Recipes Archive - New York Magazine

Owner Jimmy Carbone eschews the simple garlic-sauté treatment for big slabs of bacon and a dressing made from the fat.

Bread pudding is enriched with cream and Gruyère and spiced with nutmeg.

Restaurant: The Redhead

Blistered in hot oil and generously salted, the speciality of Galicia makes a tasty, spicy snack.

Restaurant: Suba

A BLT recipe with spicy mayo does sweet and juicy Jersey beefsteaks proud.

Elizabeth Quijada poaches the NoCal favorite for this simple tart.

Restaurant: Abraço

The piquant Thai variety is best 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.

Pastry-Chef Candy: By Alexandra Vallis; Recipes from a dessert star, a dessert bar, and the Dessert Truck.

Allegretti attempts to re-create la grande cuisine, with limited success.

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