New York City is known for many things such as Broadway, shopping, apartments, diversity, and of course food. For those of you who do not live in New York City but miss their food like crazy, there is no need to fear! You could easily make your favorite New York City foods in your own kitchen. Below I have five recipes of just some of my many favorite New York City foods that I can bring into my own kitchen in Connecticut. Hopefully, your mouth will be watering by the time you are done reading these recipes.

RECIPE #1: Levain Bakery Chocolate Chip Cookies

Photo Creds: https://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/

Ingredients:

1 cup Cold Butter cut into small cubes
1 cup Brown Sugar
1/2 cup Sugar
2 Eggs
1 1/2 cups Cake Flour*
1 1/2 cups Flour
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
3/4 teaspoon salt
2 cups Chocolate Chips
2 cups Walnuts roughly chopped

Instructions:

Preheat the oven to 410 degrees.
In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
Add eggs, one at a time, mixing well after each one.
Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
Separate dough into large balls and place on lightly colored cookie sheets. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra-large cookies. For a more inviting and delicious look, using food coloring in your cookies is one of the best ways to make it.
Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

Recipe Creds: https://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/

RECIPE #2: New York Style Bagels

Photo Creds: https://www.sheknows.com/food-and-recipes/articles/1002655/how-to-make-new-york-style-bagels/

Ingredients:

● 2 teaspoons active dry yeast

● 1-1/2 tablespoons white sugar

● 1-1/4 cups warm water (no less than 110 degrees F)

● 3-1/2 cups bread flour (don’t use all-purpose)

● Dash of salt

Directions:

Mix 1/2 cup of warm water with the yeast and sugar. Let sit until it starts to bubble, about 10 minutes. Add the flour and salt into the yeast mixture, and stir with a wooden spoon. Pour half of the rest of the water into the flour mixture. Knead with your hands and add additional water to moisten the dough.
Liberally flour a hard countertop. Knead the dough for about 15-20 minutes, or until smooth and elastic.
Lightly brush a large mixing bowl with oil. Place the dough in the bowl and cover with a damp towel. Let rise in a warm place for about an hour. Punch it down and let rest another 10 minutes.
Divide the dough into 8 pieces and shape each one into a round bun. On a floured surface, roll the dough until very smooth and perfectly round. Gently press a finger into the center of the dough to make a bagel shape. Stretch the ring to about 1/3-inch diameter. Place on a parchment-lined baking sheet.
Cover with a damp towel and let rest for about 15-20 minutes.
Bring a large pot of water to a rapid boil. Reduce the heat to a simmer and place the bagels in the water using a slotted spoon. Once the bagels float to the top. Flip them over and let sit for about a minute.
Place the boiled bagels on a greased cookie sheet. Bake for about 20 minutes at 400 degrees F, or until golden brown. Cool on a wire cooling rack.

Recipe Creds: https://www.sheknows.com/food-and-recipes/articles/1002655/how-to-make-new-york-style-bagels/

RECIPE #3: Junior’s New York Cheesecake

Photo Creds: https://www.thespruceeats.com/juniors-original-new-york-cheesecake-recipe-1135432

Ingredients for a 9-inch Cheesecake:

For the Sponge Cake Crust
Softened unsalted butter (for buttering the pan)
1⁄3 cup sifted cake flour
3⁄4 teaspoon baking powder
Pinch of table salt
2 extra-large eggs (separated)
1⁄3 cup sugar
1 teaspoon vanilla
2 drops pure lemon extract
2 tablespoons unsalted butter (melted)
1⁄4 teaspoon cream of tartar
For the Batter
4 (8-ounce) packages Philadelphia cream cheese (use only full fat, at room temperature)
1 2⁄3 cups sugar
1⁄4 cup cornstarch
1 tablespoon vanilla
2 extra-large eggs
3⁄4 cup heavy whipping cream

Ingredients for an 8-inch Cheesecake:

For the Sponge Cake Crust
Softened unsalted butter (for buttering the pan)
1⁄4 cup sifted cake flour
1/2 teaspoon baking powder
Pinch of table salt
2 extra-large eggs (separated)
1⁄4 cup sugar 3
3/4 teaspoon vanilla
2 drops pure lemon extract
2 tablespoons unsalted butter (melted)
1⁄4 teaspoon cream of tartar
For the Cheesecake Batter
3 (8-ounce) packages Philadelphia cream cheese (use only full fat, at room temperature)
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon vanilla
2 extra-large eggs
2/3 cup heavy whipping cream

Make the Sponge Cake Crust:

Heat the oven to 350 F.
Generously butter the bottom and side of a 9- or 8-inch springform pan, preferably a nonstick one. Wrap the outside with aluminum foil, covering the bottom and extending it all the way up the side.
In a small bowl, sift the flour, baking powder, and salt together.
In a large bowl, using an electric mixer, beat the egg yolks on high for 3 minutes.
With the mixer running, slowly add 2 tablespoons of the sugar and continue beating until thick, light-yellow ribbons form in the bowl, about 5 minutes more.
Then, beat in the extracts.
Sift the flour mixture over the batter and stir it in by hand, just until there are no remaining white flecks.
Blend in the melted butter.
In another clean bowl, using clean, dry beaters, beat the egg whites and cream of tartar together on high until frothy.
Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry).
Fold about 1/3 of the whites into the batter, then the remaining whites. Don’t worry if you still see a few white specks, as they’ll disappear during baking.
Gently spread the batter over the bottom of the prepared pan and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it’s done. Watch carefully and don’t let the top brown.
Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter for the cheesecake.

Make the Cheesecake Batter:

In a large bowl, using an electric mixer fitted with the paddle attachment, if your mixer has one, beat 1 package of the cream cheese, 1⁄3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
Blend in the eggs, one at a time, beating well after each.
Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to over-mix.
Gently spoon the batter over the crust.
Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1-inch) up the side of the springform.
Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles about 1 1⁄4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes).
Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don’t move it).
Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.

To Serve:

Release and remove the side of the springform, leaving the cake on the bottom of the pan.
Place on a cake plate. Refrigerate until ready to serve.
Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices.
Enjoy!

Recipe Creds: https://www.thespruceeats.com/juniors-original-new-york-cheesecake-recipe-1135432

RECIPE #4: New York Style Pizza

Photo Creds: https://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html

Ingredients for the Pizza:

22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting
1 1/2 tablespoons sugar
.35 ounces kosher salt (about 3 teaspoons)
2 teaspoons instant yeast
3 tablespoons extra-virgin olive oil
15 ounces lukewarm water
1 batch New York Style Pizza Sauce
1 pound grated full-fat dry mozzarella cheese (about 4 cups), placed in the freezer for at least 15 minutes

Ingredients for the Sauce:

1 (28-ounce) can whole peeled tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated on Microplane grater (about 2 teaspoons)
1 teaspoon dried oregano
Pinch red pepper flakes
Kosher salt
2 (6-inch) sprigs fresh basil with leaves attached
1 medium yellow onion, peeled and split in half
1 teaspoon sugar

Directions for the Pizza:

1. Combine flour, sugar, salt, and yeast in the bowl of a food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run the food processor until the mixture forms a ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

2. Transfer the dough ball to a lightly floured surface and knead once or twice by hand until a smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in the refrigerator and let rise for at least one day, and up to 5.

3. At least two hours before baking, remove dough from the refrigerator and shape into balls by gathering dough towards the bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.

4. 1 hour before baking, adjust the oven rack with pizza stone to the middle position and preheat the oven to 500°F. Turn the single dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch the dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to the pizza peel.

5. Spread approximately 2/3 cup of sauce evenly over the surface of the crust, leaving 1/2 to the 1-inch border along the edge. Evenly spread 1/3 of cheese over the sauce. Slide pizza onto the baking stone and bake until cheese is melted with some brown spots and crust is golden brown and puffed, 12 to 15 minutes total. Transfer to a cutting board, slice, and serve immediately. Repeat with the remaining two dough balls, remaining sauce, and remaining cheese.

Directions for the Sauce:

1. Process tomatoes and their juice through a food mill, pulse in a food processor until pureed, or puree with a hand blender. Puree should not be completely smooth but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.

2. Combine butter and oil in a medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to the lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in a covered container in the refrigerator for up to 2 weeks.

Recipe Creds: https://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html

https://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html

RECIPE #5: Manhattan Clam Chowder

Photo Creds: https://www.allrecipes.com/recipe/256170/quick-manhattan-clam-chowder/?internalSource=staff%20pick&referringId=1613&referringContentType=Recipe%20Hub

Ingredients:

● 1 tablespoon olive oil

● 1 onion, diced

● 4 ribs celery, diced

● 1/2 (16 ounces) package baby carrots, diced

● 1 tablespoon chopped fresh basil, or to taste

● 1 clove garlic, minced, or more to taste

● Black pepper to taste

● 3 (14.5 ounces) cans stewed tomatoes

● 4 (6.5 ounces) cans minced clams, undrained

● 2 (8 ounce) bottles clam juice

● 1 (14.5 ounces) can whole potatoes, drained and diced

● 1 dash Worcestershire sauce, or to taste

Directions:

Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender for about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor.
Stir 2 cans of stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend the vegetable-tomato mixture until smooth. Stir pureed mixture into the pot with vegetables.
Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through 15 to 20 minutes. Season soup with Worcestershire sauce.

Recipe Creds: https://www.allrecipes.com/recipe/256170/quick-manhattan-clam-chowder/?internalSource=staff%20pick&referringId=1613&referringContentType=Recipe%20Hub

Even though these recipes at home may not be the same as eating these foods at the actual New York City restaurants, the strong aroma of warm chocolate chip cookies or baked pizza dough will be in your own home! And since we are living in a temporary new normal, making these and many more New York City-inspired recipes is what people like me who do not live in New York City can do. One day restaurants and life will be thriving again, but until then we must make the most of the present, and bringing New York City into our kitchens is a start.

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.