Ryan Nordheimer

closest ill ever feel to being on Chopped RECIPES (all from @Justine Doiron) 🥕 cake/frosting from “pistachio honey carrot cake” ☕️ chai caramel from “Pumpkin Bars with Chai Caramel & Cardamom Crumble” 🌰 “pistachio dukkah” . . . #Recipe #viral #layercake #privatechef #aesthetic #carrotcake #cookbook #layercake #newyorkfood #cookies #nyc #newyork #cookie #nytcooking #cookies #nycfoodie #nycfoodblogger #nycfood #birthdaycake #eastvillage #justinesnacks #cookbookbanquet #cake #caramel #creamcheesefrosting #christmas #christmasrecipe @Christine @pancakeprincess @Alex G-lilypcrumbs @al the pastry gal

gingerbread cake pt. 1 🎄 . . . . . #Recipe #viral #layercake #privatechef #aesthetic #eggnog #cookbook #layercake #newyorkfood #cake #nyc #newyork #creamcheese #nytcooking #cookies #nycfoodie #nycfoodblogger #nycfood #gingerbread #eastvillage #hazelnut #frosting #cheesecake #cookiebutter #praline #biscoff #cakegate @Martha Stewart

deluxe breakfast in bed 🥐 could not be more excited to be partnering with @Brooklinen to showcase their ultimate, luxe bedding. Their sheets are timeless, highly customizable, perfectly packaged and a great late holiday gift for others (or yourself). In this video, I made my bed with Brooklinen’s Luxe Sateen Hardcore Sheet Bundle in pebble, Dreamweave Waffle Bed Blanket in white, and their Herringbone Wool Throw Blanket in driftwood. Such a cozy, warm, and pleasant color story that I highly recommend! And eat more luxe breakfast in bed. You deserve it! . . . . . #Recipe #viral #brooklinen #breakfast #aesthetic #breakfastinbed #croissaint #yogurt #newyorkfood #granola #nyc #newyork #brekafastrecipe #nytcooking #fruit #nycfoodie #nycfoodblogger #nycfood #coffee #eastvillage #Lifestyle #bedroom #bedding #bed #brooklinenreview

nyt cookie week 🎄 comment “you sleighed” to make sure you don’t miss a cookie week post @NYT Cooking . . . . #Recipe #viral #layercake #privatechef #aesthetic #carrotcake #cookbook #layercake #newyorkfood #cookies #nyc #newyork #cookie #nytcooking #cookies #nycfoodie #nycfoodblogger #nycfood #nycvlog #eastvillage #nytcookieweek #cookbookbanquet #cake #cookieweek #event #christmas #nycevent #nytcooking

nyt cookies day 2: holiday rocky road 🍫 comment something festive to make sure you see the rest of the cookie week posts ‼️ 1 (12-ounce) bag semisweet chocolate chips 1⁄2 cup/125 grams speculoos cookie butter 3⁄4 teaspoon pumpkin or apple pie spice 1⁄2 teaspoon kosher salt (such as Diamond Crystal) 1 cup/60 grams coarsely broken speculoos cookies 1 cup/50 grams mini marshmallows 3⁄4 cup/150 grams spice drops or gumdrops 3⁄4 cup/89 grams toasted and salted pecans (see Tip) Sprinkles Step 1 Lightly grease a 9-by-5-inch loaf pan with nonstick spray or oil, and line the bottom and 2 long sides with a sling of parchment paper, leaving enough overhang to later lift out the candy. Step 2 Combine the chocolate chips, cookie butter, pumpkin pie spice and salt in a microwave-safe bowl. Heat until melted and smooth, stopping every 15 to 20 seconds to stir. (Alternatively, place in a heatproof bowl and melt over a pot of gently simmering water.) Step 3 Add cookies, marshmallows, spice drops and pecans, and fold until evenly combined. Scrape the mixture into the prepared pan. Step 4 Use a spatula or the back of a spoon to press the mixture evenly into the pan. Top with sprinkles and firmly tap the pan against the counter a few times to ensure the mixture settles into the pan. Refrigerate for at least 1 hour until set. Step 5 Use the parchment sling to lift the set candy out of the pan. (If you’re having difficulty, run a hot butter knife along the edges.) Use a sharp knife to cut the candy as desired. For clean slices, dip the knife in hot water and wipe dry between cuts. Store candy in the refrigerator tightly wrapped for up to 1 month. . . . . #Recipe #viral #layercake #privatechef #aesthetic #cheesecake #cookbook #layercake #newyorkfood #cookies #nyc #newyork #cookie #nytcooking #cookies #nycfoodie #nycfoodblogger #nycfood #gingercheesecake #eastvillage #nytcookieweek #cookbookbanquet #cake #cookieweek #event #christmas #nycevent #nytcooking

indian themed dinner party 🕯 full recipes are on my website. Some recipes are also below. ruby chicken aka butter chicken 🥘 1. Marinate 2 pounds cubed chicken thighs in 1/2 cup greek yogurt, 2 tbsp ginger, 1 tbsp garlic, 2 tsp salt, 2 tsp lime juice over night. 2. In a pot, heat 1/4 oil over medium heat. Drop in 2 bay leaves, 2 cinnamon sticks, 6 cardamom pods, 2 tbsp garlic and ginger. Then add 24 oz can @centofinefoods or @muttipomodorousa tomato puree. Cook for 30 minutes. Then stir in 4 tbsp butter, 1/4 cup cream. Season with salt. 3. Broil chicken on a foil lined tray for about 10 minutes stirring occasionally until charred and cooked through. Drop into sauce. chai latte cake ☕️ 1. Brown 1 stick of butter over medium high heat. Then add 2 tbsp @diasporaco or @burlapandbarrel masala chai, 2 tsp espresso powder. 2. Beat in 3/4 cup light brown sugar, then 2 eggs, 1/4 cup greek yogurt, 3/4 cup milk. 3. Fold in 1 tsp salt, 2 tsp baking powder, 1/2 tsp baking soda, 3/4 cup almond flour, 1 1/2 cup all purpose flour. 4. Add to a greased 9 inch cake pan and bake at 350F for 30 minutes. 5. Beat 1 1/2 cups heavy cream with 3 tbsp milk powder, 1/2 tsp salt, 1/4 powdered sugar. Top the cake when it’s cool. kachumber 🥒 1. Slice cucumbers and tomatoes. Take the seeds out if you wish. Season with salt in a bowl. Let sit for 30 minutes. Drain. Season with lime juice, tamarind (optional), cilantro, and mint. . . . #Recipe #viral #privatechef #aesthetic #indian #cookbook #indianfood #newyorkfood #dishoom #nyc #newyork #butterchicken #chickenrecipe #chicken #nycfoodie #nycfoodblogger #nycfood #creator #dinnerparty #feast #biryani #cake #chai #latte #cakerecipe

beef wellington dinner 🎩 RECIPES beef wellington 🥩 1. Season a 3 lb. Center-cut, high quality filet long with lots of salt and pepper. Sear in a large pan over medium-high heat in 1 tbsp oil until browned on most sides. Set aside. Slather with a few tablespoons of @greypoupon_us Dijon mustard. Drain the oil. 2. Finely chop 12 oz. @smallhold mixed mushrooms, 2 shallots, 3 garlic cloves (in a food processor is best). Add 3 tbsp butter to the same pan followed by all the veg. Sauce for 10 minutes over medium high heat until well browned. Flambe with 1/4 cup of brandy and cook out for 1 minute. Set in a bowl to cool completely. 3. Lay a large area of plastic wrap. Drape over a large rectangle of prosciutto. Smear over with mushrooms. Place beef at one end and roll up using the plastic wrap to help. Roll it tighter and stick in the fridge for 30 minutes. 4. Roll out 1 layer of @pepperidgefarm puff pastry. Wrap steak log in it. Compress ends together. Optional: roll out a second pastry, use a lattice cutter, and drape over the log too. 5. Cut 3 small air vents. Bake at 400F for about 35 minutes, until it registers 115-120F for medium rare. Let rest for 15 minutes. chocolate chip cookies 🍪 recipe is on my website hasselback potatoes 🥔 recipe is on my website . . . #ryannordheimer #Recipe #viral #wellington #privatechef #aesthetic #beefwellington #cookbook #thanksgiving #newyorkfood #easydinneridea #nyc #newyork #chocolate #chocolatechipcookie #pie #nycfoodie #nycfoodblogger #nycfood #creator #steak #meat #cookie #privatechef #fallrecipe #dinnerparty #christmas #holiday #holidaydinner #christmasdinner

italian dinner night 🍝 RECIPES dirty martini focaccia 🍸 1. Mix 2 1/2 cups water, 1 packet of yeast, 1 tbsp kosher salt, 5 cups flour together until combined. Add to a bowl with 4 tbsp @wearebrightland olive oil. Let proof at room temperature for 4 hours covered. 2. Transfer to a buttered 9x13 pan. Let proof for another 1 1/2-2 hours until extremely bubbly, jiggly, and active looking. 3. Cover with a whole jar (or more) olives, chopped rosemary, lots black pepper, juniper if you have it, 2 tbsp olive brine, and 3 tbsp olive oil. 4. Bake at 450F for 25 minutes. When out of the oven you can drizzle over a couple tablespoons of gin for good measure!! Then flaky salt. lemon possets 🍋 1. Heat 1 pint of cream, 1 1/2 cup sugar, 3/4 tsp kosher salt, zest of a lemon over medium high heat until simmering. Off heat, stir in 4.5 tbsp Myer or regular lemon juice. Pour into hollowed lemons or glasses and chill until set. meatballs inspired by @raoshomemade 🍝 1. Mix 2 eggs, 3/4 cup bread crumbs, 1/2 chopped onion, 6 minced garlic, 1/2 cup parmesan, 2 kosher salt, black pepper, then add 2 lbs ground 85-15 beef. 2. Sear over medium high heat large meatballs in 3 tbsp olive oil until browned on most sides. Remove. 3. Lower heat to medium. Add 8 sliced garlic cloves, 1 tsp chili flakes. Then add 28 oz can @centofinefoods pureed tomato, 14 oz whole peeled tomato, lots of basil, season with salt. Bring to a simmer over medium heat. Add in the meatballs and cook for 30 minutes. . . . #ryannordheimer #Recipe #viral #metaballs #privatechef #aesthetic #italian #cookbook #italianfood #newyorkfood #easydinneridea #nyc #newyork #cookierecipe #dirtymartini #martini #nycfoodie #nycfoodblogger #nycfood #creator #dinnerparty #focaccia #bread #pasta #dinnerparty #family

Replying to @Isabelle Heikens gingerbread cake part 2 🎄 thank you @nick ryan for ordering this cake from me 🥹 . . . . . #Recipe #viral #layercake #privatechef #aesthetic #eggnog #cookbook #layercake #newyorkfood #cake #nyc #newyork #creamcheese #nytcooking #layercake #nycfoodie #nycfoodblogger #nycfood #gingerbread #eastvillage #hazelnut #frosting #cheesecake #cake #biscoff

first dinner party of the year full recipes are on my website. Some recipes are also below. 🍫 chocolate mousse 1. Add 11 oz chocolate and 8 tbsp butter to a microwave safe bowl. Microwave at 50% power at 45 second increments, stirring in between, until just fully melted. Set aside and let cool.
2. In a large bowl, add 9 egg yolks and ⅓ cup granulated sugar. Beat with electric mixer on high speed until very light and fluffy. Set aside.
3. In another large bowl, add the 9 egg whites, 1 tsp salt, and lemon juice. Beat with electric mixer on high speed, gradually streaming in the remaining ⅓ cup granulated sugar, until the egg whites hold medium peaks. Set aside. 
4. Pour chocolate into egg yolks bowl. Add orange zest (optional). Fold with a spatula to evenly combine. Fold in egg whites in 3 batches into the chocolate mixture until just combined. Gently pour into a serving dish, level, cover with plastic wrap, and refrigerate for at least 2 hours or up to 2 days. 
5. Make some whipped cream and decorate the mousse. 🍗 chicken breast with tarragon cream sauce and sourdough toast 1. Roast seasoned chicken breasts at 425F until golden and cooked through, about 40 minutes. 2. Close to when chicken is done, add 1 cup cream, 3 tbsp mustard, 1 bunch chopped tarragon, and 1/2 tsp nutmeg to a saucepan. Heat over medium until simmering. Continue to cook for about 5-7 minutes until thickened. Season with salt, pepper, and 1/2 lemon. 
3. When chicken is done, transfer pieces to a serving plate. Pour juices from the pan into the sauce and whisk in. Ladle sauce over the chicken and serve with toast. . . . #Recipe #viral Paris #privatechef #aesthetic #france #cookbook #frenchfood #newyorkfood #ballerinafarm #nyc #newyork #eggapron #chocolate #chickenrecipe #nycfoodie #nycfoodblogger #nycfood #creator #brooklyn

nyt day 1: gingerbread cheesecake cookies 🎄 comment something festive to make sure you see the rest of the cookie week posts ‼️ @NYT Cooking RECIPE FOR THE FILLING: 6 ounces/170 grams cream cheese, chilled 1⁄2 cup/62 grams powdered sugar 1 large egg yolk 2 teaspoons vanilla extract FOR THE DOUGH: 2 1⁄2 cups/320 grams all-purpose flour 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1 teaspoon baking soda 1⁄2 teaspoon freshly ground black pepper 1⁄2 teaspoon kosher salt (such as Diamond Crystal) 10 tablespoons/141 grams salted butter, at room temperature 1 cup/200 grams granulated sugar 1 large egg 1⁄2 cup/62 grams crystallized ginger, finely chopped 1⁄3 cup/113 milliliters unsulphured molasses 2 tablespoons finely chopped fresh ginger (no need to peel) Step 1 Prepare the filling: In a large bowl, using an electric mixer on medium-high, beat together cream cheese, powdered sugar, egg yolk and vanilla until smooth. Transfer mixture to a piping bag or resealable plastic bag. Step 2 Set a sheet of parchment on a rimmed baking sheet. Snip off a 1⁄4- inch opening from the bottom corner of the bag. Pipe equal-size dollops of the filling — you should have at least 18 — onto the prepared sheet. Using a spoon, smooth down any sharp edges. Freeze until completely firm, at least 1 hour. Line 2 more rimmed baking sheets with parchment. Step 3 Prepare the dough: In a large bowl, whisk together flour, ground ginger, cinnamon, baking soda, pepper and salt. In a second large bowl, using an electric mixer, beat butter and sugar on medium until pale and fluffy, 3 to 4 minutes. Beat in egg, crystallized ginger, molasses and fresh ginger, scraping the sides as you go. With the mixer on low, beat in the flour mixture until well combined. Step 4 Scoop dough into 2-inch/45-gram balls. (To portion the dough without a cookie scoop, form it into a rectangle, then use a sharp 1⁄2 cup/62 grams crystallized ginger, finely chopped 1⁄3 cup/113 milliliters unsulphured molasses 2 tablespoons finely chopped fresh ginger (no need to peel) White sanding sugar or granulated sugar, for rolling (optional) knife to cut the block into 18 equal pieces.) Working with one at a time, flatten a dough ball in the palm of your hand, then add a piece of frozen filling to the center. (Keep the rest of the filling in the freezer as you work.) Bring the dough up and around the filling, encasing it completely. Roll the dough ball between your hands to form it into a smooth sphere. Repeat with the remaining dough and filling. If the dough feels very soft, chill it for about 15 minutes. Step 5 Heat oven to 350 degrees. Roll each chilled ball in sanding sugar to coat, if you like, then place on the prepared sheets, at least 3 inches apart (they will spread). Bake, rotating sheets halfway through, until the center of each cookie is just set, 15 to 17 minutes. Repeat with any remaining cookies. Let cool on baking sheets for 5 minutes, then move to wire racks to cool completely. Cookies will keep, stored in an airtight container at room temperature, for up to 3 days. . . . . #Recipe #viral #layercake #privatechef #aesthetic #cheesecake #cookbook #layercake #newyorkfood #cookies #nyc #newyork #cookie #nytcooking #cookies #nycfoodie #nycfoodblogger #nycfood #gingercheesecake #eastvillage #nytcookieweek #cookbookbanquet #cake #cookieweek #event #christmas #nycevent #nytcooking

nyt cookies day 3: buche de noel 🪵 don’t hate me claire 🥺 comment something festive to make sure you see the rest of the cookie week posts ‼️ RECIPE FOR THE COATING: 1⁄2 cup/62 grams cacao nibs 1⁄2 cup/105 grams Demerara sugar Generous pinch of kosher salt FOR THE DOUGH: 21⁄2 cups/320 grams all-purpose flour 1 cup/110 grams powdered sugar 3 tablespoons unsweetened cocoa powder 1⁄2 teaspoon kosher salt (such as Diamond Crystal) 12 tablespoons/170 grams unsalted butter, cut into pieces, chilled 1 large egg 2 tablespoons sour cream 2 teaspoons vanilla extract FOR FILLING AND ASSEMBLY: 4 ounces semisweet or bittersweet chocolate, chopped 6 tablespoons/85 grams unsalted butter 2 tablespoons powdered sugar 1 tablespoon all-purpose flour, plus more for work surface 1 large egg, yolk and white separated 1 teaspoon vanilla extract Step 1 Make the coating: Combine the cacao nibs, Demerara sugar and salt in a food processor and pulse for several seconds at a time until the mixture is the consistency of very coarse sand. Transfer out Step 2 Add the flour, powdered sugar, cocoa powder and salt to the food processor and pulse a couple of times to combine. Add the butter pieces and process in long pulses until the butter breaks down into very fine bits. In a small bowl, whisk together the egg, sour cream and vanilla until smooth, then remove the lid and sprinkle the mixture over the flour mixture. Replace the lid and process until a smooth dough forms a ball around the blade. Step 3 Chill the dough: Scrape the dough onto a clean work surface, then cut into 3 equal pieces (each portion should be about 230 grams). With your hands, flatten and press each portion into an 11-by-3-inch rectangle. Transfer the packets to the refrigerator in a single layer and chill for at least 1 hour (and up to 2 days). Step 4 Combine the chocolate and butter in a medium heatproof bowl and set over the saucepan. Reduce the heat to low and stir the chocolate mixture occasionally until completely melted. add the powdered sugar, flour, egg yolk and vanilla, and whisk until completely smooth. Set aside, Step 5 Roll out the dough and fill: Remove a piece of dough from the refrigerator, unwrap and place on a long piece of lightly floured parchment paper. Dust the dough’s surface with flour and roll into a thin 15-by-6-inch rectangle, Scrape about a third of the melted chocolate mixture (about 1⁄3 cup) onto the dough and, with a small offset spatula, spread it all the way to the edges, leaving a 1⁄2-inch wide strip on one long side. Step 6 Starting at the long side with full chocolate coverage, use the parchment to help you roll the dough away from you into a long, tightly coiled log, Place the logs on the same baking sheet, transfer to the refrigerator, and chill until firm, 20 to 25 minutes. Step 7 Heat the oven and bake: heat to 350 degrees. Step 8 Coat the cookies: Beat the remaining egg white in a small bowl with a fork just until liquidy. Sprinkle the cacao nib mixture across the unlined baking sheet in an even layer, then use a pastry brush to brush a thin layer of the egg white across the surfaces of the logs, coating them completely. Place them back on the baking sheet and roll the logs in the cacao nib mixture, Step 9 Cut the log in half crosswise, then cut each half crosswise into thirds so you have 6 equal segments. Cut each segment in half crosswise, but this time, angle the knife at 45 degrees. Step 10 Repeat the slicing process with the remaining logs Transfer the baking sheet to the oven and bake until the cookies are puffed and firm to the touch, 20 to 25 minutes. . . . . #Recipe #viral #layercake #privatechef #aesthetic #chocolate #cookbook #layercake #newyorkfood #cookies #nyc #newyork #cookie #nytcooking #cookies #christmascookie #nycfoodblogger #nycfood #clairesaffitz #eastvillage #nytcookieweek #buchedenoel #cake #cookieweek #event #christmas #nycevent #chocolate

dubai chocolate millionaire’s shortbread 💚

one last recipe for you all. thank you for everything. full recipe is in the link in my bio on my website 
 . . . . #Recipe #viral #dubaichocolate #dubai #aesthetic #chocolate #shortbread #pistachio #newyorkfood #flakysalt #nyc #newyork #cookie #nytcooking #cookies #nycfoodie #nycfoodblogger #nycfood #tahini #eastvillage #easycookie #ryannordheimer #satisfying

#ad strawberry shortcake macarons 🍓 Indulge in the sweetness of the season with my strawberry shortcake macarons made with @Oishii #ad  Each bite features a dreamy filling of whipped cream and strawberry jam, topped with the unparalleled luxury of a fresh Oishii Berry  The perfect holiday treat to delight your guests or elevate your dessert table. RECIPE 1. Whisk 212g almond flour with 212g confectioners sugar. Try to break up any large lumps. Add 82g egg whites and stir in completely with a spatula. Set aside. 2. Add 90g egg whites with 236g sugar to the bowl of stand mixer. Place over a pot of simmering water and whisk until it reaches 165F. 3. Attach bowl to stand mixer and whisk until it reaches medium peaks. Fold meringue into mixture from step 1 with a few drops of red food coloring until the batter is more fluid and you can draw a figure 8 with the batter. 4. Transfer to a piping bag fitted with a 1/2” tip and pipe out equal-ish 1.5” circles on 2 parchment lined sheets. Drop the sheets down and bag out air bubbles. Bake in a 400F oven one sheet at a time for 10 minutes. 5. Whip 1 cup of heavy cream with 4 oz of mascarpone and 2 tbsp powdered sugar until stiff peaks. Pipe a bulls-eye of whipped cream on the bottom of a macaron shell. Drop a dollop of strawberry jam in the center. Sandwich the macaron with another half. 6. Melt some white chocolate and garnish the macaron with an Oishii Berry.. . . #Recipe #viral #layercake #privatechef #aesthetic #funfetti #cookbook #macarons #newyorkfood #cookies #nyc #newyork #cookie #nytcooking #cookies #nycfoodie #nycfoodblogger #nycfood #birthdaycake #eastvillage #macaron #frosting #cake #oishii #christmasdessert #christmas #strawberry

cookbook banquet x @Justine Doiron 💙 an incredible event. still in shock and awe from what my co-founder @Christine and I put together. The warmth and aura of the event was incredible. Meeting 100 people who love Justine and her cookbook. The food that everyone brought was even better. Justine couldn’t have been a better first host and I’m so grateful to have been able to work with her thank you to my friends/fam for being there too @pancakeprincess @Alex G-lilypcrumbs @al the pastry gal And a HUGE thank you to our sponsors @Peerspace Beverage: Noah Stel + Mar @stelandmar Sanzo @Sanzo Sparkling Water Servingware East Fork Pottery @eastforkpottery @East Fork @eastforkpottery Staub @staub_usa @STAUB USA Goodie Bag: Yuzuco @theyuzuco @YUZUCO Truff @sauce @TRUFF Hot Sauce Momofuku @Momofuku Milkbar @MILK BAR Chia Smash @eatsmashfoods One Trick Pony @onetrickponeynuts Haven’s Kitchen @havenskitchen . . . #Recipe #viral #layercake #privatechef #aesthetic #carrotcake #cookbook #layercake #newyorkfood #cookies #nyc #newyork #cookie #nytcooking #cookies #nycfoodie #nycfoodblogger #nycfood #nycvlog #eastvillage #justinesnacks #cookbookbanquet #cake #caramel #event #christmas #nycevent #justinecooks

OFFICIAL NYT COOKIE WEEK RANKINGS 🥇🥈🥉 consider this my early Christmas gift to you all ❤️ feel free to ask me any questions about these cookies in the comments and I’ll answer them @NYT Cooking @Sohla El-Waylly @Eric Kim @Samantha Seneviratne . . . . #Recipe #viral #layercake #privatechef #aesthetic #matcha #cookbook #mint #newyorkfood #cookies #nyc #newyork #cookie #nytcooking #cookies #christmascookie #nycfoodblogger #nycfood #rum #eastvillage #nytcookieweek #holiday #rockyroad #cookieweek #shortbread #christmas #nycevent #clairesaffitz #greenscreen

my final tiktok dinner 🪦 Please follow my instagram @ryannordheimer to continue supporting my account!. all recipes are on my website as well as an abridged version in the caption below :) RECIPES thai tea ripple cookies 1. Beat 2 sticks of butter with 1.5 cups sugar, 1/4 cup light brown sugar. Then add 1 egg, 3 tbsp @bobsredmill milk powder (optional), 2 tsp vanilla, 1/2 tsp baking soda, 5 thai tea bags from @hmartofficial, 3/4 tsp salt. Then mix in 2 cups flour. Finally fold in 8 oz @ghiradelli white chocolate. 2. Form dough into 1/3 cup/100g mounds. Chill for 30 minutes. 3. Preheat oven to 350F. Bake 4 cookies at a time for 10 minutes. Remove from the oven. Slam sheet down on your counter to create ripples. Bake for another 2 minutes, slam them again, bake for another 2 minutes, slam. Then allow cookies to cool on baking sheet and garnish w flaky salt. double coconut rice 🥥 1. Heat 1 can of @thaikitchen full fat coconut milk, 2 tsp salt, 1 1/4 cup water, 1 tbsp sugar and bring to a boil over high heat. Stir in 1 1/2 cup @lundbergfarms basmati rice. 2. Add a lid. Lower heat to low. Cook for 21 minutes. Remove from heat and let stand for 10 more minutes. Then fluff and serve with toasted coconut flakes. “aji verde” salmon 💚 1. Cook 2 lbs. of @wegmans salmon that you’ve seasoned with salt, pepper, 1 tbsp olive oil and some cumin for 12-14 minutes at 400F, until cooked to your liking. 2. Meanwhile, blend 3 jalapeños, 1 bunch of cilantro, juice of 1 lime or 1 tbsp @yuzuco yuzu juice, 2 tsp salt, 1 tsp cumin, 1/3 olive oil. 3. When salmon is out of the oven, pour it over the salmon. . . . #ryannordheimer #Recipe #viral #pumpkinpie #privatechef #aesthetic #thaiteacookie #cookbook #thaitea #newyorkfood #easydinneridea #nyc #newyork #cookierecipe #cookie #steak #nycfoodie #nycfoodblogger #nycfood #creator #salmon #salmonrecipe #rice #coconut #dinnerparty #family

#ad 100 person carrot cake 🥕 #ad When you're baking for 100 and the stakes are high, only the best will do. This carrot cake, loaded with pistachios, slathered in cream cheese frosting, and drizzled with chai caramel, gets its wow-factor from @Nielsen-Massey Vanillas Pure Vanilla Extract 🌟 Because perfection starts with the finest ingredients. Nielsen-Massey Pure Vanilla Extract is also perfect for holiday baking to elevate all your favorite recipes. Visit the link in my bio to find out where to buy Nielsen-Massey Pure vanilla to elevate all of your holiday baking :) RECIPES (all from @Justine Doiron website using Nielsen-Massey Vanilla Extract in the cake batter, frosting, and caramel) 🥕 cake/frosting from “pistachio honey carrot cake” ☕️ chai caramel from “Pumpkin Bars with Chai Caramel & Cardamom Crumble” 🌰 “pistachio dukkah” . . . #Recipe #viral #layercake #privatechef #aesthetic #carrotcake #cookbook #layercake #newyorkfood #cookies #nyc #newyork #cookie #nytcooking #cookies #nycfoodie #nycfoodblogger #nycfood #birthdaycake #eastvillage #justinesnacks #cookbookbanquet #cake #caramel #creamcheesefrosting #christmas #christmasrecipe

giant latke recipe is in the link in my bio under What’s Cooking @Whats Cooking . . . . . #Recipe #viral #layercake #privatechef #aesthetic #eggnog #cookbook #layercake #newyorkfood #cake #nyc #newyork #creamcheese #nytcooking #bagel #nycfoodie #nycfoodblogger #nycfood #gingerbread #eastvillage #hazelnut #frosting #cheesecake #latke #potato #biscoff #jewishfood

#ad hanukkah feast 🕎 #ad At my parents’ home, my mom usually does all the grocery shopping. So for this Hanukkah dinner with my family, I wanted to be the good son and took upon the grocery shopping using @Amazon Fresh, which saved both me and my mom hours of time. We also loved all the high-quality yet affordable ingredients that arrived right to our front door on time and perfectly packaged. I for sure will be using Amazon Fresh for all my holiday grocery delivery needs. . . . . . #ryannordheimer #Recipe #viral #cake #privatechef #aesthetic #raspberry #cookbook #chickenrecipe #newyorkfood #easydinneridea #nyc #newyork #latke #latkes #channukah #nycfoodie #nycfoodblogger #nycfood #creator #potatoes #salad #roastchicken #holidays #dinnerparty #family #holiday