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From Naples, a super-sized rigatoni is paired with a simple tomato sauce, highlighted with milky ricotta and tangy pecorino.
A SoHo food emporium. Crazy expensive. And a shadow of its former self.
From Ciao Italia and host Mary Ann Esposito, a perfect way to turn summer vegetables into supper.
The granddaddy of New York City supermarkets. Huge selection, great prices, and oh, those crowds....
Coffee & Tea
Cheese & Dairy
This simple tomato sauce may cook in less than 20 minutes but it's still full of robust flavor. Using San Marzano canned tomatoes makes a difference.
Made entirely with pantry ingredients.
Unlike many grains, couscous doesn't take an hour to cook. Then again, it's really not a grain but a semolina pasta originally from North Africa.
From America's Test Kitchen's The New Family Cookbook.
From The Kitchen Ecosystem, by Eugenia Bone.
Full-service market with good, if pricey, selections in produce, grocery items, meat and fish, cheese, bread and bakery.
A great make-ahead side dish that is wonderful with lamb or poultry. But it's not quick to make: like some grains, it takes about an hour to cook.
New York City has more than 50 Greenmarkets. Lucky us.
Lower East Side
Upper East Side
Upper West Side
Quick to cook, a healthy high-protein grain, and a mild and nutty companion to just-made or leftover vegetables.
An Egyptian grocer and halal butcher shop.
A superb Italian grocer in Astoria. Since 1979.
A trio of splendid Queens grocery shops that feature freshly roasted and ground coffees.
Full-service market with good selections in produce, cheese, bread and bakery, meats and grocery items.
Bottarga is pressed fish roe which when grated adds an intense, salty flavor to a simple pasta.
Simple, made from the pantry, and full of briny flavor.
Pre-roasting the tomatoes intensifies the flavors. Garlic, anchovies, and red pepper add spice.
Tiny orzo are toasted in brown butter before cooking in chicken stock and finishing with Parmesan.
An easy, quick and year-round weeknight dinner made with frozen artichoke hearts..
Satisfying, good for us, inexpensive, and easy and versatile to cook, and best of all, it has fabulous flavor
An easy weekday dinner that's a variation on the classic Greek baked orzo.
An alternative to traditional bread stuffing, made with sausage, sage and wild rice.
This little rice-shaped pasta is a versatile pantry staple.
A perfect pantry meal for city cooks.
Summer's best tomatoes left uncooked make a fresh and full-flavored sauce for your favorite pasta. Serve at room temperature.
Easy weeknight pasta that makes great uses of wilted greens, cooked in the time to boil the pasta.
A New York institution, Zabar's has evolved from being a deli to a full-service market.
A top quality national grocery chain with a growing commitment to local farmers and competitive prices.
A simple and classic risotto, finished with sweet peas, either fresh from the garden or from the freezer.
The award-winning author of Microwave Gourmet shares a simple version of her perfect method for making risotto in a microwave oven.
Spaghetti is coated with a pesto of fresh asparagus and the aromatic flavor of garlic scapes.
This classic risotto can be made with either fresh, canned or frozen artichoke hearts.
Satisfying and easy, and made entirely from the pantry.
A perfect partner to roast leg of lamb. Or take to work for lunch.
A classic risotto fragrant with lemon rind and rich with grated Parmigiano-Reggiano cheese.
A classic pasta made with fresh clams, garlic and a bit of heat.
One of New York's best Italian markets, and at wholesale prices. In Borough Park.
Bensonhurst pasta producers with excellent ravioli.
A LIC pasta shop that makes both traditional and innovative products and much more than ravioli.
Since 1906 Raffetto's has been making tender and flavorful fresh pastas.
Fresh red radishes cook to mellow tenderness in a classic risotto.
A small, toasted pasta that is a flavorful specialty from Sardinia served warm or in salads.
All-Italian grocery, food hall, and restaurant. Big, audacious and abbondanza!
Rigatoni tossed with caramelized zucchini and grated Parmesan cheese.
A fragrant and simple-to-make side dish for fish.
Faintly sweet, satisfying and colorful, this couscous salad comes from the kitchen of a great New Orleans home cook. A perfect hot weather recipe.
Our own local spice market and a NYC treasure.
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