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Kenji’s Cheesy Hasselback Potato Gratin is so dreamy 🤩 #Recipe #thanksgiving #potatoes #cheese #friendsgiving
25.8M
60.4K
649
8mo ago
nytcooking
Kenji’s Cheesy Hasselback Potato Gratin is so dreamy 🤩 #Recipe #thanksgiving #potatoes #cheese #friendsgiving
Here’s how to make Nigella Lawson’s Chocolate and Pistachio Whirligig Buns: For the Dough: • 1⅔ cups milk • 8 tablespoons unsalted butter, softened • 5 to 5½ cups all-purpose flour • ⅓ cup sugar • 1¼ teaspoon fine sea salt • 3 packets rapid-rise, bread-machine or other instant yeast • 2 large eggs • Vegetable oil For the Filling and Glaze: • 8 tablespoons unsalted butter, room temperature • 1 cup plus 1 tablespoon sugar • ¾ cup shelled pistachios • 1 cup semisweet chocolate chips • 1 large egg, beaten In small saucepan, combine 8 tablespoons butter and milk, place over low heat until lukewarm, stirring to melt the butter. Remove from heat and allow to cool. In a large bowl, combine 5 cups flour, sugar, salt and yeast. In a medium bowl, beat eggs lightly, and then whisk in milk mixture. Using a mixer with a dough hook, or by hand, stir liquid ingredients into dry ingredients. Knead dough for 7-8 minutes until smooth and springy, adding more flour by the tablespoon if necessary to form a soft, slightly sticky dough. Form into a ball, and place in an oiled bowl. Cover with plastic wrap, and let rise in a warm place until double in size, about 30 minutes. Line bottom of a 13-by-10-inch baking pan with parchment paper. Punch down the dough. On a lightly floured surface, roll out dough to a rectangle about 22 by 12 inches. To make filling, dollop remaining 8 tablespoons softened butter over dough and spread into an even layer. Sprinkle the sugar evenly over the butter. Chop pistachios until splintery, and sprinkle evenly over dough. Top with chocolate chips, pressing the chocolate and nuts gently into the dough. Starting from longest side, carefully roll up dough so it looks like a long sausage. Cut dough into 20 slices, 1-inch thick, arrange with a cut side up in pan. Position a rack in the center of the oven and preheat oven to 400 degrees. Brush buns with beaten egg, and let them sit in a warm place until puffed and spongy, about 15 minutes. Bake until buns are risen and golden brown, 25 to 30 minutes. Let cool in the pan at least 30 minutes, then cut and serve warm.
11.8M
31.6K
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11mo ago
nytcooking
Here’s how to make Nigella Lawson’s Chocolate and Pistachio Whirligig Buns: For the Dough: • 1⅔ cups milk • 8 tablespoons unsalted butter, softened • 5 to 5½ cups all-purpose flour • ⅓ cup sugar • 1¼ teaspoon fine sea salt • 3 packets rapid-rise, bread-machine or other instant yeast • 2 large eggs • Vegetable oil For the Filling and Glaze: • 8 tablespoons unsalted butter, room temperature • 1 cup plus 1 tablespoon sugar • ¾ cup shelled pistachios • 1 cup semisweet chocolate chips • 1 large egg, beaten In small saucepan, combine 8 tablespoons butter and milk, place over low heat until lukewarm, stirring to melt the butter. Remove from heat and allow to cool. In a large bowl, combine 5 cups flour, sugar, salt and yeast. In a medium bowl, beat eggs lightly, and then whisk in milk mixture. Using a mixer with a dough hook, or by hand, stir liquid ingredients into dry ingredients. Knead dough for 7-8 minutes until smooth and springy, adding more flour by the tablespoon if necessary to form a soft, slightly sticky dough. Form into a ball, and place in an oiled bowl. Cover with plastic wrap, and let rise in a warm place until double in size, about 30 minutes. Line bottom of a 13-by-10-inch baking pan with parchment paper. Punch down the dough. On a lightly floured surface, roll out dough to a rectangle about 22 by 12 inches. To make filling, dollop remaining 8 tablespoons softened butter over dough and spread into an even layer. Sprinkle the sugar evenly over the butter. Chop pistachios until splintery, and sprinkle evenly over dough. Top with chocolate chips, pressing the chocolate and nuts gently into the dough. Starting from longest side, carefully roll up dough so it looks like a long sausage. Cut dough into 20 slices, 1-inch thick, arrange with a cut side up in pan. Position a rack in the center of the oven and preheat oven to 400 degrees. Brush buns with beaten egg, and let them sit in a warm place until puffed and spongy, about 15 minutes. Bake until buns are risen and golden brown, 25 to 30 minutes. Let cool in the pan at least 30 minutes, then cut and serve warm.
Make this Dubai Chocolate Cake before 2025 is over. Get the recipe right now — free for a limited time! — at the link in bio. #dubaichocolate #dubaichocolatecake #caketok #dessertrecipe
7.82M
8.90K
90
7mo ago
nytcooking
Make this Dubai Chocolate Cake before 2025 is over. Get the recipe right now — free for a limited time! — at the link in bio. #dubaichocolate #dubaichocolatecake #caketok #dessertrecipe
Here's how to make Nonalcoholic Negronis: • 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.
7.42M
9.62K
74
8mo ago
nytcooking
Here's how to make Nonalcoholic Negronis: • 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.
Get the full recipe on NYT Cooking! #cacioepepe #greenbeans #EasyRecipe #healthy
5.66M
9.33K
56
8mo ago
nytcooking
Get the full recipe on NYT Cooking! #cacioepepe #greenbeans #EasyRecipe #healthy
#wicked #arianagrande #jonathanbailey
4.16M
422K
396
8mo ago
nytcooking
#wicked #arianagrande #jonathanbailey
Finn Wolfhard and Natalia Dyer showed us the last food photos they took on their phone 👀 Watch their Pizza Interview at the link in bio! #finnwolfhard #nataliadyer #strangerthings5 @Finn Wolfhard
3.80M
330K
365
7mo ago
nytcooking
Finn Wolfhard and Natalia Dyer showed us the last food photos they took on their phone 👀 Watch their Pizza Interview at the link in bio! #finnwolfhard #nataliadyer #strangerthings5 @Finn Wolfhard
Here’s how to make Melissa’s One-Pan Orzo With Spinach and Feta: • 2 tablespoons unsalted butter • 4 large scallions, trimmed and thinly sliced • 2 large garlic cloves, minced • 8 ounces baby spinach leaves (8 cups), coarsely chopped • 1 teaspoon kosher salt • 1¾ cups low-sodium chicken or vegetable stock • 1 cup orzo • 1 teaspoon finely grated lemon zest (from 1 lemon) • ¾ cup crumbled feta (3 ounces), plus more for garnish • ½ cup frozen peas, thawed (optional) • 1 cup chopped fresh dill, or use parsley or cilantro Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes. Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and ½ teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes. Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining ½ teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice. Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.
3.09M
21.2K
140
11mo ago
nytcooking
Here’s how to make Melissa’s One-Pan Orzo With Spinach and Feta: • 2 tablespoons unsalted butter • 4 large scallions, trimmed and thinly sliced • 2 large garlic cloves, minced • 8 ounces baby spinach leaves (8 cups), coarsely chopped • 1 teaspoon kosher salt • 1¾ cups low-sodium chicken or vegetable stock • 1 cup orzo • 1 teaspoon finely grated lemon zest (from 1 lemon) • ¾ cup crumbled feta (3 ounces), plus more for garnish • ½ cup frozen peas, thawed (optional) • 1 cup chopped fresh dill, or use parsley or cilantro Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes. Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and ½ teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes. Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining ½ teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice. Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.
Here's how to make 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.
2.88M
2.89K
33
9mo ago
nytcooking
Here's how to make 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.
Here's how to make 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.
2.78M
7.76K
62
8mo ago
nytcooking
Here's how to make 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 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).
2.63M
11.7K
64
10mo ago
nytcooking
Here’s how to make 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).
Replying to @Anthony Well … We got it! Find the full recipe on NYT Cooking. #foodtiktok #FoodTok #goldendiner #pancakes #nyc #nycfood
2.39M
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12mo ago
nytcooking
Replying to @Anthony Well … We got it! Find the full recipe on NYT Cooking. #foodtiktok #FoodTok #goldendiner #pancakes #nyc #nycfood
38 seconds of Tom Holland being British #ThePizzaInterview
2.34M
261K
548
2w ago
nytcooking
38 seconds of Tom Holland being British #ThePizzaInterview
Crispy halloumi, juicy cherry tomatoes with white beans and crusty bread — what more could you ask for? Link in bio to get Nargisse Benkabbou’s recipe (for free)! #halloumi #cookingtok
2.31M
3.81K
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7mo ago
nytcooking
Crispy halloumi, juicy cherry tomatoes with white beans and crusty bread — what more could you ask for? Link in bio to get Nargisse Benkabbou’s recipe (for free)! #halloumi #cookingtok
… believe it! Get @Nisha Vora’s recipe from our 10 Healthy Dinners for Busy People series! #healthydinner #healthyrecipes #tofurecipe
2.26M
2.46K
15
6mo ago
nytcooking
… believe it! Get @Nisha Vora’s recipe from our 10 Healthy Dinners for Busy People series! #healthydinner #healthyrecipes #tofurecipe
Nicola Lamb’s maximalist, extra-large Mont Blanc is a show stopper — get the recipe free for a limited time at the link in bio. #montblanc #frenchdessert #desserttok #dessert
2.12M
4.02K
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7mo ago
nytcooking
Nicola Lamb’s maximalist, extra-large Mont Blanc is a show stopper — get the recipe free for a limited time at the link in bio. #montblanc #frenchdessert #desserttok #dessert
You can make Lisa Donovan’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! #lentils #lentilsalad #frenchlentils
2.05M
5.54K
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7mo ago
nytcooking
You can make Lisa Donovan’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! #lentils #lentilsalad #frenchlentils
It's the sixth day of our 10 Days of Healthy Dinners for Busy People! Herby and bright spanakorizo combines — as the Greek name suggests — spinach and rice with feta, dill, and @Hetty Lui McKinnon’s recipe has added boiled eggs for some protein. #healthyrecipes #spanakorizo #healthydinner #greekfood
2.00M
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6mo ago
nytcooking
It's the sixth day of our 10 Days of Healthy Dinners for Busy People! Herby and bright spanakorizo combines — as the Greek name suggests — spinach and rice with feta, dill, and @Hetty Lui McKinnon’s recipe has added boiled eggs for some protein. #healthyrecipes #spanakorizo #healthydinner #greekfood
Comment “oui” if you plan to try Nicola Lamb’s gorgeous Pastis Gascon recipe (free for a limited time at the link in bio)!
1.99M
5.17K
83
7mo ago
nytcooking
Comment “oui” if you plan to try Nicola Lamb’s gorgeous Pastis Gascon recipe (free for a limited time at the link in bio)!
Make haste, The Pizza Interview with the Bridgerton stars Yerin Ha and Hannah Dodd is out now. Watch it at the link in bio. #bridgerton #bridgertonseason4
1.82M
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6mo ago
nytcooking
Make haste, The Pizza Interview with the Bridgerton stars Yerin Ha and Hannah Dodd is out now. Watch it at the link in bio. #bridgerton #bridgertonseason4

NYT Cooking (@nytcooking) Tiktok Stats & Analytics

NYT Cooking (@nytcooking) has 601K Tiktok followers with a 3.52% engagement rate over the past 12 months. Across 446 videos, NYT Cooking received 5.65M total likes and 161M views, averaging 12.7K likes per video. This page tracks NYT Cooking's performance metrics, top content, and engagement trends — updated daily.

NYT Cooking (@nytcooking) Tiktok Analytics FAQ

How many TikTok followers does NYT Cooking have?+
NYT Cooking (@nytcooking) has 601K TikTok followers as of July 2026.
What is NYT Cooking's TikTok engagement rate?+
NYT Cooking's TikTok engagement rate is 3.52% over the last 12 months, based on 446 videos.
How many likes does NYT Cooking get on TikTok?+
NYT Cooking received 5.65M total likes across 446 videos in the last 12 months, averaging 12.7K likes per video.
How many TikTok views does NYT Cooking get?+
NYT Cooking's TikTok content generated 161M total views over the last 12 months.