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Food.comMake and share this Middle East Lamb Meatloaf - From the New York Times Magazine of February 3, 1991 recipe from Food.com.Food.comA 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!Food and WineJoaquín 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.Food NetworkNuts4Nuts 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.Food and WineBizarre 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.Food52My 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.Food and WineAndrew 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 RecipesYummlyThis week’s guest doesn’t need any introduction, but here’s one anyway! Vani Hari, aka The Food Babe, is one of my dear friends and she is changing the world. Vani is an author and activist known for working to influence the food industry. She is a New York Times best-selling author; and companies such as Kraft, Chick-fil-A and Subway have changed or reconsidered ingredients in their products as a result of her campaigns. Simply put, she is amazing, and she’s doing incredible work to change the food that we eat and give to our children. This Stuffed Squash recipe from The Food Babe blog is the perfect fall or winter treat to serve for dinner or as a side at one of your holiday meals. Enjoy! Click here to view the PFD version.Food.comMolly O’Neill is the Food Editor for the Grandparents.com website. She contributed this recipe, credited Nancy Newsom & I found it in the latest email sent to me by Grandparents.com. 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 !New York Times Cooking offers subscribers recipes, advice and inspiration for better everyday cooking. From easy weeknight dinners to holiday meals, our recipes have been tested and...
New York Times Cooking offers subscribers recipes, advice and inspiration for better everyday cooking. From easy weeknight dinners to holiday meals, our recipes have been tested and...
Dec 14, 2022 · 1. San Francisco-Style Vietnamese American Garlic Noodles. Sang An for The New York Times. Food Stylist; Simon Andrews. J. Kenji López-Alt adapted these silky, seven-ingredent noodles from...
Best NYT Cooking Recipes 2022 - Recipes from NYT Cooking. Sang An for The New York Times. Food Stylist; Simon Andrews. Editors’ Collection. Our Most Popular Recipes of 2022. The...
Dec 14, 2022 · Cooking. Our Top Recipes of 2022. We published more than 700 recipes this year. Here are the ones you loved most. Share full article. By Melissa Clark. Dec. 14, 2022. Sang An for The New...
Dec 16, 2020 · 1. Caramelized Shallot Pasta. Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski. An entire tube of tomato paste and a whole tin of anchovy fillets play...
Apr 17, 2024 · Step 5. While the pasta cooks, prepare the oregano bread crumbs: In a medium skillet, heat 2 tablespoons olive oil over medium. Add the bread crumbs and oregano, season generously with salt and pepper, and cook, stirring attentively, just until golden and toasted, 2 to 3 minutes. Transfer to a paper towel-lined plate.
