NYT Cooking
NYT Cooking is one of the top Food influencer with 4405984 audience and 0.21% engagement rate on Instagram. Check out the full profile and start to collaborate.
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Standout projects making waves around the web
That's a ringing endorsement for @clarkbar's Roasted Honey Nut Squash and Chickpeas With Hot Honey recipe. Get it free for a limited time at the link in bio. (Photo: @dmalosh, food styling: @simoncooks)
2025-10-27
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That’s that! @bybrianlevy's One-Bowl Lemon and Olive Oil Cake recipe is free for a limited time at the link in bio. (Photo: @linda.xiao, food styling: @monicapierini)
2025-10-27
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Here it is: the fifth annual New York Times Restaurant List. When scouting restaurants, our reporters and editors took 76 flights to eat more than 200 meals in 33 states. Each year’s list is entirely different from the previous year’s, and more than half of the restaurants here have opened since we published our 2024 list. See all 50 favorites for 2025 — and read more about our choices — at the link in our bio. Photos by @yuvsees, @benbrewerphoto and @starghill for The New York Times; and Shawn Campbell
2025-10-27
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A match made in heaven. @sheela.m.prakash's recipe is free for a limited time at the link in bio. (Photo: @linda.xiao, food styling: @monicapierini)
2025-10-27
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Read more from @luke.fortney and subscribe to the Where to Eat newsletter at the link in bio!
2025-10-27
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@ciaosamin's recipe is free for a limited time at the link in bio. (Photo: @gentlandhyers, food styling: @francesboswell, prop styling: @aelisew)
2025-10-27
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For when you need a quick and easy snack, turn to @itsalislagle's Everything Bagel Cottage-Cheese Dip. The recipe is free for a limited time at the link in bio. (Photo: @juliagartland, food styling: @samanthaseneviratne)
2025-10-27
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Here’s how to make the famous @magnoliabakery Banana Pudding: • 1 (14-ounce) can sweetened condensed milk • 1½ cups ice-cold water • 1 (3.4-ounce) package instant vanilla pudding mix • 3 cups cold heavy cream • 1 (11-ounce) box vanilla wafer cookies (such as Nilla) • 4 to 5 ripe bananas, sliced In the bowl of a stand mixer fitted with the whisk attachment, beat the condensed milk and water on low speed until blended, then increase the speed to medium and whisk until well combined, about 1 minute. Add the instant pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight. Using the stand mixer with the whisk attachment, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip. With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain. To assemble, set aside 4 to 5 cookies, whole or crumbled, for garnish. In a 4- to 5-quart trifle bowl or a wide glass bowl (or in 12 8-ounce bowls or ramekins), spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. To serve, garnish the top with the reserved cookies or cookie crumbs.
2025-10-27
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???? @yossyarefi's perfect-for-the-season Pumpkin Oatmeal Cookies recipe is free for a limited time at the link in bio. (Photo: @armandorafaelphotography, food styling: @yossyarefi)
2025-10-27
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