Lemony garlicky miso gochujang brown butter gnocchi 🙂‍↕️ #shorts
The video demonstrates making a lemony garlicky miso butter pasta, turning a meme into a delicious dish.
Black Sesame Rice Krispies Treats | Eric Kim | NYT Cooking
Eric Kim demonstrates how to make black sesame Rice Krispie treats, adding a unique twist to a classic recipe.
Kenji Makes Niku Udon (Japanese Beef Noodle Soup) | NYT Cooking
Kenji LĂłpez-Alt demonstrates how to make niku udon, a simple Japanese dish using homemade dashi, beef, and udon noodles.
Read Priya’s full review on NYT now, and check the description for the restaurant locations #shorts
The speaker reviews three favorite versions of Lano beef noodle soup, highlighting their unique flavors and preparation methods.
The Only Brownie Recipe You'll Ever Need: Triple-Chocolate Brownies | NYT Cooking
The video explores perfecting a brownie recipe through user comments and experimentation.
Read Priya Krishna’s full story, on NYT now.
The video explores the kitchen operations at Riker's Island jail, highlighting the challenges faced by cooks and the introduction of plant-based menus.
What Is Hospital Food Really Like? Feeding Hundreds of Patients a Day | On the Job | NYT Cooking
The video highlights the importance of hospital food as both nourishment and comfort, showcasing the dedication of hospital cooks like Bill who prepare meals tailored to patients' dietary needs.
Genevieve’s Chocolate Sesame Dumplings | Dumpling Week | NYT Cooking
Genevieve Ko demonstrates making chocolate sesame dumplings for Lunar New Year, blending traditional and modern flavors.
Kay's Pan-Fried Beef and Chive Dumplings | Dumpling Week | NYT Cooking
Kay Chun shares her grandmother's beef dumpling recipe, emphasizing the importance of well-seasoned filling and family tradition.
Hetty's Vegetarian Crystal Dumplings (Gok Jai) | Dumpling Week | NYT Cooking
Hetty Lui McKinnon shares her family's gok jai dumpling recipe, emphasizing tradition and technique.
Sue’s Chile Oil Wontons | Dumpling Week | NYT Cooking
Sue Li demonstrates how to make chili oil wontons, emphasizing the importance of specific ingredients and techniques for authentic flavor.
Eric's Crispy Kimchi Dumplings (Napjak Mandu) | Dumpling Week | NYT Cooking
Eric Kim shares a recipe for Korean flat dumplings, napjak mandu, emphasizing family tradition and simple ingredients.
This 10-Layer Fried Chicken Sandwich Is an NYC Hidden Gem | Sandwich City | NYT Cooking
Cemitas El Tigre in Queens offers a unique take on Mexican sandwiches, particularly the cemita, blending traditional and American influences.
Kenji Makes Chicago Thin-Crust Pizza | J. Kenji LĂłpez-Alt | NYT Cooking
Chicago thin crust pizza is a cracker-thin, easy-to-make style ideal for home ovens, featuring edge-to-edge toppings and a unique square cut.
30-Minute Sheet-Pan Japchae | Eric Kim | NYT Cooking
Eric Kim demonstrates a simplified sheet pan method for making japchae, a traditionally labor-intensive Korean dish.
Extra-Cheesy One-Pan Baked Pasta | Melissa Clark | NYT Cooking
Melissa Clark demonstrates a one-pot cheesy baked pasta recipe combining elements of baked ziti and sausage lasagna.