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The latest recipes, reviews, and food photos from New York City home cooks.

New York City

Nothing exemplifies the American "melting pot" like New York City. Arriving from far-flung places, immigrants enriched New York with their culinary traditions. Jewish specialties like pastrami and all manner of Italian and Chinese dishes tantalized New Yorkers before gradually being absorbed into the culinary culture of the entire country. If people in the world are eating it, odds are you can find it in New York City. Russians, Puerto Ricans, Middle Easterners, Greeks--the list of those who have added to the flavor of New York City spans the globe, making New York's boroughs a treasure of world cuisines. Go ahead, bite the Big Apple; you won’t be sorry.

Featured Cook chomberger Cooking Level: Beginning Home Town: Grosse Pointe Woods, Michigan, USA Living In: New York, New York, USA
About me: I am a Finance Director at a small software company in Manhattan. I love to run and eat. (thank goodness I run!) My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

Kevicahn

Cooking Level: Beginning

Home Town: Sayville, New York, USA

Living In: New York, New York, USA

About me: I like to cook at home so that I'm able to bring lunch into work the next day. Problem is everything I cook simply a protein, starch and vegetable. After watching Top Chef the las…
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Juany's Marinade

Cooking Level: Expert

Living In: New York, New York, USA

About me: I took cooking and bakery classes in my country (Peru), since I was a teenager and enjoy trying new recipes at home. Over the years I was updating and practicing my knowledge to i…
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Jeeby

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Charlotte, North Carolina, USA

About me: I love food!! I sharing a good meal with loved ones.

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Newest Photos

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Newest Reviews

Slow Cooker Chicken Taco Soup

Reviewed on Jan. 3, 2009 by NYPD K9 COP

this was good! I cooked it overnight, let the chicken shred into the mixture and used a jar of medium salsa instead of diced tomatoes. I also took the cover off toward the end to reduce the liquid and served it over rice and on top of nachos during the football game, big hit! :)

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Maple Salmon

Reviewed on Jan. 2, 2009 by Simply Irresistable

I love this recipe. It the perfect touch for salmon!

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Apricot Cream Cheese Thumbprints

Reviewed on Jan. 1, 2009 by penny p.

I had really high hopes for these, but they didn't come out well as I had hoped. I made them for the holidays and followed the recipe exactly as stated. They ended up kind of too heavy and doughy, not crisp on the bottoms. I guess the best way to describe then was that they were just too soft. I'd also probably make smaller balls...a tablespoon per cookie seemed like too much. Many guests said they liked them, although there were a lot left over, which tells me something! The fresh lemon juice and peel was a nice addition, though.

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