A couple weeks ago there was a post in r/AskNYC asking if you could ask for any recipe from an NYC restaurant what would it be? [here](https://www.reddit.com/r/AskNYC/comments/184uj51/you_are_allowed_to_get_the_recipe_for_exactly_one/)
Are there any recipes that you love from NYC restaurants, available online or in a cookbook?
I love eating in person but it’s so satisfying to recreate small portions at home as well. Would love to hear other people’s finds and successes, whether it’s small but mighty accompaniments like the [black beans ](https://guide.michelin.com/us/en/article/dining-in/recipe-black-beans-nyc-bib-gourmand-sobre-masa) from Sobre Masa or days long projects.
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The [shaved fennel salad recipe](https://www.bonappetit.com/recipe/shaved-fennel-salad-with-green-olives-and-provolone) from Café Altro Paradiso is phenomenal
Also was thrilled when someone shared the Miss Ada [Sweet Potato Hummus recipe](https://guide.michelin.com/us/en/article/dining-in/recipe-sweet-potato-hummus-miss-ada-nyc)
I’ve never been able to get a table at Don Angie but their book, Italian American, is one of my favorites for entertaining!
I’ve heard great things about the [bo ssam from Momofuku](https://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam) recipe.
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Please share your faves if you’ve got them!
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by Necessary_Parsley547
9 Comments
[St. Anselm’s Pan Fried Potato recipe is legit](https://nesfp.nutrition.tufts.edu/world-peas-food-hub/world-peas-csa/produce-recipes/st-anselm-pan-fried-mashed-potatoes)
The Carbone Spicy Rigatoni dupes all pretty much have it spot on. It’s all about the Calabrian Chili paste
[Via Carota’s salad dressing](https://cooking.nytimes.com/recipes/1020223-via-carotas-insalata-verde?smid=ck-recipe-iOS-share)I legit make this four times a week
[Sesame Noodles from Hwa Yuan](https://cooking.nytimes.com/recipes/9558-takeout-style-sesame-noodles) – Super easy to make, if you regularly make Asian food, you should have most of the ingredients in your pantry besides for maybe Sesame paste. I’ve been meaning to try the noodles from Hwa Yuan so I can compare it to the one I make at home.
I don’t normally eat a lot of Sesame noodles but I’ve tried making peanut butter noodles from like 3 different recipes (Wok of Life, another NYTimes one) and I always feel like it’s doesn’t taste “peanut buttery” enough for me, even when I double/triple the amount of peanut butter in the recipes.
I think the sesame paste is the missing link I was looking for because I feel like this Sesame noodle recipe taste more peanut buttery even though I put less peanut butter in it.
I usually make it with some dumplings and frozen peas for a easy meal.
[Ebinger’s Brooklyn Blackout Cake](https://cooking.nytimes.com/recipes/1018772-blackout-cake) – Ebinger have long closed (1972) and there’s not really a way to try the original to compare? Cake came out pretty good and it was my first time baking a cake. Learned that shaping the frosting to look nice was annoying as fuck and I have no patience for it lol.
[Superiority Burger’s Crispy Tofu Sandwich](https://cooking.nytimes.com/recipes/1021237-superiority-burgers-crispy-fried-tofu-sandwich) – Never made it and haven’t been to Superiority burger yet
[Beecher’s World Best Mac and Cheese](https://beechershandmadecheese.com/blogs/recipes/beechers-worlds-best-mac-cheese) – Shame that Beecher closed down the Midtown location, they did have the best Mac and Cheese I’ve ever had.
Crown Shy’s olive pullapart bread
I fell in love with one of [Bowery Meat Garden](https://www.bowerymeatcompany.com/menu/)’s starters. From their menu: HOUSE-MADE RICOTTA CHEESE
Fresh Pomegranate, Toasted Rosemary, Chili, Honey, Sea Salt, Grilled Ciabatta.
So now I get homemade ricotta cheese from Di Palo’s in little Italy, toss some pomegranate seeds/rosemary/sea salt, drizzle a spoonful of honey on top and have it with crackers or toast all the time.
I posted on there, but made Olmsted’s squash rings to great success https://guide.michelin.com/us/en/article/people/recipe-delicata-squash-rings-olmsted-greg-baxtrom-video
As a fan of Eyval’s green tahini salad and their tamarind date lamb ribs, I was able to successfully recreate those dishes at home (though did pork ribs in lieu of lamb). Flavors and textures were there.
Amy’s Bread cherry cream scones! (I freeze the extra after baking to eat later)
Pio Pio’s green sauce — no official recipe afaik but there are now plenty of similar recipes out there, which are easy to make (main ingredients mayo, jalapeños, cilantro, garlic, citrus) and taste great with almost anything.
Momofuku Ko’s 48 Hour Kalbi