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Displaying 201 - 300 of 441
Entrees
Lamb Bolognese
Chef David DiBari, The Cookery
Appetizers
Lamb Heart Tartare & Lamb Tongue Pastrami
Rich Parente, Clock Tower Grill
Entrees
Lamb Sausage with Fresh Oysters
By Christopher Idone
Soups & Stews
Lamb Stew with Pink Pearl Apples
Chef Serge Madikians, Serevan
Drinks
Le Express Fizz
John Lekic, Le Express / Photo by Eva Deitch
Drinks
Le Thom Collines
By Brigid Dorsey / Le Collines
Appetizers
Leek Tart
Brother Victor-Antoine d'Avila Latourette
Drinks
Lemon Balm Brandy
Dina Falconi
Lemon and Sunflower Oil Hummus
Desserts
Lemon-Lavender Pound Cake
Agnes Devareaux, Village Tea Room
Lemony Wild Rice with Greens, Pine Nuts & Raisins
By Ellen Kanner
Drinks
Lime Cordial
Snacks
Lime and Mint Gimlet Popsicles
Lobster & Daikon Slaw with Black Radish & Yogurt Vinaigrette
By Constantine Kalandranis, 8 North Broadway + 273 Kitchen
Drinks
Lydia's Pumpkin Spice Moontini
Collin Bringman, Reckless Remedies / Photo by Colleen Stewart
MHBC Dark & Stormy
Rob Romanillos & Kyle Kelley, Mill House Brewing Company
Soups & Stews
Maccu (Dried Fava and Fennel with Polenta)
Chef Meghan Fells, Artist's Palate
Soups & Stews
Manhattan Clam Chowder
Arsenio Flores, Eastchester Fish Gourmet
Mansaf
By Kamel Jamal / Ziatun
Entrees
Maple-Brined Grilled Pork Chop
Josh Kroner, Terrapin
Maraschino Cherries
Liz Johnson and Greg Weber, Sour Cherry Farm
Side dishes
Mashed Potato-Rutabaga-Turnip Gratin
By Laura Pensiero
Desserts
Me-Oh-My’s Plum Pie
Debra Every, The Me-Oh-My Café & Pie Shop
Side dishes
Mema's Sweet Potato Casserole
Donna Hammond, Hudson Street Cafe / Photos by Ethan Harrison
Merguez & Mussels
By Chef Brian Arnoff / Kitchen Sink Food & Drink
Soups & Stews
Mixed Mushroom Soup with Bok Choy
Nava Atlas
Desserts
Molasses Cookies (Brunkager)
Peter Rose
Desserts
Mom’s Pumpkin Pie
Jessica Beim / The Valley Table
Desserts
Mrs. Lefferts' New Year's cakes
Peter Rose
Appetizers
Mushroom Dumplings
Adapted from Classic Russian Cooking: A Gift to Young Housewives
Appetizers
Mushroom Flan
Alberto Vanoli, Ristorante Locust Tree
Appetizers
Mushroom Quesadilla
By Chef Ramiro Jimenez / La Puerta Azul
Entrees
Mushroom Risotto
By Chef Kevin Katz / The Red Onion Restaurant & Bar
Mushroom Salsa
By Chef Nicole Craft / Bartlett House
Mushroom Toast
Dottie Audrey's Bakery Kitchen
Entrees
Mushrooms and Egg with Chives
By Chef Alex Burger, The Amsterdam / Photo by Susan Baker
Sauces & Condiments
Nanny’s Citrus Walnut Cranberry Sauce
By Nicole Tagliaferro / The Valley Table
Entrees
Naughty Noodles with Candied Pecans
Ira Lee, Twisted Soul / Photo by Ethan Harrison
New Yorker
Janett Pabon / The Corner
Drinks
Nights in Mink
By Darren Joseph, Tuthill House
Desserts
Norwegian Honey Coriander Cookies
Roger Gabrielsen
Drinks
Not Grandma's Lemonade
Michael Polasek, Bluestone Bistro
Drinks
Old New York
by Kelly Verardo, Restaurant North
Desserts
Olie-koecken
Peter Rose
Appetizers
Onion, Apple and Goat Cheese Tart
Scott Holtzhouser / The Haymaker
Entrees
Orecchiette with Arugula Sauce & “Olio Santo”
From Ric Orlando of New World Bistro Bar
Entrees
Organic Quinoa Burger
Reyes Hernandez, Red Hat on the River
Appetizers
Oven-Dried Tomatoes
Robert Horton, An American Bistro / Photos by Margaret Rizzuto
Soups & Stews
Oyster Stew
Peter G. Rose
Appetizers
Oysters Rockefeller
Hektor Dajo, Blu Pointe / Photos by Ann Stratton
Appetizers
Oysters with Cucumbers and Osetra Caviar
Peter Kelly, Xaviar's Restaurant Group
Pan Seared Grouper with Sun Choke & Potato Puree
Bistro Z
Appetizers
Pan-fried Oysters with Champagne Butter
Greg McDowell, Ruby’s Oyster Bar & Bistro / Photos by Simon Feldman
Entrees
Pan-roasted Poussin with Lemon and Garlic
By Michel Jean, Stissing House
Salads
Paneer Tikka Salad
Chef Navjot Arora, Chutney Masala / Photo by Jermaine Haughton
Appetizers
Panuchos
Chef Arlen Gargagliano, Mambo 64
Parsnip Potato Puree
By Lisa Karvellas / Cedar Lakes Estate
Pasta Alla Genovese
By Sean Tompkins / Redwood
Entrees
Pasta Dough
Chef David DiBari, The Cookery / Photo by Simon Feldman
Side dishes
Pâté Maison
By Chef Sara Lukasiewicz / Red Devon
Desserts
Pear Tart
By Peter Rose
Appetizers
Peconic Bay Scallops With Grapefruit & Yam
Eric Gabrynowicz, Restaurant North
Breads
Penny Loaves
Peter G. Rose
Appetizers
Pepernoten (Spiced Nuts)
Peter Rose
Drinks
Peter Rose's Hot Chocolate
Peter Rose
Pickled Red Autumnal Beets
By Rio Alexander / The Beautiful Table
Entrees
Picnic Pork and Pesto Salad
By Nancy Fuller / Farmhouse Rules
Desserts
Pie On the Grill
The Valley Table
Desserts
Pink Pearl Apple Crisp
Chef/Owner Serge Madikians, Serevan
Pittsburgh Goulash
Jerry Novesky, Editor
Entrees
Pizza Rustica
Chef David DiBari, The Cookery / Photo by Simon Feldman
Pizza Rustica
By David Dibari / The Cookery
Entrees
Plum and Rum-Glazed Chicken Wings
Desserts
Plum, Peach and Blueberry Pie
By Erica Hauser
Entrees
Porchetta
By Shawn Burnette / Heritage Food+Drink
Entrees
Pork & Apple Pie with Cheddar Curd & Sage
Chef Sean Corcoran, Peekskill Brewery
Entrees
Pork & Apple Sausage
Chef Richard Parente, Clock Tower Grill
Soups & Stews
Pork and Chestnut Stew
Carol Clement / Heather Ridge Farm
Appetizers
Potato Dumplings
Otto Bier
Appetizers
Potato Pancake (Frisco)
Chef Raul Rivas, Le Baron Restaurant
Appetizers
Potato Salad with Hen of Woods Saute
Chef Pierre-Luc Moey, Oriole 9
Appetizers
Potato and Toussaint Tart
Agnes Devereux, The Village Tearoom
Soups & Stews
Potato-Leek Soup
Barry Ballister
Desserts
Pots de Créme
The Culinary Institute of America Baking Boot Camp Cookbook
Breads / Desserts
Pumpkin Bread
Chef Mark Suszczynski, Harvest Cafe
Desserts
Pumpkin Bread by Juan Romero
Juan Romero, Duo Bistro
Appetizers
Pumpkin Ginger Tamales with Spicy Apple Salsa
Lori Selden, Mexican Radio
Drinks
Pumpkin-Apple-Pear Chutney
By Brother Victor-Antoine d’Avila-Latourrette / Monastic Vinegars
Soups & Stews
Puree of Fresh Pea Soup, Garnished with Crispy Trout and Salmon Cake and Creme Fraeche
Francesco Tonelli
Appetizers
Pâté Foie Gras with Carmelized Apple Confit
Chef Fred Kormann, The Would
Quinoa Chili from Damn Delicious
Meghan Merry, Office Administrator
Appetizers
Quinoa With Wild Spring Greens
Dina Falconi / Foraging & Feasting
Drinks
Raspberry Smash
Baja 328
Snacks
Raspberry and Peach Bellini Popsicles
Salads
Raw Kale Salad
Chef Francesco Buitoni, Mercato
Entrees
Recipe: Yummy White Bean, Artichoke, and Arugula Wraps
From Compassionate Cuisine at Catskill Animal Sanctuary
Entrees
Red Wine Braised Beef
By Chef Sam Ullman / Bywater Bistro
Drinks
Rhubarb Collins
Agnes Devereaux, Village Tea Room
Sauces & Condiments
Rhubarb and Dried Cranberry Chutney
Agnes Devereaux / The Village Tea Room
Drinks
Rhubarb and Pomegranate Refresher
Yamuna Devi, The Art of Indian Vegetarian Cooking (Dutton, 1987)

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