The Best New York Recipes
We found the best recipes from the state of New York—all shared by local home cooks. In this collection, you'll find the iconic flavors that make New York cooking famous across the country.
This rich cheesecake is incredibly creamy. Even though the cake doesn't have a crust, I guarantee everyone will love it. —George Parsell, Flushing, New York
There’s just something that makes New York bagels simply the best. Chewy outside, tender inside with a slathering of cream cheese and maybe even lox. A better breakfast can’t be had.
This is our favorite cookout dish, and it's very good served with a salad. This recipe originated here in my hometown in the 1930s. Our meat preference for speidis is venison, but we use chicken and beef when it's not available. —Gertrude Skinner, Binghamton, New York
These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. —Sue Ann Bunt, Painted Post, New York
These muffins are loaded with fruit and nuts. They're perfect to serve when the autumn apple harvest is abundant. —Beverly Collins, North Syracuse, New York
You can assemble this effortless appetizer in a jiffy. The pizza-flavored dip goes very fast, so you may want to make two batches. —Stacie Morse, South Otselic, New York
Our church Christmas party always includes these pretty cupcakes as my home-baked contribution. The holidays were the sweet inspiration for their cheery garnish of cherries. —Leanne Beagley, Rochester, New York
My home's in the country, right next door to my sister and brother-in-law's. They and their two children all enjoy this dish each time I serve it as a special evening meal—although it can also be made for breakfast or lunch. —Susan Buttel, Plattsburgh, New York
Pie recipes using canned apple pie filling are rare, but my two boys, Ben and Andy, made this scrumptious apple pie with a sweet, crunchy topping. It's simple to assemble with a store-bought crust and canned pie filling, yet it tastes like it's made from scratch. —Cindy Glick, Bradford, New York
Nothing can top the pastrami sandwiches from Katz’s Deli in NYC, but these give them the good ol’ college try. Substitute some hearty rye for the Italian bread and these might be a come in a close second place.
Hot wings got their start in Buffalo, New York, in a kitchen. Although there was no game on at the time, today spicy wings and cool sauces are traditional game-day fare. Cayenne, red sauce and spices keep these tangy buffalo chicken wings good and hot, just like the originals.
If you love vegetables, you'll find this minestrone especially satisfying. Keep the recipe in mind when you have a bounty of fresh garden produce. —Yvonne Krantz, Mt. Upton, New York