NYT Cooking

A cake for you, princess🍰👑 #princesscake #inspobaking #projectbaking #cakedecorating @nicola lamb

In case you needed another reason to love Scott #FoodTok #icecream

Thank you Melissa ❤️🫵 #pasta #spring

Chips! On! Everything! Here’s the full recipe: For the Tuna Salad: • ⅓ cup mayonnaise • ¼ cup minced bread and butter pickles • 1½ teaspoons yellow mustard • Scant ½ teaspoon distilled white vinegar • ¼ teaspoon smoked paprika • ¼ teaspoon garlic powder • ¼ teaspoon onion powder • ¼ cup extra-virgin olive oil • 2 (5-ounce) cans yellowfin tuna packed in water, drained (all of the water squeezed out) • ⅓ cup minced red onion • ⅓ cup minced celery • ½ teaspoon Tabasco (or to taste) • Salt For the Sandwiches: • 6 tablespoons softened unsalted butter • 8 slices rye bread (or other sandwich bread) • Salt-and-vinegar potato chips • 6 slices American Cheese Prepare the tuna salad: In a medium bowl, combine the mayonnaise, minced pickles, mustard, vinegar, paprika, garlic powder and onion powder, then slowly drizzle in the olive oil with one hand while whisking the mixture with the other. Add the drained tuna, red onion and celery; fold to combine. Season to taste with Tabasco and salt; refrigerate until chilled, at least 1 hour and up to 2 days. Cook the sandwiches: Heat a griddle or large skillet over medium heat. Meanwhile, lightly butter one side of each slice of bread. Working in batches as needed, add the bread to the heated griddle, buttered-side down, and divide the cheese among 4 slices of bread, tearing cheese to fit in a single layer (1½ pieces per slice of bread). Cook until the cheese is melted and the bread is crispy and golden, about 4 minutes. Transfer toasts to a large cutting board for assembly. Divide the cold tuna mix among 4 slices (about ½ cup each), schmearing it to cover each piece from edge to edge. Add a handful of chips on top and close the sandwiches with the other slices of bread, toasted-side up. Using a serrated knife, cut sandwiches in half diagonally and serve while the bread is warm.

Here’s how to make French Onion Orecchiette: • 3 tablespoons canola or vegetable oil • 5 medium yellow onions, halved and thinly sliced • 2 large sprigs fresh thyme • Kosher salt (such as Diamond Crystal) • ⅓ cup brandy, Cognac, or whatever dark liquor you have lying around • 4 tablespoons unsalted butter • ⅓ cup all-purpose flour • 4 cups store-bought or homemade beef stock • 16 ounces orecchiette • ½ cup finely chopped chives • 2 (packed) cups/6 ounces grated Gruyère • 1 cup panko bread crumbs • 2 tablespoons extra-virgin olive oil • Freshly cracked black pepper Caramelize the onions: In a large, heavy-bottomed, oven-safe pot over medium-high heat, add the canola oil and heat until it shimmers. Add the onions, thyme sprigs and a large pinch of salt and stir to combine. Cover and cook for 20 minutes, until onions have softened slightly and are starting to brown, stirring frequently throughout. (If the pan seems like it is scorching, reduce the heat to medium and add a splash of water, scraping the bottom to release any fond.) Remove the lid and cook over medium-high, stirring frequently, until the onions shrink, soften fully and turn a deep, dark brown, 25 to 35 minutes more. Add 1 tablespoon of water every 5 to 10 minutes to help deglaze the caramelization from the bottom of the pot. Reduce heat to medium if the pot gets scorched or too dark. Add the alcohol, turn the heat to medium and cook off for 2 minutes. Add the butter and cook until melted. Sprinkle with the flour and stir until the flour is evenly coated in fat. Add the beef stock, 1 cup at a time, stirring constantly to incorporate the flour into the stock fully before adding the next amount, and bring to a simmer. Reduce to low heat and partially cover with lid, leaving a 1-inch opening, and simmer, stirring occasionally, for 20 to 30 minutes, or until the flavors have melded. Taste and adjust the seasoning with salt and black pepper. Discard thyme sprigs. While the mixture simmers, in a large pot of salted boiling water, cook the orecchiette one minute less than the package instructs. Transfer the pasta to a colander to drain. Turn your broiler on low and ensure your rack is positioned in the middle of the oven. Add the cooked pasta and chives to the onions and stir to combine. In a medium bowl, combine the Gruyère, panko and olive oil, and toss thoroughly. Evenly top the pasta with this mixture and broil until the bread crumbs are golden brown and the cheese has melted, about 10 minutes. Let rest for at least 5 minutes before serving.

Read Priya’s full story, on NYT now! #foodtiktok #FoodTok #sushi #reno #nevada #allyoucaneat

Here’s how to make Creamy, Spicy Tomato Beans and Greens: • 6 tablespoons olive oil • ⅔ cup panko bread crumbs • Salt and black pepper • 1 medium yellow onion, minced • 4 garlic cloves, minced •½ teaspoon crushed red pepper • ⅓ cup tomato paste • 2 (14-ounce) cans cannellini beans or other creamy white beans, rinsed • 1 cup heavy cream • ½ cup chopped jarred sun-dried tomatoes in oil • ⅔ cup finely grated Pecorino or Parmesan • 4 (packed) cups/3 ounces baby arugula • 2 teaspoons finely grated lemon zest plus 4 teaspoons juice (from 1 lemon) • Toasted bread (optional), for serving In a medium skillet, heat 2 tablespoons olive oil over medium. Stir in the panko, season with salt and pepper, and cook, stirring frequently and shaking the pan, until toasted and golden, about 3 minutes. Transfer seasoned panko to a paper-towel lined plate, then wipe out the skillet. Add another 2 tablespoons olive oil to the skillet and heat over medium. Add the onion, garlic and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until softened, about 4 minutes. Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes. Stir in beans, heavy cream, sun-dried tomatoes and ⅓ cup water, and simmer, stirring occasionally, until flavors meld, about 5 minutes. Stir in half the cheese, then season to taste with salt and pepper. In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining ⅓ cup cheese and 2 tablespoons olive oil; season with salt and pepper. Pile the greens at the center of the bean mixture. Serve with toasted bread, if desired.

Here’s how to make Microwave Nutella Pudding Cake: • ¼ cup chocolate hazelnut spread (preferably Nutella) • 1 large egg • ¼ teaspoon baking powder • Vanilla ice cream or Greek yogurt, for serving (optional) In a microwave-safe bowl, ramekin or mug that holds at least 12 fluid ounces/1½ cups, whisk together the chocolate hazelnut spread and egg until smooth. Sprinkle with the baking powder and whisk until combined. Microwave until the edges are set but the middle is still slightly wet, 40 to 60 seconds. Top with a spoonful of ice cream or yogurt, if desired, and eat right away.

#fridgetour #FoodTok

#nycfood #restaurant #queens

Halloumi crumbs! Here’s how to make it: • 4½ tablespoons extra-virgin olive oil • 8 to 9 ounces halloumi cheese, coarsely grated • ¼ cup roasted, salted shelled pistachios, coarsely chopped • 1 tablespoon fennel, cumin or coriander seeds, or a mix • Salt and black pepper • 4 heads Little Gem lettuce or 2 romaine hearts, leaves separated (and torn if large) • 1 shallot, thinly sliced • 1 lemon Heat 2½ tablespoons oil in a large nonstick skillet over medium. Add the halloumi, pistachios and seeds. Stir to coat in the oil, then spread in an even layer. Cook, occasionally stirring and spreading out, until the halloumi is golden-brown, 4 to 6 minutes. (At first, it will melt, but then it will crisp and brown.) Spread out on a plate to cool and season with pepper. Add the lettuce and shallot to a large bowl. Season with salt and pepper. Zest and juice the lemon on top and toss to coat. Add the remaining 2 tablespoons oil and toss once more. Arrange the lettuces on a platter or serving plates; try to arrange the leaves cup side up so they catch the crumbs. Sprinkle with the halloumi crumbs, season with salt and pepper and eat right away. #FoodTok #foodtiktok #Recipe #salad

Here’s how to make Hong Kong-Style French Toast: • 2 eggs • 2 tablespoons milk • Salt • 8 slices Japanese-style milk bread, white sandwich bread or brioche-style sandwich loaf • ¼ to ½cup smooth peanut butter • Neutral oil, for frying • Butter, sweetened condensed milk and flaky salt, for serving In a wide shallow bowl or baking dish, whisk eggs, milk and a pinch of salt together until well combined. Line a plate with paper towels and set aside. Spread peanut butter over 4 slices of bread, avoiding the very edges. Top with remaining bread to form sandwiches. Cut off crusts and discard (or enjoy as a chef’s snack). Heat ¼ inch of oil in a large skillet over medium until a small drop of the egg mixture bubbles up and floats immediately. Working in batches if necessary, dip sandwiches in the egg mixture, turning to coat all sides. Let any excess drip off and immediately place sandwiches into the skillet. Fry until golden brown and crisp on the bottom, about 1 minute. Flip each sandwich and continue to cook for another 1 to 2 minutes, carefully spooning the hot oil over the tops and sides of each sandwich as the bottom reaches golden brown. (If using thick-sliced bread, skip this basting step and be sure to fry each short side as well until golden.) Transfer to the paper towel-lined plate to drain any excess oil. Serve each sandwich topped with a pat of butter, a drizzle of condensed milk and a sprinkle of flaky salt. #foodtiktok #FoodTok #Recipe #hongkong #toast

Have vibes won once and for all? #nycrestaurants #restaurant

Frozen… bacon… ✍️ #FoodTok

Liebman’s Deli is the last Jewish deli in the Bronx. Here’s how they make their famous pastrami on rye sandwich. #foodtiktok #WhereToEat #restaurant #nyc #nycfood #newyork #newyorkcity #jewish #deli #pastrami #bronx

Andy’s sticky miso salmon bowl is about to become your new hyperfixation meal. Here’s how to make it: • 2 cups sushi rice • 3 tablespoons white miso • 2 tablespoons honey • 1 tablespoon vegetable oil • 1 tablespoon freshly grated ginger • 2 teaspoons fresh grapefruit zest plus 1 tablespoon juice • 4 (6- to 8-ounce) skinless salmon fillets, patted dry • Salt and pepper • 4 scallions, thinly sliced • 1 tablespoon unsalted butter, cubed • Any combination of kimchi, chile crisp, toasted nori sheets, and sliced cucumber, avocado or radish, for serving Put the rice in a medium bowl and fill with cool tap water. Run your fingers through the rice, gently swooshing the grains around to loosen the starch. Dump out as much water as you can and repeat until the water runs slightly more clear, another two to three rinses. Drain the rice and transfer to a small or medium saucepan that has a tight-fitting lid. Pour in 2¼ cups cool water and bring to a boil over medium-high. Give the rice a stir to help keep it from sticking to the bottom of the pot, then cover and decrease heat to low. Cook without lifting the lid for 18 minutes. (Set your timer!) While the rice is cooking, place a rack about 5 inches from the broiler heat source and set the broiler to high. Whisk the miso, honey, oil, ginger and grapefruit zest and juice in a large bowl. Season the salmon lightly with salt and add to the bowl. Gently toss to coat. Marinate at room temperature until the timer for the rice goes off. Remove the pot of rice from the heat and let steam, covered, for 10 minutes, while you cook the salmon. Using tongs, arrange the salmon on a foil-lined rimmed sheet tray. Make sure to leave the marinade on and spread any excess on top of the fillets. (This step will make for better browning.) Broil the salmon until glossy and charred in most spots, about 5 minutes for medium-rare or 7 minutes for medium. Your timing will also depend on whether or not you’d like a little char on top. Uncover the rice and add the scallions and butter. Season with salt and several grinds of pepper. Fluff the rice with a rubber spatula until each grain is coated. Serve the salmon over the rice and add any of the toppings you desire. #FoodTok #foodtiktok #Recipe #dinner #miso #salmon

How many parathas is too many? Actually don’t answer that. #FoodTok #foodtiktok #fridge #freezer #tour

If there’s no frozen shrimp in the freezer you’re not at Tanya’s house, okay? #foodtiktok #fridge #freezer

Relatable king 😌 #FoodTok #foodtiktok #carrots #hack

Priya fridge tour! Sorry to that lemon. #FoodTok #foodtiktok #fridge #tour