Our 21 Most Popular Recipes on Instagram - The New York Times |
- Our 21 Most Popular Recipes on Instagram - The New York Times
- 6 recipes to herald the arrival of spring and its seasonal vegetables - The Washington Post
- Ready for spring? Try these 6 recipes incorporating spring greens into classic dishes, starting March 24 - Kenosha News
- Annabel Cohen's Recipes: Creative Cooking for Passover — Detroit Jewish News - The Jewish News
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Our 21 Most Popular Recipes on Instagram - The New York Times Posted: 17 Mar 2021 02:00 AM PDT  Social media isn't all gooey cheese and molten cookies. To be clear, there's no shortage of either of those things on the NYT Cooking Instagram account (or on this list), but our most-viewed posts tell a fuller story about how our readers have been cooking this past year. The recipes they have loved range from achievable one-pot dinners to aspirational layer cakes, and, rarely but thrillingly, include some viral runaway hits. The crowd goes wild for this Yotam Ottolenghi and Helen Goh number, which quickly comes together in one large bowl. Serve it as is or maybe with a light dusting of cocoa powder. Or dress it up with a layer of ganache for a full-glam moment. A classic grilled cheese sandwich is already close to perfection. But for those seeking something slightly fancier, this version from Ali Slagle features rich caramelized onions, nutty Gruyère and plenty of butter for a crisp exterior. Recipe: French Onion Grilled Cheese This cake from Samantha Seneviratne is a decidedly adult dessert. Loose-leaf Earl Grey tea lends the crumb and the frosting a delicate floral flavor, alongside bittersweet dark chocolate and bright orange zest. Recipe: Earl Grey Tea Cake With Dark Chocolate and Orange Zest Watching Millie Peartree make a traditional Southern cake is like sitting front row at a magic show. Her batter comes together in minutes, and while the cake bakes, there's just enough time to make the glossy, caramelized buttermilk icing. Here is an endlessly adaptable vegetarian dinner from Ali Slagle, with only a few steps: Fry garlic and tomato paste in oil, add canned beans, cover with cheese and bake. Readers have added leafy greens, sautéed mushrooms, even browned Italian sausage. And what's more charming than a dinner served straight out of a cast iron pan? Recipe: Cheesy White Bean-Tomato Bake An astonishing number of users share their renditions of this Yotam Ottolenghi cake every week on Instagram. Some forgo the icing and others swap the fresh blueberries for frozen, but each version is perfect in its own way. Recipe: Blueberry, Almond and Lemon Cake J. Kenji López-Alt has two secrets for making impossible-to-overcook scrambled eggs: a cornstarch slurry — a tip he picked up from Mandy Lee of the food blog Lady & Pups — and whisking cubes of butter in with the raw eggs. Even die-hard low-and-slow scramblers have been converted by this take on the classic breakfast recipe. Recipe: Extra-Creamy Scrambled Eggs Ali Slagle has cracked the code on how to make an internet sensation out of boneless, skinless chicken breasts: Coat them in a simple onion dip and panko bread crumbs, then shallow fry them until golden brown. The rumors are true: Instagram loves avocados. But not just on toast. This simple, herbaceous salad from Melissa Clark uses ripe avocados for creaminess, capers for a briny punch and a jalapeño for some heat. The result is a crave-worthy salad that, yes, would be great with a piece of toast. The corner of social media that follows a plant-based diet adores this kale and Romaine Caesar salad with creamy cashew dressing and crunchy roasted chickpeas. And "nooch," of course. Lots of "nooch." For this recipe from Ali Slagle, chicken meatballs are browned in a Dutch oven and set aside, and the soup comes together in the same pot in about 10 minutes. Talk about weeknight genius. This Sindhi-style biryani from Tejal Rao is one of the most rewarding weekend projects on NYT Cooking. Layers of rich, braised lamb; perfumed rice; saffron-infused milk and fresh herbs make this as stunningly delicious as it is beautiful. Recipe: Lamb Biryani For indecisive people, these double-decker brownies from Melissa Clark are the answer to your dessert dithering. The flaky sea salt on top is not optional — that's the rule on Instagram. Recipe: Bittersweet Brownie Shortbread A pillowy, potato-stuffed pierogi on the feed will snap you out of a doomscrolling trance every time. This recipe, adapted by Amelia Nierenberg from a dish found at Bar Prasowy in Warsaw, will bring you a brief moment of carb-forward calm. It's not an Instagram roundup without a chocolate chip cookie. These wrinkled cookies from Sarah Kieffer went viral years ago for the unique (and loud) pan-banging technique that creates those gorgeous ripples. And, yes, they really are giant — only four of them can fit on a half sheet pan. They're crispy, golden, roasted potatoes flecked with salt. What's not to like? This recipe from Ali Slagle is a hit every time we share it. Recipe: Greek Lemon Potatoes Who among us has not searched for comfort this year? Priya Krishna adapted this luxurious take on a weeknight classic from Mark Rosati, the culinary director of Shake Shack. Bacon and heavy cream push it to the brink, but the white wine and chives deftly cut through that richness. This photo shows you exactly what you're in for: a delicate, citrusy yeasted dough with cream cheese frosting on top. Imagine these, warm from the oven, greeting you in the morning. Yossy Arefi's recipe can make that happen. This simple and smart pasta dish from Yotam Ottolenghi has crisp bits around the edges, soft pasta in the middle and Parmesan-laced bread crumbs on top. The approach is unorthodox, perhaps, but delicious all the same. It shouldn't have been a big year for layer cakes. What good does a party centerpiece serve in a lockdown? But the proof is right here: Readers gravitated toward the joy — and the thick layers of coconut frosting — in this image of a special-occasion cake.  |
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6 recipes to herald the arrival of spring and its seasonal vegetables - The Washington Post Posted: 17 Mar 2021 08:30 AM PDT  Roasted Radishes With Green Goddess Butter, pictured above. Butter and radishes are a match made in heaven, so roast the radishes — and their leaves — and pair with an herby butter for a twist on a classic. Potato Leek Pizza. Spring's hottest allium, ramps, aren't quite here yet, so we wanted to feature another springtime allium, leeks! Mild, oniony leeks are right at home on this simple pizza. Bulgur Pilaf With Spring Peas. Frozen peas are an all-year treat, but they are usually associated with springtime. In this easy pilaf, they become the star. Any Tender Herb Rice Pilaf. When you have access to fresh, tender herbs, use them with abandon! Chop and stir into this rice pilaf, and serve as a side with dinner.  |
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Posted: 17 Mar 2021 04:00 AM PDT  Spring Greens is sponsored by Carpetland USA Flooring Center in Kenosha, Wisconsin.As winter gives way to spring, our cravings shift from hearty, rich dishes to lighter, brighter flavors that herald the beginning of the growing season. In spring, tender shoots of asparagus, aromatic herbs and bright strawberries emerge, and I find myself simmering soups rather than braising meats. This spring, I've developed six new recipes that are easy, fresh takes on classic dishes. From stuffed artichokes to chicken pot pies with prosciutto to a chicken-miso soup to sweet-tart strawberry bars, these dishes are perfect for spring but can become part of your year-round rotation of family favorites. Look for Spring Greens on March 24 – each recipe is accompanied by an in-depth video and article with instruction, insight and guidance to be sure you get the results you're hoping for, every time. The news and editorial departments had no role in its creation or display. Brand Ave. Studios connects advertisers with a targeted audience through compelling content programs, from concept to production and distribution. For more information contact sales@brandavestudios.com. |
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Annabel Cohen's Recipes: Creative Cooking for Passover — Detroit Jewish News - The Jewish News Posted: 17 Mar 2021 09:00 AM PDT
Breakfast, lunch or dinner, take your Passover food to a different level — not gourmet, just interesting and pleasing.Passover is a long holiday. And it feels longer because the menu is so limited. Or is it? Don't let food worries color your cooking creativity. These days there are other ingredients such as quinoa (not a grain at all, but seeds) and tapioca flour, for example to cook with. Growing up, my mother made matzah brei during Passover. It was a dish her Polish parents prepared for her family. It was almost the only "traditional" food she made for our family during Passover. She would serve it salty or sweet, sprinkled with cinnamon and sugar or spread with fruit jam. It was our tradition. Basically, it is moistened matzah (use water), drained and mixed with eggs (1 pound matzah, 4 large eggs and a teaspoon of salt, mixed together). She fried it in a skillet with oil and it was heavenly. Sure, you can avoid any floury foods (many of us do it anyway), or you can embrace your inner bubbie and look for fun and creative ways to add matzah to your favorite entrees. Breakfast, lunch or dinner, take your Passover food to a different level — not gourmet, just interesting and pleasing. Go ahead — think inside the box (of matzah, of course). Use some newer ingredients and have some fun. Start some new traditions. Quinoa with VegetablesWhat makes this dish extra luxurious are the oodles of sauteed vegetables you can customize to your own tastes — super versatile. You also use it as a stuffing for vegetables, such as bell peppers, zucchini boats or my favorite, semi-hollowed eggplant halves. If you feel like adding a handful of dried fruits or nuts to the mix, feel free. I didn't include them in the recipe because Passover food already has so many recipes with fruits and nuts. Ingredients
Directions Preheat oven to 425º. Line a rimmed baking sheet with parchment. Set aside. Combine the quinoa and water in a small saucepan and bring the water to a boil over medium-high heat. Remove the saucepan from the heat and place a lid on the pan. Allow the quinoa to cool in the pan. In the meantime, combine the oil, onion, garlic, mushrooms, carrots and zucchini in a bowl and toss well. Season lightly with salt and pepper and spread on the baking sheet. Cook for 10-15 minutes until the vegetables are just tender. Transfer back to the bowl and add the quinoa and toss well. Adjust seasoning to taste. Makes 4-6 servings.
Brazilian Cheese Bread (Pao de Queijo)As many of you know, my family is Brazilian, and this is one of our favorite treats. They have a sort of gummy texture on the inside, which is what I love about them most. You can purchase these, uncooked, frozen in many groceries or you can make yourself with this easy recipe. Ingredients
Directions Preheat oven to 400º. Brush a 12-cup muffin tin or 24 cup mini-muffin tin with vegetable oil. Set aside Combine milk, salt and butter in a large saucepan over medium-high heat. Whisk the mixture constantly until it comes to a boil. Remove from heat immediately and stir in tapioca flour until smooth. Add the eggs and cheese and stir until smooth. Set aside to cool. Divide among the muffin tins and bake until puffy and golden, 15-20 minutes. Makes 12 large or 24 mini cheese breads. Eat immediately or reheat in a 300º oven for about 5 minutes. Barbara's Matzah BallsMy friend makes matzah balls from, guess what, actual matzah! She uses schmaltz (chicken fat) to make these glorious. She's made them without it and says it's just not the same. These make sturdy, dense orbs, just as her family likes. If you like fluffy matzah balls, this is not the recipe for you. This recipe makes a lot of matzah balls (they freeze well), but halve the recipe for fewer. Ingredients
Directions Place the crumbled matzah in a large bowl and add enough warm water to cover. Allow to sit for 30 minutes. While the matzah is soaking, heat schmaltz in a large nonstick skillet over medium heat. Add the onions and cook until very tender. Transfer the matzah to a colander and squeeze out excess water. Add the matzah to the onions and cook, stirring frequently until the matzah is drier and begins to pull away from the sides of the pan. Transfer the mixture to the empty bowl and stir in the parsley. Allow to cool for about 15 minutes. Stir in the eggs, one at a time, until each is incorporated. Add salt and pepper to taste. If the mixture is too soft to hold together when you squeeze it, add the matzah meal. Cover and chill the mixture overnight in the refrigerator. When ready to cook, bring a large pot of water to a boil over high heat. Form the mixture into 30-balls (Barbara says "tight-balls") and drop them into the boiling water (I use a slotted spoon). Cook them until they rise to the surface of the water. Remove the balls to a dish and chill until ready to serve. Reheat the matzah balls in chicken soup (or broth) and keep warm until ready to serve. Makes 30 matzah balls. Flourless Chocolate TorteMy friend, Julie, is a fantastic cook. This is her flourless torte that is great all year round. Ingredients
Directions In a double boiler melt chocolate and butter (or combine in a microwave- safe dish, cover with plastic wrap and cook on high for 2 minutes and stir until smooth). Set aside to cool. In a large bowl, beat yolks and ¾ of a cup of sugar until light and fluffy, about 5 minutes. Gradually beat in warm chocolate and vanilla. Preheat the oven to 325º. In another bowl, beat egg whites until firm with the cream of tartar. Add the remaining ¼ cup of sugar, a little at a time, continuing beating until stiff. Fold egg whites carefully into chocolate mixture until there are no more white streaks. Pour ¾ of batter into an ungreased 9" springform pan. Cover the remaining batter and refrigerate. Bake cake for 35 minutes. Remove and cool. The center of the cake will fall. This is supposed to happen. Spread the remaining refrigerated batter on top of the cooled cake. Place back in the refrigerator and chill until firm. Make whipped cream topping and frost the top and sides of the cake. Garnish with chocolate shavings if desired. This cake freezes beautifully. Makes 12 servings.
Pesachdik Banana Streusel MuffinsIngredients
Directions Preheat oven to 350°. Line a 12-cup muffin tin with paper liners or spray well with nonstick cooking spray. Place matzah meal, potato starch, cream of tartar and baking soda in a bowl and whisk well. Set aside. Combine oil and sugar in a large bowl and beat oil, sugar and eggs until smooth, using an electric mixer. Add bananas and mix well. Add matzah meal mixture and mix until just combined – do not over mix. Stir in the chocolate chips. Divide the mixture among the muffin cups. Stir together the topping mixture and sprinkle over the muffins. Bake for 25-30 minutes until the muffins are puffed, golden and a toothpick inserted into the center of a muffin comes out clean. Makes 12 muffins.  |
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