Recipes Archive - New York Magazine

The Thai variety may be the most piquant of all, and the one to use in this chicken-basil recipe from the great Queens restaurant.

Restaurant: Sripraphai

NY 118 Potatoes: Spuds bred at Cornell University are delicious in Sara Jenkins's potato salad.

The perennial garnish shines in tabbouleh from Lebanese chef Philippe Massoud.

Restaurant: ilili

The High-Low $20 Showdown: We asked two very different chefs to create meals for two.

Who knew? Young favas can be grilled and consumed whole.

Restaurant: Il Buco

What a Grill Wants: Reinvigorate the open-flame experience with some of the city’s finer proteins.

Lobster Forensics: By David S. Hirschman; How to cook and pick apart a lobster, then make it into a sandwich like the Mermaid Inn's.

Spanish Nibbling: By Emma Rosenblum; Three of the city’s best Spanish chefs pair delicious dishes with the latest vintages of wine from Spain.

Team Spotted Pig tries its hand at proper English fish cookery.

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