NYT Cooking

New episode of The Pizza Interview is live now (how’d they do, @yearningyardies?) #fantasticfour #pedropascal #vanessakirby #josephquinn #ebonmossbachrach

Replying to @Anthony Well … We got it! Find the full recipe on NYT Cooking. #foodtiktok #FoodTok #goldendiner #pancakes #nyc #nycfood

Dakota Johnson and Chris Evans feed the World’s Most Famous Sourdough Starter … gone wrong :/

Seems like he liked the pizza? #pedropascal

Makaron z truskawkami hive rise #FoodTok #foodtiktok #Recipe #poland #igaswiatek #Wimbledon #tennis #strawberry #pasta #polish #🇵🇱 @igaswiatek_official

#pizza #interview #FoodTok #foodtiktok #dakotajohnson #chrisevans

Yes we made a #pedropascaledit

We let the #fantasticfour feed our extremely famous sourdough starter (and, unlike Chris Evans, they didn’t break it)

#fantasticfour #pedropascal #vanessakirby #josephquinn #ebonmossbachrach #marvel

Here’s how to make Gingery Cabbage Rolls With Pork and Rice: • 1 medium head savoy cabbage • 1½ pounds ground pork • ⅓ cup uncooked short-grain white rice • 1 large egg, lightly beaten • 6 scallions, finely chopped (about 1 cup) • 2 tablespoons finely chopped fresh ginger (from a 2-inch piece) • 2 tablespoons soy sauce • 2 cups chicken broth • Sesame oil, for serving Heat oven to 350 degrees. Bring a large pot of water to a boil and season with salt. Prepare the cabbage: Remove about 12 large outer leaves, reserving the rest of the cabbage for another use. Once the water boils, lower the heat to medium so that the water reaches a gentle boil. Add the cabbage leaves, about 4 at a time, and cook until tender and flexible but leaves remain intact and maintain their crunch, about 2 minutes. Transfer to a towel-lined plate and set aside to cool slightly while you make the filling. Repeat with remaining cabbage leaves. Prepare the filling: In a large bowl, combine pork, rice, egg, scallions, ginger and soy sauce with 2 teaspoons salt and 1 teaspoon pepper. Assemble the cabbage rolls: Working with one cooked cabbage leaf at a time, place it on a cutting board or other flat surface with its stem end at the bottom. Spoon a heaping ¼ cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log. Pull the stem end over the meat mixture, and fold the right and left sides of the leaf over and roll tightly to the very top. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof, straight-sided saucepan. Repeat with the remaining cabbage and pork filling. Pour the chicken broth over the cabbage rolls and bring to a boil over medium. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes. Serve with ladles of broth over the rolls and a drizzle of sesame oil.

#baking #FoodTok #butter

Pickle lemonade summer? Here’s how to make it: • 7 large organic lemons, at room temperature • ⅔ cup granulated sugar • 3 cups chilled, filtered water • 1 to 1¼ cups dill pickle juice (see Tip), plus pickle spears for garnish • Ice, for serving Thinly slice 1 lemon, discard the seeds, and set aside for garnish. Roll the remaining lemons firmly against your counter top before juicing them in order to extract as much juice as possible. Quarter the lemons, then squeeze enough of the lemons into a measuring cup to get 1 cup of lemon juice. (A citrus juicer may be helpful here, if you’ve got one.) Add the squeezed lemon peels and any unsqueezed lemon quarterspieces to a large jar, such as an 8-cup Mason jar, a wide pitcher or even a large bowl. Add the sugar to the lemon peel pieces in the jar and, using a wooden spoon or a muddler, muddle together until the sugar has mostly dissolved, 1 to 2 minutes. Add the lemon juice to the jar, cover and shake vigorously (or stir, if your vessel doesn’t have a lid) to ensure the sugar has fully dissolved. Add the water, then add pickle juice to taste. Shake or stir to mix; then strain using a fine-mesh strainer. (To store, refrigerate up to 3 days.) To serve, pour into glasses over plenty of ice. Garnish with a lemon slice and a pickle spear. Tip: When choosing pickles for this recipe, look for refrigerated dill-flavored ones like Grillo’s, for brighter flavors. Sweet bread and butter pickles, or other pickles that use too much garlic or other seasonings, might overpower the balance of acidity (lemon), sweetness (sugar) and saltiness (pickle brine). Depending on your pickle choice, you may need to adjust the sugar and lemon ratios.

#foodtiktok #FoodTok #nyc #newyorkcity #nycfood #WhereToEat #foodreview #bestrestaurants

Can celebs and influencers make good sandwiches? #foodtiktok #FoodTok #WhereToEat #nyc #nycfood #newyork #newyorkcity

Everybody say thank you Samin #foodtiktok #FoodTok #Recipe #chicken #howto

🗣️ Cooking 101 is back! 🗣️ Each month, one of your favorite chefs will dive deep on an ingredient, technique or tool to sharpen your kitchen skills. First up is Samin Nosrat with Salad Dressing 101.

#foodtiktok #FoodTok #WhereToEat #la #losangeles #tacos #mexican

Here’s how to make Limonada (Brazilian Lemonade): • 4 limes, scrubbed and washed, plus wedges or wheels for serving • ⅓ cup granulated sugar • 7 ounces sweetened condensed milk (or, for a dairy-free version, use 7 ounces sweetened condensed coconut milk) • 4 cups cold water • 4 cups ice, plus more for serving Cut off and discard the tips of the limes, then cut the limes in quarters. Working in batches if your blender is smaller, pulse limes, sugar, sweetened condensed milk, water and ice in a blender 5 to 8 times until the ingredients are just combined. You’re looking to extract flavor from the limes, but not to pulverize them, which can make the drink too bitter. Pieces of lime rind may still be visible. Strain the mixture through a fine-mesh strainer into a large pitcher or bowl with a spout. Use the back of a spoon to push out as much liquid as possible; discard the solids. Divide among tall, ice-filled glasses, garnish with lime wedges and serve immediately.

Which have you tried? #FoodTok #foodtiktok #newyork #newyorkcity #WhereToEat #croissant

Here’s how to make Garlicky Chicken With Lemon-Anchovy Sauce: • 1¼ pounds boneless, skinless chicken thighs (4 to 5 thighs) • 1 teaspoon coarse kosher salt • Freshly ground black pepper • 6 garlic cloves, smashed and peeled • ¼ cup extra-virgin olive oil • 5 anchovy fillets • 2 tablespoons drained capers, patted dry • 1 large pinch chile flakes • 1 lemon, halved • Fresh chopped parsley, for serving Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through. When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds. Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.