Recipes Archive - New York Magazine

The Thai variety may be the most piquant of all, and the one to use in this chicken-basil recipe from the great Queens restaurant.

Restaurant: Sripraphai

NY 118 Potatoes: Spuds bred at Cornell University are delicious in Sara Jenkins's potato salad.

The perennial garnish shines in tabbouleh from Lebanese chef Philippe Massoud.

Restaurant: ilili

The High-Low $20 Showdown: We asked two very different chefs to create meals for two.

Who knew? Young favas can be grilled and consumed whole.

Restaurant: Il Buco

What a Grill Wants: Reinvigorate the open-flame experience with some of the city’s finer proteins.

Lobster Forensics: By David S. Hirschman; How to cook and pick apart a lobster, then make it into a sandwich like the Mermaid Inn's.

Spanish Nibbling: By Emma Rosenblum; Three of the city’s best Spanish chefs pair delicious dishes with the latest vintages of wine from Spain.

Jean-Georges’s haute-Chinese emporium turned haute soba joint misses the mark.

Fried chicken, lasagne, and the rest of the city's most irresistible comestibles.