NYT Cooking and Food @nytcooking
This account is no longer active. For New York Times Cooking recipes, advice and inspiration, follow us on Instagram or Tiktok under AT nytcooking. cooking.nytimes.com New York, NY Joined March 2007-
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This is how you make the best scrambled eggs. nyti.ms/36GHmtx
You can make pancakes from scratch in about as much time as it takes to make toast 🥞 nyti.ms/3K4hW6I
“It’s a pretty classic fried chicken sandwich, but it’s got verve from pickles used two ways.” Our latest YouTube video is live: nyti.ms/3vGDZvb
Are you still constantly stirring your risotto? It’s time to stop. nyti.ms/3k3IlXI
I’ve been working on this recipe for MONTHS Which is why i’m so thrilled to finally share it w/ you. Think: Artichoke Pizza in lasagna form (heavy on the béchamel). My latest for @nytfood cooking.nytimes.com/recipes/102314…
The Mâconnais: White Burgundy without the price tag. How are the wines? nyti.ms/3MkojEn
Corsican reds offer a case study in identity. nyti.ms/3vzAV3N
As climate change accelerates, can we make smarter choices about the food we buy and how we cook it? Join our food journalists @kimseverson and @MelissaClark in a live conversation with @vgpvisions of @YoungFarmers. DM your questions to @nytimesevents. x.com/i/spaces/1zkjz…
Rolo’s in Ridgewood looks like the kind of Queens corner tavern where you’d come for wings and a pint while watching the Mets. But, @pete_wells writes, it has an unusually high-powered kitchen. nyti.ms/3jOgOtg
Grape dumplings have been a favorite among various southeastern Native tribes for centuries. The tender dumplings are coated by a warm, deeply purple sauce that explodes with an uncommon grapiness. nyti.ms/380sR3O
Wars overseas hit home for Afghan restaurateurs in the D.M.V. nyti.ms/3EogACq
Matt Horn has established his West Oakland barbecue restaurant in a neighborhood with a rich history of barbecue. nyti.ms/3xzYkEK
Turn any vegetable into pasta sauce for an easy, satisfying meal. nyti.ms/3Ocqtb1
Straightforward Easter brunch recipes for every kind of home cook. nyti.ms/37SJlLg
“Bread baking can seem intimidating but I think the pandemic actually proved that it’s not because we had a whole nation of people making sourdough. But sweet bread also is really straightforward and simple.” Our latest YouTube video is live: nyti.ms/36gNWGK
A vivacious weeknight dinner that takes full advantage of sweet, overwintered leeks and mild fish fillets. nyti.ms/3EhZ4zK
For brunch cocktail inspiration, look no further than your favorite aperitifs. nyti.ms/3KKS7K5
More than a dozen recipes ideas worth sharing at your Passover table. nyti.ms/3jJJLWY
At Stony Hill in Napa Valley, a new team is making important changes while embracing its history and style of wines. nyti.ms/3jF4BHd
A lifeline for many Mexican immigrants in El Paso is reopening its dining room after a pandemic pivot to takeout. nyti.ms/3xjTZp4
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771K Followers 897 Following This account is no longer active. Follow @X for updates.I will try it and if you mean it, I will join you in the kitchen sometime!!🤗
@j_smithcameron Hi J.! We're also your biggest fan! How about this skillet beet and farro salad that gets most of its low saltiness from feta? Come join us in the kitchen sometime. #gerriforCEO #wehereforyou cooking.nytimes.com/recipes/101447…
Saffron pistachio blondies made for @VanAlstKitchen’s birthday this weekend! 🎉 recipe by @priyakrishna for @nytfood cooking.nytimes.com/recipes/102301…
And here is a recipe to go with it that looks like a blondie and tastes like burfi!!!! cooking.nytimes.com/recipes/102301…
I loved every minute! Thank you Sam, @nytfood @nytimes and @NYTmag for making it such a joy - xoxoDorie
Thank you for five great years, @doriegreenspan! nytimes.com/2022/03/04/din…
About to start drinking potato milk only because @vgpetersen is writing about it.
Potato milk: Coming soon to a grocery aisle near you. nyti.ms/3ptgOlB
I know things are bleak, but Thursdays always bring a bit of joy & delicious comfort by way of The Veggie newsletter @nytfood & @tejalrao. Love the open pantry/cute naughty dog conundrum today - my guy is always helping himself then looking at me like:
This is delicious🥂
A new twist on an old favorite from @MelissaClark. nyti.ms/3sNBa9X
What a great list! Can’t wait to try most of these!
Ten-minute mousse, tea-infused sugar cookies, no-bake cheesecake bars and more. nyti.ms/3HYwNzs
A "tip of the toque" to @MelissaClark @nytfood for our dinner last night. Her recipe for Smoky Sweet Potatoes With Eggs and Almonds is absurdly good. Our riff included BBQ pork bits, smoked almonds and Aleppo pepper. Will happily make it again - and often. #foodies #homecooking
@JaisinghJiya @SoniaBaschez I saw it in @nytfood and decided to go for it Was truly delicious 10/10 would cook again cooking.nytimes.com/recipes/102295…
Siete años jugando a la cuarta entrega de Los Sims y no me había puesto a pensar en lo central que es la comida en el juego. Desde hacerte unos elotes preparados, cocinar en grupo, hasta preparar platillos exóticos y dedicarte a la cocina.
Two decades on, @TheSims has evolved into a virtual food destination. nyti.ms/3JbtFQU
The Year of the Tiger is upon us! Celebrate Lunar New Year with delicious recipe recs from @nytfood’s @genevieveko: nytimes.com/2022/01/27/din…
Great recipes in today's @nytfood newsletter #theveggie
Veggie burgers made with actual vegetables? Still got it. nyti.ms/3fY31y8
The first 2 episodes of this new show from @priyakrishna are fantastic! So excited for more! #OnTheJob
“One of the most interesting shifts to come out of the pandemic was the rise of food businesses that existed entirely on Instagram. … [It] introduced us to this whole crop of unbelievably talented chefs.” Watch “On the Job With @priyakrishna” now: nyti.ms/3Akfshk
I have some mushrooms to use up so I figured I’d check @nytfood and this was the recipe of the day.
📚 Great Resources: I own(all)the cookbooks for inspiration, and pay for @EatYourBooks to catalogue and search by ingredient. I use @cooksmarts as back up meal planning (Jess Dang is an inspiration!) @nytfood is the best $40 sub hands down spent for recipes that work.
Self-care Sundays feat @nytfood ✨ Coconut-braised chicken thighs 👏🏾
@nytfood made the olive oil cake. Very moist and Spongey. Good recipe.
*Part* of what makes @EricAsimov such a great wine writer is his Voice—no pretense, just like you’re hearing a very informed, funny, nice dude. “The first and most important thing to know about drinking wine is this: There are no rules.”
Why decant? How long does wine stay good after it's opened? Which glasses do I need? And more of your most pressing wine questions answered by @EricAsimov. nyti.ms/3EPOVZG