NYT Cooking

Priya visited Rikers Island to find out what the kitchens are like and to meet the cooks who prepare food there. Full story on NYT #foodtiktok #nyc #prison #FoodTok #rikers

Thank you Melissa ❤️🫵 #pasta #spring

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.

Here’s how to make Lasagna Soup: • 3 tablespoons extra-virgin olive oil • 1 large yellow onion, chopped • 2 tablespoons minced garlic (from about 6 cloves) • ½ pound ground beef • ½ pound bulk sweet Italian sausage (or sausages, with casings removed) • 1 teaspoon dried oregano • ½ teaspoon ground nutmeg • ¼ teaspoon crushed red pepper, plus more to taste • Kosher salt and freshly ground black pepper • 3 tablespoons tomato paste • 6 cups low-sodium chicken broth • 1 (24-ounce) jar marinara sauce • 8 ounces dried lasagna noodles, broken crosswise into 1-inch pieces • 1½ cups whole-milk ricotta • ⅓ cup grated Parmesan • ¼ cup heavy cream • ½ cup fresh basil leaves, torn, plus more for serving In a large Dutch oven or other heavy-bottomed pot, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until translucent but not browned, 4 to 6 minutes. Add the garlic and stir for 30 seconds to 1 minute, until fragrant. Add the beef, sausage, oregano, nutmeg, crushed red pepper, 1½ teaspoons salt and ½ teaspoon black pepper. Cook, breaking up the meat with a spoon, until starting to brown, 3 to 5 minutes. Add the tomato paste and cook for 1 minute, stirring often. Add the chicken broth and marinara sauce and bring to a boil over medium-high heat. Stir in the lasagna noodles, reduce the heat to medium-low and simmer, uncovered, for 15 to 20 minutes, stirring occasionally, until the noodles are tender and the broth has reduced slightly. While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Add ¼ teaspoon salt and a few grinds of black pepper and mix well; set aside. Off the heat, stir the cream and basil into the soup, then taste and add more salt and crushed red pepper, if desired. Serve the soup in shallow bowls, topped with a large dollop of the ricotta mixture and a few torn basil leaves.

• ⅓ cup plus 2 tablespoons extra-virgin olive oil • 2 tablespoons red wine vinegar • 1 teaspoon minced garlic (1 small clove) • ½ teaspoon dried oregano • Salt and pepper • 3 medium tomatoes, cored, seeded and diced into ½-inch pieces (or 1 cup halved cherry tomatoes) • 1 (15-ounce) can chickpeas, rinsed • 1 orange or yellow bell pepper, halved, seeded and diced into ½-inch pieces • ½ large English cucumber, halved, seeded and diced into ½-inch pieces • ½ cup pitted Kalamata olives • ¼ cup chopped fresh parsley • ¼ cup minced red onion or shallot • 2 tablespoons (drained) capers, coarsely chopped • 2 scallions, thinly sliced • 1 (6-inch) pita • 1 (8-ounce) block halloumi cheese, patted dry and cut into ¾-inch-thick slices In a small bowl, combine ⅓ cup olive oil with the vinegar, garlic and oregano. Whisk vigorously to combine then season to taste with salt and pepper. In a large bowl, combine the tomatoes, chickpeas, bell pepper, cucumber, olives, parsley, red onion, capers and scallions. Pour the dressing over the salad and toss well. Chop the pita into 1-inch pieces and place them in a small bowl. Drizzle with 1 tablespoon olive oil, sprinkle with salt and toss to coat. Heat an 8-inch skillet over medium. Add the pita pieces and cook, tossing often, until toasted and golden brown, about 5 minutes. Return to the small bowl to cool, reserving the skillet. Place the halloumi slices on a small plate and drizzle with 1 tablespoon olive oil. Heat the same skillet over medium-high heat, and cook the halloumi until golden brown, 2 to 3 minutes per side. Transfer to a cutting board and cut the slices into bite-size cubes. Add the pita and halloumi to the salad, toss well and serve.

lemony garlicky brown butter miso gochujang pasta 🙂‍↕️ #Recipe #foodtiktok

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 Yotam Ottolenghi’s Sunset Pavlova: For the Meringue: • 7 ounces egg whites (from 6 to 7 large eggs), at room temperature • 1¾ cups plus 2 tablespoons superfine (caster) sugar • 2 teaspoons cornstarch • 2 teaspoons apple cider vinegar For the Rosemary Orange Syrup: • Scant ½ cup orange juice • 3 tablespoons apple cider vinegar • 4 fresh rosemary sprigs, plus 1 teaspoon chopped leaves, for serving • ¼ cup superfine (caster) sugar • 2 teaspoons lemon juice For the Cardamom Cream: • 1¼ cups heavy whipping cream • Scant ½ cup/100 grams mascarpone • 2 tablespoons plus 1 teaspoon/30 grams superfine (caster) sugar • 8 cardamom pods, shells discarded and seeds finely crushed or ground For the Fruit Topping: • 2 large ripe but firm nectarines • 3 ripe but firm yellow or red plums • 6 kumquats (or 1 orange, peeled and sliced into rounds, or additional muscat grapes) • 1 cup seedless muscat grapes • 2 passion fruits, halved and insides scraped, or ¼ cup passion fruit purée Heat the oven to 350 degrees and line a large baking sheet with parchment paper. Prepare the meringue: Add the egg whites to the base of a stand mixer with the whisk attachment in place and beat on medium-high speed until firm peaks form, 3 to 4 minutes. With the machine running, add the superfine sugar, a spoonful at a time, until the meringue is stiff and glossy, about 4 minutes more. Use a spatula to gently fold the cornstarch and vinegar into the meringue until evenly mixed through. Transfer the meringue to your prepared baking sheet and use a spatula to spread it into an oblong shape that’s roughly 14 inches long and 10 inches wide. Use your spatula to create spiky peaks across the surface of the meringue for a more rustic look. Place the meringue in the oven, then immediately turn the temperature down to 300 degrees Fahrenheit. Bake for 1 hour, until dry on the outside but chewy through the center. Leave to cool at room temperature, about 30 minutes. Don’t worry if it cracks in places. Meanwhile, make the syrup: Add the orange juice, vinegar, rosemary sprigs and superfine sugar to a small saucepan and place it over a medium-high heat. Bring to a simmer, then cook for 6 to 7 minutes, until reduced by about half. Off the heat, stir in the lemon juice and set aside to cool completely. It’ll thicken to a maple syrup consistency as it cools. Make the cream: Add all the ingredients to the bowl of a stand mixer with the whisk attachment in place. Beat on medium-high speed until soft-medium peaks form, 1½ to 2 minutes. Refrigerate until ready to use. Prepare the fruit topping: Use a mandoline to finely shave one side of the nectarine to get very thin rounds until you hit the pit, then shave the opposite side. Chop off the narrower ends and save these to snack on. Repeat with the plums. Set both aside on a large plate, separately. Use a small serrated knife to finely slice the grapes and the kumquats into thin rounds of around the same thickness. Set the sliced kumquats on the same plate, discarding the pits. To assemble, use the parchment paper to help you transfer the meringue to a large serving platter or board. (Alternatively, you can serve it right from the sheet pan.) Top the cooled meringue with the cream by dolloping and spreading it across the meringue using the back of a spoon, leaving a 1-inch gap from the edges. Artfully top with the nectarines, plums, grapes and kumquats. Dot with the passion fruit. Remove the rosemary sprigs from the syrup and place these on top of the fruit then pour the syrup all over the fruit. Lastly, sprinkle with the extra chopped rosemary. Serve right away, or within the hour, as the meringue will soften as it sits.

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.

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You’re just 10 minutes away from Microwave Sticky Toffee Pudding. Here’s how to make it: • 2 tablespoons unsalted butter • 3 tablespoons dark brown sugar • 3 tablespoons heavy cream • Salt • 2 Medjool dates, pitted and chopped • ¼ teaspoon baking soda • ¼ cup/28 grams all-purpose flour • ⅛ teaspoon ground cinnamon • Sour cream, vanilla ice cream or whipped cream, for serving In a small bowl or mug, melt 1 tablespoon butter in the microwave, about 30 seconds. Add 2 tablespoons brown sugar, 1 tablespoon heavy cream and a pinch of salt. Microwave in 30-second bursts, stirring between each, until the sugar is melted and the mixture comes together into a sauce, 30 seconds to 1 minute. Set aside; the sauce will thicken as it sits. In a microwave-safe bowl or ramekin that holds at least 12 fluid ounces/1½ cups, combine the dates, remaining 1 tablespoon butter, remaining 2 tablespoons cream and the baking soda. Microwave until the butter has melted, 30 seconds to 1 minute. Mash the dates with a fork until broken down. Add the flour, remaining tablespoon brown sugar, cinnamon and pinch of salt and stir just until combined. Spread into an even layer. Microwave until the top is just set, 45 seconds to 1 minute. Dollop with sour cream, vanilla ice cream or whipped cream and drizzle with the caramel sauce. Eat warm.

Here’s how to make Sohla’s Caviar Pie: • 6 ounces cream cheese • 4 large cold eggs • 3 tablespoons unsalted butter, melted • Salt, to taste • Corn, vegetable or grapeseed oil, for greasing • 1 medium shallot • ½ cup sour cream • ¼ cup very finely chopped chives • 3 to 4 ounces caviar or other cured fish roe (such as paddlefish roe, trout roe or tobiko) Prepare the caviar pie: Cut the cream cheese into cubes, place in a medium bowl, and set aside to soften. Bring a medium pot of water to a boil. Use a spider or slotted spoon to carefully lower the cold eggs into the boiling water. Adjust the heat to maintain a simmer and set a timer for 10 minutes. Once the timer is up, drain the eggs, submerge them in ice-cold water, and immediately crack the shells all over with the back of a spoon. Starting at the wide end, peel the eggs. Cut the eggs in half, then scoop the yolks into a medium bowl. Very finely chop the egg whites. Mash the yolks with a fork until smooth. Stir the melted butter into the yolks until combined. Add the egg whites, lightly season with salt to taste, then smash and fold the egg whites into the egg yolk mixture, ensuring they are evenly combined. Lightly grease the inside of a 6- or 8-inch ring mold with oil. (If you don’t have a ring mold, you can layer the caviar pie in a small shallow bowl instead.) Set the ring mold onto your final serving plate. Scrape the egg mixture into the mold, then use the back of a small spoon to press and spread it into an even layer. Place in the fridge to chill. Peel and very finely chop the shallot. Place in a fine-mesh strainer and rinse with cool water, then drain and pat dry on a paper towel. Evenly spread the shallots over the egg layer and use the back of your fingers to pack gently, then return to the fridge. Mix the cream cheese until smooth, then whisk in the sour cream and chives. Season lightly with a pinch of salt. Dollop over the shallot layer, then spread into an even layer. Cover lightly with plastic wrap and chill until firm, at least 1 hour and up to 12. Just before serving, use a caviar spoon or plastic spoon to dollop the caviar all over the chilled cream cheese layer, then spread the caviar in an even layer. Heat an offset spatula under hot running water, wipe dry, then run between the mold and pie to loosen. Gently lift off the mold. Serve right away with an assortment of desired crunchy things.

Game day is coming … Here’s how to make Buffalo Cauliflower Dip: • 1 small head cauliflower (about 1½ pounds), cored and cut into small florets (about 4 cups) • 1 tablespoon olive oil • Kosher salt and black pepper • 2 tablespoons unsalted butter • ½ cup Buffalo-style hot sauce, such as Frank’s • 4 ounces cream cheese, cut into pieces and softened (about ½ cup) • ¼ cup sour cream • ½ cup freshly shredded Cheddar (about 2 ounces) • ¼ cup crumbled blue cheese (about 1 ounce) • 1½ teaspoons finely chopped chives or scallions, or to taste • Celery sticks, carrot sticks, bread, potato chips or tortilla chips, for serving Heat oven to 375 degrees. In a 9-inch cast-iron or ovenproof skillet, toss the cauliflower with the olive oil and season with salt and pepper. Cover with a lid or aluminum foil and cook on the stovetop over high to steam, 5 minutes. Uncover the skillet and cook, stirring occasionally, until the cauliflower is fork-tender and caramelized in spots, about 10 minutes. Stir in the butter. Once melted, stir in the hot sauce and simmer until the sauce has reduced by half, about 3 minutes. Turn off the heat, then stir in the cream cheese and sour cream until combined. Sprinkle the Cheddar on top. Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you’d like the top to get browned, run it under the broiler for 1 to 2 minutes. Immediately sprinkle with blue cheese and chives. Serve with vegetables, bread or chips for dipping.

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

Keep this one in your back pocket for when you really need it. Here’s how to make Fresh Lemon and Chile Pasta: • Salt and freshly ground black pepper • 1 pound long pasta, such as spaghetti or bucatini • 5 tablespoons unsalted butter • 2 garlic cloves, thinly sliced • 1 small green chile, such as serrano, thinly sliced • 1 lemon • ½ cup heavy cream • 2 cups finely grated Parmesan (3½ ounces), plus more for serving Bring a large pot of water to a boil, then throw in a handful of salt. Cook the pasta until a bit firmer than al dente, about 2 minutes less than package directions. (It’ll finish cooking in the sauce.) Reserve 2 cups pasta water, then drain. While the water comes to a boil, add the butter to another large pot or Dutch oven and melt over medium heat. Add the garlic, chile and 1 teaspoon pepper and cook, stirring occasionally, until the garlic has softened slightly and the whole mixture is incredibly fragrant, about 2 minutes. Zest the lemon into the pot (reserve the lemon), then pour in the heavy cream and stir to combine. Season with salt and bring to a gentle simmer over medium. Add the drained pasta and 1 cup of the pasta water to the pot. Cook, tossing often with tongs while gradually sprinkling in the Parmesan, 2 to 3 minutes. The cheese will melt and the sauce will become creamy and cling to the pasta. It should be saucy because it will thicken as it cools. If the sauce looks too thick, add more pasta water 1 to 2 tablespoons at a time. Turn off the heat, and halve the zested lemon. Squeeze the juice from 1 lemon half into the pot. Taste a noodle or two and add more juice from the remaining lemon half if you’d like more tang. Season with salt and pepper as needed. Divide among shallow bowls or plates. Sprinkle with Parmesan and pepper, then pluck any chile slices clinging to the pot and serve them on top.

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