Instagram story viewer> @standetilly> Tagged

Stan de Tilly

@standetilly

3.1K

followers

3078

following

FKA Kowloon Baby 🇭🇰
Chef de cuisine @lappartement4f
Co-founder @29speedway
[email protected]

POSTS STORIES REELS TAGGED

Stan De Tilly shares a recipe for Stone Fruit Panzanella at L’Appartement 4F.

Built around the changing character of stone fruit, the dish layers thick slices of heirloom tomato over an orange vinaigrette enriched with Sungold tomatoes and their juices. Yellow peaches, pluots, and sour cherries are dressed lightly and scattered throughout, with Taggiasca olives, basil, and toasted sourdough breadcrumbs bringing depth, texture, and salinity.

“I love stone fruit because it’s so addictive,” says Stan. “Hearing people in the dining room react as they eat the first peach of the season is joyful for me.”

Stone fruit doesn’t taste the same from June to September. Early varieties arrive crisp, bright, and floral; as the season progresses, fruit becomes softer, sweeter, and more honeyed. This panzanella changes with it.

Tap the link in our bio for the full recipe and story.

208

16

Back by popular demand! LINE CAMP 2026 SEPT 25-27 with @butterfly__crazytown.mp3

Nightly parties hosted by: @catskill.line & @livelaughlinedance

Line lessons, hay rides, communal meals by Chef Stan de Tilly.

No experience necessary, beginners very welcome! Weekend + day passes available.

Register at campsingers.com 🤠 flyer by: @jojotastrophe

206

4

Life on wheels — we’ve been busy.👩🏾‍🦼‍➡️🤘🏿

3

29

Celebrate Bastille Day with us on July 19th from 2-6pm with a block party in Brooklyn Heights. Think BBQ and sips from @zevrovineselections @backhomebeer There will be grazing tables with peak summer produce from @natoora_northamerica and the best of French charcuterie, while we grill small plates adorned by our local farmer’s bounty. Think bursting tomatoes and summer peaches… and this gourmet glizzy with lots of @petrossiannyc caviar from Chef @standetilly while supplies last…

Tickets are available on Resy and a portion of your ticket goes toward Natoora’s Farm Fund. A program that supports young growers by providing grants to offset the costs of operating conscious farms. These farms are integral to the work we do at L’Apéro!

Ps. you can get a sneak peak of this hotdog at the wine bar this week. See you there!!

2k

31

Chocolate amaro cake with a mascarpone sabayon and candied hazelnuts & Apple- grape wine available tonight at the wine bar ♥️

1k

33

Ok perfect night!! We wanted to celebrate Spring, highlighting local produce and our favorite winemakers at our wine bar. We did just that! Stan and Irene curated the guest list, inviting people they admire in the food and wine world. Every detail was intentional- the company, the menu, the table, the drinks and the room was buzzing. Not a clean plate in sight. @kowloon.baby @irenehayes_ you guys are experts in your craft and Brooklyn Heights is so lucky you choose 4F to showcase your talents. Really proud of this staff. Also thank you Gautier for carrying me home!!

To all the new friends we made- thank you for welcoming us into your world!! The food world can feel intimidating but that room was so full of love. We appreciate what you guys do for the community!!

Flowers by @______collective
Photos by @samkeeler
Menu by @kowloon.baby
Wine @irenehayes_

1k

37

a closer look into a happy day as a chef and mom in nyc. I feel exposed but accept the consequences of my own actions.

do u like this yes or no.

#nyc #chef #grwm

759

27

Our weekends in Lagos were set aside for making mọ́yín-mọyín, the savory pudding from southwest Nigeria.
✨
Soaked and peeled beans are puréed into a batter with other ingredients, ladled into fragrant leaf packages, folded up and steamed — a process similar to making tamales. Unfolding the leaf can be delightful, a discovery of the cook’s choice of ẹ̀mí (Yorùbá reference to the spirits among us, used in this case for garnishes): prawns, bits of cooked meat, boiled eggs, tinned fish and the wildly popular corned beef.
✨
This large format multi-spirit version for NYT Cooking uses banana leaves, an alternative that imparts its own unique flavor. Garnished with smoked fish fillet and sliced eggs, it’s brilliant for gatherings and celebrations.

3

24

My special section is out in print today!! HUGE CONGRATS to the entire team who worked with me to make this possible. It’s stunning!! It’s beautiful!!!
🤩
This photo is of my peanut glazed tofu, one from an early batch of recipes I developed for NYT Cooking. The peanut sauce is based on the robust groundnut soups I grew up eating, all riddled with a pleasant mix of spice forward and creamy nuttiness.

3

15

LET US GATHER!!!
🌺
I’ve selected 25 recipes that highlight the flavors of the African continent and influences from its diaspora, a focus of my work as a columnist for The Times.
🌺
The entire collection is available online at NYT Cooking and as an insert in this Sunday’s print edition.

3

23

“C’est la magie!” (It’s magic!). 🍃
I wrote about Eru, a leafy green dish from the Central African country Cameroon with a familiar yet different combination of ingredients. 🍃
Speaking with Africa Yoon felt like a reminder of how bold, courageous, sometimes stark and unexpected our cuisine and flavor combinations are. Our approaches and techniques for cooking beloved ingredients function as our simple mantras for living.🍃
Secretly, I was also desperate for an alternate way to enjoy my greens.
🍃C’est la magie !🍃

3

9

“My rotating cast of assistants” (past and present) and I continue to develop healthy working relationships in my home kitchen. I remain deeply grateful to the beautiful spirits who continue to ensure I can do the work I love. May we continue to prioritize sprinkles and glitter! 🤩 🤩🤩

3

33