Aliza K. ཐི ྐ❤︎ ཋྀ
⋆｡‧₊°♱༺𓆩❦︎𓆪༻♱༉‧₊˚.
⋆｡‧₊°♱༺𓆩❦︎𓆪༻♱༉‧₊˚.
A.L.I News.
Foods
The Top 5 of Our Staff’s Favorite Restaurant Recipes That You Can Make at Home
Try Vinegar Hill House’s skillet sourdough pancakes, Roberta’s pizza and more dishes we’ve adapted from restaurants and bakeries over the years.
The luxuriously thick and fruit-filled sourdough pancake at Vinegar Hill House is a thing of beauty, even before you learn about its origins with one Montana couple and their pure devotion to weekly pancakes. The dish is still on the brunch menu — right now you’ll find it filled with plums — but I love the recipe because you can make it part of your own weekly rhythm at home and the pancake will work all year long with different fruits swapped in. TEJAL RAO
Recipe: Cast-Iron Sourdough Pancakes
2. Cioppino
I nearly cried when Roseann Grimm, the owner and chef of Anchor Oyster Bar in San Francisco, agreed to share her cioppino recipe with me. Alexa Weibel, one of the New York Times Cooking editors, adapted it for a home kitchen without losing any of the tiny magic tricks that make it so definitively Anchor’s. So yes, you have to prep quite a bit of seafood, make a marinara, and roast four heads of garlic to make a butter, but this is the kind of deeply rewarding seasonal project that you can build a whole dinner party around. TEJAL RAO
Recipe: Cioppino
I like that this recipe forces you to rethink what a biscuit can and should be. Briana Holt, the baker at Tandem Coffee & Bakery in Portland, Maine, uses a high ratio of sugar to butter and flour, resulting in a crackly crust and a tender interior. The size is adaptable, too: You can make these biscuits as big or as small as you want. Sometimes, when I’m feeling silly, I like to bake these as itty-bitty biscuits and eat a handful of them in a bowl with milk, like cereal. ERIC KIM
Recipe: Buttermilk Sugar Biscuits
This cake from Joshua Pinsky of the East Village restaurant Claud is a feat of technical finesse that also tastes like childhood — it’ll make you feel nostalgic even if you never grew up eating Bundt cakes or instant pistachio pudding. It’s the pudding mix that works the magic in this recipe — providing that candy-like pistachio flavor, bounce and moistness. This is not the oversweet, dense Bundt cake of yore; the whipped ricotta and lime glaze are cheffy touches that balance the sweetness. But we all know it’s the pudding doing the heavy lifting. PRIYA KRISHNA
Recipe: Pistachio Bundt Cake
Before Sam Yoo’s famed tuna melt landed on my table at New York City’s Golden Diner, I’d never before liked a tuna melt. But his opened my eyes to the sandwich’s potential: crunchy and cacophonous, uniting crisp griddled bread, a fistful of salt-and-vinegar chips, molten American cheese and a cool filling of tuna salad sauced like a Big Mac. Crunchy, creamy, buttery and tangy, this tuna melt converted me on my first bite. ALEXA WEIBEL
Recipe: Golden Diner’s Tuna Melt