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Here’s how to make @kristinafelixdelano’s Shrimp Aguachile: • 1 pound medium shrimp, peeled, deveined, and cut in half lengthwise (see Tip) • ¼ red onion, cut into small dice • Fine sea salt • 2 to 3 serrano chiles, stems and seeds removed, chopped • ½ cup fresh lime juice (from 5 to 6 limes) • 1 packed cup cilantro leaves and tender stems • 1 tablespoon avocado oil or other vegetable oil • 1 ripe Hass avocado • Crushed red pepper, optional • 5 tostadas, broken into quarters (or use tortilla chips) Place shrimp and red onion on a serving platter and sprinkle with ½ teaspoon salt. Toss to combine and spread in one layer. In a blender, combine chiles, lime juice, cilantro, oil and 1 teaspoon salt, and pulse until cilantro is broken into tiny pieces. Pour over the shrimp and red onion, toss to coat and spread in one layer. Cut avocado in half lengthwise, remove the pit, and then peel. Lay each avocado half cut-side down on a work surface and thinly slice lengthwise. Transfer to a serving plate, keeping the slices together so they’re easy to move. Fan out the avocado down the middle of the plate to create a row of avocado on top of the shrimp. Sprinkle the avocado with ½ teaspoon salt and crushed red pepper, if using. Serve immediately with tostadas so that diners can assemble their own bites. Tips: While fresh-from-the-ocean shrimp is ideal, you can create incredible aguachile at home using high-quality frozen shrimp. In fact, properly thawed frozen shrimp often outshines what’s sitting in the seafood case, since most “fresh” shrimp has been previously frozen anyway — and by thawing it yourself, you ensure it’s at peak freshness. To thaw frozen shrimp, place them in a bowl of cold water and check after 15 minutes. Change the water if the shrimp are still frozen and allow to sit for another 10 minutes. Drain and rinse.
37.0M
42.2K
275
9mo ago
nytcooking
Here’s how to make @kristinafelixdelano’s Shrimp Aguachile: • 1 pound medium shrimp, peeled, deveined, and cut in half lengthwise (see Tip) • ¼ red onion, cut into small dice • Fine sea salt • 2 to 3 serrano chiles, stems and seeds removed, chopped • ½ cup fresh lime juice (from 5 to 6 limes) • 1 packed cup cilantro leaves and tender stems • 1 tablespoon avocado oil or other vegetable oil • 1 ripe Hass avocado • Crushed red pepper, optional • 5 tostadas, broken into quarters (or use tortilla chips) Place shrimp and red onion on a serving platter and sprinkle with ½ teaspoon salt. Toss to combine and spread in one layer. In a blender, combine chiles, lime juice, cilantro, oil and 1 teaspoon salt, and pulse until cilantro is broken into tiny pieces. Pour over the shrimp and red onion, toss to coat and spread in one layer. Cut avocado in half lengthwise, remove the pit, and then peel. Lay each avocado half cut-side down on a work surface and thinly slice lengthwise. Transfer to a serving plate, keeping the slices together so they’re easy to move. Fan out the avocado down the middle of the plate to create a row of avocado on top of the shrimp. Sprinkle the avocado with ½ teaspoon salt and crushed red pepper, if using. Serve immediately with tostadas so that diners can assemble their own bites. Tips: While fresh-from-the-ocean shrimp is ideal, you can create incredible aguachile at home using high-quality frozen shrimp. In fact, properly thawed frozen shrimp often outshines what’s sitting in the seafood case, since most “fresh” shrimp has been previously frozen anyway — and by thawing it yourself, you ensure it’s at peak freshness. To thaw frozen shrimp, place them in a bowl of cold water and check after 15 minutes. Change the water if the shrimp are still frozen and allow to sit for another 10 minutes. Drain and rinse.
Here’s how to make @carolinagelen’s Avgolemono Chicken Soup With Gnocchi: • 2 quarts chicken stock (preferably homemade) • 3 cups torn rotisserie chicken (or other cooked chicken) • 3 medium lemons • Salt and black pepper • 1 pound shelf-stable or refrigerated gnocchi • 5 egg yolks (see Tip to save the egg whites) • 4 garlic cloves, grated • Fresh dill (optional), for garnish To a large pot over high, add the chicken stock, torn chicken and 2 teaspoons grated lemon zest (from about 1 lemon). Add a hefty pinch of salt (remember, you are seasoning a lot of liquid!) and a few cracks of black pepper and bring to a boil over high. Reduce the heat to medium and simmer for 2 minutes. Add the gnocchi to the soup and continue simmering for 3 minutes. Meanwhile, squeeze enough lemon juice into a heatproof liquid measuring cup to get ½ cup juice. Add the yolks and the garlic to the juice and whisk to combine. While constantly whisking, slowly stream 2 cups of the simmering chicken stock into the egg yolk mixture to temper the eggs. Add the tempered yolk mixture to the pot all at once and stir to combine. Turn the heat off right after incorporating the eggs. Taste and season with more salt as needed. Serve with additional lemon zest on top, freshly cracked black pepper and dill, if using. Tip: Don’t discard those leftover egg whites! They will keep, refrigerated, for up to 4 days — and are perfect for an egg white frittata with leeks or pavlova (or another use).
35.3M
34.9K
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11mo ago
nytcooking
Here’s how to make @carolinagelen’s Avgolemono Chicken Soup With Gnocchi: • 2 quarts chicken stock (preferably homemade) • 3 cups torn rotisserie chicken (or other cooked chicken) • 3 medium lemons • Salt and black pepper • 1 pound shelf-stable or refrigerated gnocchi • 5 egg yolks (see Tip to save the egg whites) • 4 garlic cloves, grated • Fresh dill (optional), for garnish To a large pot over high, add the chicken stock, torn chicken and 2 teaspoons grated lemon zest (from about 1 lemon). Add a hefty pinch of salt (remember, you are seasoning a lot of liquid!) and a few cracks of black pepper and bring to a boil over high. Reduce the heat to medium and simmer for 2 minutes. Add the gnocchi to the soup and continue simmering for 3 minutes. Meanwhile, squeeze enough lemon juice into a heatproof liquid measuring cup to get ½ cup juice. Add the yolks and the garlic to the juice and whisk to combine. While constantly whisking, slowly stream 2 cups of the simmering chicken stock into the egg yolk mixture to temper the eggs. Add the tempered yolk mixture to the pot all at once and stir to combine. Turn the heat off right after incorporating the eggs. Taste and season with more salt as needed. Serve with additional lemon zest on top, freshly cracked black pepper and dill, if using. Tip: Don’t discard those leftover egg whites! They will keep, refrigerated, for up to 4 days — and are perfect for an egg white frittata with leeks or pavlova (or another use).
Comment or DM “🍒” to @nytcooking to get the recipe link for @nicolaalamb’s Cherry Karpatka sent to you directly! It’s free for a limited time.
32.3M
141K
14.1K
11mo ago
nytcooking
Comment or DM “🍒” to @nytcooking to get the recipe link for @nicolaalamb’s Cherry Karpatka sent to you directly! It’s free for a limited time.
Here’s how to make @annafgass’s Sheet-Pan Shrimp Oreganata: • ¼ cup unsalted butter • 1½ pounds large tail-on shrimp (about 24), peeled and deveined • ¼ cup plus 2 tablespoons extra-virgin olive oil, divided • Kosher salt (such as Diamond Crystal) and pepper • 1 lemon • ¾ cup dried bread crumbs • ¼ cup flat-leaf parsley leaves, finely chopped • 2 garlic cloves, minced • 1 tablespoon dried oregano • ⅓ cup white wine Heat the oven to 450 degrees and position a rack in the middle. Cut the butter into small knobs and spread on a 9-by-13-inch sheet pan; set aside. While the oven heats, place the shrimp in a medium bowl along with ¼ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper. Zest the lemon on top, quarter the lemon, then squeeze in about 2 tablespoons lemon juice (reserve the remaining lemon for later). Mix to combine, then set aside. In another medium bowl, combine the bread crumbs, parsley, garlic, oregano, 1¼ teaspoons salt and 1¼ teaspoons pepper. Add the remaining 2 tablespoons of olive oil and mix with a fork to combine. Set the sheet pan in the oven and heat just until the butter has melted, about 2 minutes. Carefully remove the hot baking sheet, setting it on a flat surface, then add the wine and swirl the pan to blend it with the butter. Place the shrimp onto the hot pan in an even layer. Pour any remaining marinade over shrimp. Generously sprinkle the bread crumb mixture over each of the shrimp, allowing the excess to pool underneath as well. Bake on the middle rack for about 6 minutes, until shrimp are pink and cooked through. Turn the oven to broil for 2 minutes to brown the bread crumbs. Remove from the oven and squeeze the juice from the remaining lemon wedges over the shrimp. Enjoy the shrimp hot, spooning the pan juices and bread crumbs from the pan alongside.
30.5M
19.4K
40
11mo ago
nytcooking
Here’s how to make @annafgass’s Sheet-Pan Shrimp Oreganata: • ¼ cup unsalted butter • 1½ pounds large tail-on shrimp (about 24), peeled and deveined • ¼ cup plus 2 tablespoons extra-virgin olive oil, divided • Kosher salt (such as Diamond Crystal) and pepper • 1 lemon • ¾ cup dried bread crumbs • ¼ cup flat-leaf parsley leaves, finely chopped • 2 garlic cloves, minced • 1 tablespoon dried oregano • ⅓ cup white wine Heat the oven to 450 degrees and position a rack in the middle. Cut the butter into small knobs and spread on a 9-by-13-inch sheet pan; set aside. While the oven heats, place the shrimp in a medium bowl along with ¼ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper. Zest the lemon on top, quarter the lemon, then squeeze in about 2 tablespoons lemon juice (reserve the remaining lemon for later). Mix to combine, then set aside. In another medium bowl, combine the bread crumbs, parsley, garlic, oregano, 1¼ teaspoons salt and 1¼ teaspoons pepper. Add the remaining 2 tablespoons of olive oil and mix with a fork to combine. Set the sheet pan in the oven and heat just until the butter has melted, about 2 minutes. Carefully remove the hot baking sheet, setting it on a flat surface, then add the wine and swirl the pan to blend it with the butter. Place the shrimp onto the hot pan in an even layer. Pour any remaining marinade over shrimp. Generously sprinkle the bread crumb mixture over each of the shrimp, allowing the excess to pool underneath as well. Bake on the middle rack for about 6 minutes, until shrimp are pink and cooked through. Turn the oven to broil for 2 minutes to brown the bread crumbs. Remove from the oven and squeeze the juice from the remaining lemon wedges over the shrimp. Enjoy the shrimp hot, spooning the pan juices and bread crumbs from the pan alongside.
Here’s how to make @grossypelosi’s Nonalcoholic Negroni: • 1 medium navel orange • 10 hibiscus tea bags, such as Celestial Seasonings Red Zinger • 1 tablespoon whole black peppercorns • 1 tablespoon whole cloves • ½ cup sugar • 2 (12-ounce) cans tonic • 1 cup unsweetened grapefruit juice • Ice, for serving • Orange wedges, for serving Use a vegetable peeler to peel the orange, avoiding as much white pith as possible. In a small saucepan, combine the orange peel with the tea bags, peppercorns, cloves and 2 cups water. Bring to a boil over high heat. Add the sugar and cook, stirring, until dissolved, about 1 minute. Cover, remove from the heat and let cool completely, about 2 hours. Strain the tea and discard the solids. The cooled, brewed tea can be refrigerated in an airtight container for up to 2 weeks. To serve, in a large pitcher, stir together the tea, tonic water, grapefruit juice and about 1 cup ice. Divide among rocks glasses filled with ice and garnish with orange wedges. Tip: To make one serving, fill a rocks glass with ice. Pour in 1 ounce of grapefruit juice, 2 ounces of the tea and 3 ounces of tonic water; stir to mix. Garnish with an orange wedge.
28.3M
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9mo ago
nytcooking
Here’s how to make @grossypelosi’s Nonalcoholic Negroni: • 1 medium navel orange • 10 hibiscus tea bags, such as Celestial Seasonings Red Zinger • 1 tablespoon whole black peppercorns • 1 tablespoon whole cloves • ½ cup sugar • 2 (12-ounce) cans tonic • 1 cup unsweetened grapefruit juice • Ice, for serving • Orange wedges, for serving Use a vegetable peeler to peel the orange, avoiding as much white pith as possible. In a small saucepan, combine the orange peel with the tea bags, peppercorns, cloves and 2 cups water. Bring to a boil over high heat. Add the sugar and cook, stirring, until dissolved, about 1 minute. Cover, remove from the heat and let cool completely, about 2 hours. Strain the tea and discard the solids. The cooled, brewed tea can be refrigerated in an airtight container for up to 2 weeks. To serve, in a large pitcher, stir together the tea, tonic water, grapefruit juice and about 1 cup ice. Divide among rocks glasses filled with ice and garnish with orange wedges. Tip: To make one serving, fill a rocks glass with ice. Pour in 1 ounce of grapefruit juice, 2 ounces of the tea and 3 ounces of tonic water; stir to mix. Garnish with an orange wedge.
Here’s how to make @itsalislagle’s Gnocchi Gratin: • 2 cups (1 pint) heavy cream • 2 garlic cloves, finely grated • 2 packed tablespoons finely chopped sage leaves (or 1 tablespoon dried) • ¼ teaspoon finely grated nutmeg (optional) • Salt and black pepper • 2 (16- to 18-ounce) packages potato gnocchi • 2 ounces (½ cup) coarsely grated Gruyere • 1¾ ounces (½ cup) finely grated Parmesan Heat the oven to 375 degrees. In a 9-by-13-inch baking dish, stir together the cream, garlic, sage and nutmeg (if using) and season generously with salt and pepper. Stir in the gnocchi and spread into an even layer (it’s OK if the gnocchi aren’t completely covered in cream). Sprinkle with the Gruyere and Parmesan. Bake until the top is browned and crisp, 30 to 35 minutes. Let rest for a few minutes before serving.
27.8M
33.8K
77
11mo ago
nytcooking
Here’s how to make @itsalislagle’s Gnocchi Gratin: • 2 cups (1 pint) heavy cream • 2 garlic cloves, finely grated • 2 packed tablespoons finely chopped sage leaves (or 1 tablespoon dried) • ¼ teaspoon finely grated nutmeg (optional) • Salt and black pepper • 2 (16- to 18-ounce) packages potato gnocchi • 2 ounces (½ cup) coarsely grated Gruyere • 1¾ ounces (½ cup) finely grated Parmesan Heat the oven to 375 degrees. In a 9-by-13-inch baking dish, stir together the cream, garlic, sage and nutmeg (if using) and season generously with salt and pepper. Stir in the gnocchi and spread into an even layer (it’s OK if the gnocchi aren’t completely covered in cream). Sprinkle with the Gruyere and Parmesan. Bake until the top is browned and crisp, 30 to 35 minutes. Let rest for a few minutes before serving.
Make @grossypelosi’s Kale Caesar Pasta Salad: • Salt and black pepper • 1 pound mezze rigatoni or other short pasta • 1 cup panko or homemade bread crumbs • Zest of 2 lemons (reserve lemons for dressing) • 2 garlic cloves, grated • 3 tablespoons olive oil • 4 cups packed baby kale leaves (5 ounces) or 1-inch Tuscan kale ribbons, stems removed • 1½ ounces Parmesan shavings (about ⅓ cup) • 1 cup mayonnaise • 1 cup freshly grated Parmesan • 1 (2-ounce) can anchovy fillets, drained (about 12) • 4 large garlic cloves • Juice of 2 lemons (⅓ cup) • 4 teaspoons Dijon mustard • Salt and pepper Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain pasta and spread it out on a tray or sheet pan in a single layer, allowing steam to escape and pasta to cool faster. Set aside. Place a medium skillet on stovetop over medium heat. Add bread crumbs, lemon zest, garlic, 2 tablespoons oil and a big pinch each of salt and pepper. Stir to mix, then continue to stir until the garlic is fragrant and the bread crumbs are evenly browned, 4 to 5 minutes. Remove from pan and set aside to cool. To store, transfer cooled breadcrumbs to an airtight container and keep at room temperature for up to 2 days. Make the dressing: In the bowl of a blender or food processor, combine mayonnaise, grated Parmesan, anchovies, garlic, lemon juice, mustard and a pinch each of salt and pepper. Blend on low speed until smooth, about 1 minute. Taste for seasoning, add salt and pepper as needed. If not using immediately, transfer to an airtight container and refrigerate for up to 5 days. In a large bowl, use your hands to massage kale with remaining 1 tablespoon olive oil until just tender. Add cooled pasta and 1½ cups of the dressing and toss until well mixed. Cover and refrigerate for at least 4 hours or up to overnight. Before serving, add Parmesan shavings, half of the breadcrumbs and extra dressing as needed, and stir until just combined. Garnish with the rest of the breadcrumbs and serve immediately. Leftovers will last for 5 days in the refrigerator.
20.7M
33.6K
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10mo ago
nytcooking
Make @grossypelosi’s Kale Caesar Pasta Salad: • Salt and black pepper • 1 pound mezze rigatoni or other short pasta • 1 cup panko or homemade bread crumbs • Zest of 2 lemons (reserve lemons for dressing) • 2 garlic cloves, grated • 3 tablespoons olive oil • 4 cups packed baby kale leaves (5 ounces) or 1-inch Tuscan kale ribbons, stems removed • 1½ ounces Parmesan shavings (about ⅓ cup) • 1 cup mayonnaise • 1 cup freshly grated Parmesan • 1 (2-ounce) can anchovy fillets, drained (about 12) • 4 large garlic cloves • Juice of 2 lemons (⅓ cup) • 4 teaspoons Dijon mustard • Salt and pepper Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain pasta and spread it out on a tray or sheet pan in a single layer, allowing steam to escape and pasta to cool faster. Set aside. Place a medium skillet on stovetop over medium heat. Add bread crumbs, lemon zest, garlic, 2 tablespoons oil and a big pinch each of salt and pepper. Stir to mix, then continue to stir until the garlic is fragrant and the bread crumbs are evenly browned, 4 to 5 minutes. Remove from pan and set aside to cool. To store, transfer cooled breadcrumbs to an airtight container and keep at room temperature for up to 2 days. Make the dressing: In the bowl of a blender or food processor, combine mayonnaise, grated Parmesan, anchovies, garlic, lemon juice, mustard and a pinch each of salt and pepper. Blend on low speed until smooth, about 1 minute. Taste for seasoning, add salt and pepper as needed. If not using immediately, transfer to an airtight container and refrigerate for up to 5 days. In a large bowl, use your hands to massage kale with remaining 1 tablespoon olive oil until just tender. Add cooled pasta and 1½ cups of the dressing and toss until well mixed. Cover and refrigerate for at least 4 hours or up to overnight. Before serving, add Parmesan shavings, half of the breadcrumbs and extra dressing as needed, and stir until just combined. Garnish with the rest of the breadcrumbs and serve immediately. Leftovers will last for 5 days in the refrigerator.
@clarkbar’s classic Chicken Parm recipe is at the link in bio — it’s free for a limited time.
19.8M
18.4K
147
11mo ago
nytcooking
@clarkbar’s classic Chicken Parm recipe is at the link in bio — it’s free for a limited time.
Yuzu juice is the star of this buttery tart — get @yossy.arefi's recipe free for a limited time at the link in our bio.
19.5M
19.1K
64
8mo ago
nytcooking
Yuzu juice is the star of this buttery tart — get @yossy.arefi's recipe free for a limited time at the link in our bio.
Imagine a peppermint patty, made huge and fancy enough for a dinner party. @yossyarefi’s Chocolate Mint Tart recipe is free for a limited time at the link in bio!
18.7M
36.4K
168
11mo ago
nytcooking
Imagine a peppermint patty, made huge and fancy enough for a dinner party. @yossyarefi’s Chocolate Mint Tart recipe is free for a limited time at the link in bio!
Here’s how to make @samanthaseneviratne’s Cloverleaf Rolls: • 1 (¼-ounce/2¼ teaspoons/7 grams) package active dry yeast • 2 tablespoons granulated sugar • ½ cup/120 milliliters whole milk, warmed to 105 to 110 degrees • 6 tablespoons/85 grams unsalted butter, plus more for the pan • 2 cups/255 grams all-purpose flour • 1 teaspoon kosher salt, plus more for sprinkling • 1 large egg Stir the yeast and 1 teaspoon of the sugar into the milk. Set aside until foamy, about 5 minutes. Melt 4 tablespoons of the butter. Meanwhile, in the bowl of a stand mixer with the dough hook attached, combine the remaining sugar, flour and salt. With the mixer on low, add the yeast mixture and the egg and knead until the dry ingredients have been incorporated (you may have to help it along at first with a spatula) and the dough is smooth, about 5 to 10 minutes. Carefully add the melted butter (the dough will slosh around in the butter for a few minutes, but will eventually absorb it all) and continue to knead the dough until smooth, increasing the speed to medium, another 5 to 10 minutes. The dough will be shiny and elastic; if it’s at all sticky, scrape down the sides of the bowl and gather the dough into a neat ball (no need to add extra flour). Cover the bowl with plastic and set aside to rise in a warm place until doubled, about 1 to 2 hours. Butter a standard 12-cup muffin tin. Gently tip the dough out onto a work surface. You shouldn’t need flour at this point. Divide the dough into 12 equal pieces. Work with one piece at a time and keep the other pieces covered. Divide each piece into 3 equal pieces, roll each piece into a tight ball and place into one cup. Repeat with the remaining dough. Cover the tray lightly with plastic wrap and set aside to double again, about 45 minutes to 1 hour. The dough should look puffy and spring back slowly when pressed gently. Heat the oven to 375 degrees. Melt the remaining 2 tablespoons butter. Remove the plastic wrap and without deflating the dough, gently brush the rolls with butter. Bake until puffed and golden, about 10 to 12 minutes. Remove from the oven and brush with more butter and sprinkle with salt. Serve warm.
16.9M
14.5K
39
9mo ago
nytcooking
Here’s how to make @samanthaseneviratne’s Cloverleaf Rolls: • 1 (¼-ounce/2¼ teaspoons/7 grams) package active dry yeast • 2 tablespoons granulated sugar • ½ cup/120 milliliters whole milk, warmed to 105 to 110 degrees • 6 tablespoons/85 grams unsalted butter, plus more for the pan • 2 cups/255 grams all-purpose flour • 1 teaspoon kosher salt, plus more for sprinkling • 1 large egg Stir the yeast and 1 teaspoon of the sugar into the milk. Set aside until foamy, about 5 minutes. Melt 4 tablespoons of the butter. Meanwhile, in the bowl of a stand mixer with the dough hook attached, combine the remaining sugar, flour and salt. With the mixer on low, add the yeast mixture and the egg and knead until the dry ingredients have been incorporated (you may have to help it along at first with a spatula) and the dough is smooth, about 5 to 10 minutes. Carefully add the melted butter (the dough will slosh around in the butter for a few minutes, but will eventually absorb it all) and continue to knead the dough until smooth, increasing the speed to medium, another 5 to 10 minutes. The dough will be shiny and elastic; if it’s at all sticky, scrape down the sides of the bowl and gather the dough into a neat ball (no need to add extra flour). Cover the bowl with plastic and set aside to rise in a warm place until doubled, about 1 to 2 hours. Butter a standard 12-cup muffin tin. Gently tip the dough out onto a work surface. You shouldn’t need flour at this point. Divide the dough into 12 equal pieces. Work with one piece at a time and keep the other pieces covered. Divide each piece into 3 equal pieces, roll each piece into a tight ball and place into one cup. Repeat with the remaining dough. Cover the tray lightly with plastic wrap and set aside to double again, about 45 minutes to 1 hour. The dough should look puffy and spring back slowly when pressed gently. Heat the oven to 375 degrees. Melt the remaining 2 tablespoons butter. Remove the plastic wrap and without deflating the dough, gently brush the rolls with butter. Bake until puffed and golden, about 10 to 12 minutes. Remove from the oven and brush with more butter and sprinkle with salt. Serve warm.
Here’s how to make @itsalislagle’s Butter-Basted Chicken Breasts: • 1½ to 2 pounds boneless, skinless chicken breasts • Salt and black pepper • 1 tablespoon vegetable or canola oil • 3 tablespoons unsalted butter • 4 garlic cloves, smashed and peeled • 4 rosemary, thyme or sage sprigs, or a mix Use a meat mallet or heavy skillet to pound the chicken breasts to an even thickness. Pat dry and season with salt and pepper. Coat all sides with the oil. Heat a large, preferably cast-iron, skillet over medium-high until just smoking. Add the chicken and cook until golden underneath, 3 to 5 minutes. Reduce heat to medium-low. Flip the chicken and add the butter, garlic and herbs. When the butter is foaming, tilt the skillet and spoon the melting butter over the chicken until cooked through, 3 to 5 minutes. Spoon the butter onto any pale areas to create an even crust. Transfer the chicken to plates and top with all the butter and bits in the skillet. Let rest for 5 minutes before slicing.
16.1M
10.3K
16
11mo ago
nytcooking
Here’s how to make @itsalislagle’s Butter-Basted Chicken Breasts: • 1½ to 2 pounds boneless, skinless chicken breasts • Salt and black pepper • 1 tablespoon vegetable or canola oil • 3 tablespoons unsalted butter • 4 garlic cloves, smashed and peeled • 4 rosemary, thyme or sage sprigs, or a mix Use a meat mallet or heavy skillet to pound the chicken breasts to an even thickness. Pat dry and season with salt and pepper. Coat all sides with the oil. Heat a large, preferably cast-iron, skillet over medium-high until just smoking. Add the chicken and cook until golden underneath, 3 to 5 minutes. Reduce heat to medium-low. Flip the chicken and add the butter, garlic and herbs. When the butter is foaming, tilt the skillet and spoon the melting butter over the chicken until cooked through, 3 to 5 minutes. Spoon the butter onto any pale areas to create an even crust. Transfer the chicken to plates and top with all the butter and bits in the skillet. Let rest for 5 minutes before slicing.
Here’s how to make @ericjoonho’s Crispy Wonton Chicken Salad: For the Dressing • 3 tablespoons rice vinegar • 3 tablespoons toasted sesame oil • 2 tablespoons peach or apricot preserves • 2 tablespoons mayonnaise • 1 tablespoon soy sauce • 1 teaspoon chili powder • ½ teaspoon onion powder • Salt For the Salad • 8 ounces cooked chicken meat, torn into bite-size pieces (2 cups) • 8 wonton wrappers (see Tip) • Vegetable oil, for frying • Salt • 2 romaine hearts, coarsely chopped • 4 scallions, coarsely chopped • 1 packed cup coarsely chopped fresh cilantro leaves with tender stems • 1 packed cup coarsely chopped fresh mint leaves Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt. Prepare the salad: Add the chicken to the dressing and toss. To fry the wonton wrappers, cut the squares into ½-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt. Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately. Tip Wonton wrappers are uncooked, flour-based thin sheets of dough, about 3½ inches square. You can find them in the refrigerated section of supermarkets. Store-bought fried wonton wrappers, often packaged as “wonton strips,” are a convenient alternative, though they can be harder to find; look for them near the salad croutons.
15.8M
15.4K
34
11mo ago
nytcooking
Here’s how to make @ericjoonho’s Crispy Wonton Chicken Salad: For the Dressing • 3 tablespoons rice vinegar • 3 tablespoons toasted sesame oil • 2 tablespoons peach or apricot preserves • 2 tablespoons mayonnaise • 1 tablespoon soy sauce • 1 teaspoon chili powder • ½ teaspoon onion powder • Salt For the Salad • 8 ounces cooked chicken meat, torn into bite-size pieces (2 cups) • 8 wonton wrappers (see Tip) • Vegetable oil, for frying • Salt • 2 romaine hearts, coarsely chopped • 4 scallions, coarsely chopped • 1 packed cup coarsely chopped fresh cilantro leaves with tender stems • 1 packed cup coarsely chopped fresh mint leaves Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt. Prepare the salad: Add the chicken to the dressing and toss. To fry the wonton wrappers, cut the squares into ½-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt. Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately. Tip Wonton wrappers are uncooked, flour-based thin sheets of dough, about 3½ inches square. You can find them in the refrigerated section of supermarkets. Store-bought fried wonton wrappers, often packaged as “wonton strips,” are a convenient alternative, though they can be harder to find; look for them near the salad croutons.
Here’s how to make @hettymckinnon’s Chickpea, Spinach and Feta Pie: • 2 large leeks (about 1 pound), roots and wilted tops trimmed, stalks halved lengthwise and thinly sliced • 9 tablespoons extra-virgin olive oil, divided • Salt and pepper • 3 garlic cloves, finely chopped • 5 ounces baby spinach • 1 (15-ounce) can chickpeas, drained • 7 ounces crumbled feta • 1 lemon, zested and juiced (3 to 4 tablespoons), plus 1 more lemon for serving • 1 cup chopped dill • 8 to 10 phyllo pastry sheets (about 10 ounces), thawed • Toasted white sesame or nigella seeds (optional), for topping Heat the oven to 375 degrees. Prepare the leeks: Place the sliced leeks into a colander and rinse them well, rubbing to loosen any dirt. Rinse again and drain well. (There is no need to dry them, as the residual water is useful in cooking the leeks.) Heat a 10-inch ovenproof skillet on medium-high for 1 to 2 minutes. Add 2 tablespoons of olive oil along with the leeks (the skillet will look overfilled, but it cooks down a lot). Season generously with salt and pepper and cook, stirring occasionally, until the leeks are wilted, 3 to 5 minutes. Add the garlic and the spinach, a few handfuls at a time, adding in more as it wilts, and toss until the leaves have all softened. Turn off the heat and add the chickpeas, feta, lemon zest, lemon juice and dill. Taste and season generously with salt and pepper. Place the phyllo sheets into a large bowl and drizzle with 5 tablespoons of olive oil. Scrunch and massage the oil into the sheets; the sheets will crumble, break up and clump up and that is fine. Scrunch the pastry, and transfer in clumps, arranging them on top of the leeks and spinach, until completely covered. Drizzle the top with the remaining 2 tablespoons of olive oil and scatter over the sesame or nigella seeds, if using. Bake until the top is golden and crispy, 30 to 35 minutes, or until the top is golden and crispy. Allow to cool for 5 to 10 minutes. Serve with lemon on the side.
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11mo ago
nytcooking
Here’s how to make @hettymckinnon’s Chickpea, Spinach and Feta Pie: • 2 large leeks (about 1 pound), roots and wilted tops trimmed, stalks halved lengthwise and thinly sliced • 9 tablespoons extra-virgin olive oil, divided • Salt and pepper • 3 garlic cloves, finely chopped • 5 ounces baby spinach • 1 (15-ounce) can chickpeas, drained • 7 ounces crumbled feta • 1 lemon, zested and juiced (3 to 4 tablespoons), plus 1 more lemon for serving • 1 cup chopped dill • 8 to 10 phyllo pastry sheets (about 10 ounces), thawed • Toasted white sesame or nigella seeds (optional), for topping Heat the oven to 375 degrees. Prepare the leeks: Place the sliced leeks into a colander and rinse them well, rubbing to loosen any dirt. Rinse again and drain well. (There is no need to dry them, as the residual water is useful in cooking the leeks.) Heat a 10-inch ovenproof skillet on medium-high for 1 to 2 minutes. Add 2 tablespoons of olive oil along with the leeks (the skillet will look overfilled, but it cooks down a lot). Season generously with salt and pepper and cook, stirring occasionally, until the leeks are wilted, 3 to 5 minutes. Add the garlic and the spinach, a few handfuls at a time, adding in more as it wilts, and toss until the leaves have all softened. Turn off the heat and add the chickpeas, feta, lemon zest, lemon juice and dill. Taste and season generously with salt and pepper. Place the phyllo sheets into a large bowl and drizzle with 5 tablespoons of olive oil. Scrunch and massage the oil into the sheets; the sheets will crumble, break up and clump up and that is fine. Scrunch the pastry, and transfer in clumps, arranging them on top of the leeks and spinach, until completely covered. Drizzle the top with the remaining 2 tablespoons of olive oil and scatter over the sesame or nigella seeds, if using. Bake until the top is golden and crispy, 30 to 35 minutes, or until the top is golden and crispy. Allow to cool for 5 to 10 minutes. Serve with lemon on the side.
Here’s how to make @ifahmed’s Soy-Glazed Mushroom Rice Bowl: • 5 teaspoons olive oil, divided • ½ pound cremini mushrooms, sliced • 1 medium (1½-pound) Napa or green cabbage, cored and chopped • 3 large garlic cloves, smashed • 3 tablespoons soy sauce • 1½ teaspoons chile-garlic sauce (preferably Huy Fong), plus more for serving if desired • 1 teaspoon toasted sesame oil • Cooked white rice, for serving • 3 (4-ounce) cans boneless sardines in oil (skin-on or skinless), optional • Thinly sliced scallions, for serving In a large cast-iron skillet over medium-high heat, warm up 3 teaspoons of olive oil. Once oil is loose and shimmering, about 1 minute, add the mushrooms and stir sparingly, leaving the mushrooms largely undisturbed. Cook until the mushrooms have softened and reduced down slightly in size, about 5 minutes. Stir in the chopped cabbage and the remaining 2 teaspoons of olive oil, cover and cook, stirring occasionally. After 2 to 3 minutes, lower the heat to medium and stir in the garlic, soy sauce, chile-garlic sauce and sesame oil. Cover and cook for another 15 minutes, stirring as needed, until the cabbage is almost caramelized. Serve the cabbage-mushroom mixture over rice. Top with sardines, if you like, and scallions. Serve with additional chile-garlic sauce. Enjoy immediately or store in the fridge in an airtight container for 2 to 3 days.
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9mo ago
nytcooking
Here’s how to make @ifahmed’s Soy-Glazed Mushroom Rice Bowl: • 5 teaspoons olive oil, divided • ½ pound cremini mushrooms, sliced • 1 medium (1½-pound) Napa or green cabbage, cored and chopped • 3 large garlic cloves, smashed • 3 tablespoons soy sauce • 1½ teaspoons chile-garlic sauce (preferably Huy Fong), plus more for serving if desired • 1 teaspoon toasted sesame oil • Cooked white rice, for serving • 3 (4-ounce) cans boneless sardines in oil (skin-on or skinless), optional • Thinly sliced scallions, for serving In a large cast-iron skillet over medium-high heat, warm up 3 teaspoons of olive oil. Once oil is loose and shimmering, about 1 minute, add the mushrooms and stir sparingly, leaving the mushrooms largely undisturbed. Cook until the mushrooms have softened and reduced down slightly in size, about 5 minutes. Stir in the chopped cabbage and the remaining 2 teaspoons of olive oil, cover and cook, stirring occasionally. After 2 to 3 minutes, lower the heat to medium and stir in the garlic, soy sauce, chile-garlic sauce and sesame oil. Cover and cook for another 15 minutes, stirring as needed, until the cabbage is almost caramelized. Serve the cabbage-mushroom mixture over rice. Top with sardines, if you like, and scallions. Serve with additional chile-garlic sauce. Enjoy immediately or store in the fridge in an airtight container for 2 to 3 days.
@itsalislagle's Spinach Meatballs With Pasta recipe is at the link in our bio!
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2mo ago
nytcooking
@itsalislagle's Spinach Meatballs With Pasta recipe is at the link in our bio!
You can make @lisamariedonovan’s five-star French Lentil Salad recipe a bit in advance and let the flavors marry for days. Check the link in bio for the recipe — it’s free :)
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7mo ago
nytcooking
You can make @lisamariedonovan’s five-star French Lentil Salad recipe a bit in advance and let the flavors marry for days. Check the link in bio for the recipe — it’s free :)
Get the (free!) recipe by @theshahreport at the link in our bio.
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7mo ago
nytcooking
Get the (free!) recipe by @theshahreport at the link in our bio.
Here are 6 ways to egg bite via @itsalislagle — riff away with the recipe at the link in our bio!
11.0M
9.78K
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2mo ago
nytcooking
Here are 6 ways to egg bite via @itsalislagle — riff away with the recipe at the link in our bio!
If Marry Me Chicken secured the ring, this Marry Me Salmon is renewing the vows. Get @ericjoonho’s recipe for free for a limited time at the link in bio. 💍
11.0M
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8mo ago
nytcooking
If Marry Me Chicken secured the ring, this Marry Me Salmon is renewing the vows. Get @ericjoonho’s recipe for free for a limited time at the link in bio. 💍

NYT Cooking (@nytcooking) Instagram Stats & Analytics

NYT Cooking (@nytcooking) has 4.93M Instagram followers with a 0.78% engagement rate over the past 12 months. Across 2.64K posts, NYT Cooking received 14.2M total likes and 849M impressions, averaging 5.37K likes per post. This page tracks NYT Cooking's performance metrics, top content, and engagement trends — updated daily.

NYT Cooking (@nytcooking) Instagram Analytics FAQ

How many Instagram followers does NYT Cooking have?+
NYT Cooking (@nytcooking) has 4.93M Instagram followers as of August 2026.
What is NYT Cooking's Instagram engagement rate?+
NYT Cooking's Instagram engagement rate is 0.78% over the last 12 months, based on 2.64K posts.
How many likes does NYT Cooking get on Instagram?+
NYT Cooking received 14.2M total likes across 2.64K posts in the last 12 months, averaging 5.37K likes per post.
How many Instagram impressions does NYT Cooking get?+
NYT Cooking's Instagram content generated 849M total impressions over the last 12 months.