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Tedy Recipes, New York, NY, United States, 10023, New York, NY (2026)

02/17/2026

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02/12/2026

Full recipe below:

4 Homemade Soups

1️⃣ Chicken Noodle Soup

Ingredients:

* 2 tbsp olive oil
* 1 cup chopped onion
* 1 cup sliced carrots
* 1 cup sliced celery
* 2 cloves garlic (minced)
* 8 cups chicken broth
* 2 cups cooked shredded chicken
* 2 cups egg noodles
* 1/2 tsp dried thyme
* 1/2 tsp salt
* 1/4 tsp black pepper
* 2 tbsp fresh parsley (chopped)

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook for about 5 minutes until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the chicken broth and add thyme, salt, and pepper.
5. Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
6. Add the egg noodles and cook for 8 to 10 minutes until tender.
7. Stir in the shredded chicken and fresh parsley. Heat through for 2 minutes and serve.

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2️⃣ Clam Chowder

Ingredients:

* 4 slices bacon (chopped)
* 1 cup chopped onion
* 2 cups diced potatoes
* 1 cup chopped celery
* 2 cups clam juice
* 2 (6.5 oz) cans chopped clams
* 2 cups whole milk
* 1 cup heavy cream
* 3 tbsp butter
* 3 tbsp all-purpose flour
* 1/2 tsp dried thyme
* 1/2 tsp salt
* 1/4 tsp black pepper

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, keeping the fat in the pot.
2. Add onion and celery to the bacon fat. Sauté for 5 minutes until soft.
3. Melt the butter in the pot, then whisk in the flour to create a paste. Cook for 1 minute.
4. Slowly pour in the clam juice and whisk to combine. Add the diced potatoes, thyme, salt, and pepper.
5. Bring to a simmer and cook for 15 minutes or until potatoes are tender.
6. Stir in the milk, heavy cream, and the chopped clams (with their liquid).
7. Simmer for 5 more minutes without boiling. Stir in the cooked bacon before serving.

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3️⃣ Tomato Soup

Ingredients:

* 2 tbsp butter
* 1 cup chopped onion
* 2 cloves garlic (minced)
* 1 (28 oz) can crushed tomatoes
* 2 cups vegetable broth
* 1/2 cup heavy cream
* 1 tsp sugar
* 1/2 tsp dried basil
* Salt and black pepper

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for 1 minute.
3. Stir in the crushed tomatoes, vegetable broth, sugar, basil, salt, and pepper.
4. Bring the mixture to a simmer, cover, and cook for 20 minutes to blend the flavors.
5. Use an immersion blender to puree the soup until smooth (or carefully transfer to a regular blender in batches).
6. Return the soup to the pot over low heat and stir in the heavy cream.
7. Heat gently for 2 minutes and serve warm.

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4️⃣ Broccoli Cheddar Soup

Ingredients:

* 2 tbsp butter
* 1 cup chopped onion
* 1/4 cup all-purpose flour
* 2 cups whole milk
* 2 cups chicken broth
* 3 cups chopped broccoli
* 1 cup shredded carrots
* 2 cups shredded cheddar cheese
* 1/4 tsp ground nutmeg
* Salt and black pepper

Instructions:

1. Melt butter in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes.
2. Whisk in the flour and cook for 1 to 2 minutes to remove the raw flour taste.
3. Gradually whisk in the milk and chicken broth until the mixture is smooth.
4. Add the chopped broccoli, shredded carrots, nutmeg, salt, and pepper.
5. Bring to a gentle simmer, cover, and cook for 15 to 20 minutes until the broccoli is tender.
6. Reduce the heat to low. Stir in the shredded cheddar cheese one handful at a time until completely melted and smooth.
7. Serve immediately once the cheese is fully incorporated.

02/12/2026

Full recipe below:

6 Cheesecakes

New York Cheesecake

Ingredients:

* 1 ½ cups graham cracker crumbs
* 2 tbsp sugar
* 5 tbsp melted butter
* 24 oz cream cheese, softened
* 1 cup sugar
* 3 large eggs
* 1 cup sour cream
* 1 tsp vanilla extract
* 2 tbsp all-purpose flour

Instructions:

1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8 minutes, then cool.
2. Beat softened cream cheese and 1 cup sugar in a large bowl until smooth. Mix in flour, sour cream, and vanilla.
3. Add eggs one at a time, mixing on low speed just until blended. Do not overmix.
4. Pour batter over the crust. Bake for 55-60 minutes until the center is almost set but still jiggly.
5. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour. Chill in the refrigerator for at least 4 hours before serving.

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Strawberry Cheesecake

Ingredients:

* 1 ½ cups graham cracker crumbs
* 6 tbsp melted butter
* 2 tbsp sugar
* 24 oz cream cheese, softened
* 1 cup sugar
* 3 large eggs
* 1 tsp vanilla extract
* 1 lb fresh strawberries, hulled
* 2 tbsp sugar (for sauce)

Instructions:

1. Preheat oven to 325°F (165°C). Combine crumbs, melted butter, and 2 tbsp sugar. Press into the bottom of a 9-inch springform pan.
2. Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then stir in vanilla. Pour into the crust and bake for 55-60 minutes.
3. While baking, chop half the strawberries and simmer in a saucepan with 2 tbsp sugar until soft and syrupy (about 10 minutes). Mash or puree to make a sauce.
4. Cool the cheesecake gradually in the oven (door ajar) for 1 hour, then refrigerate.
5. Top with fresh whole strawberries and drizzle with the cooled strawberry sauce before serving.

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Chocolate Cheesecake

Ingredients:

* 1 ½ cups chocolate cookie crumbs
* 6 tbsp melted butter
* 24 oz cream cheese, softened
* 1 cup sugar
* 3 large eggs
* 6 oz melted dark chocolate, slightly cooled
* 2 tbsp cocoa powder
* 1 tsp vanilla extract
* 1 cup sour cream

Instructions:

1. Preheat oven to 325°F (165°C). Mix chocolate cookie crumbs and melted butter. Press into a 9-inch springform pan and bake for 10 minutes.
2. Beat cream cheese and sugar until creamy. Mix in cocoa powder and vanilla.
3. Beat in the melted chocolate until combined. Add eggs one at a time, mixing on low speed. Stir in sour cream until smooth.
4. Pour filling over the crust. Bake for 55-65 minutes until the edges are set.
5. Cool in the turned-off oven with the door cracked for 1 hour. Chill in the fridge overnight.

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Lemon Cheesecake

Ingredients:

* 1 ½ cups graham cracker crumbs
* 6 tbsp melted butter
* 2 tbsp sugar
* 24 oz cream cheese, softened
* 1 cup sugar
* 3 large eggs
* ¼ cup fresh lemon juice
* 1 tbsp lemon zest
* 1 cup sour cream

Instructions:

1. Preheat oven to 325°F (165°C). Mix crumbs, melted butter, and 2 tbsp sugar. Press into a 9-inch springform pan.
2. Beat cream cheese and 1 cup sugar until smooth. Add sour cream, lemon juice, and lemon zest.
3. Mix in eggs one at a time on low speed just until combined.
4. Pour batter into the prepared crust. Bake for 50-60 minutes until the center is set but slightly wobbly.
5. Turn off oven and let cool inside for 1 hour. Refrigerate for at least 4 hours.

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Pumpkin Cheesecake

Ingredients:

* 1 ½ cups graham cracker crumbs
* 6 tbsp melted butter
* 24 oz cream cheese, softened
* 1 cup brown sugar
* 3 large eggs
* 1 cup pumpkin puree
* 1 tsp ground cinnamon
* ½ tsp ground nutmeg
* ½ tsp ground ginger
* 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Mix cracker crumbs and melted butter. Press firmly into a 9-inch springform pan.
2. Beat cream cheese and brown sugar until fluffy. Add pumpkin puree, vanilla, cinnamon, nutmeg, and ginger.
3. Add eggs one at a time, mixing just until incorporated.
4. Pour over the crust and bake for 55-60 minutes.
5. Let cool in the oven with the door open for 1 hour, then refrigerate until firm.

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Oreo Cheesecake

Ingredients:

* 24 Oreo cookies, crushed (for crust)
* 5 tbsp melted butter
* 24 oz cream cheese, softened
* 1 cup sugar
* 3 large eggs
* 1 tsp vanilla extract
* 1 cup sour cream
* 12 whole chocolate cookies (Oreos), chopped roughly

Instructions:

1. Preheat oven to 325°F (165°C). Mix crushed Oreos with melted butter. Press into the bottom of a 9-inch springform pan and bake for 10 minutes.
2. Beat cream cheese and sugar until smooth. Add sour cream and vanilla.
3. Mix in eggs one at a time on low speed. Gently fold in the chopped cookies by hand.
4. Pour into the crust. Bake for 55-65 minutes until the center jiggles slightly.
5. Cool in the oven with the door ajar for 1 hour. Chill in the fridge for at least 5 hours before serving.

02/12/2026

Helpful Kitchen Shortcuts That Make Everyday Cooking Easier

Cooking doesn’t need to be complicated. These simple tips can save time, reduce waste, and make your meals turn out even better.

02/12/2026

Full recipe below:

6 Muffin Flavors

Blueberry Muffins

Ingredients:

* 1 1/2 cups All-Purpose Flour
* 3/4 cup Sugar
* 1/3 cup Milk
* 1/3 cup Oil
* 2 Eggs
* 2 tsp Baking Powder
* 1 cup Blueberries (fresh or frozen)
* 1/2 tsp Salt
* 1 tsp Vanilla Extract

Instructions:

1. Preheat oven to 400°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a medium bowl, whisk the eggs, milk, oil, and vanilla until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (batter will be lumpy).
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.

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Chocolate Chip Muffins

Ingredients:

* 1 1/2 cups All-Purpose Flour
* 1/3 cup Sugar
* 1/3 cup Milk
* 1/3 cup Oil
* 2 Eggs
* 2 tsp Baking Powder
* 1 cup Chocolate Chips
* 1/2 tsp Salt
* 1 tsp Vanilla Extract

Instructions:

1. Preheat oven to 400°F and grease or line a muffin tin.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk the eggs, milk, oil, and vanilla.
4. Add the wet mixture to the dry mixture and stir until just moistened.
5. Fold in the chocolate chips.
6. Spoon the batter into the muffin cups, filling them about 2/3 full.
7. Bake for 18-20 minutes or until the tops are golden brown.

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Banana Nut Muffins

Ingredients:

* 1 1/2 cups All-Purpose Flour
* 3/4 cup Sugar
* 1/3 cup Oil or Butter (melted)
* 2 Eggs
* 1 cup Mashed Bananas (about 2 ripe bananas)
* 2 tsp Baking Powder
* 1/2 cup Chopped Nuts (walnuts or pecans)
* 1/2 tsp Salt
* 1 tsp Vanilla Extract
* 1 tsp Ground Cinnamon

Instructions:

1. Preheat oven to 375°F and prepare a muffin tin.
2. In a large bowl, mash the bananas well, then whisk in the sugar, oil, eggs, and vanilla.
3. In another bowl, whisk together the flour, baking powder, salt, and cinnamon.
4. Add the dry ingredients to the banana mixture and stir until combined.
5. Fold in the chopped nuts.
6. Fill muffin cups about 3/4 full.
7. Bake for 20-22 minutes until a toothpick comes out clean.

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Double Chocolate Muffins

Ingredients:

* 1 1/2 cups All-Purpose Flour
* 1/4 cup Cocoa Powder
* 1 cup Sugar
* 1/2 cup Oil
* 2 Eggs
* 2 tsp Baking Powder
* 1/2 cup Chocolate Chips
* 1/2 cup Milk
* 1/2 tsp Salt
* 1 tsp Vanilla Extract

Instructions:

1. Preheat oven to 375°F and line a muffin pan.
2. Whisk together flour, cocoa powder, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk the eggs, milk, oil, and vanilla.
4. Pour the wet ingredients into the dry mixture and stir until just combined.
5. Fold in the chocolate chips.
6. Divide the batter among the muffin cups.
7. Bake for 18-20 minutes until the tops spring back when lightly touched.

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Apple Cinnamon Muffins

Ingredients:

* 1 1/2 cups All-Purpose Flour
* 3/4 cup Sugar
* 1/4 cup Milk
* 1/4 cup Oil
* 2 Eggs
* 2 tsp Baking Powder
* 1 cup Chopped Apples (peeled and diced small)
* 1 tsp Ground Cinnamon
* 1/2 tsp Salt
* 1 tsp Vanilla Extract

Instructions:

1. Preheat oven to 400°F and prepare a muffin tin.
2. In a medium bowl, whisk the flour, sugar, baking powder, cinnamon, and salt.
3. In a large bowl, beat the eggs, then mix in the milk, oil, and vanilla.
4. Add the dry ingredients to the wet ingredients and stir until just moist.
5. Gently fold in the chopped apples.
6. Spoon the batter into the muffin cups.
7. Bake for 18-20 minutes or until golden and cooked through.

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Lemon Poppy Seed Muffins

Ingredients:

* 1 1/2 cups All-Purpose Flour
* 3/4 cup Sugar
* 1/4 cup Milk
* 1/4 cup Oil
* 2 Eggs
* 2 tsp Baking Powder
* 1 tbsp Poppy Seeds
* 2 tbsp Lemon Zest
* 2 tbsp Fresh Lemon Juice
* 1/2 tsp Salt

Instructions:

1. Preheat oven to 375°F and line a muffin tin.
2. In a large bowl, whisk together the flour, sugar, baking powder, poppy seeds, and salt.
3. In a separate bowl, whisk the eggs, milk, oil, lemon juice, and lemon zest.
4. Pour the liquid mixture into the flour mixture.
5. Stir gently until just combined; do not overmix.
6. Fill muffin cups 2/3 full.
7. Bake for 18-20 minutes until a tester inserted in the center comes out clean.

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