need in Your Rotation | NYT Cooking NYT Cooking 2024-03-08 | Get Priya’s Coconut Saag recipe: https://nyti.ms/49MHUcvSaag paneer is a classic vegetarian North Indian dish — but it’s also endlessly riffable. Swap out the paneer for feta or halloumi, the mustard greens for kale or spinach, and so on. In this riff from Priya Krishna, coconut milk enriches an already aromatic and verdant sauce that can be paired with either the traditional paneer, or extra-firm tofu. The final hit of coconut oil infused with smoky cumin seeds and red chile powder adds loads of depth, making this quite possibly the most luxurious way to eat a pound of greens.------------------------------------------VISIT 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).
Check the description for the full #poptarts #recipe! #food #cooking #how #howto #kitchen #baking NYT Cooking 2024-03-08 | Here's how to make Homemade Pop-Tarts:FOR THE CREAM CHEESE DOUGH: 6 ounces/170 grams cream cheese, at room temperature½ cup/113 grams unsalted butter, at room temperature2 tablespoons milk or heavy cream, plus more as needed1 teaspoon kosher salt (such as Diamond Crystal)1 tablespoon granulated sugar, plus more for sprinkling2 cups/255 grams all-purpose flour, plus more as needed1 eggFOR THE QUICK BERRY JAM (OR USE ABOUT 3/4 CUP THICK STORE-BOUGHT JAM):2 cups fresh or frozen berries, roughly chopped2 tablespoons granulated sugar, or to taste1 to 2 tablespoons water, or lemon or lime juice, plus more as necessary1 tablespoon cornstarch dissolved in 1 tablespoon waterFOR THE GLAZE (OPTIONAL):1 cup/123 grams powdered sugar¼ cup milk or heavy cream, plus more as needed1 to 2 teaspoons lemon or lime juice (optional)Colorful sparkling sugar or sprinklesMake the dough: Place cream cheese, butter, milk, salt and sugar in a large bowl. Using a pastry cutter or two forks, mix together until uniform and smooth. (You shouldn't see chunks of cream cheese or butter.) Add flour and stir until dough comes together and begins to pull away from the sides of the bowl. If it’s dry and not coming together, add more milk or cream (in tiny amounts) as needed.Move the dough to a lightly floured work surface and gently knead 2 or 3 times. If dough seems sticky or wet, sprinkle on another few teaspoons of flour. When it’s ready, it should feel like fresh Play-Doh, not too sticky and not too dry with no dry, cracked edges or bits of flour remaining. Divide the dough in half and shape into two squares. Flatten them slightly and wrap in plastic. Refrigerate for at least 1 hour (or up to 2 days).While the dough chills, make the jam: Put fruit in a medium saucepan over medium heat. After a minute or so, add sugar, to taste, and stir to combine. Add water or juice and stir to combine.Simmer (you may need to lower the heat) for 10 to 30 minutes, until the mixture has thickened nicely, adding more liquid if it starts to look too dry, and breaking up large chunks of fruit with a fork or the tip of a wooden spoon. When most of the liquid has evaporated (but the fruit is not sticking to the pan), remove from heat and stir in cornstarch mixture. It will clump together. Set aside to cool completely.When the dough is chilled, remove it from the refrigerator and unwrap. Place it on a lightly floured surface. (If it’s been in the refrigerator for more than an hour, you may need to let it soften a bit before rolling it out or, give it a few hearty whacks with a rolling pin to soften.)Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Crack egg into a small bowl and whisk.Using a rolling pin or a wine bottle, roll each piece of dough into a 10-inch square about ⅛-inch thick. Trim the rough edges away with a knife to form a 9-inch square. Cut each piece of dough into three 3-inch by 9-inch strips, 6 total. (While assembling the tarts, you can bake the leftover pieces of dough for a treat. Brush them with a little of the whisked egg and sprinkle with sugar and sprinkles. Bake on a parchment-lined baking sheet for 10 to 15 minutes.)Spoon 1 to 2 tablespoons of jam (or filling of choice) onto the middle of one end of each strip, leaving at least a ½-inch border of dough on three sides. Using a pastry brush or your fingertip, brush a rectangle of egg around the filling (this will act as glue). Fold the dry end over and crimp with a fork on all sides.Repeat with remaining dough strips. Prick the top of each tart multiple times with a fork to let the steam escape while baking. Move the tarts to the prepared baking sheet. Bake for 22 to 25 minutes, until golden. Cool completely before icing.Make the icing: Whisk powdered sugar, milk or cream and lemon or lime juice (if using) together. Add more liquid as needed; you want it to be pourable, but not so loose it’s transparent. Spread or drizzle over the top of each tart and scatter with sprinkles or colored sugar, if desired. Serve warm or at room temperature.
Check the description for the #recipe (and bonus, you can make it totally #vegan!) #food #cooking NYT Cooking 2024-03-07 | Here's how to make Ali Slagle's Crispy Coconut Tempeh:1½ cups shredded unsweetened coconut½ cup panko bread crumbsKosher salt1 teaspoon lime zest (from 1 lime)1 (14-ounce) can full-fat coconut milk2 tablespoons sambal oelek or Sriracha1 tablespoon honey or agave nectar½ cup cornstarch2 teaspoons lime juice (from 1 lime)Neutral oil, such as canola or grapeseed (about 1 cup), plus more as needed2 (8-ounce) packages tempeh, crumbled into ½- to 1-inch piecesIn a medium bowl, stir together the shredded coconut and the panko. Season with salt. In a small bowl, combine 2 teaspoons salt and the lime zest. Rub the mixture together with your fingers until you smell lime.In a liquid measuring cup or small bowl, add the coconut milk, sambal oelek and honey, and stir with a fork to combine. Season to taste with salt. Transfer ½ cup of the coconut milk mixture (about a third) to a medium bowl. Add the cornstarch and stir with a fork to combine. To the remaining coconut milk in the small bowl, add the lime juice. This is your dipping sauce; set aside until ready to serve.Heat ¼ inch oil in a large (12-inch) skillet over medium. Working in batches, coat the tempeh in the cornstarch-coconut milk mixture, then coat all sides in the coconut-panko mixture, pressing firmly to adhere. Drop a pinch of coconut-panko in the skillet; if it sizzles and browns, the oil’s ready. Add the tempeh and cook until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and immediately sprinkle with the lime salt. Repeat with the remaining tempeh.Eat right away with the coconut milk-lime dipping sauce.
Eric’s #recipe is in the description 🏃♀️ NYT Cooking 2024-03-06 | Here's how to make Eric Kim's Cream Cheese Pound Cake:FOR THE CAKE:2½ cups/320 grams all-purpose flour1 teaspoon baking powder1 ½cups/345 grams unsalted butter, at room temperature8 ounces/226 grams cream cheese, at room temperature3 cups/600 grams granulated sugar1 tablespoon vanilla extract1¼ teaspoons fine sea salt5 large eggs, at room temperatureFOR THE ASSEMBLY:1 cup/305 grams raspberry preserves (see Tip)2 cups/473 milliliters cold heavy whipping cream2 tablespoons granulated sugar½ teaspoon fine sea salt1½ cups/34 grams freeze-dried raspberriesStep 1Prepare the cake: Position a rack in the center of the oven and heat the oven to 325 degrees.Step 2In a medium bowl, add the flour and baking powder. Whisk to combine and to break up any lumps.Step 3Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Use the empty butter wrappers to generously grease a 9-by-13-inch baking pan; line the bottom and long sides with parchment. Add the cream cheese, sugar, vanilla and salt to the bowl with the butter and mix on medium-low speed to combine. Increase the speed to medium-high and beat until fluffy, almost white and the sugar is mostly dissolved, 5 to 7 minutes. With the mixer on medium speed, add the eggs one at a time, mixing until smooth after each addition. Use a flexible spatula to scrape the bowl, then beat over medium speed for another minute.Step 4With the mixer on low speed, gradually add the dry ingredients and mix until most of the flour streaks have disappeared. Using the spatula, scrape the bowl and gently stir until you eliminate the flour streaks. Scrape the batter into the prepared pan, then smooth out the top.Step 5Bake, rotating the pan halfway through, until golden brown and a skewer or cake tester inserted in the center comes out clean, 60 to 65 minutes. When you gently press on the center of the cake with your fingertip, you shouldn’t leave a dent. Let cool completely in the pan. (The cooled cake can be covered and kept at room temperature for up to 3 or 4 days.)Step 6Assemble the cake: Spread the preserves evenly over the cooled cake.Step 7In the bowl of a stand mixer, whisk the heavy whipping cream, sugar and salt over medium-high until billowy soft peaks form. When you lift the whisk out of the bowl and turn it upside-down, a peak of cream should flop over slightly like a Santa hat. Evenly spread the whipped cream over the jam-topped cake.Step 8Add the freeze-dried raspberries to a fine-mesh sieve and hold it over the cake. Using your fingers, pass them through until most of the magenta powder rests atop the frosting like fresh snow and most of the seeds are left behind in the sieve. The entire surface of the whipped cream should be covered in pink dust. Discard the raspberry seeds. Serve immediately.TIP:Look for a brand of raspberry preserves with minimal ingredients: They should consist of only raspberries, sugar, pectin and some kind of citrus. That will taste more tart and less artificial than one with, say, high-fructose corn syrup and other fruit juices that muddy the natural raspberry flavor. If your preserves taste especially sweet, you can stir in up to 3 teaspoons of fresh lemon juice for added tartness.
Melissa Clark’s #recipe for Skillet Chicken With Tomatoes, Pancetta and Mozzarella @ the description NYT Cooking 2024-03-04 | Here's how to make it: 3½ pounds bone-in chicken pieces (or use a 3½ pound chicken cut into 8 pieces)2 teaspoons kosher salt1 teaspoon black pepper1 tablespoon extra-virgin olive oil5 ounces pancetta, diced3 garlic cloves, thinly sliced2 anchovy fillets¼ teaspoon red pepper flakes1 (28-ounce) can whole plum tomatoes1 large basil sprig, plus more chopped basil for serving8 ounces bocconcini, halved (or use mozzarella cut into ¾-inch pieces)Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.
#vegan #ramen #noodles #food #recipe #cooking #dinner #how #howto #kitchen NYT Cooking 2024-03-03 | ...
Listen to Sohla! (Please!) #food #recipe #cooking #dinner #how #howto #kitchen #chicken NYT Cooking 2024-03-01 | ...
All The Best Ways to Cook Chicken | Cooking 101 With Sohla | NYT Cooking NYT Cooking 2024-03-01 | Get Sohla’s recipe for Spatchcock Roast Chicken: https://nyti.ms/3Tt8aDfSohla El-Waylly, author of "Start Here," is here to teach you all about chicken. Cooking 101 is a new series that walks you through techniques and tips for becoming a better, more informed cook. This episode covers everything you need to know to become a poultry master. From shopping for chicken and preparing your workspace to methods like spatchcocking and, of course, cooking, Sohla’s got you covered. Watch to learn all of Sohla’s tips and tricks, including a demo of her recipe for Spatchcock Roast Chicken.An earlier version of this video included information about grocery-store chicken labeling that lacked clarity. It has been updated.------------------------------------------VISIT 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).
Check the description for Eric’s full #recipe! #food #cooking #dinner #how #howto #kitchen #noodles NYT Cooking 2024-02-29 | INGREDIENTS:• Salt• 4 ounces spaghetti or 1 individual package instant ramen (seasoning packet saved for another use)• 2 tablespoons creamy peanut butter• 1 tablespoon unsalted butter• 1 tablespoon finely grated Parmesan, plus more for serving• 1 teaspoon soy sauceStep 1Bring a pot of water to a boil (and salt it, if using spaghetti). Cook the noodles according to package instructions. Reserve ½ cup of the cooking water, then drain the noodles and return to the pot. Turn off the heat.Step 2Add the peanut butter, butter, Parmesan and soy sauce. Vigorously stir the noodles for a minute, adding some reserved cooking water, a tablespoon or two at a time, until the sauce is glossy and clings to the noodles. Season to taste with salt.Step 3Top with more cheese, if you’d like, and serve immediately.
A Day With a Dishwasher at a Top NYC Restaurant | On the Job | Priya Krishna | NYT Cooking NYT Cooking 2024-02-23 | Working behind the scenes to keep the operation running smoothly, the dishwasher is arguably one of the most important people at a restaurant. At Gage & Tollner, one of the oldest restaurants in Brooklyn, the job falls to Drevon Alston. A former subway performer, Drevon, who goes by Dre, puts in long hours not only washing dishes but also shuttling them across multiple floors to different parts of the kitchen.“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. On this episode, Priya follows Dre as he hustles through his workday. ------------------------------------------VISIT 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).
#food #recipe #cooking #baking #dinner #potato #potatorecipe #how #howto #kitchen #cookingvideo NYT Cooking 2024-02-21 | ...
Cheesy ✅ Garlicky ✅ Bready ✅ #food #recipe #cooking #baking #dinner #cheese #bread #garlic NYT Cooking 2024-02-20 | ...
Ham’s low-effort mashed #potatoes for when you’re feeling 😴🥱 #food #recipe #cooking #dinner NYT Cooking 2024-02-19 | ...
Some #garlic intel from Kenji #cooking #food #recipe #dinner #how #howto #hack #kitchen #kitchentips NYT Cooking 2024-02-16 | ...
Kenjis Vietnamese American Garlic Noodles... With 20 Cloves of Garlic | NYT Cooking NYT Cooking 2024-02-16 | Get the recipe: https://nyti.ms/42D5VA7These noodles, adapted from the cookbook "The Wok" by J. Kenji López-Alt, and based on the noodle dish originally created and served by Helene An at San Francisco’s Thanh Long restaurant, are simple and delicious on their own, but that doesn’t mean you can’t fancy them up a bit. They go very well with seafood, and some raw, shell-on shrimp stir-fried along with the garlic right from the start would be an excellent addition.------------------------------------------VISIT 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).
Halo-halo means “mix-mix” in Tagalog, and that’s the best way to eat it, too. NYT Cooking 2024-02-10 | ...
What’s Melissa’s secret to getting that pistachio flavor in her new #cheesecake #recipe? Ice cream! NYT Cooking 2024-02-09 | Head to our profile to watch Melissa's new video.
Easy No-Bake Cheesecake vs. Showstopping 10-Hour Pistachio Cheesecake | Melissa Clark | NYT Cooking NYT Cooking 2024-02-09 | Easy No-Bake Pistachio Cheesecake: https://nyti.ms/3UzOdeAPistachio Cheesecake: https://nyti.ms/3UCA3tuIt’s Melissa Clark! She’s back in the studio kitchen for another round of Shortcut vs. Showstopper, where she makes a recipe two ways: One is simple and one is a more challenging, best-ever take. In this edition, Melissa’s making cheesecake. First up: her Easy No-Bake Pistachio Cheesecake With Raspberries, which relies on cream cheese for structure and whipped cream for lightness. She also demonstrates how to make her Pistachio Cheesecake With Fresh Raspberries, an elegant cake that gets its complexity from purchased sweetened pistachio paste. Which will you make? The choice is yours!------------------------------------------VISIT 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).
🍵 #food #foodie #raspberry #matcha #cake #how #howto #recipe #baking #cooking #mochi NYT Cooking 2024-02-05 | ...
If you’ve ever burned rice without meaning to, this is for you. #rice #food #recipe #cooking #sohla NYT Cooking 2024-02-02 | ...
Make Perfect Rice Every Time With Sohla | Cooking 101 NYT Cooking 2024-02-02 | Get Sohla’s recipe for Buttered Pilaf: https://nyti.ms/42qVn6VIf you’ve ever burned rice (without meaning to), this one’s for you. Cooking 101 is a new series where Sohla El-Waylly, author of "Start Here," walks you through techniques and tips for becoming a better, more informed cook. This episode is — you guessed it — all about rice. Long-grain, medium-grain, short-grain, parboiled, enriched, white, brown, pearled … so much rice, so little time. Watch to learn what it all means, including a demo of Sohla’s recipe for buttered pilaf.Stovetop Rice: https://nyti.ms/3OqMR1SWhatever You’ve Got Fried Rice: https://nyti.ms/3HKEcnp------------------------------------------VISIT 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).
#Dinner in 25 minutes! #recipe #cooking #food #salmon #how #easyrecipe #quick NYT Cooking 2024-02-01 | ...
Clear your schedule and make this 10-layer honey cake. #cooking #baking #recipe #food #cake #how NYT Cooking 2024-01-31 | ...
Our most #popular #recipe of 2023 was… Marry Me Chicken! Are you surprised? #cooking #food #chicken NYT Cooking 2024-01-26 | ...
This #recipe for cast-iron #sourdough #pancakes from Vinegar Hill House in #Brooklyn is 💆💆💆 #food NYT Cooking 2024-01-25 | ...
Here are 6 of the #food #trends Priya Krishna saw on menus this year. #restaurant NYT Cooking 2024-01-24 | ...
Marinate with mayo! The more you know 🙌 #recipe #cooking #food #chicken #dinner NYT Cooking 2024-01-19 | ...
Kenji’s Secret for the Juiciest Chicken Breast | NYT Cooking NYT Cooking 2024-01-19 | Get the recipe: https://nyti.ms/3HsLprSJ. Kenji López-Alt uses mayonnaise as the base for nearly every marinade he makes, whether cooking on the grill or in a cast-iron skillet indoors. The magic of mayo is that it helps other marinade ingredients spread evenly across the surface of the meat, delivering more consistent flavor, while improving browning. Kenji’s recipe, which he walks us through, will work with nearly any marinade: You could use pesto, salsa verde, bottled barbecue sauce, jarred Thai curry paste, teriyaki sauce or mole, all with equally delicious success.------------------------------------------VISIT 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).
Rice krispies treats, but make it ✨black sesame✨ #food #yummy #recipe #cooking #dessert #baking NYT Cooking 2024-01-17 | ...
Kenji’s Secrets for the Crispiest Roast Potatoes | NYT Cooking NYT Cooking 2024-01-12 | Get Kenji's recipe: https://nyti.ms/3vtnYMpThese potatoes from J. Kenji López-Alt combine the fluffy interior and crispy exterior of the best roasted potatoes, with the crunchy cheese crust of Detroit-style pizza. In this genius recipe, Kenji boils the potatoes with baking soda in the water, which helps soften the potatoes’ surface and releases starch. This starch then combines with Parmesan and melted butter to make a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell. This is the potato recipe you never even knew you needed.------------------------------------------VISIT 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).
