NYT Cooking
@nytcooking
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New York, NY
Joined March 2007
RT @nytimes: You can make pancakes from scratch in about as much time as it takes to make toast 🥞 .
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Generate videos in just a few seconds. Try Grok Imagine, free for a limited time.
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“It’s a pretty classic fried chicken sandwich, but it’s got verve from pickles used two ways.”. Our latest YouTube video is live:
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Are you still constantly stirring your risotto? It’s time to stop.
nytimes.com
A whole bunch of chard adds color and texture, while pancetta lends a porky, salty crunch to a pot of satiny risotto.
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RT @ericjoonho: I’ve been working on this recipe for MONTHS. Which is why i’m so thrilled to finally share it w/ you. Think: Artichoke Pizz….
cooking.nytimes.com
Inspired by the artichoke slice at Artichoke Basille’s Pizza in New York City, this white sauce lasagna is a dreamy multilayered dinner Frizzling chopped canned artichoke hearts in olive oil reduces...
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The Mâconnais: White Burgundy without the price tag. How are the wines?
nytimes.com
This region at the southern tip of Burgundy has long been a bargain source. But ambitions and costs have risen. How are the wines?
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Corsican reds offer a case study in identity.
nytimes.com
What is the source of the distinctiveness in these wines? The grapes? The soil and climate? Or maybe the people and culture? In a word, terroir.
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RT @nytimes: As climate change accelerates, can we make smarter choices about the food we buy and how we cook it? Join our food journalists….
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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.
nytimes.com
Three chefs in the savory kitchen and a pastry chef with a knack for focaccia bring remarkable range to a new Ridgewood restaurant.
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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.
nytimes.com
Different versions of grape dumplings have been passed down and adapted over time — and they are all delicious.
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Wars overseas hit home for Afghan restaurateurs in the D.M.V.
nytimes.com
In Virginia, Maryland and Washington, D.C., established Afghan restaurateurs are reaching out to help refugees fleeing the return of the Taliban.
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Matt Horn has established his West Oakland barbecue restaurant in a neighborhood with a rich history of barbecue.
nytimes.com
With Horn Barbecue and Kowbird fried chicken, the chef Matt Horn calls back to the neighborhood’s roots while bringing his own style to the pit.
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Turn any vegetable into pasta sauce for an easy, satisfying meal.
nytimes.com
With five simple techniques that pair fresh ingredients with any kind of noodle, you can create countless produce-based meals.
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Straightforward Easter brunch recipes for every kind of home cook.
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“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:
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A vivacious weeknight dinner that takes full advantage of sweet, overwintered leeks and mild fish fillets.
nytimes.com
In this weeknight-friendly dinner, a bright, bold briny sauce, built on Castelvetrano olives, works its magic on two normally mild ingredients.
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For brunch cocktail inspiration, look no further than your favorite aperitifs.
nytimes.com
An Italian classic and a spin on spiked coffee are both sure to be a hit at the table.
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More than a dozen recipes ideas worth sharing at your Passover table.
cooking.nytimes.com
Here are all of the recipes you need for your Passover feast, including brisket, schmaltzy roast chicken, multiple ways to matzo and more.
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At Stony Hill in Napa Valley, a new team is making important changes while embracing its history and style of wines.
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A lifeline for many Mexican immigrants in El Paso is reopening its dining room after a pandemic pivot to takeout.
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