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5.05M
impressions
789M
likes
14.3M
comments
417K
posts
2.74K
engagement
1.04%
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$19.9M
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@itsalislagle's Spinach Meatballs With Pasta recipe is at the link in our bio!
29.5M
23.6K
220
5mo ago
nytcooking
@itsalislagle's Spinach Meatballs With Pasta recipe is at the link in our bio!
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
16.9K
146
12mo 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.
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. 💍
22.5M
18.8K
37
11mo 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. 💍
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.
20.7M
20.2K
69
10mo 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.
Crispy halloumi, juicy cherry tomatoes with white beans and crusty bread — what more could you ask for? Link in bio to get @mymoroccanfood’s recipe (for free)!
19.6M
21.7K
121
10mo ago
nytcooking
Crispy halloumi, juicy cherry tomatoes with white beans and crusty bread — what more could you ask for? Link in bio to get @mymoroccanfood’s recipe (for free)!
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 :)
18.6M
41.2K
404
10mo 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 :)
Here are 6 ways to egg bite via @itsalislagle — riff away with the recipe at the link in our bio!
18.3M
11.3K
63
5mo ago
nytcooking
Here are 6 ways to egg bite via @itsalislagle — riff away with the recipe at the link in our bio!
@nicolaalamb’s Giant Mont Blanc is a maximalist, show-stopping take on the classic dessert. Link in our bio to get the recipe free for a limited time.
17.5M
14.9K
145
10mo ago
nytcooking
@nicolaalamb’s Giant Mont Blanc is a maximalist, show-stopping take on the classic dessert. Link in our bio to get the recipe free for a limited time.
Get the (free!) recipe by @theshahreport at the link in our bio.
17.2M
11.6K
158
9mo ago
nytcooking
Get the (free!) recipe by @theshahreport at the link in our 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.
17.0M
14.4K
39
12mo 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.
@alexaweibel’s Squiggly Duchess Potatoes are showstoppers ~~~ and the recipe is free at the link in bio now!
14.1M
12.8K
40
11mo ago
nytcooking
@alexaweibel’s Squiggly Duchess Potatoes are showstoppers ~~~ and the recipe is free at the link in bio now!
@heysueli’s Hojicha Cheesecake Pie recipe is free for a limited time at the link in bio.
13.7M
9.28K
36
11mo ago
nytcooking
@heysueli’s Hojicha Cheesecake Pie recipe is free for a limited time at the link in bio.
Meet @priyakrishna’s Coconut Saag, a riff on saag paneer that makes eating a pound of greens feel luxurious 💚 Full recipe at the link in our bio!
11.2M
15.1K
98
5mo ago
nytcooking
Meet @priyakrishna’s Coconut Saag, a riff on saag paneer that makes eating a pound of greens feel luxurious 💚 Full recipe at the link in our bio!
Just 38 seconds of @tomholland2013 being British. Watch the full Pizza Interview at the link in bio.
8.17M
538K
1.38K
3mo ago
nytcooking
Just 38 seconds of @tomholland2013 being British. Watch the full Pizza Interview at the link in bio.
@sheela.m.prakash’s ideal green beans are inspired by cacio e pepe, and they couldn’t be easier — here’s how to make them: • 3 tablespoons extra-virgin olive oil • 2 pounds green beans, stem ends trimmed • Salt and coarsely ground black pepper • 2 ounces Pecorino Romano cheese, finely grated (1 cup firmly packed freshly grated or ½ cup store-bought grated) Heat the olive oil in a large, high-sided sauté pan with a lid or a Dutch oven over medium heat. Add the green beans and cook, tossing with tongs frequently, until the beans are glossy and bright but still crisp, about 5 minutes. Add 1 teaspoon pepper, season with salt and cook, stirring frequently, until the pepper is toasted and fragrant, 30 seconds to 1 minute. Carefully pour ⅔ cup of water into the pan and immediately cover. Cook, tossing halfway through, until the beans are vibrant green and crisp-tender and the water has almost completely evaporated, about 4 minutes. Uncover and remove from the heat. Give the beans a toss again then transfer half to a serving platter, spreading them out in an even layer. Sprinkle half of the cheese over the beans. Top with the remaining beans and garnish with the remaining cheese and several more grinds of pepper.
8.10M
15.9K
34
12mo ago
nytcooking
@sheela.m.prakash’s ideal green beans are inspired by cacio e pepe, and they couldn’t be easier — here’s how to make them: • 3 tablespoons extra-virgin olive oil • 2 pounds green beans, stem ends trimmed • Salt and coarsely ground black pepper • 2 ounces Pecorino Romano cheese, finely grated (1 cup firmly packed freshly grated or ½ cup store-bought grated) Heat the olive oil in a large, high-sided sauté pan with a lid or a Dutch oven over medium heat. Add the green beans and cook, tossing with tongs frequently, until the beans are glossy and bright but still crisp, about 5 minutes. Add 1 teaspoon pepper, season with salt and cook, stirring frequently, until the pepper is toasted and fragrant, 30 seconds to 1 minute. Carefully pour ⅔ cup of water into the pan and immediately cover. Cook, tossing halfway through, until the beans are vibrant green and crisp-tender and the water has almost completely evaporated, about 4 minutes. Uncover and remove from the heat. Give the beans a toss again then transfer half to a serving platter, spreading them out in an even layer. Sprinkle half of the cheese over the beans. Top with the remaining beans and garnish with the remaining cheese and several more grinds of pepper.
Morning buns 🤝 scallion pancakes. Break out the chile oil for dipping and get @genevieve_ko’s free recipe at the link in bio.
7.64M
10.5K
49
10mo ago
nytcooking
Morning buns 🤝 scallion pancakes. Break out the chile oil for dipping and get @genevieve_ko’s free recipe at the link in bio.
Here’s how to make @samanthaseneviratne’s Pumpkin Maple Cornbread: • ½ cup plus 2 tablespoons unsalted butter (1¼ stick), melted and cooled slightly, plus more for greasing the pan • 1 cup finely ground yellow cornmeal • 1 cup all-purpose flour • 1 teaspoon baking powder • ¾ teaspoon kosher salt • ½ teaspoon baking soda • 1 large egg • ¾ cup packed light or dark brown sugar • 1 cup canned pumpkin purée • ½ cup buttermilk • ½ cup plus 2 tablespoons maple syrup • ¼ cup pumpkin seeds (pepitas) Heat the oven to 375 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment. In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda. In a large bowl, whisk together ½ cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk and ½ cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top. Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup. Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.
7.60M
8.17K
50
11mo ago
nytcooking
Here’s how to make @samanthaseneviratne’s Pumpkin Maple Cornbread: • ½ cup plus 2 tablespoons unsalted butter (1¼ stick), melted and cooled slightly, plus more for greasing the pan • 1 cup finely ground yellow cornmeal • 1 cup all-purpose flour • 1 teaspoon baking powder • ¾ teaspoon kosher salt • ½ teaspoon baking soda • 1 large egg • ¾ cup packed light or dark brown sugar • 1 cup canned pumpkin purée • ½ cup buttermilk • ½ cup plus 2 tablespoons maple syrup • ¼ cup pumpkin seeds (pepitas) Heat the oven to 375 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment. In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda. In a large bowl, whisk together ½ cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk and ½ cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top. Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup. Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.
@yewande_komolafe’s Mbatata (Sweet Potato Cookies) recipe is free for a limited time at the link in bio!
7.55M
5.86K
69
11mo ago
nytcooking
@yewande_komolafe’s Mbatata (Sweet Potato Cookies) recipe is free for a limited time at the link in bio!
The recipe for @ottolenghi's Blueberry, Almond and Lemon Cake is at the link in bio!
7.14M
15.9K
197
5mo ago
nytcooking
The recipe for @ottolenghi's Blueberry, Almond and Lemon Cake is at the link in bio!
Make this Dubai Chocolate Cake before 2025 is over. Get @yossyarefi’s recipe right now — free for a limited time! — at the link in bio.
6.70M
8.60K
100
10mo ago
nytcooking
Make this Dubai Chocolate Cake before 2025 is over. Get @yossyarefi’s recipe right now — free for a limited time! — at the link in bio.

NYT Cooking (@nytcooking) Instagram Stats & Analytics

NYT Cooking (@nytcooking) has 5.05M Instagram followers with a 1.04% engagement rate over the past 12 months. Across 2.74K posts, NYT Cooking received 14.3M total likes and 789M impressions, averaging 5.20K likes per post. This page tracks NYT Cooking's performance metrics, top content, and engagement trends — updated daily. To benchmark @nytcooking against other accounts, use Socialpruf's Instagram competitor analysis tool.

NYT Cooking (@nytcooking) Instagram Analytics FAQ

How many Instagram followers does NYT Cooking have?+
NYT Cooking (@nytcooking) has 5.05M Instagram followers as of November 2026.
What is NYT Cooking's Instagram engagement rate?+
NYT Cooking's Instagram engagement rate is 1.04% over the last 12 months, based on 2.74K posts.
How many likes does NYT Cooking get on Instagram?+
NYT Cooking received 14.3M total likes across 2.74K posts in the last 12 months, averaging 5.20K likes per post.
How many Instagram impressions does NYT Cooking get?+
NYT Cooking's Instagram content generated 789M total impressions over the last 12 months.
Can I compare NYT Cooking with other Instagram accounts?+
Yes. Add @nytcooking to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.