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From Soul Food Love, Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family. By Alice Randall and Caroline Randall Williams.
Top quality butcher with prime meats and poultry.
How to corn your own brisket of beef. No cabbage required.
Adapted from Ina Garten's Barefoot Contessa at Home, three ingredients deliver big flavor.
Boned leg of lamb is roasted on a bed of artichoke hearts and little potatoes, with a lemon kick.
Slow cooked on top of the stove in a flavorful tomato-based sauce.
Larger than a regular chicken and smaller than a turkey. A holiday alternative for city kitchens.
Dan DiLeo of DiPaola Turkeys gives us a reminder about what's important to know when you buy and cook your Thanksgiving turkey.
Full-service market with good, if pricey, selections in produce, grocery items, meat and fish, cheese, bread and bakery.
This is an easy and fast way to add a little heat and lots of flavor to plain stove-top lamb chops.
New York City has more than 50 Greenmarkets. Lucky us.
Lower East Side
Upper East Side
Upper West Side
From My Paris Kitchen, by David Lebovitz.
One of my all-time favorites, from America's Test Kitchen.
With a vibrant tomato sauce, made in a slow cooker or on your stovetop.
Crispy and quick, this makes a great weekday dinner. Serve with tomato sauce or on a bed of arugula.
New Jersey turkey farmers who have been producing domestic white turkeys since 1948. Sold at NYC Greenmarkets.
Lemon, artichokes and potatoes combine with roasted chicken in a dish that's a breeze to make but special enough for company.
Lamb chops in the Calabrian style, with tomatoes and olives.
A superb butcher located in Astoria selling gorgeous beef, veal, pork and game.
An Egyptian grocer and halal butcher shop.
Very good butcher in Astoria with Greek and italian products.
A halal butcher in Queen's Little Egypt.
A Middle Eastern grocery and halal butcher in Little Egypt.
A full-service halal butcher shop in Queen's Little Egypt.
A superb Italian grocer in Astoria. Since 1979.
Eastern European meat market in Astoria. Outstanding.
A large grocery store with foods from around the world.
The granddaddy of New York City supermarkets. Huge selection, great prices, and oh, those crowds....
Coffee & Tea
Cheese & Dairy
Full-service market with good selections in produce, cheese, bread and bakery, meats and grocery items.
Spanish sausage -- cured or fresh -- seasoned with chiles, garlic and smoky paprika.
A superb eastern European butcher shop with its own smokehouse.
Italian butcher with prime meats, organic poultry, storemade sausage, cheeses and some prepared foods.
A traditional Polish deli in Ridgewood, Queens.
Everything sold here is big. And cheap. Located in Manhattan's Ninth Avenue food neighborhood.
This recipe was a favorite of my dear friend, Pat Herold Nielsen. Serves about 20. Or fewer with many leftovers.
Although lesser known than their pork counterparts, lamb riblets can be easily cooked in a city kitchen -- no grill needed -- and wow, what flavor.
Where to buy a holiday turkey, roasts, game and meats for both special meals and every day.
The City Cook can help with tips for menu planning, recipes, and budgeting your Thanksgiving dinner.
Organic and locally grown foods as well as ones produced by sustainable methods. Produce, coffee, grain-fed meats, cheese, and fish.
A butcher shop in the Essex Street Market that specializes in local and heritage meats and poultry.
Clay pot cooking produces juicy flavor without any added fat. In this recipe, orange juice and soy sauce season the chicken while creating a complex and fragrant sauce.
Inexpensive, big flavor, and quick to cook.
One of my all-time favorites: slow-roasted pork shoulder, lacquered with a sweet and spicy glaze.
There may be a dozen in your refrigerator right now. Tips for buying, storing, cooking and eating eggs.
Butterflied leg of lamb stuffed with spinach and sheep's milk feta cheese and roasted with garlic and oregano.
An easy, flavorful and low cost weeknight dinner.
Whether you call them Italian or Italian-American, these are made with ground beef, veal and pork.
From The Preserved Kitchen, The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux by Paul Virant with Kate Leahy.
Small chain of high quality grocers, up and down Manhattan's west side.
Simple southern Italian way of cooking sliced potatoes and sausage links together in one pan.
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