10 TikTok Recipes to Try This Month
Kylie Jenner’s sesame chicken salad, corn ice cream, and more.
There’s no denying that TikTok has become a hotspot for cooking inspo, offering up everything from bite-sized tutorials to life-changing kitchen hacks. But while it might seem like the app is all about virality—capturing whatever crazy trends the kids are up to these days—it’s actually a lot more nuanced. Beyond baked feta pasta (which, by the way, I’ve made a dozen times), there’s a whole other algorithm set to the most innovative recipes from around the world, made by everyday home cooks.
I keep an ever-growing cache of food TikToks on my phone, ready to pull up on weekly walks to Trader Joe’s. The recipes featured in this month’s list make use of end-of-summer produce, like tomatoes, eggplants, and sweet corn. One of my favorites is a sesame chicken salad recipe inspired by Kylie Jenner’s “What I Eat in a Day'' TikTok. It’s healthy, refreshing, and has quickly become one of my go-to lunches.
There’s something really unexpected about a savory tart, and this one relies heavily on the flavors of peak tomatoes, which are too good not to eat fresh. The whipped feta provides the perfect creamy base, and I imagine it can be substituted with all kinds of spreads, like ricotta or goat cheese. The result is something that looks elaborate, but probably takes 30 minutes at most to put together.
I’ve never made ice cream before, but corn ice cream seems like a daringly fun place to start. With this recipe, you’ll also hit notes of coconut and cinnamon, which will stop the corn flavor from falling flat. I’m not used to seeing protein powder being used as a thickening agent, but this seems like a great way to make the ice cream both creamy and nutrient dense.
If you’re in the mood to recreate a restaurant experience at home, try these fancy-but-simple appetizers, inspired by Nobu’s iconic Crispy Rice with Spicy Tuna dish. In order to make the crispy rice “crackers,” you’ll need to lay out cooked sushi rice on a parchment-lined pan, freeze for 20 minutes, cut into squares with a knife, and then fry until golden brown. For the topping, you can use sushi-grade raw tuna, but @lovelydelites uses Trader Joe’s smoked tuna.
This riff on eggplant parmesan is a great comfort meal heading into fall. Instead of simply grilling or stir-frying eggplant, you can elevate its spongy interior with crunchy breadcrumbs and Italian seasonings. I would love to try this recipe with ground beef, in order to make the filling extra hearty.
While I’m almost certain Kylie Jenner did not invent this salad recipe herself, she did inspire one of my favorite TikTok accounts, @thesaladlab, to put together this amazing rendition. I highly suggest throwing in some edamame for added texture and protein. And you might not think turning your oven on for the roasted slivered almonds is worth it. But I promise you, it is.
The chickpea “tuna” salad is super versatile, and there are variations of this recipe all over TikTok. But the star of the show is the lemon tahini sauce, which I have used on other dishes, like leafy salads and grilled chicken. To get your bread as crispy as the one in this video, do not toast; heat it on a pan with some olive oil. Trust me, it’ll make all the difference.
I love the idea of enjoying a watermelon at a summer barbecue and saving the rinds for dinner the next day. Oftentimes, the rinds, skins, and stems of fruits and vegetables contain even more nutrients than the “edible” parts, and watermelon rinds, rich in amino acids, are no exception. This Indian curry, tarbooz ki sabji, makes use of the rind’s vegetable-like flavor and pairs well with rice or a paratha.
There’s something so utterly calming about watching these potatoes fry. The accordion-style slicing allows for more edges to get crispy, resulting in a potato that’s both textured and fun to look at. Just think about how that sauce will ooze between layers.
These meatballs are the perfect thing to make in bulk and keep in your fridge, ready to be eaten alone as a snack, or with carbs as a meal. The addition of red onion, sundried tomato, and feta really makes the flavors soar, but I added chopped olives to give the meatballs even more of a kick. And while this recipe changed my mind about ground chicken’s potential, I’d be curious to try it out with beef or pork.
Next time I use a broccoli head in a stir fry, I’ll think twice about throwing out the stem. These pickled broccoli stems would make such a nice, tangy side dish. Similar in taste to kohlrabi, broccoli stems are super high in fiber. I’d imagine you could also brine the stems in a jar for an extended period of time, making them extra flavorful and easy to store.