Mason Recipes, 340 Cherry St, New York, NY (2026)

08/30/2026

🥔 Crispy Cheesy Smashed Potatoes
Ingredients
1½ lbs (680 g) baby gold potatoes
8 oz (227 g) shredded mozzarella cheese
2 oz (57 g) shredded Parmesan cheese
Salt, to taste
Garlic powder, to taste
Onion powder, to taste
Paprika, to taste
Italian herb seasoning, to taste
Chives + chili pepper flakes, for garnish (optional)
Lazy Tzatziki, for dipping

08/30/2026

🥦🔥 Crispy Parmesan Broccoli with Spicy Ranch Dip!
If you love crispy, cheesy broccoli… you NEED to try this! 😍🧀 Perfect as a side dish, snack, or appetizer!

Ingredients :
3 broccoli crowns, cut into large florets
10 oz (285 g) shredded Parmesan cheese
Salt, to taste
Garlic powder, to taste
Onion powder, to taste
🌶️ Spicy Ranch Dip
½ cup (115 g) mayonnaise
¼ cup (60 g) buttermilk
1 tbsp Sriracha sauce
1 tbsp rice vinegar
2 tbsp chopped chives
½ tsp onion powder
½ tsp garlic powder
A pinch of cayenne pepper (optional)

08/26/2026

🥕🧁 Tired of the same old breakfast routine? Treat yourself to these scrumptious Carrot Cake Zucchini Muffins! Bursting with flavor and rich in nutrients, these muffins are a fantastic way to incorporate veggies into your morning while indulging that sweet craving. Get set to whip up something truly special!

Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup grated carrots (about 2 medium carrots)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or chocolate chips (optional)

Instructions:

1. First, preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or a light greasing. Let’s get that kitchen filled with a delicious aroma! 🍽️

2. In a large mixing bowl, combine the grated zucchini and carrots. Use a clean kitchen towel or paper towels to squeeze out any excess moisture. This tip will ensure your muffins remain fluffy and light! 🥒🥕

3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This dry blend is where the fun begins! ✨

4. In another bowl, combine the granulated sugar, brown sugar, eggs, oil, and vanilla extract until fully blended. Aim for a smooth consistency!

5. Gradually incorporate the dry ingredients into the wet mixture, stirring until just mixed. Remember, it’s okay to have a few lumps—avoid overmixing!

6. Carefully fold in the grated zucchini and carrots, along with the optional nuts and raisins or chocolate chips. Get ready for a flavor sensation! 🎉

7. Divide the batter among the muffin tins, filling each cup approximately ¾ full.

8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye out—they’ll start to smell absolutely divine! ⏰

9. Once they’re done baking, allow the muffins to cool in the pan for about 5 minutes before moving them to a wire rack to cool completely.

10. Relish your warm, delightful muffins alongside a cup of coffee or tea, and enjoy every single bite! ☕💖…

08/26/2026

Experience the magic of the season with these delightful Holiday Chocolate Chip Cookies! 🌟

Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- Holiday sprinkles or nonpareils for topping

For the Drizzle:
- 1/2 cup powdered sugar
- 1–2 teaspoons milk
- 1/4 teaspoon vanilla extract

Preparation Instructions:

Prepare the Dough:
1. Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. In a mixing bowl, cream the softened butter together with granulated sugar and packed brown sugar until it becomes light and airy.
3. Add in the egg and pure vanilla extract, mixing until everything is well blended.
4. In another bowl, whisk the all-purpose flour, baking soda, and salt together.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Carefully fold in the chocolate chips.

Shape and Bake:
1. Using a tablespoon, scoop the dough into portions and roll them into balls.
2. Place them on the lined baking sheet, making sure to leave space between each ball.
3. Gently press down on the dough balls to flatten them a bit.
4. Before baking, sprinkle extra chocolate chips and holiday sprinkles on each cookie for that festive touch.
5. Bake for 10–12 minutes, or until the edges turn golden brown.
6. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.

Add the Drizzle:
1. In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth.
2. If necessary, add more milk to reach a drizzle-like consistency.
3. With a spoon or piping bag, drizzle the glaze artistically over the cooled cookies.

Decoration Tips:
- Holiday Sprinkles: Choose a mix of red, green, gold, and white sprinkles or edible pearls for a fun festive flair.
- Glaze Patterns: Get creative with your drizzle designs, like zig-zags, stars, or snowflakes.
- Edible Glitter: Sprinkle the cookies with edible glitter for a magical touch.
- Presentation: Serve the cookies on a holiday-themed platter, garnished with pine sprigs or small ornaments for a beautiful display.
- Gift Ready: Pack the cookies in festive tins or clear bags tied with ribbons to create a delightful homemade gift.

Savor the joy of your Winter Wonderland: Holiday Chocolate Chip Cookies! 🍪✨

08/23/2026

Get ready to fall in love with these gooey Apple Caramel Bombs

Ingredients:
1 cup cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 apple (Granny Smith or Honeycrisp), peeled and finely chopped
1 tbsp butter
1 tbsp brown sugar

Instructions:
1. In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
2. In a pan, melt butter over medium heat and add chopped apple and brown sugar. Cook until apples are tender.
3. Allow the apple mixture to cool slightly, then fold it into the cream cheese mixture.
4. Scoop the mixture into small balls and freeze for about 15 minutes.
5. Enjoy as is or drizzle with extra caramel!

08/22/2026

Vanilla Raspberry Candle Cheesecakes

Ingredients:
Graham Cracker Base
1 cup graham cracker crumbs
3 tablespoons unsalted butter, melted
1 tablespoon granulated sugar

Raspberry Center
1 cup raspberries
3 tablespoons granulated sugar
1 teaspoon lemon juice
1 teaspoon cornstarch
1 tablespoon water

Vanilla Cheesecake Filling
12 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon vanilla bean paste, optional
¾ cup cold heavy whipping cream

White Chocolate “Candle” Shell
14 ounces white chocolate
1 teaspoon coconut oil

Simple Wick
2 ounces dark chocolate

Instructions:
1. Make the raspberry filling: Place raspberries, sugar, and lemon juice in a saucepan over medium-low heat.
2. Cook the berries: Simmer for 4-5 minutes, crushing the fruit until juicy and soft.
3. Thicken the center: Mix cornstarch with water, stir into the raspberries, and cook for another minute until thick.
4. Cool completely: Transfer the raspberry compote to a bowl and refrigerate until cold.
5. Prepare the molds: Place 6 small silicone molds on a sturdy tray.
6. Melt the white chocolate: Heat white chocolate and coconut oil gently until smooth.
7. Make the candle shells: Brush a thin layer of chocolate over the bottom and sides of each mold.
8. Chill the first coating: Refrigerate for 10 minutes until firm.
9. Add a second coating: Brush another light layer over the sides.
10. Chill again: Return molds to refrigerator for another 10 minutes.
11. Prepare the graham base: Mix graham cracker crumbs, melted butter, and sugar until moistened.
12. Add the crust: Press crumbs firmly into the bottom of each mold.
13. Make the cheesecake mixture: Beat cream cheese, powdered sugar, vanilla, and vanilla bean paste until smooth.
14. Whip the cream: Beat cold heavy cream separately until firm peaks form.
15. Finish the filling: Fold whipped cream gently into the cream cheese mixture until thick and airy.
16. Begin filling the molds: Spoon vanilla cheesecake mixture into each mold halfway full.
17. Add the raspberry heart: Pipe or spoon a narrow line of chilled raspberry compote into the center.
18. Cover with cheesecake: Add more filling until molds are full, hiding the berry center.
19. Smooth the tops: Level each surface carefully.
20. Chill until firm: Refrigerate for at least 5 hours, preferably overnight.
21. Make the chocolate wicks: Melt dark chocolate and pipe short lines onto parchment paper.
22. Chill the wicks: Refrigerate for 10 minutes until solid.
23. Unmold the cheesecakes: Gently peel silicone away from each cylinder.
24. Create the wax-drip effect: Drizzle melted white chocolate around the upper edge.
25. Add the wick: Insert one short dark chocolate piece into the center of each top.
26. Create the reveal: Cut one cheesecake in half before serving to show the raspberry center.

08/22/2026

Mini Peach Upside-Down Cheesecakes

Ingredients:
1 cup graham cracker crumbs
3 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
16 ounces cream cheese, softened
½ cup granulated sugar
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract
2 large ripe but firm peaches
2 tablespoons brown sugar
1 tablespoon unsalted butter, melted
2 tablespoons honey
1 teaspoon warm water

Instructions:
1. Preheat the oven to 325°F and line 8 cups of a standard muffin tin with paper liners.
2. Combine the graham cracker crumbs, melted butter, and granulated sugar until evenly moistened.
3. Divide the crumbs between the liners and press each portion firmly into a thin, compact base.
4. Bake for 5 minutes, then remove from the oven and let cool slightly.
5. Cut the peaches into very thin slices so they bend easily without breaking.
6. Arrange overlapping peach slices in a small circle inside each muffin liner, directly over the cooled crust.
7. Mix the brown sugar with the melted butter and brush a very small amount over the peach slices.
8. Mix the softened cream cheese and sugar until completely smooth.
9. Mix in the eggs one at a time on low speed, stopping as soon as each egg disappears.
10. Blend in the sour cream and vanilla until silky.
11. Spoon the filling over the peach rosettes, filling each liner almost to the top.
12. Level the cheesecake mixture gently without disturbing the peaches.
13. Bake for 18–22 minutes, until the edges are firm and the centers still wobble slightly.
14. Let the cheesecakes cool in the pan for about 30 minutes.
15. Refrigerate for at least 3 hours.
16. Carefully peel away the liners and invert each cheesecake onto a plate.
17. Stir honey with warm water until smooth and fluid.
18. Apply a thin layer of honey glaze over the fruit for a shiny finish.
19. Keep refrigerated until serving so the cheesecake remains firm and creamy.

08/22/2026

Zaalouk marocain : le caviar d’aubergine fondant et parfumé

Ingredients:
- 2 grosses aubergines
- 4 tomates bien mûres
- 3 gousses d’ail hachées
- 3 à 4 cuillères à soupe d’huile d’olive

Instructions:
1. Coupez les aubergines en cubes et les tomates en dés.
2. Dans une grande poêle, faites chauffer l'huile d'olive à feu moyen.
3. Ajoutez les aubergines et faites-les sauter jusqu'à tendreté, environ 10-15 minutes.
4. Incorporez les tomates et l'ail haché, puis laissez mijoter pendant 15 minutes.
5. Écrasez le mélange avec une fourchette et assaisonnez selon votre goût.
6. Servez chaud ou tiède avec du pain. Enjoy!

08/22/2026

Caramel Crack Coconut Truffles

Ingredients:
1 can (14 ounces) sweetened condensed milk
2 cups unsweetened shredded coconut
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1½ cups granulated sugar
½ cup water

Instructions:
1. Prepare a tray. Line a large baking sheet or plate with parchment paper and set it aside.
2. Start the coconut filling. Add the condensed milk, shredded coconut and butter to a medium saucepan.
3. Cook until thick. Cook over medium-low heat for 7–10 minutes, stirring constantly, until the mixture becomes thick and begins pulling away from the bottom of the pan.
4. Add the vanilla. Remove from the heat and stir in the vanilla extract.
5. Cool the mixture. Transfer the coconut filling to a bowl and refrigerate for about 45 minutes, until firm enough to handle.
6. Shape the truffles. Lightly butter your hands and roll the coconut mixture into 16 small, smooth balls.
7. Chill again. Place the balls on the prepared tray and refrigerate for another 20 minutes.
8. Prepare the caramel. Add the sugar and water to a clean saucepan. Stir only before placing the pan over the heat.
9. Cook without stirring. Bring to a boil over medium heat and let the syrup cook undisturbed until it turns a clear deep-golden amber.
10. Remove from the heat immediately. As soon as the caramel reaches the right color, take the saucepan off the burner so it does not become bitter.
11. Dip the coconut balls. Using a fork or skewer, carefully lower one chilled coconut ball into the hot caramel and coat it quickly.
12. Keep the shell thin. Lift the truffle immediately and allow excess caramel to drip back into the saucepan. A thin coating gives the best crisp crack.
13. Set on parchment. Place the coated truffle carefully onto the lined tray and repeat with the remaining balls.
14. Let the shells harden. Leave the truffles untouched for about 10–15 minutes, until the caramel becomes completely crisp and glass-like.
15. Serve for the crack reveal. Break one open just before serving so everyone can see the snowy coconut center beneath the amber shell.

08/22/2026

Tarte crème brûlée maison : un dessert raffiné et gourmand… See more

Ingredients:
- 1 pâte sablée
- 6 jaunes d’œufs
- 50 cl de crème liquide entière
- 80 g de sucre en poudre
- 1 gousse de vanille

Instructions:
1. Préchauffez le four à 180°C (350°F).
2. Étalez la pâte sablée dans un moule et faites cuire à blanc pendant 15 minutes.
3. Dans un bol, fouettez les jaunes d’œufs avec le sucre jusqu'à ce que le mélange devienne léger et crémeux.
4. Ajoutez la crème liquide et les graines de la gousse de vanille, puis mélangez.
5. Versez le mélange sur la pâte précuite.
6. Enfournez pendant 40-45 minutes, ou jusqu'à ce que le centre soit pris.
7. Laissez refroidir et réfrigérez pendant au moins 2 heures avant de servir.
8. Pour caraméliser le dessus, saupoudrez de sucre et utilisez un chalumeau jusqu'à obtenir la couleur souhaitée.
9. Servez frais et savourez !

Mason Recipes

08/30/2026

08/30/2026

08/26/2026

08/26/2026

08/23/2026

08/22/2026

08/22/2026

08/22/2026

08/22/2026

08/22/2026

Address

Website

Alerts

Contact The Business

Shortcuts

Share

Category

Listing takedown request