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    You are in: Home / Cookbooks / A Taste of New York
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    58 recipes in

    A Taste of New York

    As part of the current Postcard Swap, each particpant is sharing a recipe from their part of the country. It was too hard deciding what recipe representedmy hometown so I created a cookbook of recipes. Herein are recipes from NYC restaurants or just too typical of the Big Apple to leave off the list. Whether or not you are part of the swap, enjoy.
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    2 Reviews |  By BecR

    From "Famous Steakhouse Recipes" by A-1 Steak Sauce. This is from The Original Old Homestead in New York City.

    Recipe #115776

    9 Reviews |  By Mirj

    New Yorkers (especially Brooklynites) will wax nostaligic over this intensely chocolate cake. I remember having a piece as a little girl and I have never forgotten how wonderful and rich that little piece was. You will get a lot of utensils dirty making this cake, and it has a lot of preparation steps, but it is so worth it!

    Recipe #50115

    7 Reviews |  By Courtly

    This is perhaps the most famous and imitated cheesecake of all. Dense and creamy, it is what has become known as New York-style cheesecake.

    Recipe #81781

    From the old Delmonico's Restaurant. That's the old classic Delmonico's, before it became Emeril's Delmonico. I have no idea if this dish or anything like it is still on the menu, but it's most certainly worth making at home ... a Creole classic!

    Recipe #40804

    11 Reviews |  By Dee514

    This recipe is from the "old" Russian Tea Room Restaurant in NYC (before the original owner's daughter took it over.) Authentic in flavor and preparation (no short cuts) and was always served over RICE (not noodles) at the restaurant.

    Recipe #30862

    From the Blue Smoke restaurant on E. 27th Street in New York City. When I make them I actually just cut them in half lengthwise rather than the way described here.

    Recipe #110364

    8 Reviews |  By Dib's

    Another Perruso family recipe-these are great!

    Recipe #15631

    I found this recipe on Cooks.com while trying to find one to make Queenkungfu's Cannoli recipe#166024. If you do not have a cannoli form a dowel can be used instead. Shells can be made 1-2 days ahead and covered and stored at room temperature. DO NOT fill cannoli until approximately 1 hour prior to serving as they go stale easily. Servings and prep time are questimates until I make these...I will revise at that time.

    Recipe #169279

    While watching the cooking segment of the October 19th episode of The Tony Danza Show, Chef Rocco's Dispirito's mama prepared her infamous meatballs. I have not tried them, but I have a friend that did the following night and said she will never make another meatball recipe again.

    Recipe #102764

    2 Reviews |  By Mirj

    Healthy Jewish comfort food is usually an oxymoron. This is actually healthy for you, and delicious!

    Recipe #19945

    A great chocolate cake from the "Cupcake Cafe"

    Recipe #62904

    My husband won a pizza contest with this pizza from Jane Brody who got it from Pizzapiazza in Lower Manhattan. He won for best tasting AND best looking pizza. Hard to believe when in competition with other cheese and meat-loaded pies. This one is full of vegetables with low-fat cheeses and homemade sauce in a whole wheat crust. Baked in a springform pan, the sides allow for an attractive design of plum tomatoes and fresh basil leaves. It's definitely worth the effort.

    Recipe #74954

    Can you say GARLIC?? Don't fear, when you pan roast the garlic in olive oil you get this wonderfully sweet mellow flavor... then you have this bonus of roasted garlic olive oil to use later! I got this idea from Michael Chiarello on the food network but have made it my own.

    Recipe #129877

    Oprah recently featured this treat as one of her favorite things. I ordered the mix from Serendipity in NYC. The food editor from our local paper went in search of the recipe after numerous requests from readers and here it is--straight from Serendipity 3 restaurant. When my mix arrives, I'll let you know how this recipe compares to the real deal.

    Recipe #104403

    If you're not watching your sodium intake, use regular instead of low-sodium ingredients. This recipe is based on chili served at Gallagher'ss Steak House, 228 West 52nd Street, New York City, with just a couple of very minor alterations.

    Recipe #26772

    This is a re-creation of a salad I like to order for Saturday brunch before a 2:00 pm performance at Lincoln Center in NYC. Josephina's is a cafe on the other side of Broadway, one of many restaurants in the area frequented by Lincoln Center patrons.

    Recipe #124873

    26 Reviews |  By yooper

    When I orignally posted this back in Jan 2002, I said I had not tried this recipe because it looked like a lot of work. Flash forward to Easter 2007..I finally broke down and made this, and I was right, it is indeed, a lot of work. But it is so worth it. This tastes just like the Junior's cheesecake I ordered off of QVC. I made it again last night for a co-workers birthday and brought it in...everyone was swooning and begging for the recipe! Next time I make this I will make the sponge cake layer a day ahead and just cover it tightly with tin foil and leave it out overnight. You do want to make this a day ahead before you plan to serve it as it's best chilled for at least 8 hours. Enjoy!!!

    Recipe #17927

    1 Reviews |  By Dee514

    This recipe is from chef Jimmy Bradley (The Mermaid Inn; Red Cat; and The Harrison restaurants). It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). Prep/Cook time does not include 90 minute "standing" time.

    Recipe #63965

    Chef Rocco Dispirito prepared Mama's recipe on the Tony Danza Show.

    Recipe #105072

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