Sample recipes from Arthur Schwartz's New York City Food

Manhattan Clam Chowder

No one really knows who made the first clam chowder with tomatoes, the chowder known as Manhattan. New Englanders, mainly those from Mass...

(1 Votes)

Horn & Hardart’s Macaroni and Cheese

The Automat’s macaroni and cheese was at one time the whole city’s soul food, a comfort to us all. This recipe comes from the files of th...

(1 Votes)

Corned Beef and Cabbage

First came Irish bacon. It probably appeared sometime in the mid-eighteenth century, probably as a bonus of the increasing flax trade bet...

(1 Votes)


Knishes as we know them today were probably created in New York City, modeled after an unknown European prototype. According to Eve Jochn...

(1 Votes)

Veal Parmigiana

In Italy, when you say “parmigiana” it is understood to be eggplant parmigiana, because these days there hardly is any other form of this...

(1 Votes)

Cold Noodles with Sesame Sauce

You've probably encountered a dish similar to these Cold Noodles with Sesame Sauce being served as a type of noodle salad, but you've never seen it quite like this. This Chinese noodle recipe has been a staple for a long time, and these pack quite a punch - cayenne pepper adds an element of spice that's usually missing from similar noodle recipes. You can serve this as a salad or pair it with a protein for a filling and flavorful main course.

(1 Votes)

‘21’ Club’s Steak Diane

By the 1940s, Steak Diane was a standard of Cafe Society haunts. In January 1953, Jane Nickerson wrote in the New York Times that it was ...

(1 Votes)

Junior’s Cheesecake

Truth be told, this recipe, from Welcome to Junior’s, the restaurant’s own cookbook, makes an even better cake than the one you can buy t...

(1 Votes)

Thin Sponge Cake Layer for Junior's Cheesecake

Watch this cake carefully while it’s baking. There’s not much batter, so it needs only about 10 minutes of baking—just enough time for th...

(1 Votes)

Black And Whites

On February 3, 1994 (Season 5, Episode Number 77), Jerry Seinfeld, waiting on line in a New York City bakery, used Black and Whites as a ...

(1 Votes)

The Four Seasons’ Crisp Duck

The Four Seasons has been famous for its roast duck since Chef Seppi Renggli introduced this recipe in 1976. It was right after Tom Margi...

(1 Votes)
Other cookbooks by the authors

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