cooking.nytimes.com Open in urlscan Pro
151.101.1.164  Public Scan

Form analysis
4 forms found in the DOM

/

<form role="search" action="/">
  <div class="searchinput_searchInputWrapper__RJQEF"><svg width="24" height="24" fill="none" xmlns="http://www.w3.org/2000/svg" class="searchinput_searchIcon__QY_jY">
      <path fill-rule="evenodd" clip-rule="evenodd"
        d="m19.56 17.44-3.532-3.534A6.46 6.46 0 0 0 17 10.5a6.5 6.5 0 1 0-6.5 6.5 6.46 6.46 0 0 0 3.407-.973l3.533 3.533c.292.293.676.44 1.06.44s.768-.147 1.06-.44a1.496 1.496 0 0 0 0-2.12ZM10.5 15a4.5 4.5 0 1 1 0-9.002 4.5 4.5 0 0 1 0 9.002Z"
        fill="#222"></path>
    </svg><input class="textinput_textInput___Iusb searchinput_searchInput__hZbNQ" placeholder="What would you like to cook?" type="search" aria-label="Search NYT Cooking" value=""><button aria-label="Clear Search Query"
      class="searchinput_clearQueryButton__c3PHq" type="button"></button><button class="button_button__tepGK button_primary__xFaPv searchinput_mobileSearchButton__dsf8s" type="submit"><span class="button_buttonText__T28x2"><span
          class="searchinput_buttonText__yKbmD">Search</span><span class="searchinput_shorterButtonText__Yt3_u">Go</span></span></button></div>
</form>

DIALOG-FORM

<form class="buttondialog_closeMenuForm__sqEDV" method="dialog-form"><button aria-label="Close menu" class="buttondialog_closeMenuButton__JE0tc"><svg width="14" height="14" fill="none" xmlns="http://www.w3.org/2000/svg">
      <path d="M13.293 1.41 8.056 6.646 7.703 7l.353.354 5.237 5.236-.703.703-5.236-5.237L7 7.703l-.354.353-5.236 5.237-.703-.703 5.237-5.236L6.297 7l-.353-.354L.707 1.41 1.41.707l5.236 5.237.354.353.354-.353L12.59.707l.703.703Z" stroke="#222">
      </path>
    </svg></button></form>

DIALOG-FORM

<form class="buttondialog_closeMenuForm__sqEDV" method="dialog-form"><button aria-label="Close menu" class="buttondialog_closeMenuButton__JE0tc"><svg width="14" height="14" fill="none" xmlns="http://www.w3.org/2000/svg">
      <path d="M13.293 1.41 8.056 6.646 7.703 7l.353.354 5.237 5.236-.703.703-5.236-5.237L7 7.703l-.354.353-5.236 5.237-.703-.703 5.237-5.236L6.297 7l-.353-.354L.707 1.41 1.41.707l5.236 5.237.354.353.354-.353L12.59.707l.703.703Z" stroke="#222">
      </path>
    </svg></button></form>

<form class="userratingstars_userRatingStarsContainer__IBcgE">
  <div role="radiogroup" class="userratingstars_userRatingStars__E7Ojo" aria-label="User rating"><input id="star-1" name="rating" type="radio" aria-label="1 star" value="1"><label data-testid="star-1" class="" for="star-1" title="1 star"
      focusable="false"><span class="userratingstars_labelText__cSaqJ">1 star</span><svg width="30" height="30" viewBox="0 0 15 15" fill="none" xmlns="http://www.w3.org/2000/svg" aria-hidden="true" focusable="false">
        <path d="M7.5.297 9.184 5.48h5.449l-4.408 3.203 1.683 5.182L7.5 10.662l-4.408 3.203 1.683-5.182L.367 5.48h5.45L7.5.297Z" fill="currentColor" stroke="currentColor" stroke-width="0.5" stroke-linejoin="round"></path>
      </svg></label><input id="star-2" name="rating" type="radio" aria-label="2 stars" value="2"><label data-testid="star-2" class="" for="star-2" title="2 stars" focusable="false"><span class="userratingstars_labelText__cSaqJ">2 stars</span><svg
        width="30" height="30" viewBox="0 0 15 15" fill="none" xmlns="http://www.w3.org/2000/svg" aria-hidden="true" focusable="false">
        <path d="M7.5.297 9.184 5.48h5.449l-4.408 3.203 1.683 5.182L7.5 10.662l-4.408 3.203 1.683-5.182L.367 5.48h5.45L7.5.297Z" fill="currentColor" stroke="currentColor" stroke-width="0.5" stroke-linejoin="round"></path>
      </svg></label><input id="star-3" name="rating" type="radio" aria-label="3 stars" value="3"><label data-testid="star-3" class="" for="star-3" title="3 stars" focusable="false"><span class="userratingstars_labelText__cSaqJ">3 stars</span><svg
        width="30" height="30" viewBox="0 0 15 15" fill="none" xmlns="http://www.w3.org/2000/svg" aria-hidden="true" focusable="false">
        <path d="M7.5.297 9.184 5.48h5.449l-4.408 3.203 1.683 5.182L7.5 10.662l-4.408 3.203 1.683-5.182L.367 5.48h5.45L7.5.297Z" fill="currentColor" stroke="currentColor" stroke-width="0.5" stroke-linejoin="round"></path>
      </svg></label><input id="star-4" name="rating" type="radio" aria-label="4 stars" value="4"><label data-testid="star-4" class="" for="star-4" title="4 stars" focusable="false"><span class="userratingstars_labelText__cSaqJ">4 stars</span><svg
        width="30" height="30" viewBox="0 0 15 15" fill="none" xmlns="http://www.w3.org/2000/svg" aria-hidden="true" focusable="false">
        <path d="M7.5.297 9.184 5.48h5.449l-4.408 3.203 1.683 5.182L7.5 10.662l-4.408 3.203 1.683-5.182L.367 5.48h5.45L7.5.297Z" fill="currentColor" stroke="currentColor" stroke-width="0.5" stroke-linejoin="round"></path>
      </svg></label><input id="star-5" name="rating" type="radio" aria-label="5 stars" value="5"><label data-testid="star-5" class="" for="star-5" title="5 stars" focusable="false"><span class="userratingstars_labelText__cSaqJ">5 stars</span><svg
        width="30" height="30" viewBox="0 0 15 15" fill="none" xmlns="http://www.w3.org/2000/svg" aria-hidden="true" focusable="false">
        <path d="M7.5.297 9.184 5.48h5.449l-4.408 3.203 1.683 5.182L7.5 10.662l-4.408 3.203 1.683-5.182L.367 5.48h5.45L7.5.297Z" fill="currentColor" stroke="currentColor" stroke-width="0.5" stroke-linejoin="round"></path>
      </svg></label></div><button aria-label="Submit rating" class="button_button__tepGK button_default__92DFS userratingstars_submitButton__t1PCH" type="submit" disabled=""><span class="button_buttonText__T28x2">Submit</span></button>
</form>

Text Content

Unlock New York Times recipes and your personal recipe box with a free account.

Grocery ListYour Grocery ListLog InSubscribe
SearchGo
Easy Weeknight DinnersGrocery ListYour Grocery ListLog InSubscribe

You have limited access to New York Times Cooking.Subscribe for full access.


BUTTER MOCHI


BY GENEVIEVE KO

Watch
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Time2 hours, plus coolingRating4(2128)NotesRead 178 community notes

Tender and chewy, this big-batch dessert — as comforting as cake and as fun as
bar cookies — is always a hit at parties. Mochiko, sweet rice flour, not only
gives it its distinctive marshmallow-like softness, but it also lends a natural
sweetness. This version of butter mochi uses only coconut milk for its richness
and subtle nutty taste, but you can substitute equivalent amounts of whole milk,
evaporated milk or a combination of those liquids. Butter mochi develops a
crackly top that stays crunchy the day it’s baked, making it a delicious dessert
to eat without adornment. But, if you’d like more crunch, you can sprinkle dried
shredded coconut evenly over the top before baking, or, for a tangy, colorful
top, you can coat it with the passion fruit glaze below. (Watch the video of
Genevieve Ko making butter mochi here.)

Featured in: The Best Party Dessert Comes From Hawaii

Read More
 * Save
   
   Log in or sign up to save this recipe.

 * Give
   Subscriber benefit: give recipes to anyone
   As a subscriber, you have 10 gift recipes to give each month. Anyone can view
   them - even nonsubscribers. Learn more.
   SubscribeLog In
   
 * Share
    * Copy link
    * Email
    * Pinterest
    * Facebook
    * Twitter
    * Whatsapp
    * Reddit
   
   


 * PRINT OPTIONS
   
   --------------------------------------------------------------------------------
   
   Include recipe photo
   
   Print Recipe

Advertisement

Continue reading the main story



--------------------------------------------------------------------------------


INGREDIENTS

Yield:1 (9-by-13-inch) cake


FOR THE MOCHI

 * 6tablespoons/84 grams unsalted butter, melted and cooled, plus more for
   greasing the pan
 * 3cups/453 grams mochiko (sweet rice flour), like Blue Star brand
 * 2teaspoons baking powder
 * ½teaspoon fine sea salt
 * 4large eggs
 * 2cups/416 grams granulated sugar
 * 2(13.5-ounce) cans unsweetened coconut milk (scant 3½ cups)
 * 1tablespoon pure vanilla extract


FOR THE PASSION FRUIT GLAZE (OPTIONAL)

 * 1½packed cups/219 grams confectioners’ sugar
 * 2 to 4tablespoons passion fruit pulp or purée (see Tip)
 * Pink or red food coloring (optional)

Add to Your Grocery List
Ingredient Substitution Guide


PREPARATION


Make the recipe with usWatch
 1. Step 1
    
    Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch
    cake pan, then line the bottom and sides with parchment paper.

 2. Step 2
    
    Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the
    batter in a stand mixer or in a large bowl with an electric hand mixer or
    whisk: Whisk the eggs and sugar until pale yellow and thick. Continue
    whisking while pouring in the coconut milk, then the butter and vanilla.
    Continue whisking while gradually adding the mochiko mixture. Whisk until
    the batter is completely smooth. Pour into the prepared pan, then tap it
    against the counter to get rid of any air bubbles.

 3. Step 3
    
    Bake until golden brown and crackly, 1 hour 15 minutes to 1½ hours. When you
    press the center, it should bounce back but not indent at all. Cool
    completely in the pan on a wire rack. Use the parchment paper to slide the
    cooled mochi out of the pan.

 4. Step 4
    
    The mochi is delicious plain, but you can add a glaze if you’d like: Mix the
    confectioners’ sugar with 2 tablespoons passion fruit pulp until smooth. It
    should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp.
    If you’d like to create an ombré or sunset effect, scrape some into another
    bowl or multiple bowls and tint with food coloring. Spread the glaze evenly
    over the mochi, in stripes if you’d like, and let stand until set.

 5. Step 5
    
    Cut the mochi into squares or bars. Serve immediately, or keep in an
    airtight container at room temperature for up to 3 days.

Tip
 * You can buy pure passion fruit purée from specialty markets and some grocery
   stores in the frozen fruit section. If you can’t find the fruit or purée, you
   can substitute passion fruit juice or nectar, but it will be much sweeter. To
   prepare passion fruit pulp from fresh fruit, halve 2 fruits and scrape the
   pulp into a small microwave-safe bowl or saucepan. Warm by microwaving for 15
   seconds or heating on low until loose and runny. Press through a sieve to
   extract the pulp from the seeds.


SIMILAR RECIPES

 * Mochiko Chicken
   
   Elyse Inamine

 * Raspberry-Mochi Butter Cake With Matcha Glaze
   
   Alexa Weibel

 * Mochi Brownies
   
   Hetty McKinnon

 * Chocolate Birthday Cake Butter Mochi
   
   Sara Bonisteel

 * Sweet Mochi With Red Bean Filling
   
   Tejal Rao

 * No-Bake Chocolate Mousse Bars
   
   Samantha Seneviratne

 * Brown-Butter Mochi
   
   Samin Nosrat

 * Peanut Butter-Miso Cookies
   
   Krysten Chambrot

 * Peanut Butter No-Bake Bars
   
   Melissa Clark

 * Butter Pie
   
   The New York Times

 * Chicken Mafe
   
   Francis Lam

 * Buttermilk Banana Pudding With Salted Peanuts
   
   Grant Melton

 * Peanut-Butter Chocolate-Chip Cookies
   
   Yossy Arefi

 * Spicy Sesame Noodles With Chicken and Peanuts
   
   Ali Slagle

 * Brown Butter Coconut Financiers
   
   Melissa Clark

 * Moussaka
   
   Amanda Hesser

 * Shortbread, 10 Ways
   
   Melissa Clark

 * Buttery Kimchi Shrimp
   
   Colu Henry

 * Ozoni (Mochi Soup)
   
   Hannah Kirshner

 * Peanut Butter Pie
   
   Samantha Seneviratne




RATINGS

4 out of 5
2128 user ratings
Your rating
1 star2 stars3 stars4 stars5 stars
Submit

Log in or sign up to rate this recipe.

Have you cooked this?
Mark as Cooked

Log in or sign up to mark this recipe as cooked.


PRIVATE NOTES

Leave a Private Note on this recipe and see it here.


COOKING NOTES

 * All Notes (178)
 * Most Helpful (37)
 * Private (0)

jill1 year ago

Halved recipe, but with only 3/4 c sugar, added a tsp of coconut extract and
un-toasted unsweetened shredded coconut on top and it is AMAZING!! Took 1 hr in
an 8x8” metal pan. Covered it loosely with foil halfway thru to keep from
getting too brown.

Is this helpful? 145
Zalo1 year ago

You can find seedless passion fruit pieces in the frozen section of Whole Foods
Market.

Is this helpful? 103
suzyk1 year ago

I wonder whether there could be another fruit for the glaze?

Is this helpful? 59
JM1 year ago

I'm so happy to find this gluten free recipe that is easy and that I think
everyone will love. I can't wait to make it and share it with family members who
cannot have gluten.

Is this helpful? 41
Matthew1 year ago

I've made this twice, both times without the glaze. Delicious. Very customizable
I believe. Popular with the family. My mother in law makes cassava bibingka for
all family gatherings so the expectations were high. First time followed the
recipe exactly. 2nd time I added juice and zest from one lemon. One lemon gives
a hint of lemon flavor. Next time I will either increase the lemon juice and
lemon zest or add lemon extract. My wife has requested a lime glaze

Is this helpful? 38
Gordon1 year ago

This is an incredible cake and people will be amazed. But this is an atomic bomb
cake for diabetics as it is loaded with carbs. Even a small piece can have
around 58 carbs. I miss it terribly.

Is this helpful? 35
Maggie1 year ago

Sure. Just about any tropical fruit -- mango, papaya, pineapple -- would be on
theme. I love passion fruit, but would probably opt for lime, in its absence.

Is this helpful? 32
Tender vittles1 year ago

I have made this twice now- but the first time used Bob’s red mill “white rice
flour” and the result was surprisingly similar to a vanilla poundcake baked with
wheat flour. Just baked one this morning using “glutinous rice flour” from
Thailand, and resulting cake is what I was first expecting- the bouncy gummy
texture one finds in mochi items. Just as a mochi novice, wanted to share! P.s.
I also halved this recipe with great results, same baking time, and subbed 1/2
whole milk with xtra butter

Is this helpful? 27
marissa1 year ago

I made a halved version of this last night using ghee instead of butter, and
some frozen pineapple (microwaved and then blended) for the icing. With an 8x8
metal pan and half the volume, my cook time was about 1 hour (to fully dark
golden). It ended up being a good way to finish off some pantry items (I had
nearly enough mochiko so I added a couple tablespoons of tapioca starch to sub
since it has a similar baking texture- it worked). It’s pretty hard to not eat
the entire thing.

Is this helpful? 22
An Li1 year ago

Halved the recipe and only used 1/2 c sugar and it's amazing

Is this helpful? 22
Prakash Nadkarni1 year ago

RE: Passion-fruit alternatives: see foodiosity.com/passion-fruit-substitutes,
Mango with a bit of lemon or lime works well (even citrus by itself, in a
pinch).

Is this helpful? 20
Varpu1 year ago

Hello, any vegan bakers around? I would like to try the recipe with no eggs,
substituting with either flax or chia "eggs". I am new to vegan baking (not a
vegan myself) and wondering if 4 eggs is too many to replace successfully?
Thoughts?

Is this helpful? 19
Michele Sionas1 year ago

Can I use Bob's Red Mill Sweet Rice Flour instead of Blu Star brand mochiko?

Is this helpful? 18
Laura K1 year ago

My first foray into the world of mochi! Oh man I think it’s the start of a
beautiful friendship :) Made with lime glaze- juice and zest of 1 lime whisked
into 1 cup of icing sugar. Truly divine!

Is this helpful? 14
Staci1 year ago

If trying to make this vegan, I would use unsweetened applesauce instead of
flax. Flax will add an earthy flavor and extra chewiness probably making it
chewier than it should be when paired with the mochiko.

Is this helpful? 13
Shane1 year ago

You are supposed to use the canned milk. It has much more fat than the kind in
cartons.

Is this helpful? 13
nyrkr1 year ago

Made yesterday as written and it was a huge hit. Instead of food coloring, I
used a little homemade blueberry syrup to color some of the glaze and achieved a
beautiful ombré that looked just like the photo. Would make again in a
heartbeat.

Is this helpful? 12
Kalyn1 year ago

Made this vegan and it was delicious! Substituted 8 Tbs of Just Egg (2 Tbs per
egg) and used Earth Balance in place of regular butter. Fantastic texture and
flavor!

Is this helpful? 12
Lilikoi1 year ago

No, no! It's meant to be light and fluffy. And only eat a little square of it.

Is this helpful? 11
Shannon1 year ago

Varpu, I’ve accidentally left eggs out of butter mochi before, and all it does
is make the texture very, very mochi-y. Super sticky and chewy. The eggs are
what give it the cakieness! You’re going to want to use an egg substitute that
provides structure…Google what different egg substitutes lend to baked goods and
experiment from there.

Is this helpful? 10
Show more notes


HUNGRY FOR MORE RECIPES?

Get recipes, tips and offers in your inbox.

Opt out or contact us anytime. See our Privacy Policy.

--------------------------------------------------------------------------------


RECIPE TAGS

 * Cakes
 * Coconut Milk
 * Party
 * Rice Flour
 * Dessert
 * Gluten Free

Advertisement

Continue reading the main story



Log in or sign up to save this recipe.

--------------------------------------------------------------------------------


MORE FROM SHEET CAKE RECIPES


 * YELLOW SHEET CAKE WITH CHOCOLATE FROSTING
   
   Erin Jeanne McDowell
   
   45 minutes
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * STRAWBERRY POKE CAKE
   
   Priya Krishna, April Anderson
   
   1 hour 45 minutes, plus chilling
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * TEXAS SHEET CAKE
   
   Genevieve Ko
   
   45 minutes, plus cooling
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * 7UP SHEET CAKE
   
   Millie Peartree
   
   1 1/4 hours
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * CREAM CHEESE POUND CAKE
   
   Eric Kim
   
   1 1/2 hours
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * CHOCOLATE WHISKEY CAKE WITH COFFEE CARAMEL 
   
   Natasha Pickowicz
   
   2 hours 35 minutes
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * SEIS LECHES CAKE
   
   Melissa Clark
   
   1 hour, plus cooling and chilling
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * TRES LECHES CAKE
   
   Samantha Seneviratne
   
   About 1 hour, plus chilling
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * HAWAIIAN GUAVA CAKE
   
   Kiera Wright-Ruiz, Alana Kysar
   
   50 minutes, plus chilling
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * GINGERBREAD SHEET CAKE WITH WHIPPED CHOCOLATE GANACHE
   
   Yossy Arefi
   
   1 hour, plus cooling and resting
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * CHOCOLATE BIRTHDAY CAKE BUTTER MOCHI
   
   Sara Bonisteel, Sheldon Simeon
   
   1 hour 15 minutes, plus cooling
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * APPLE SHEET CAKE WITH CINNAMON CREAM CHEESE FROSTING
   
   Yossy Arefi
   
   45 minutes, plus cooling
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * SPICY GINGER APPLESAUCE CAKE WITH CREAM CHEESE FROSTING
   
   Yossy Arefi
   
   1 hour, plus cooling
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * PUMPKIN SHEET CAKE WITH MOLASSES CREAM-CHEESE FROSTING
   
   Yossy Arefi
   
   45 minutes, plus cooling
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * NAMOURA (SYRUP-SOAKED SEMOLINA CAKE)
   
   Tejal Rao, Amanda Saab
   
   1 hour
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * NO-BAKE CHEESECAKE BARS
   
   Samantha Seneviratne
   
   20 minutes, plus chilling
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.




MORE RECIPES FROM GENEVIEVE KO


 * GRILLED CHICKEN LEGS
   
   Genevieve Ko
   
   35 minutes, plus grill heating time
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * BLACK SESAME SHORTBREAD
   
   Genevieve Ko
   
   45 minutes, plus chilling and cooling
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * CHOCOLATE HAZELNUT COOKIES
   
   Genevieve Ko
   
   30 minutes, plus chilling
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * EASTER BREAD
   
   Genevieve Ko, Irina Georgescu
   
   1 1/2 hours, plus 2 1/2 hours proofing and cooling
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * EGGNOG SWEET POTATO PIE
   
   Genevieve Ko
   
   4 hours, plus cooling
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * WONTON WRAPPERS
   
   Genevieve Ko
   
   1 hour, plus 1 hour’s resting
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * CARNE ASADA
   
   Genevieve Ko, Esteban Castillo
   
   35 minutes, plus 2 hours’ marinating
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * SPICED PUMPKIN CHEESECAKE
   
   Genevieve Ko
   
   1 1/2 hours, plus chilling
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * PECAN SANDIE PIE
   
   Genevieve Ko
   
   2 hours, plus chilling
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * PHỞ GÀ (CHICKEN PHO)
   
   Genevieve Ko
   
   1 hour 20 minutes
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * CRANBERRY LEMON MERINGUE PIE
   
   Genevieve Ko
   
   1 1/2 hours, plus cooling and chilling
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.

 * Easy
   
   
   GREEN BEAN AND TOFU SALAD WITH PEANUT DRESSING
   
   Genevieve Ko
   
   20 minutes
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * HOT CROSS BUNS
   
   Genevieve Ko
   
   4 1/2 hours
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.

 * Easy
   
   
   CORN SALAD WITH TOMATOES, BASIL AND CILANTRO
   
   Genevieve Ko
   
   15 minutes
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.


 * MAKE-AHEAD MASHED POTATOES
   
   Genevieve Ko
   
   40 minutes, plus 30 minutes’ reheating, if desired
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.

 * Easy
   
   
   ALL-BUTTER PIE CRUST
   
   Genevieve Ko
   
   10 minutes, plus chilling
   
   Save to Recipe Box
   
   Log in or sign up to save this recipe.




COOKING GUIDES

 * Cooking Guide
   
   
   BASIC KNIFE SKILLS
   
   By Julia Moskin

 * Cooking Guide
   
   
   HOW TO MAKE PASTA
   
   By Samin Nosrat

 * Cooking Guide
   
   
   HOW TO MAKE QUICHE
   
   By Melissa Clark

 * Cooking Guide
   
   
   HOW TO MAKE CRANBERRY SAUCE
   
   By Melissa Clark

 * Cooking Guide
   
   
   HOW TO MAKE GRAVY
   
   By Melissa Clark

 * Cooking Guide
   
   
   HOW TO COOK SALMON
   
   By Florence Fabricant

 * Cooking Guide
   
   
   HOW TO MAKE COCKTAILS
   
   By Robert Simonson

 * Cooking Guide
   
   
   HOW TO DRINK WINE
   
   By Eric Asimov




GET OUR NEWSLETTER

Get recipes, tips and NYT special offers delivered straight to your inbox.
Opt out or contact us anytime. See our Privacy Policy.




FOLLOW US




GET THE APP




ABOUT US

NYT Cooking is a subscription service of The New York Times. It is a digital
cookbook and cooking guide alike, available on all platforms, that helps home
cooks of every level discover, save and organize the world’s best recipes, while
also helping them become better, more competent cooks. Subscribe now for full
access.


LEARN MORE

 * Our Cooks
 * See Our Features
 * FAQ
 * Tools for Saving
 * NYTimes.com/food


SHOP

 * Gift Subscription
 * Merchandise
 * Send Us Feedback


RECIPES

 * What to Cook This Week
 * Weeknight
 * Pasta
 * Dinner
 * Healthy
 * Vegetarian
 * Vegan
 * Thanksgiving
 * Christmas

 * © 2023 The New York Times Company
 * Terms of Service
 * Privacy Policy