@NYONE.CAN.EAT

@NYONE.CAN.EAT

@nyone.can.eat is a page for those who love to eat, cook, or just look at food. Chef Gusteau said anyone can cook, certainly anyone can eat as well.

Scarola e fagioli 🫛🥬 something I grew up eating and slowly enjoying more and more over time—there's just something so satisfying about escarole and white beans! Topped with parm, EVOO, black pepper, garlic chips 💘 8.5/10 on 4.21.25 this was
If steak tacos have no fans I am dead ☝️ I made these at my bf's place using my ideal steak taco accoutrement: crema lime slaw, avocado, cotija (or an approximation, I used feta here), and more lime. My protein was cubed NY strip seasoned with sazon
I did surgery on a cake! 😳 having consumed half a coconut cake and seeing it sit in my fridge alongside a 2/3 full can of coconut milk, I decided to posthumously soak my layers. I dissolved some sugar into the coconut milk and poured it into a quart
Made this sourdough with 150:350 whole wheat flour : bread flour. It had a really nice crumb that I forgot to photograph and was nice and moist, I scored it and dropped it in the Dutch oven a little funny so it looks like there's a cross up top, but
Southern inspired Sunday night 3.30.25💛 Next up in cooking through the Great American Burgers (@motzburger) is the "Swine Burger," a half beef/ half ground bacon patty cheeseburger with mustard and mayo, onion, lettuce and tomato (omitted
Pasta primavera! I got onto Instagram and saw @clarkbar for @nytcooking whipping up this fast pasta with fresh veggies and immediately went for it because my pantry allowed for it! I used fresh asparagus, shallots, and frozen peas, a lot of parsley,
Sugar cookie bars made on 3.21.25! This is a recipe I've made before from @nytcooking but originally comes from the "American Girl Cookbook." Uses cream cheese to get that tangy store-bought sugar cookie flavor, but frosting and sprinkles a
The short rib chronicles: leftover short rib is my ideal leftover. A savory protein, succulent and soft, housed in its own delectable drippings. It just begs to be paired with a carb to soak up that juice! First up, short rib sloppy joe on a toaste