Recipes Archive - New York Magazine

The perennial herb with a celerylike fragrance has an intense flavor that complements homemade arctic-char gravlax.

Michael Anthony whips young garlic into a pungent sauce for steak.

Poached, this variety fits perfectly atop a slice of toasted baguette.

Restaurant: Centovini

Try Louisiana crawdads in this jambalaya riff from chef Joaquin Baca.

These flourless jumbo-size beauties are chewy and delicious.

These freaky tubers are prized for their nutty flavor and crunchy texture.

Restaurant: Annisa

Obscure varieties of Italian chicory star in this vibrant salad.

Restaurant: Maremma

Video: Old-fashioned: Don Lee of PDT uses maple syrup in this cocktail, but we couldn't get past the bacon-infused bourbon.

At Olana, old-school Italian meets modern locavorism; Mia Dona is in-your-face hearty.

Fried chicken, lasagne, and the rest of the city's most irresistible comestibles.