207 new york recipes

Lobster Moana: tropical-island lobster stir-fry from the New York Times archive with rum, bean sprouts, water chestnuts, snow peas, and napa cabbage, thickened with egg.

Manhattan-style red clam chowder with fresh-steamed clams, salt pork, tomatoes, and thyme. The tomato-broth chowder New England purists love to argue about.

Lighter New York cheesecake made with homemade yogurt cheese instead of cream cheese. Sweetened with honey and thickened with arrowroot for a smooth, guilt-free slice on a graham cracker crust.

New York Super Fudge Chunk ice cream with white chocolate, pecans, walnuts and almonds. Homemade chocolate ice cream recipe inspired by the famous flavor.

Traditional New York cheesecake with zwieback crust, cream cheese filling enriched with heavy cream and lemon zest. Baked at high heat then low, cooled in the oven for crack-free perfection.

Make Ben & Jerry's New York Super Fudge Chunk at home: rich chocolate ice cream loaded with white and dark chocolate chunks, pecans, walnuts, and chocolate-covered almonds.

New Yorker pita sandwich stuffs warm pita pockets with sauteed chicken, peppers and onion in saucy beans, zipped up with horseradish, plus lettuce and tomato. A fast, hearty handheld lunch or dinner.

Herb and goat cheese stuffed crepes with a reduction sauce. Very sophisticated

Pan-seared salmon with golden crust, bathed in a silky cream sauce spiked with anchovies, tomatoes, and white wine in just 30 minutes.

From the Castle Restaurant (Olean, NY) (now out of business). A copycat simplified home cook version that's easy to make.

Silky bay leaf custard draped in clove-spiked caramel with a splash of amaretto. This slow-baked Spanish-style flan is elegant, aromatic, and unforgettable.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

Fresh cherries preserved in grappa with sugar, sun-steeped for a week then aged 3 months. A classic Italian after-dinner treat with boozy, fruit-soaked elegance. Only 3 ingredients.

Asparagus cornet with lemon dressing wraps puff pastry into golden cones, fills them with crisp-tender asparagus spears, and serves over a homemade lemon-mustard mayonnaise. Restaurant-grade plated appetizer for special occasions.

Salzburger Nockerl, a classic Austrian souffled dessert with billowy egg white mounds baked over cream, butter, and currant jelly. Golden, airy, and served straight from the oven.

Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.