Best of New York 2014 • Eating

• Blue Ribbon Bakery Market

  14 Bedford St., nr. Downing St.; 212-647-0408

  The Blue Ribbon restaurant group recently added granola to its burgeoning retail line of raw Mexican honeys and frozen chicken nuggets, and the recipe is an intra-empire collaboration between Blue Ribbon Bakery chef-partner Suzanne Allgair and Blue Ribbon Sushi manager Teresa Misagal. The crunchy snack combines old-fashioned oats and groats with chewy dried fruit (Turkish apricots, golden raisins, dried cherries), hearty chopped almonds and walnuts, and wholesome sunflower, sesame, and flaxseeds. It’s sweetened with maple ­syrup and honey and tastes great with the shop’s Argyle Cheese Farmer’s Greek ­yogurt, but even better on its own.

From the 2014 Best of New York issue of New York Magazine