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...

Manhattan psychologist Gail Paige-Bowman inherited this recipe from her grandmother Dora. The secret to this extraordinary chopped liver is boiling the livers and chopping each ingredient by hand. Gails grandfather insisted on using a wooden bowl for the chopping, but a chopping block works fine.

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

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

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...

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...

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...

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...

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

Edna Lewis observes that “Greens were one of the most important vegetables in the South. They were considered to have great nutritional v...

From the time that Union Square Cafe opened in 1985, this rich dish has been converting even avid turnip-haters. It can be served as a ve...

Every year around Chanukah, David ’The Latke King” Firestone, a journalist, gives a party in honor of the latke in his home in Sunnyside,...

This salad is said to have originated at the Palm restaurant, where it’s called the Monday Night Salad. About 20 years ago, when one of t...

Housewife Yoko Meinhardt-Leye learned to make this delicious dressing from a family cook at her home in Japan, It is wonderful over lettu...

The foundation of Mike Gordon’s lasagne is traditional, but his addition of tarragon and Marsala wine gives it a sophisticated, intriguin...

Sirio Maccioni, the impresario of the restaurant, Le Cirque, in Manhattan, is credited with creating this dish, variations of which have ...

The recipe for these addictive noodles, shown to me by a cook in Chinatown, can be tripled and made ahead of time, refrigerated, and serv...

Faina Merzlyak, a Russian-born nurse now living in Brooklyn, uses yogurt in the dough to give her potato pierogi a clean, tart finish. Th...

Michael Tong moved to the United States from Hong Kong in 1963 and proceeded to meld the Cantonese style of barbecuing pork, ribs, duck, ...

For decades, Luchow’s epitomized haute German New York, and sauerbraten was one of the favored dishes. A version of this recipe originall...

Bill Blass says his meat loaf was developed by trial and error. He considers it a success, saying, “I haven’t lost any friends yet.” When...

Balducci’s is a New York landmark: Tourists go to gawk at the exotic fruits and vegetables (and point out their prices), and New Yorkers ...

Elizabeth Herz was born and raised in South Africa, where her mother cooked with local ingredients (including ostrich eggs). Chicken eggs...

For eight years, the late novelist Laurie Colwin made this chicken for every dinner party she hosted. Eventually, she said, her guests “a...

When she established herself as one of the country’s premier women chefs in the 1980s, Anne Rosenzweig created this haute version of the ...

Using three different formulas from different Ebinger’s incarnations, I developed this recipe for the home cook. This—and eleven other ve...

A bite of this fudge will bring back memories of childhood summers at Coney Island-the Cyclone, the Wonder Wheel, the cool sand under the...

When Selma Frishling, a retired school teacher, was growing up, Passover cake came around once a year, and Selma was ready. “My mother wa...

David “the Cookie King” Leiderman says of his cookies: “these are easy to make and absolutely delicious. They develop a butterscotch flav...

William Greenberg learned to make schnecken from his Aunt Gertrude. He still makes it in his namesake shops and he’s adapted the recipe f...