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Nom Nom Nom.
The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002). See How to Break Down a Duck for instructions on boning and butchering duck.
NOTES: Steaks cut from the top loin are usually called New York strip steaks.
This is a no frills New York Pizza with heaps of mozzarella cheese and fresh basil. Use it as a base and add your favorite pizza toppings if you wish.
We find that different generations have different ideas about what a typical New York cheesecake is. To us, a New York cheesecake is high, firm, and dense, with a slightly lemony flavor. The Lindy's cheesecake in our January 1991 issue, adapted here for a simpler crust, is all of that. It's also a cake that keeps for up to two weeks and lends itself easily to flavor variations.
New York style cheesecake is always popular, made with cream cheese, sweetened condensed milk, and a strawberry whipped cream topping.
Though reminiscent of the warm soft pretzels you may have had at baseball games or on the street, these are even better because they're fresh. Serve with yellow mustard.
Prep: 5 min., Grill: 20 min. To keep costs down, we opted to buy thick-cut New York strips steaks and cut them in half to mimic the look of the more expensive filet mignons (which run about $17 per pound). Expect to pay about $10 per pound for the strip steaks, or about $40 for 8 (8-ounce) servings.
This New York cheesecake recipe is surprisingly simple to make, and the results are always creamy and delicious. New York-style cheesecake is America's most popular version, with very good reason. If you've always wanted to taste an authentic New York cheesecake give this simple recipe a try. Makes One 9-inch New York Cheesecake
I got this recipe from a Ann Lander article in 1994 I think and it has been my NY cheescake recipe ever since. Its very easy and thats what I love about it, everyone else loves the flavor and textu..
Here is a recipe for New York - Style Cheesecake, which has a sour cream topping.
Guardian Angel Curtis Sliwa’s 89-year-old Aunt Marie Stacey still makes this chicken soup in her Howard Beach home and takes it to revive ailing Angels on the New York City subways. Mrs. Stacey maintains that after cooking, the chicken meat should be shredded and vegetables mashed into the soup to release their curative powers.
I adopted this recipe from the Recipezaar account. The previous owner said this recipe comes from Martha Stewart. It's a delicious cake!!
This low-fat cheesecake recipe lets you enjoy a slice of classic New York cheesecake without all the guilt. Fat-free sour cream and cottage cheese and reduced-fat cream cheese keep this dessert light, creamy, and flavorful.
The Spiedie is a New York original, created in Binghamton. Spiedie meat is grilled on wooden skewers then served, skewer and all, on a fat slice of French bread. Wrap the bread around the meat, pull out the skewer and enjoy!
This recipe was given to us years ago by a friend from New York. It may be our all-time favorite cheesecake!
When I was in New York City, I ate soft pretzels and now I can make them at home! Dipped in a little mustard or not, you will enjoy these! Adapted from Martha Stewart via Herbivoracious. Here's what it says: "Have you ever bought something from a pretzel vendor? It’s as if a drug deal is going down, but with pretzels. “I’d like (some of your finest crack) a pretzel please.” And then, you take a couple bucks out of your pocket, hand it to the pretzel (dealer) vendor, and he hands you a nice warm pretzel. You pick up the yellow bottle placed in front of you, squeeze a generous amount of fluorescent yellow mustard around the entire pretzel, and make your merry way around New York City, while the pretzel kindly (because pretzels can be kind, just like humans and cats) warms your fingers, as your other hand hides in your coat pocket from the gelid winter breeze." Go to Herbivoracious to see great step by step pictures of how to shape the pretzels. Prep time includes rising time.
New York Strip on a grill has never been easier. This recipe is easy and ingredients are usually around the house!
Field editor Gloria Warczak of Cedarburg, Wisconsin says, "My mother-in-law got this recipe from an Italian friend many years ago. I added the chocolate-nut crust. It is our very favorite dessert."
Personalize this classic cheesecake by choosing a topping that suits your taste and style. Choose a cherry pie filling or make your own fresh fruit compote!
These hearty muffins are packed with so many tasty ingredients that they make a great breakfast just by themselves. Or serve them with fresh fruit and ham for a complete hearty meal.
In Philadelphia, Pennsylvania, Melissa Morton seasons New York strip steaks with a Caesar dressing mixture, then grills them for a tasty entree that's ready in minutes. TIP: As a side dish, Melissa serves baked potatoes topped with chunky salsa and sour cream.
This is a family recipe and is over 60 years old. I love to share it. This as you will find out is the best italian cheesecake in the world.
A basic "Big Apple" pizza dough recipe. This pizza dough is built for that signature thin-crust, "fold-able" slice New York is famous for. Yields: 1 large or 2 small pizzas
Our pizza and calzone recipes use all of this stir-together, no-cook sauce. This recipe goes with Grilled Pepper, Onion, and Sausage Calzones, Spinach and Ricotta Pizza
Store-bought “pizza sauce” tends to be over-sweetened, gummy, and lacking the flavor hit of fresh herbs. Take a few minutes and make your own sauce for pizza-this one takes less than 10 minutes to come together. The good taste of imported Italian tomatoes, fruity extra-virgin olive oil, a hint of garlic, and the herbal aroma of fresh basil makes this sauce the perfect and proper base for the New York pizzas.
You’ll find this dough to be a little wetter and tackier to work with than some of the others in the book Learning to work with a slightly sticky dough rewards you with a crust that is crisp and airy, yet chewy. In New York, most pizza dough is pressed, stretched, and tossed, but never rolled with a rolling pin. Keep your hands well dusted with flour and even though the dough feels tacky, your hands won’t stick and tear the dough. As you press and stretch the dough, if it bounces back, let it rest for a few minutes before continuing to stretch and toss the dough. This is a great dough for practicing your tossing skills.
I have made these ribs for several of my friends and family at gatherings, and they have always gotten me rave reviews from everyone.
This rich and flavorful cheesecake uses an abundance of dairy products. Even though the cake doesn't have a crust, I guarantee everyone will love it.
Easy to make and tastes better than store-bought.
this is not my own personal recipe, i added it for the zaar world tour game and now zaar reps refuse to remove it.
I learned the hard way: New York-Style Crumb Cake is not to be confused with coffee cake-ever. A very passionate born and bred New Yorker (aka Renato Poliafito) informed me, quite brutally, about the not-so-subtle differences between the two. It was a dressing down I won’t ever forget. It was as if I’d confused Picasso with Norman Rockwell. First and foremost, New York crumb cake is all about the crumb topping. It is obscenely large in proportion to the cake. In fact, the topping is nearly identical in thickness to--or even thicker than-the cake. Second of all, the crumb should never contain nuts-no crushed nuts, no whole nuts, no hint of a nut whatsoever. Finally, a true New York crumb cake is swirl free. This was the hardest part for me to reconcile, as I love a chocolate nut swirl, and this cake seems like a natural swirl candidate. But I obeyed the New York Crumb Commandments and am now a convert myself.
Pockets of cream cheese await inside this sugar-crusted pull-apart bread. Made with refrigerated biscuits.
Jean is very dear friend that gave me this recipe when we worked together, she was a mentor, friend and colleague. The marshmallows make this recipe fail-proof easy. This is smooth and perfect every time.
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