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Showing only recipes by “Molly O'Neill.”

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Vernon’s Jamaican Beef Patties

Beef patties are considered a “poor man’s meal” on the island of Jamaica, but in New York, West Indian expatriates yearn for these savory...

by Molly O'Neill

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Grandma Dora’s Chopped Liver

Manhattan psychologist Gail Paige-Bowman inherited this recipe from her grandmother Dora. The secret to this extraordinary chopped liver ...

by Molly O'Neill


Marika’s Blini

These light, half-dollar-size buckwheat pancakes are a staple of weddings, funerals, and holidays in Russia. In New York’s Brighton Beach...

by Molly O'Neill


The Four Season’s Salmon Rillettes

This rich, smooth appetizer epitomizes the understated elegance of the restaurant where it was created. It is worth all the effort it tak...

by Molly O'Neill


New York Penicillin

Guardian Angel Curtis Sliwa’s 89-year-old Aunt Marie Stacey still makes this chicken soup in her Howard Beach home and takes it to revive...

by Molly O'Neill


Mrs. Biderman’s Pozole

Beth Biderman learned to make this Mexican fiesta soup from a friend on Martha’s Vineyard who, in turn, learned it in the Taxco region of...

by Molly O'Neill


Tom Cat’s Whole Wheat Bread

1. Prepare the starter: In a large bowl, dissolve the yeast in the warm water and set aside to rest for 15 minutes. Stir in the bread fl...

by Molly O'Neill


Eli’s Bread

It takes two days to make the sourdough starter for Eli Zabar’s bread, but once it is made, it can be renewed again and again. Which is a...

by Molly O'Neill

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Mohammed’s Flat Bread

Mohammed K Rohzyi moved to New York City from Afghanistan in 1979. Within weeks, he set up a pushcart on the corner of 47th Street and Si...

by Molly O'Neill


Bubbie’s Passover Muffins

These muffins, which taste similar to Yorkshire pudding, are a good accompaniment to brisket and gravy.

by Molly O'Neill


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