NYT Cooking

Dakota Johnson and Chris Evans feed the World’s Most Famous Sourdough Starter … gone wrong :/

Restaurant-worthy chicken at home? 🙂‍↕️🙂‍↕️🙂‍↕️#foodtiktok #FoodTok #Recipe #chicken #dinner

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Read Priya’s full story, on NYT now! #foodtiktok #FoodTok #sushi #reno #nevada #allyoucaneat

Weekend eggs 🙂‍↕️🙂‍↕️🙂‍↕️ #foodtiktok #FoodTok #Recipe #eggs

Here’s how to make Gingery Cabbage Rolls With Pork and Rice: • 1 medium head savoy cabbage • 1½ pounds ground pork • ⅓ cup uncooked short-grain white rice • 1 large egg, lightly beaten • 6 scallions, finely chopped (about 1 cup) • 2 tablespoons finely chopped fresh ginger (from a 2-inch piece) • 2 tablespoons soy sauce • 2 cups chicken broth • Sesame oil, for serving Heat oven to 350 degrees. Bring a large pot of water to a boil and season with salt. Prepare the cabbage: Remove about 12 large outer leaves, reserving the rest of the cabbage for another use. Once the water boils, lower the heat to medium so that the water reaches a gentle boil. Add the cabbage leaves, about 4 at a time, and cook until tender and flexible but leaves remain intact and maintain their crunch, about 2 minutes. Transfer to a towel-lined plate and set aside to cool slightly while you make the filling. Repeat with remaining cabbage leaves. Prepare the filling: In a large bowl, combine pork, rice, egg, scallions, ginger and soy sauce with 2 teaspoons salt and 1 teaspoon pepper. Assemble the cabbage rolls: Working with one cooked cabbage leaf at a time, place it on a cutting board or other flat surface with its stem end at the bottom. Spoon a heaping ¼ cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log. Pull the stem end over the meat mixture, and fold the right and left sides of the leaf over and roll tightly to the very top. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof, straight-sided saucepan. Repeat with the remaining cabbage and pork filling. Pour the chicken broth over the cabbage rolls and bring to a boil over medium. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes. Serve with ladles of broth over the rolls and a drizzle of sesame oil.

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Pickle lemonade summer? Here’s how to make it: • 7 large organic lemons, at room temperature • ⅔ cup granulated sugar • 3 cups chilled, filtered water • 1 to 1¼ cups dill pickle juice (see Tip), plus pickle spears for garnish • Ice, for serving Thinly slice 1 lemon, discard the seeds, and set aside for garnish. Roll the remaining lemons firmly against your counter top before juicing them in order to extract as much juice as possible. Quarter the lemons, then squeeze enough of the lemons into a measuring cup to get 1 cup of lemon juice. (A citrus juicer may be helpful here, if you’ve got one.) Add the squeezed lemon peels and any unsqueezed lemon quarterspieces to a large jar, such as an 8-cup Mason jar, a wide pitcher or even a large bowl. Add the sugar to the lemon peel pieces in the jar and, using a wooden spoon or a muddler, muddle together until the sugar has mostly dissolved, 1 to 2 minutes. Add the lemon juice to the jar, cover and shake vigorously (or stir, if your vessel doesn’t have a lid) to ensure the sugar has fully dissolved. Add the water, then add pickle juice to taste. Shake or stir to mix; then strain using a fine-mesh strainer. (To store, refrigerate up to 3 days.) To serve, pour into glasses over plenty of ice. Garnish with a lemon slice and a pickle spear. Tip: When choosing pickles for this recipe, look for refrigerated dill-flavored ones like Grillo’s, for brighter flavors. Sweet bread and butter pickles, or other pickles that use too much garlic or other seasonings, might overpower the balance of acidity (lemon), sweetness (sugar) and saltiness (pickle brine). Depending on your pickle choice, you may need to adjust the sugar and lemon ratios.

Is Lucali worth it? #foodtiktok #FoodTok #pizza #nyc #nycfood #WhereToEat #foodreview

Here’s how to make Hong Kong-Style French Toast: • 2 eggs • 2 tablespoons milk • Salt • 8 slices Japanese-style milk bread, white sandwich bread or brioche-style sandwich loaf • ¼ to ½cup smooth peanut butter • Neutral oil, for frying • Butter, sweetened condensed milk and flaky salt, for serving In a wide shallow bowl or baking dish, whisk eggs, milk and a pinch of salt together until well combined. Line a plate with paper towels and set aside. Spread peanut butter over 4 slices of bread, avoiding the very edges. Top with remaining bread to form sandwiches. Cut off crusts and discard (or enjoy as a chef’s snack). Heat ¼ inch of oil in a large skillet over medium until a small drop of the egg mixture bubbles up and floats immediately. Working in batches if necessary, dip sandwiches in the egg mixture, turning to coat all sides. Let any excess drip off and immediately place sandwiches into the skillet. Fry until golden brown and crisp on the bottom, about 1 minute. Flip each sandwich and continue to cook for another 1 to 2 minutes, carefully spooning the hot oil over the tops and sides of each sandwich as the bottom reaches golden brown. (If using thick-sliced bread, skip this basting step and be sure to fry each short side as well until golden.) Transfer to the paper towel-lined plate to drain any excess oil. Serve each sandwich topped with a pat of butter, a drizzle of condensed milk and a sprinkle of flaky salt. #foodtiktok #FoodTok #Recipe #hongkong #toast

🗣️ Cooking 101 is back! 🗣️ Each month, one of your favorite chefs will dive deep on an ingredient, technique or tool to sharpen your kitchen skills. First up is Samin Nosrat with Salad Dressing 101.

Here’s how to make Limonada (Brazilian Lemonade): • 4 limes, scrubbed and washed, plus wedges or wheels for serving • ⅓ cup granulated sugar • 7 ounces sweetened condensed milk (or, for a dairy-free version, use 7 ounces sweetened condensed coconut milk) • 4 cups cold water • 4 cups ice, plus more for serving Cut off and discard the tips of the limes, then cut the limes in quarters. Working in batches if your blender is smaller, pulse limes, sugar, sweetened condensed milk, water and ice in a blender 5 to 8 times until the ingredients are just combined. You’re looking to extract flavor from the limes, but not to pulverize them, which can make the drink too bitter. Pieces of lime rind may still be visible. Strain the mixture through a fine-mesh strainer into a large pitcher or bowl with a spout. Use the back of a spoon to push out as much liquid as possible; discard the solids. Divide among tall, ice-filled glasses, garnish with lime wedges and serve immediately.

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Here’s how to make Lemony Hummus Pasta: • Salt • 12 ounces spaghetti or bucatini • ¼ cup olive oil • 4 garlic cloves, finely chopped • 1 large shallot, finely chopped • 1 cup plain hummus (store-bought or homemade) • 1 lemon, zested and juiced • Tender herb leaves of your choice, for serving • Toasted sesame seeds, optional Bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente, reserving 1 cup of the pasta cooking water, then drain pasta and set aside. Heat the olive oil in a large skillet over medium and add the garlic, shallot and a pinch of salt. Cook, stirring often, until fragrant and slightly softened, about 2 minutes, then add the hummus and ½ cup of the reserved pasta water. Stir until the hummus becomes a looser, smoother sauce. Stir in lemon zest and juice. Turn heat down to medium-low. Add the pasta to the pan, toss very well to coat, season with salt to taste, and toss again, adding more reserved pasta water if needed to create desired consistency. Transfer to serving bowls or plates. Drizzle with more olive oil, if desired, and top with the herbs and sesame seeds, if desired. Serve immediately.

Here’s how to make this Broken Egg Salad: • 8 large eggs • Ice, as needed • ½ cup mayonnaise • 2 scallions, thinly sliced, plus extra for topping • ¼ cup chopped pickles (from 1 medium pickle) • 2 teaspoons Dijon mustard • Salt and pepper • Toasted sourdough or crusty bread, to serve Bring a medium pot of water to a boil. Add the eggs and set a timer for 8 minutes. (There is no need to bring the eggs to room temperature; the timing provided is for eggs straight from the fridge.) While the eggs cook, set up a large bowl of water and add lots of ice cubes. As soon as the timer sounds, drain the eggs and add them to the ice bath. Leave to cool for 2 minutes. Add the mayonnaise, scallions, pickles and Dijon mustard to a large bowl; stir to combine. Crack the eggs and then place them back into the ice bath and peel them underwater (this helps the shell come off easily). Tear each egg into 2 to 3 pieces and add them to the bowl with the mayonnaise mixture. When all the eggs have been added, gently stir the eggs to coat. Season with salt and pepper. To serve, pile the broken eggs onto the bread, top with additional scallions and serve.

Which have you tried? #FoodTok #foodtiktok #newyork #newyorkcity #WhereToEat #croissant

Ladies and gentlemen … ✨the perfect pot of rice✨ • 1½ cups medium- or short-grain white rice (see Tip) In a fine-mesh strainer, rinse the rice under cold running water for 30 seconds. Drain completely. Add the rice and 1¾ cups (400 milliliters) water to a heavy-bottomed small (2-quart) saucepan with a tight-fitting lid. Set aside to soak for at least 30 minutes and up to 8 hours at a cool room temperature. Place the pot over medium heat, uncovered, and heat until the water bubbles vigorously around the edges of the pot. Cover, reduce the heat to the lowest possible setting and cook, without lifting the lid, for 15 minutes. Remove the pot from the burner and let the rice rest, still covered, for 15 minutes. Uncover and gently fluff the rice to let excess steam escape: Using a paddle or wooden spoon, turn the rice over so the rice on the bottom is on top. Cover and let the rice rest for a final 5 minutes before enjoying. Tip: When it comes to rice, “medium” and “short” refer to the length of the grain, but these terms also signal differences in texture, notably softness and stickiness. When buying white rice at the store for this recipe, look for Asian or Californian varieties, such as sushi rice, which comes in both medium- and short-grain, and Calrose rice, which is a reliable, easy-to-find medium-grain variety. #FoodTok #foodtiktok #rice

✍️Don’t✍️use tongs✍️on salad✍️ #FoodTok #foodtiktok #samin #salad

Here’s the full One Pot Za’atar Chicken and Rice recipe: • 4 to 6 bone-in, skin-on chicken thighs (about 2½ pounds) • Kosher salt (such as Diamond Crystal) • 3 tablespoons extra-virgin olive oil • 2 medium yellow onions, thinly sliced • 6 garlic cloves, thinly sliced • 2 cups basmati rice, rinsed • ⅓ cup za’atar • Freshly ground black pepper • 2 tablespoons unsalted butter, cubed • Yogurt, pickles and warm flatbread, for serving • Dill (optional), for serving Pat chicken dry and generously season all over with salt. To a cold, dry, large Dutch oven or pot set over medium heat, add the oil then arrange the chicken thighs, setting them skin side down. (Don’t overcrowd the pot. If yours isn’t large enough to comfortably fit all the thighs, cook them in 2 batches to ensure that they brown properly.) Cook, using tongs to press down on the thighs to encourage browning, 12 to 15 minutes. When the skin is deeply golden brown and crisp and easily releases from the pot, transfer the chicken to a plate, skin side up. In the same pot, with all the fat still over medium heat, add the onions and garlic. Cook, stirring occasionally, until very fragrant and browned, 7 to 9 minutes. Stir in the rice and za’atar and season with pepper. Cook, stirring constantly, just until the za’atar is very fragrant, 20 to 30 seconds. Stir in 2 teaspoons salt and 3 cups of water. Nestle the chicken thighs into the rice mixture, arranging them skin side up. Cover the pot, adjust heat to low and cook for 25 minutes without lifting the lid. Remove from heat, keep covered and let sit for 10 minutes. Uncover, dot the rice with the butter and serve directly from the pot or transfer to a platter, sprinkling with dill (if using). Serve alongside yogurt, pickles and warm flatbread.