Yahoo Web Search

  1. New York Times Food Recipes - Yahoo Recipe Search

    Japanese-New York Fusion Green Tea Chocolate Cheesecake
    A decadent smash of East meets West! It has the thick structure of a good ol NYC style cheesecake yet the fluffy, cotton candy like texture of Tokyo-style cheesecake. It uses real matcha (green tea powder, genuine Japanese matcha and green tea extracts are much drier than the green teas marketed to Americans) and a decadant shortbread crust. Chocolate, matcha, and shortbread are a match made in heaven! You can find matcha powder at most Asian grocery stores (including online if you don't have one near you)-- I used two little packets, they're about 5g/1 tsp each then upped it to 3 on the next try because I wanted a stronger flavor. It's awesome with some traditional milk tea! :) Some other notes about this recipe-- 1) I have to give credit where credit is due, the shortbread crust was taken from another recipe on here for matcha cheesecake by Japanese Delight. I loved it so much I decided to use it in my own recipes, although I prefer this filling instead. 2) I put down 30g cocoa powder as an average, as most drinking cocoa packets are 28-30g. I used one that was 31g. Anywhere near 30g will do just fine. 3) I used my regular NYC-style cheesecake recipe as the base but accidentally put in 4 eggs-- and I think that's why it's so fluffy! Now I do it on purpose. 4) IMPORTANT-- times listed work best for my Casa Ghetto convection oven. Most of the time when I bake using recipes on here, I have to adjust the time downward-- so I listed some approximations to cover real ovens. So please set your timer for shorter times first then let it bake more if it looks like it needs it; better to do that than end up with burnt food. 5) One small cup of Stoneyfield Farms organic French vanilla yogurt works best in the filling, and so does 1/2 cup plain yogurt with 1/2 cup sugarless green tea with a drop of vanilla extract. 6) Yields one 10" cheesecake, or two 8" cheesecakes. 8) Prep time does not include cooling time!
    Green Goddess Sangrita
    Food and Wine
    Joaquín Simó, co-owner of Pouring Ribbons in New York City, created this spicy-sweet take on sangrita, the typically tomato-based chaser for tequila. "The combination of tequila and sangrita is designed to be sipped, not shot," Simó says. "It can be consumed pretty much any time you're relaxing with friends."Slideshow: More Easy Cocktail RecipesThis recipe originally appeared in the Food & Wine 2016 Cocktails book.
    Za’atar Baked Eggs
    Food and Wine
    I’ve been lucky enough to spend the past 20 years working in food media, following the brightest restaurant talents, traveling in search of great food, and eating alongside some of the world’s best chefs. In my role as special projects director at Food & Wine and as a judge on Bravo’s Top Chef, I’ve eaten my way through more tasting menus, late-night small plates, and street-food stalls than I’d like to admit. But, of course, that's the side of my life everyone who knows anything about me already knows.What most people probably don’t realize is, long before I sat at the Top Chef Judges’ Table, I was a cook. In fact, cooking is in my blood. When I was growing up in Toronto, my mom was a cooking instructor and food writer. She made our kitchen a teaching space and filled our fridge with exotic-seeming ingredients. The happy times I spent with her there helped make the kitchen a place where I’ve always found comfort and exhilaration.In my teens, I spent a summer on a kibbutz in Israel working in my first professional kitchen. I was assigned to breakfast duty and fell in love with scrambling, poaching, and frying eggs by the dozens. Today, one of my go-to brunches is baked eggs in a cherry tomato–pepper mix seasoned with the Mediterranean spice blend za’atar. It never fails to conjure happy memories of that magical time—and you’ll find the recipe below.My love of the kitchen drew me to New York City after college, first as a culinary student, then as a line cook. It's also what motivated me, once I left restaurant life, to seek out jobs that kept me connected to cooking. I did research and recipe testing for a food writer, managed events and PR for a chef, and then landed at Food & Wine, while also taking a seat at the Judges’ Table when Top Chef began in 2006. I'd like to think of my role as that of chef translator, helping to make dishes, techniques, and flavors accessible to home cooks.Among the most meaningful moments in my career so far have been opportunities to learn from chefs and food experts I've befriended. Lessons these mentors have shared can be found throughout my new cookbook—my first—Bringing It Home: Favorite Recipes from a Life of Adventurous Eating, a collection of dishes I love making for family and friends. My hope is the book will encourage people to embark on their own cooking and eating adventures.You can also find recipes I’ve created especially for Food & Wine here at F&W Cooks, and in each issue of the magazine, in my column, “At My Table.”
    Almost-Famous Honey-Roasted Peanuts
    Food Network
    Nuts4Nuts started as a single pushcart in New York City in 1993. But now, on any given day, more than 80 carts are parked all over Manhattan, dishing out little wax-paper bags of warm candied peanuts. Locals and tourists love the signature treat, and they really go nuts this time of year: Sales double during cold-weather months. The business owners won’t part with their famous recipe, but the chefs in Food Network Kitchens crafted this version, and it’s just as sweet.
    Spaghetti with Veal Meatballs
    Food and Wine
    Bizarre Foods host Andrew Zimmern has been eating a variation of this pasta for some 40 years. The tomato sauce was inspired by his mother’s recipe; the tender veal meatballs are similar to the ones that legendary New York Times restaurant critic Craig Claiborne taught Zimmern’s father to make in the early ’70s. Slideshow:  More Pasta Recipes  Recipe from Food & Wine Chefs' Easy Weeknight Dinners. 
    L’Artusi’s Famous Mushroom Ragu With Fresh Garganelli
    My boyfriend and I are long-distance, so we get to see each other about once every three months. When we are together, we like to cook, explore whichever city we’re in (usually Berkeley or New York City, where we each live respectively), and spend a healthy amount of time vegging out on the couch watching Netflix (Chef’s Table, Parks & Rec, you know, the modern classics). While we try not to schedule out our time too strictly, there’s one tradition we’ve yet to break: date night. We take this quarterly date night very seriously, and spend weeks picking out a restaurant with the right balance of menu options (he's a vegetarian, so there’s got to be at least a few different choices for him), ambience (romantic, not stuffy), and budget (sometimes we splurge, sometimes we keep it low-key). For some reason, we always gravitate towards Italian food, and that helps narrow down our choices. Past winners have included Acquerello in San Francisco (a very worth-it splurge) and Lilia in Brooklyn (excellent and wonderfully priced), but there’s one dish I haven’t been able to stop thinking about since one date night from about a year ago: the mushroom ragu with garganelli at L’Artusi in New York City’s West Village. Tubular little bites of fresh garganelli pasta wrapped in a creamy, luxurious sauce of nothing-but-mushroom flavor. At the same time, it was meaty and hearty, filling enough to make me ignore the buttery cacio e pepe sitting across the table—and my boyfriend. The cherry on top of the ragu: a generous layer of shaved ricotta salata, a dried, salted ricotta cheese. It was love at first bite. I immediately wanted to know the secrets behind its silky texture, mushroomy goodness, and—whoa—completely vegetarian ingredients list. Surely, there must be some complicated technique or sneaky component hiding within the recipe. After 379 or so odd days (but who’s counting?) after tasting, and subsequently dreaming, about this ragu, I finally tracked down L’Artusi’s executive chef, Joe Vigorito, to lift the curtain. The formula behind this decades-old recipe, he revealed, is shockingly simple—and will probably never, ever change. It’s been on the menu from the beginning, and if it ever leaves, “there would probably be an uprising,” he said. But because “there are no bells and whistles, you’ve got to get everything right.” Here are a few of his tips for recreating L’Artusi’s famous mushroom ragu at home: - Clean the mushrooms with a paper towel. Instead of rinsing the mushrooms in water, simply brush them off with a paper towel to get rid of any dirt. “With this recipe, you’re trying to concentrate all that flavor and evaporate any water possible,” Chef Vigorito said, and dousing the mushrooms in water doesn’t help that process. - Don’t burn the tomato paste. The tomato paste is essential to bringing depth and complexity to the flavors in this dish, but it can be tricky to work with. “Tomato paste has a tendency to burn really, really easily, so you have to continually stir it to make sure that you’re still developing that flavor, but that it’s not just scorching at the bottom,” he explains. - Make sure the heavy cream is at room temperature. You’ve probably done this before (I sure have): You pull the heavy cream straight out of the fridge and toss it right into the pan only to have it curdle. When prepping the recipe, like when you’re making the fresh pasta, pull the cream out of the fridge and let it sit on the counter. According to Chef, “You want it to kind of be up to room temperature, so that you’re not shocking it” when you add it. - Fresh garganelli is great, but dried pasta works, too. I get it, making fresh pasta from scratch isn’t always in the cards, so don’t feel bad about using dried pasta in this recipe. Chef Vigorito recommends penne or orecchiette, but added that any kind of short pasta would work. - Add a splash of mushroom stock at the end. At L’Artusi, they always finish this pasta with a splash of mushroom stock just before serving. You don’t have to do this, but it does add a nice touch. Making the stock is simple: Take the ends of the cremini mushroom stems and cook them down with a little bit of water. Tossing in a little bit of this stock is also a great way to reconstitute the ragu if you want to serve it the next day.
    Thai Hot-and-Sour Coconut-Chicken Soup
    Food and Wine
    Andrew Zimmern’s Kitchen AdventuresI am eight years old. I am on a food recon trip with my dad in the middle of a fall day in Los Angeles. He is there for work, and I am tagging along for a few days of fun with my old man. We arrive at the place he has been searching for, a now-defunct restaurant called Thai Kitchen that used to be on Vermont between Eighth and Ninth. I have never seen, smelled or tasted Thai cooking. Walking in the door, I feel overwhelmed by the bright perfume of mint, lemongrass and chile, the now unmistakable bounce in the air when tamarind hits a wok. First thing I eat: chicken soup. There is a great New York City Jewish joke in there somewhere, but all I have energy for right now is recalling my first encounter with one of my favorite foods. To this day, I make this dish almost every time I have guests in my house. And despite its now-clichéd existence in the Ameri-Thai iconography, its exotic nature still rings my bell every time I wolf down a bowl or two or five. There is no better recipe to define my obsession with the romance of food, internationalism, travel or, for that matter, good, solid cookery. So it’s fitting that this is my first recipe for this space.Ask anyone today if they love Thai food, and they all say yes. The stunning complexity of Thai cuisine, studded at brief intervals with simple, elegant dishes, makes it one of the world’s most popular cuisines. Ask those same devotees to name a dish, and they all say "pad thai" and then quickly add "...and that amazing chicken soup with coconut." But they have trouble recalling its name. Well, here it is: gai tom ka. At its core, this is a basic Thai recipe, and a favorite with many Asian-food fans. All the ingredients can be collected from the Asian supermarkets that are springing up everywhere. If you can’t find chile-tamarind sauce, you can make your own by mixing Thai chile paste with a tamarind puree.—Andrew Zimmern More Thai Recipes
    Southern Corn Pudding
    Molly O’Neill is the Food Editor for the website. She contributed this recipe, credited Nancy Newsom & I found it in the latest email sent to me by Molly is the former food columnist for *The New York Times Magazine* & author of 3 cookbooks. She edited the critically-acclaimed anthology *American Food Writing* & was the hostess of the PBS series *Great Food* . She & Nancy suggest that this could-not-be-easier-to-fix side-dish is ideal to accompany ham as the slight sweetness balances the saltiness of the ham nicely. There are several corn pudding recipes on Zaar, but I did not find this one. Enjoy !
    Chicken Wings for Halal Cart Fans
    Now don’t get me wrong, I have no problem hitting up my local spot for some Buffalo Wild Wings. But making them at home can be an adventure all in itself! I came up with the idea for this recipe while visiting New York City a few months back. I was doing my usual food tour, eating all the things I’ve missed since moving away—pizza; bacon, egg, and cheeses; literally any sandwich from a bodega—when I came across the good old halal carts. If you are not familiar with them, the word halal means “permissible” in Arabic, referring to food that follows Islamic rules and is just that—permissible—for Muslims to eat. Halal carts started popping up in NYC in the 1980s and, in the years since, “have grown into some of the most ubiquitous food carts in the city,” according to Eater. Now with hundreds of locations in the works around the world, Halal Guys is arguably the best known. Founded by three Egyptian immigrants, it actually started as a hot dog cart, "then pivoted to selling halal food to Muslim taxi drivers who at the time had few outlets for authentic halal food in the five boroughs." Like many other halal carts, along with gyro and falafel and hummus, you can snag some bomb chicken and rice platters with an out-of-this-world white sauce. That’s the inspiration for these glorious wings. Note: For spices like coriander and cumin, you can use pre-ground if that’s what you have, or freshly grind them for an even more intense flavor.