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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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    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

    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

    Source: Bobby Flay Adopted 9/06 (Mean Chef)

    Recipe #37758

    I'm in love with Bobby Flay right now. We went to Mesa Grill in Vegas a few weeks ago and OMG! Everything was spectacular. I haven't tried this soup yet but I will as soon as the weather gets a little cooler here. I'm posting here so I don't lose the recipe.

    Recipe #141271

    Recipe from the Mesa Grill

    Recipe #61936

    4 Reviews |  By yooper

    A hearty, stick to the ribs entree from TV chef Mario Batali. I substitute ground beef for the harder to find veal. Taken from Bon Appetit.

    Recipe #30991

    from the Tavern on the Green restaurant, New York City

    Recipe #26472

    My friend gave me this recipe and it's a great variation on your ordinary meatloaf. Prep time includes overnight refridgeration.

    Recipe #132950

    86 Reviews |  By Len

    Here's how to make corned beef and cabbage the right way. My thanks to my great-grandmother Delia O'Dowd and other NYC Irish Catholics who invented it. It is not normally eaten in Ireland, folks!

    Recipe #15846

    Havent tried this yet. Looked like the easiest version of this sauce. Found it on a BB somewhere.

    Recipe #62782

    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

    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

    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

    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

    6 Reviews |  By Lennie

    Posted in response to a request for smothered chicken. The absolute best smothered chicken I have ever had was at Sylvia's restaurant in Harlem. I found this recipe on the Web, apparently from a cookbook put out by Sylvia herself.

    Recipe #86206

    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

    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

    This tasty dressing was found in The Russian Tea Room Cookbook. Use it on sandwiches, salads or fresh seafood.

    Recipe #34564

    A 70s recipe from the Chelsea Hotel

    Recipe #21606

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