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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.
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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.
@itsalislagle's Spinach Meatballs With Pasta recipe is at the link in our bio!
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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.
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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. 💍
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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.
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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)!
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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)!
Here are 6 ways to egg bite via @itsalislagle — riff away with the recipe at the link in our bio!
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4mo 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.
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@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.
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.
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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.
Get the (free!) recipe by @theshahreport at the link in our bio.
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nytcooking
Get the (free!) recipe by @theshahreport 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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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’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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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.
@heysueli’s Hojicha Cheesecake Pie recipe is free for a limited time at the link in bio.
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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!
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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!
@alexaweibel’s Squiggly Duchess Potatoes are showstoppers ~~~ and the recipe is free at the link in bio now!
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nytcooking
@alexaweibel’s Squiggly Duchess Potatoes are showstoppers ~~~ and the recipe is free at the link in bio now!
Here’s how to make @zaynab_issa’s Smashed Beef Kebab With Cucumber Yogurt: • 2 cups full-fat or low-fat Greek yogurt (about 16 ounces) • 2 mini cucumbers (about ½ pound), grated on the large holes of a box grater • 3 tablespoons finely chopped mint, plus mint leaves for serving • 1 large garlic clove, finely grated • 1 pound ground beef (preferably 80% lean) or ground lamb • 1 small yellow onion, grated on the large holes of a box grater (see Tip) • ½ teaspoon ground turmeric • 2 teaspoons kosher salt (such as Diamond Crystal) • Freshly ground black pepper • ¼ cup walnut halves or pieces, or both (see Tip) • 2 tablespoons raisins or dried cranberries • Pomegranate molasses, optional, for serving • Warmed pita or white rice, for serving Add the yogurt, cucumbers, chopped mint and garlic to a medium bowl. Mix well to combine. Chill until ready to serve. Add the beef, onion, turmeric, 1 teaspoon of salt and lots of black pepper to a second medium bowl and mix well to combine. Heat a large well-seasoned cast-iron skillet (or other large heavy-bottomed pan) over medium-high. Once the skillet is very hot, divide beef into large, irregular chunks by using two spoons or your hands and drop into the skillet. Cook, undisturbed, until charred and crisp on the underside and browned at least halfway up the sides, 6 to 8 minutes. Using a wooden spoon, toss the meat, breaking up any very large pieces. Add the walnuts and raisins and continue to cook, stirring often, until the meat is cooked to desired doneness and the walnuts are toasted, 2 to 3 minutes more. Remove the yogurt from the fridge and season with the remaining 1 teaspoon of salt. Spread the yogurt on the bottom of a serving platter and top with the crispy meat. Finish with a drizzle of pomegranate molasses, if using, and garnish with mint leaves. Serve with warmed pita or rice. Tips: To minimize eye irritation while grating, use a chilled onion. Two tablespoons of pistachios or pine nuts can be substituted for the walnuts.
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nytcooking
Here’s how to make @zaynab_issa’s Smashed Beef Kebab With Cucumber Yogurt: • 2 cups full-fat or low-fat Greek yogurt (about 16 ounces) • 2 mini cucumbers (about ½ pound), grated on the large holes of a box grater • 3 tablespoons finely chopped mint, plus mint leaves for serving • 1 large garlic clove, finely grated • 1 pound ground beef (preferably 80% lean) or ground lamb • 1 small yellow onion, grated on the large holes of a box grater (see Tip) • ½ teaspoon ground turmeric • 2 teaspoons kosher salt (such as Diamond Crystal) • Freshly ground black pepper • ¼ cup walnut halves or pieces, or both (see Tip) • 2 tablespoons raisins or dried cranberries • Pomegranate molasses, optional, for serving • Warmed pita or white rice, for serving Add the yogurt, cucumbers, chopped mint and garlic to a medium bowl. Mix well to combine. Chill until ready to serve. Add the beef, onion, turmeric, 1 teaspoon of salt and lots of black pepper to a second medium bowl and mix well to combine. Heat a large well-seasoned cast-iron skillet (or other large heavy-bottomed pan) over medium-high. Once the skillet is very hot, divide beef into large, irregular chunks by using two spoons or your hands and drop into the skillet. Cook, undisturbed, until charred and crisp on the underside and browned at least halfway up the sides, 6 to 8 minutes. Using a wooden spoon, toss the meat, breaking up any very large pieces. Add the walnuts and raisins and continue to cook, stirring often, until the meat is cooked to desired doneness and the walnuts are toasted, 2 to 3 minutes more. Remove the yogurt from the fridge and season with the remaining 1 teaspoon of salt. Spread the yogurt on the bottom of a serving platter and top with the crispy meat. Finish with a drizzle of pomegranate molasses, if using, and garnish with mint leaves. Serve with warmed pita or rice. Tips: To minimize eye irritation while grating, use a chilled onion. Two tablespoons of pistachios or pine nuts can be substituted for the walnuts.
Here’s how to make @itsalislagle’s Tinned Fish Hand Rolls: • 1½ cups sushi rice, rinsed well • ¼ cup seasoned rice vinegar • 1 tablespoon finely chopped ginger • 4 roasted sushi nori sheets, quartered • 4 tins of fish (about 4 ounces each), such as mackerel or sardines • Any combination of sliced cucumbers, radishes, baby carrots, clementines and scallions • Soy sauce or ponzu, for serving In a medium saucepan, bring the rice and 2 cups of water to a boil. Cover, reduce heat to low and cook until tender, 18 to 20 minutes. Remove from heat and let sit, covered, for 10 minutes. (This is a good time to slice your toppings.) When the rice is ready, drizzle with vinegar and top with ginger. Stir with a spoon to combine. (The rice, as well as the sliced toppings, can be transferred to airtight containers, covered with damp towels and refrigerated for up to 3 days. Bring the rice to room temperature before eating, or warm in the microwave.) To build hand rolls, top nori with some rice, fish and any of the raw toppings. Drizzle with soy sauce or ponzu, wrap and enjoy.
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nytcooking
Here’s how to make @itsalislagle’s Tinned Fish Hand Rolls: • 1½ cups sushi rice, rinsed well • ¼ cup seasoned rice vinegar • 1 tablespoon finely chopped ginger • 4 roasted sushi nori sheets, quartered • 4 tins of fish (about 4 ounces each), such as mackerel or sardines • Any combination of sliced cucumbers, radishes, baby carrots, clementines and scallions • Soy sauce or ponzu, for serving In a medium saucepan, bring the rice and 2 cups of water to a boil. Cover, reduce heat to low and cook until tender, 18 to 20 minutes. Remove from heat and let sit, covered, for 10 minutes. (This is a good time to slice your toppings.) When the rice is ready, drizzle with vinegar and top with ginger. Stir with a spoon to combine. (The rice, as well as the sliced toppings, can be transferred to airtight containers, covered with damp towels and refrigerated for up to 3 days. Bring the rice to room temperature before eating, or warm in the microwave.) To build hand rolls, top nori with some rice, fish and any of the raw toppings. Drizzle with soy sauce or ponzu, wrap and enjoy.
Just 38 seconds of @tomholland2013 being British. Watch the full Pizza Interview at the link in bio.
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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.
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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.
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nytcooking
Morning buns 🤝 scallion pancakes. Break out the chile oil for dipping and get @genevieve_ko’s free recipe at the link in bio.

NYT Cooking (@nytcooking) Instagram Stats & Analytics

NYT Cooking (@nytcooking) has 5.02M Instagram followers with a 0.92% engagement rate over the past 12 months. Across 2.72K posts, NYT Cooking received 14.1M total likes and 864M 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 5.02M Instagram followers as of October 2026.
What is NYT Cooking's Instagram engagement rate?+
NYT Cooking's Instagram engagement rate is 0.92% over the last 12 months, based on 2.72K posts.
How many likes does NYT Cooking get on Instagram?+
NYT Cooking received 14.1M total likes across 2.72K 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 864M 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.