New York Restaurants Share Their Recipes

Torri Donley

“Bite Sized,” a bright digital cookbook and a fund-raiser for Relief Opportunities for All Restaurants (ROAR), has a finite collection of recipes from just 17 restaurants. They’re all tenants of buildings owned by Brookfield Properties, a rreal estate development and management company, and the book is an effort by the […]

“Bite Sized,” a bright digital cookbook and a fund-raiser for Relief Opportunities for All Restaurants (ROAR), has a finite collection of recipes from just 17 restaurants. They’re all tenants of buildings owned by Brookfield Properties, a rreal estate development and management company, and the book is an effort by the landlord to help restaurants during the pandemic. Among the locations featured are Brookfield Place in the financial district, the Grace Building in Midtown and, full disclosure, The New York Times Building (Schnippers). The recipes vary from simple (avocado toast and variations from Bluestone Lane) to complex (Gabriel Kreuther’s tarte flambée, with hen-of-the-woods mushrooms). The presentation is inconsistent. Some recipes give ingredients in grams, others in cups, evidence of minimal editorial intervention. Nonetheless, the ones I tried, like Blue Ribbon Sushi tuna poke and Thunder Bun’s coleslaw, made with cabbage and kale, were spot on.

“Bite Sized: A Taste of New York’s Culinary Favorites,” $10 donation for the digital book donated to ROAR, bfplny.com.

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