Search results
New York Times Food Recipes - Yahoo Recipe Search
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.Apr 19, 2024 · By creating a sauce from just broccoli, onions, olive oil and starchy pasta water, this recipe feels Italian in spirit but embraces an unexpected technique Pulverize onion, broccoli and garlic in a food processor, then cook it in hot oil, much like sofrito, extracting as much flavor as possible Add stock, orecchiette and broccoli florets, then watch the mixture go from soup, to stew, to saucy ...
- What to Cook This Week
The New York Times Food Section. What to Cook This Week....
- Easy Salad Recipes
About Us. New York Times Cooking offers subscribers recipes,...
- Best Chicken Thigh Recipes
Con Poulos for The New York Times. Food Stylist: Simon...
- Our Most Popular Recipes
The New York Times Food Section. Our Most Popular Recipes....
- Hot Days Call for Cold Noodles
David Malosh for The New York Times. Food Stylist: Simon...
- Log in
NYT Cooking is the digital source for thousands of the best...
- Fruit Salad Recipe
A bit of sugar and lime makes a standout fruit salad: The...
- Mattar Paneer
Traditionally, roasted and crushed cashews are puréed with...
- Easy Summer Dinners
Armando Rafael for The New York Times. Food Stylist: Cyd...
- How to Make Bagels
It’s immensely satisfying when you realize that a commonly...
- What to Cook This Week
Apr 12, 2024 · Below, you’ll find 12 of the New York Times Food staff’s go-to recipes for eating well without breaking the bank. 1. Gochujang Potato Stew. Image.
Apr 3, 2024 · Step 4. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until it’s creamy, about 1 minute. (You can also do this by hand in a bowl with a wooden spoon.) Add 1½ cups/300 grams sugar and beat on medium speed until light and fluffy, 2 to 3 minutes.
- (434)
- 338
- Easy, Snack, Dessert
Apr 2, 2024 · Chop the pita into 1-inch pieces and place them in a small bowl. Drizzle with 1 tablespoon olive oil, sprinkle with salt and toss to coat. Heat an 8-inch skillet over medium. Add the pita pieces and cook, tossing often, until toasted and golden brown, about 5 minutes. Return to the small bowl to cool, reserving the skillet.
- (424)
- 410
- Greek
Apr 4, 2024 · Step 3. Prepare a breading station with three wide, shallow bowls. Add the flour to one bowl, the eggs to another and the panko to the third. Pat the eggplant slices dry, dip each in the flour, then the beaten eggs and finally the panko, really packing on the bread crumbs with your hands.
- 12 min
- Dinner, Casseroles, Main Course
- Eric Kim
Apr 4, 2024 · 1 pound ground meat (pork, beef, veal, chicken, turkey or a combination); ½ cup panko bread crumbs; 1 egg; 1 teaspoon kosher salt, more as needed; Black pepper and/or ground cumin, curry powder, chile flakes, garam masala, etc., to taste
Apr 4, 2024 · Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.