The belief in people coming together and being moved by a shared experience is central to what we love about the theatre; it occurred to us that joining in the preparation and enjoyment of a meal touches on the same emotional impulses – to reach, to connect, to inspire. NYTW is collecting recipes that we may list on our website, and we’re dreaming about what this collection could become – is it an online recipe community? A published cookbook?

If you’re interested, you can submit your very own recipe here for a chance to be featured!

 

 

FEATURED RECIPES

Breakfast & Brunch

"THE KID" PANCAKES - Thaddeus Phillips, creator/performer (17 Border Crossings)

 

"THE KID" PANCAKES - Thaddeus Phillips, creator/performer (17 Border Crossings)

"These are our attempts to make the same pancakes that Charlie Chaplin and The Kid eat in the 1921 silent film, "The Kid". My 7 year old and I were watching the movie, and they looked so good we attempted to recreate them and now do often which makes us feel like we are in the movie."
Prep Time 4 mins
Cook Time 4 mins
Course Breakfast & Brunch
Cuisine American
Servings 4 people

Ingredients
  

  • Pancake Mix (any kind)
  • Milk
  • Water
  • Egg

Optional:

  • 1 Banana
  • Bit of Oatmeal
  • Salt

Instructions
 

  • Mix the mix, egg and milk (or whatever ingredients your pancake mix calls for). (You can add a banana, crushed with a fork, oatmeal, a bit of cocoa, dash of salt, pink himalayan or black hawaiian salt are ideal, and a tiny touch of oil to the batter._
  • Pre-Heat pan. Add a bit of oil and butter. (Good if it's a bit hot, so the batter hits the pan and gets that nice little crunch around the edges.)
  • After many bubbles appear in each cake, flip them till done.

Notes

It is essential, for the correct taste, so butter each pancake, then stack in a layer of at least 5, pour on maple syrup, and cut into eighths, so each bite on your fork is one part of each of the five pancakes. The mix really does not matter it is the HOW you eat them that is key. To see the real McCoy, watch THE KID.
MATZO BREI - Miles G. Jackson, actor (Endlings)

 

MATZO BREI - Miles G. Jackson (Endlings)

"This was made every Passover, the morning after the first seder, by my great-aunt Esther. When I make it for myself now, the smells and tastes bring back the departed and connect me to a long line of people who made due with what they had."
Prep Time 5 mins
Cook Time 5 mins
Course Breakfast & Brunch
Cuisine Ashkenazi Jewish
Servings 1

Equipment

  • Stove

Ingredients
  

  • 1 Egg
  • 1 Matzo sheet
  • A Splash Boiling Water
  • Oil or Butter
  • Salt
  • Honey

Instructions
 

  • Break up a sheet of matzo into a bowl
  • Pour just enough boiling water over the matzo pieces to soften it, lightly press matzo down with a fork (there should not be much excess water)
  • In a separate bowl, beat the egg
  • Once matzo is softened, pour in the beaten egg with the matzo and mix
  • Heat a pan with oil or butter, and pour in the mixture
  • Fry until golden brown (flipping is optional, but note that matzo brei rarely will look as good as it tastes)
  • Sprinkle with salt and drizzle with honey

Notes

There are many strong opinions among Ashkenazi Jews about whether this dish should be sweet or savory, so there are many variations. This is the version I grew up with, which embraces the sweet and the savory, and is therefore the correct way to make this.
Keyword Dairy-free, vegetarian, can be made gluten-free with gluten-free matzo
GRANNY'S IRISH SCONES - Taylor Williams (NYTW Casting Director) & Danny Wolohan

 

GRANNY'S IRISH SCONES - Taylor Williams (NYTW Casting Director) & Danny Wolohan

"Danny's grandfather was a Big Band Leader in San Francisco. He used to invite almost anyone he talked to to visit him at his summer house in Inverness, CA. One summer morning, a tour bus filled with fans of his band showed up at 10 in the morning and Danny's grandmother looked out the window, went down to the kitchen and made scones for 50 people!"
Prep Time 20 mins
Cook Time 20 mins
Course Breakfast & Brunch
Servings 16 scones

Equipment

  • Oven, microwave or stove top

Ingredients
  

Wet Ingredients:

  • 2 Beaten Eggs
  • 1 cup Milk
  • 1 cube Butter (sliced)

Dry Ingredients:

  • 4 cups Flour
  • 1 cup Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2-1 cup Raisins
  • Extra Flour (for board and kneading)
  • Butter (for serving)

Instructions
 

  • Melt butter into milk in the microwave in a small bowl. Be very careful not to overheat. Do a little at a time and keep checking. If no microwave you can do this on the stovetop but keep the heat very low and be careful not to overheat.
  • Set the melted mixture aside to cool.
  • Crack eggs in a medium bowl. Once butter and milk mixture has cooled, mix into the eggs.
  • Combine the flour, sugar, baking powder and salt in a medium bowl.
  • Make a hole in the middle of the dry ingredients (flour, sugar, baking powder, salt) and pour the wet ingredients (butter, milk, eggs) into the middle well.
  • Stir well with a wooden spoon.
  • Once combined, add raisins.
  • Turn dough onto floured surfaced and sprinkle more flour on top.
  • Knead briefly as you form it into a ball. (Too much handling toughens the dough.)
  • Cut dough ball in half, and form into two balls.
  • Flatten gently by hand to about an inch thick.
  • Cut each round into eight pie wedges.
  • Arrange in two rows on half-sheet.
  • Bake for 20 minutes, or till golden brown.
  • While baking, brew a pot of tea.
  • Slice and butter scones while hot, and serve with tea.

Notes

"Don't over mix the dough!"

Main Course

ARROZ Y HABICHUELAS CON PICADILLO - Gian Perez, actor (Sing Street)

 

ARROZ Y HABICHUELAS CON PICADILLO - Gian Perez, actor (Sing Street)

"This meal is my personal favorite dish. It's quick and easy, so we made it a lot at home. It's also one of the only Puerto Rican meals I could cook while I was going to school in Michigan!"
Prep Time 5 mins
Cook Time 25 mins
Cuisine Puerto Rican
Servings 3 people

Equipment

  • Stove
  • 2 Pots
  • 1 Pan

Ingredients
  

White Rice

  • 1 cup White Rice (medium-grain)
  • 1.5 cups Water
  • 2 tbsp Olive Oil
  • Salt, to taste

Beans

  • 1 can Beans (preference for Pink Beans but any will do)
  • 2 tbsp Sofrito
  • 2 pinches Salt
  • Half Potato (cubed)
  • 1 tbsp Tomato Sauce
  • 5 or 6 Green Olives

Picadillo

  • 1/2 lb Ground Beef
  • 1 tsp Adobo Seasoning
  • 2 pinches Salt
  • 1 tbsp Sofrito
  • A pinch Oregano
  • 1 tbsp Tomato Sauce
  • Lemon Juice, to taste

Instructions
 

White Rice

  • Put 1 cup of rice and 1 1/2 cups of water into a pot. Add the salt and olive oil, and stir gently. Bring to boil, uncovered.
  • When the water has evaporated enough that you can pretty much see the rice, turn the heat down to 2 and cover.
  • Let cook for about 15 minutes or until soft and tender.

Beans

  • Empty the can of beans into a small pot. Fill the empty can halfway with water, and pour the water into the pot. Add the sofrito, salt, pepper, olive oil, tomato sauce, olives, and potatoes. Stir gently, bring to a soft boil, and then lower to a simmer.
  • Let cook for about 10 minutes, or until beans are soft.

Picadillo

  • Cut the half potato into cubes.
  • Put the ground beef in a pan. Season with the Adobo, salt, sofrito, oregano, tomato sauce, and lemon juice, while stirring. Add the potatoes!
  • Cook until browned! Be careful not to dry it out. It should only take about 7-8 minutes.

Once everything is cooked, put them in a bowl! I like to mix all the ingredients to get a good bite every bite.

    Notes

    If you wanna get crazy with it... hear me out... add some slices of banana into your bowl. An old family secret. Really fire.
    Keyword Dairy-free
    MAKAWONI - The Lazours, musicians

     

    MAKAWONI - The Lazours

    "This is a Haitian macaroni au gratin recipe that we learned from our mom who learned it from her mom, Mona. We always took too big of a slice whenever it was part of the spread at family gatherings. It's so simple, so delicious."
    Prep Time 20 mins
    Cook Time 30 mins
    Cuisine Haitian
    Servings 6 people

    Equipment

    • Oven (350 degrees and broiler)

    Ingredients
      

    • 1 box Macaroni or Ziti
    • 2 cans Evaporated milk (or, to lighten, 1 can evaporated milk and 1 'can' regular milk)
    • 2 cans Cream of Mushroom Soup
    • 1/2 stick Butter
    • 1 tsp Salt
    • 1 tsp Black Pepper
    • Grated Parmesan or Gouda Cheese, to taste

    Instructions
     

    • Cook whole box of macaroni al dente.
    • Drain and set aside in a bowl.
    • Heat butter, evaporated milk, cream of mushroom soup, salt and pepper in a saucepan until smooth and even.
    • Then, pour over cooked macaroni and stir until all pasta is evenly coated.
    • Pour mixture into a skillet or baking dish and top with a good amount of grated parmesan or gouda cheese.
    • Cook in the over for 30 minutes at 350 degrees.
    • Then, using the broiler, cook for an extra two minutes to brown the top.
    • Let stand for 5 minutes. Then, enjoy!
    Keyword Vegetarian
    TAKEOUT SPICY PEANUT NOODLES - Yang-Yang Chen, NYTW Producing Associate

     

    TAKEOUT SPICY PEANUT NOODLES - Yang-Yang Chen, NYTW Producing Associate

    "A staple in my house! Great for potlucks and take-to-work lunches. Keeps in fridge (and gets tastier!) for up to 4 days."
    Prep Time 20 mins
    Cook Time 15 mins
    Course Main Course
    Cuisine Chinese

    Equipment

    • Blender or Food Processor

    Ingredients
      

    • 1 lb Rice Noodles (or spaghetti, linguini, bucatini)
    • 1/3 cup Carrot (cut in thin matchsticks)

    Sauce

    • 2/3 cup Peanut Butter (non-natural is best)
    • 1/4 cup Soy Sauce
    • 1/4 cup Vinegar (white wine or rice vinegar is best)
    • 1/4 cup Peanut or Grapeseed Oil
    • 1/4 cup No-Skin Peanuts, chopped
    • 3 tbsp Dark Brown Sugar, packed
    • 3 tbsp Sesame Seeds, toasted
    • 4 tsp Chili Garlic Sauce
    • 2 tsp Sesame Oil
    • 3 Garlic Cloves
    • 2 in Piece of Ginger, peeled

    Garnish

    • Scallions

    Instructions
     

    • In a large pot, boil water and cook noodles according to box directions. When cooked, drain well and allow to cool in non-metal bowl, stirring every so often.
      If using rice noodles, rinse a bit with cold water. 
    • Meanwhile, combine all other ingredients - except carrots - with 3/4 cup of tap water in a blender and blend to smooth. Taste and adjust as desired (see note). 
    • Pour sauce over cooled noodles - it will look way too runny and saucy for the volume of noodles but rest assured it'll absorb! Gently mix in carrots. 
    • Cover and keep in fridge for at least an hour, stirring and tasting every so often. When serving, shower each serving with chopped scallions, peanuts & sesame seeds.

    Notes

    "Taste sauce in blender and adjust as desired: For more heat, add some red chili flake or squirt of sriracha; for more savory, add bit more soy and couple grinds of sea salt; for more brightness, add touch of vinegar."
    Keyword Dairy-free, Gluten-free, Vegan
    VEGAN SWEET POTATO CURRY - Emma Johnson, Former NYTW Production Management Fellow

     

    VEGAN SWEET POTATO CURRY - Emma Johnson, Former NYTW Production Management Fellow

    "I got this recipe from my best friend, although I'm not sure where she got it. Whenever I make it I always think of her - it's her go to when she's making food for a lot of people, since it's very easy to scale up."
    Prep Time 15 mins
    Cook Time 1 hr
    Course Main Course
    Cuisine Indian-inspired
    Servings 4 people

    Equipment

    • Dutch Oven or a Soup Pot

    Ingredients
      

    • 1 Large Yellow Onion (chopped)
    • 3 cloves Garlic (chopped finely)
    • 2 piece Ginger (chopped finely)
    • 3 tbsp Coconut Oil
    • 3 tbsp Garam Masala
    • Salt
    • Pepper
    • 2 tbsp Tumeric
    • 1 tsp Red Chili Flakes (more if you prefer spice)
    • 3 Medium Sweet Potatoes (peeled & chopped to 1in cubes)
    • 2 cans Chickpeas (drained)
    • 2 cans Coconut Milk (full fat)
    • 2 cups Rice
    • Naan
    • Full fat, plain Greek yogurt (optional)

    Instructions
     

    • Heat a pot over medium/low heat. Once the pot is hot, melt the coconut oil.
    • Once the coconut oil has started to shimmer, add onion, garlic, and ginger. Season generously with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and nearly translucent, about 10 minutes.
    • Add the sweet potato, garam masala, turmeric and red chili flakes. Stir and cook until the potato has softened slightly, about 7-8 minutes.
    • Add the chickpeas and coconut milk. Season with salt and pepper. Raise the heat to medium high until the mixture starts to bubble. Lower the heat, cover and simmer until the potato has cooked through and the flavors are melded, about 30 minutes.
    • Meanwhile, prepare two cups of rice. (Jasmine is preferred here, but whatever type you have is fine)
    • Serve by creating a layer of rice in the bottom of a bowl, smothering in curry, and topping with a dollop of Greek yogurt. Serve with naan or another flatbread, if desired.

    Notes

    "This recipe is very flexible, and is delicious no matter what spices you put in. If you don't have garam masala, feel free to throw in a few warm, aromatic spices - coriander would be great, as well as cumin or cardamom. Dried chilis would be an excellent addition, if you have them. The turmeric is always a must, for color as well as flavor. If it feels like you end up with a lot of curry, don't worry! This makes great leftovers."
    Keyword Dairy-free, vegetarian, can be made gluten-free with gluten-free matzo, Vegan

    Sweets

    BUTTER MOCHI - Emily Kuroda, actor (Endlings)

     

    BUTTER MOCHI - Emily Kuroda (Endlings)

    "A recipe from Hawaii that is now a staple at every gathering. It's gooey, buttery and the perfect comfort food!"
    Prep Time 10 mins
    Cook Time 1 hr
    Course Sweets
    Cuisine Hawaiian
    Servings 8 people (can serve up to 10)

    Equipment

    • Oven (preheated to 350° F)
    • Greased pan (9x13 was used in photo)

    Ingredients
      

    • 1 block Melted Butter
    • 3.5 cups Mochiko
    • 1 can Evaporated Milk (plus water to equal 2 cups)
    • 1 tsp Vanilla
    • 2 tsp Baking Powder
    • 2.5 cups Sugar
    • 4 Eggs
    • 12 oz Coconut Milk

    Instructions
     

    • Melt butter, then cool.
    • Mix all ingredients, except coconut milk and butter. Blend well. (Mix dry and wet ingredients a little at a time).
    • Add coconut milk and butter.
    • Top with sesame seeds.
    • Bake in greased pan (preferably 9x13 inch) at 350 degrees for one hour.

    Notes

    So simple, so yummy!
    FUDGE BALLS - Isaac Q Grivett, Wardrobe Supervisor (runboyrun, Sing Street)

     

    FUDGE BALLS - Isaac Q Grivett, Wardrobe Supervisor (runboyrun, Sing Street)

    "My mom and i would make these every year for winter holidays including Thanksgiving and Christmas. We would spend a whole day making them to give out to friends, teachers, and coworkers as gifts and to bring to any holiday parties we went to!"
    Cook Time 30 mins
    Course Sweets
    Cuisine American
    Servings 50 balls

    Equipment

    • Stove
    • Pot
    • Refrigerator
    • Baking Sheet

    Ingredients
      

    • 1 cuo Semi-Sweet Chocolate Chips
    • 10 oz package of Flavored Chips (dark chocolate, peanut butter, mint, or caramel)
    • 14 oz can Sweetened Condensed Milk
    • Finely chopped nuts, flaked coconut, sprinkles or colored sugar

    Instructions
     

    • In heavy saucepan (over low heat), melt chips with sweetened condensed milk.
    • Chill 2 hours or until firm.
    • Shape into 1-inch balls, roll in any of the coatings.
    • Chill 1 hour or until firm. Store at room temperature.

    Notes

    I often like to make several different flavors at once and roll the different flavors in different color sprinkles to differentiate.
    Keyword Vegetarian (If you use dairy free condensed milk and gluten free chocolate); it can also be vegan, dairy free, and gluten free
    MALLEABLE SHORTBREAD COOKIE - Michael Krass, costume designer (WTCMTM, Hadestown)

     

    MALLEABLE SHORTBREAD COOKIE

    "I've played with this recipe since I was 14. There are a thousand possible variations!"
    Prep Time 15 mins
    Cook Time 30 mins
    Course Sweets

    Equipment

    • Oven

    Ingredients
      

    • 2.5 cups Flour (swap: use half spelt flour for a rounder, nuttier taste)
    • 5/8 cup White sugar
    • Couple pinches of Salt
    • 2 sticks Unsalted butter, softened & cut into chunks

    Instructions
     

    • Preheat oven to 300ish degrees. Cooking hotter and faster will make crispier cookies.
    • In a bowl, mix flour, sugar and salt together.
    • Add chunks of butter and mix with your fingers until it all comes together in a ball.
    • Dump on a flat surface and slap, roll, or pound it out to about 3/8" thick. Thicker will be crumblier, thinner will be crisper.
    • Cut into whatever size or shape you wish - I vary sizes because it's funny - and place on a cookie sheet. They won't expand much so can be placed fairly close together.
    • Bake for around 30 minutes. They'll only take a little color on top but when the underside of one is golden brown, you're done.
    • Take off cookie sheet to cool, on the counter or rack or whatever. Store in a tin if you have one.

    Notes

    Variations:
    • Use half spelt flour for a rounder, nuttier taste.
    • Replace 1/2 cup of flour with good cocoa powder, for chocolate shortbread.
    • To the dry ingredients, add chopped walnuts or hazelnuts or almonds or...
    • Add roughly chopped rosemary or some earl grey tea leaves. (Sage disappointed).
    • Chop a handful of fresh ginger and put it in a dry pan with half as much white sugar. Stir a few minutes until the sugar melts and coats the ginger. Cool and add to dough.
    • Experiment!
    MANDELBROT - Zoe Winters, actor (Red Speedo)

     

    MANDELBROT - Zoe Winters, actor (Red Speedo)

    Prep Time 20 mins
    Cook Time 40 mins
    Cuisine Jewish
    Servings 24 cookies

    Equipment

    • Oven
    • Electric Mixer

    Ingredients
      

    • 4 Eggs
    • 4 cups Flour
    • 2 tsp Baking Powder
    • 1 cup Vegetable Oil
    • 1 cup Almonds, chopped
    • 2 tsp Vanilla
    • 2 tsp Lemon Juice
    • 1 1/3 cup Granulated Sugar
    • 2 tsp Sugar mixed with 1 1/14 tsp Cinnamon

    Instructions
     

    • Preheat oven to 350 degrees.
    • Sift flour and baking powder, set aside.
    • In a mixer, blend oil and 1 1/3 cups sugar.
    • Add eggs, one at a time, and mix thoroughly.
    • Beat in vanilla and lemon juice. Blend in flour mixture and nuts.
    • On a heavily floured board, using extra flour as needed, knead and roll dough until well blended and no longer sticks to the board. It should not be too hard or too soft.
    • Divide dough into 6 parts and roll each into a long roll. Arrange rolls onto two cookie sheets, three to a sheet.
    • Sprinkle cinnamon-sugar mixture over top and bake for 30 minutes.
    • Remove pans and cut dough into 1/2 inch strips, diagonally.
    • Return to oven and bake for additional 8-10 minutes.
    • Cool and enjoy.
    Keyword Dairy-free
    SWEET POTATO PIE - Karl Green, actor (runboyrun)

     

    SWEET POTATO PIE - Karl Green, actor (runboyrun)

    "This is the written version of my Great-Grandma Ruth’s Sweet Potato Pie. I say written version because it lasted for generations through word-of-mouth until my grandma decided to write it down after Great-Grandma passed. This recipe traveled all the way from the south to Detroit during the Great Migration. The ingredients are super easy and the method can be mastered rather simply with some practice. Keep in mind these measurements are approximate as Great-Grandma generally didn’t measure out ingredients and followed her gut. So follow your gut and with some practice, it will turn out great."
    Prep Time 30 mins
    Cook Time 1 hr
    Course Sweets
    Cuisine African American
    Servings 8 people

    Equipment

    • Oven

    Ingredients
      

    The Crust:

    • 2.5 cups All-Purpose Flour, plus extra for rolling
    • 1 cup COLD Crisco
    • 1 tsp Salt
    • 1 tsp Sugar
    • 6-8 tbsp Ice Water

    The Filling:

    • 1 Jumbo Sweet Potato (about 2 cups) - round potato (long potatoes are stringy)
    • 1/4 Stick Butter
    • 1 Egg
    • 1/2 cup Sugar (to taste)
    • 1/4 tsp Nutmeg (to taste)
    • 1 tsp Vanilla (to taste)
    • Pinch of Salt
    • 1/4 tsp Flour
    • 1 tbsp Milk (to loosen the consistency)

    Instructions
     

    The Crust:

    • Mix your flour, salt, and sugar.
    • Then add crisco and mix, until mixture resembles small peas.
    • Add ice water 1 Tbsp at a time, mixing until the mixture just begins to clump together. If you pinch some of the dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and mix again.
    • Shape the dough into 2 discs, cover with plastic wrap and refrigerate for at least 1 hour, and up to 2 days. (Do not over kneed the dough.)

    The Filling:

    • Wash sweet potato.
    • Then using a fork, poke a few holes in the potato, and bake the potato on a lined baking sheet.
    • Remove skin after done.
    • Mash and strain the potato (I use a mesh sieve).
    • Using a large spoon add butter, vanilla, and egg.
    • Add a little milk.
    • Add sugar, nutmeg, salt, and flour.
    • Add more milk if necessary (for loose consistency).
    • Mix/Whip with a large spoon.
    • Pour into a pie shell (bottom crust only).
    • Bake 400 (Approx. 1 Hour),

    Notes

    HAVE FUN!
    Keyword Vegetarian
    ABUELA'S CHEESE FLAN - Alexander Santiago-Jirau, NYTW Director of Education

     

    ABUELA'S CHEESE FLAN - Alexander Santiago-Jirau, NYTW Director of Education

    "This is a recipe I learned from my grandmother while growing up in Puerto Rico. It's basically a flan that tastes like a soft light yet rich cheesecake. You can make it during the holidays and it is a must at Thanksgiving! Over the years, I have perfected the recipe by varying the amount of eggs. Every year I bring the flan to NYTW's Winter Potluck and go back home with an empty plate. It's really easy to make; give it a try!"
    Prep Time 10 mins
    Course Sweets
    Cuisine Puerto Rican

    Equipment

    • Oven
    • Blender
    • Measuring Cup
    • Flan Plan or 9.5 in Pyrex Pie Dish
    • Saucepan
    • Large Baking or Casserole Dish

    Ingredients
      

    • 5 Eggs (3 whole and 2 yolks)
    • 1 8oz Block of Cream Cheese
    • 1 14oz Can of Condensed Milk
    • 1 12oz Can of Evaporated Milk
    • Splash of Vanilla Extract
    • 1 cup Sugar

    Instructions
     

    • Pre-heat oven at 350°.
    • Mix the eggs, cream cheese, condensed milk, evaporated milk, and a splash of vanilla in blender until the ingredients have been fully liquified (about 1min).
    • On a saucepan, put the sugar, sprinkle some water and in low heat turn sugar into caramel. Stir continuously as the sugar melts.
    • Once the caramel is ready, pour it into your flan pan or pyrex dish. Move the pan around to make sure the caramel fully covers the bottom of the dish.
    • Pour the mixture into the pan with the caramel.
    • Cook for 45min at 350° in a bain de Marie or bain-Marie (or Baño de María in Spanish). NOTE: A bain-marie is the fancy French term for a hot water bath. It’s used for cooking delicate dishes like custards to provide uniform heat around the food. Find a baking dish with high sides that will hold your flan pan. I usually use a large baking dish or casserole dish. Place the flan pan with the mix inside the casserole dish. Bring a large pot of water to a boil and then pour the boiling water into the larger baking dish and around the flan pan. Avoid splashing water into the flan! The water should come about halfway up the sides of the flan pan. You can also use hot tap water instead of boiling water. It is easiest to do this last step with the dish in the oven already. By pulling out the oven rack and filling the dish with water right there, you avoid the danger of splashing hot water into the flan when transferring the dish to the oven!
    • After 45min at 350° take a knife and insert it at the center of the flan. If the knife comes out clean, the flan is ready. If it is not ready, give it an additional 5min of baking time. Check with a knife again!
    • Once the flan is done, take it out of the oven and let cool down on your counter for 30min-45min.
    • Once the flan is cooler (yet still somewhat warm), use a knife to lightly separate the side edges of the flan from the pan if needed, then carefully flip the flan into your serving dish. The some liquid caramel should cover the flan. Drip any remaining caramel from the pan into the flan or around the dish.
    • Optional: garnish the center of the flan with a couple raspberries, cherries, or strawberries, and some mint leaves.
    • Place flan in the refrigerator for about 1hr. Then pull out and you are ready to serve.

    Appetizers & Snacks

    CHOPPED LIVER - Sam Gold, director (Othello)

     

    CHOPPED LIVER - Sam Gold, director (Othello)

    "There are a few dishes that my grandmother made on every high holy day. When I was a kid, it was the dessert that I longed for, the ubiquitous Mandel Bread. She used to take requests on the color and texture of the sprinkles she put on top. But now, looking back, its a memory of chopped liver that lives most vividly for me. Well, other than the matzoh ball soup, oh the matzoh ball soup...wait what was i talking about? Oh yeah, the liver. It's a more surprising memory because it looks like dog food, and well, its chopped liver. So I'm including it here."
    Cook Time 1 hr 30 mins
    Course Appetizers & Snacks
    Cuisine Ashkenazi Jewish

    Equipment

    • A good skillet is all you need.

    Ingredients
      

    • 1/2 lb Chicken fat and skin
    • 1 lb Chicken livers
    • 2 Large onions, chopped
    • 3 Eggs
    • Chopped parsley (for presentation, if you want)

    Instructions
     

    • Make the schmaltz. Cover the chicken fat in water (just enough) and simmer low, stirring often, until the skin is brown and crispy, a little less than an hour. Reserve the skin (called gribenes) for the end of the recipe.
    • Heat a couple of tablespoons of the schmaltz (rendered chicken fat) in a skillet and brown the chicken livers (don't overcook them! They should still be pink in the middle!). Remove the livers to a bowl that can collect any juices. Discard the liquid in the pan.
    • Heat a couple more tablespoons of schmaltz and add the onions and season with salt and pepper. Cook them on low until caramelized, 30-45 minutes.
    • While you let the onions cool, hard boil the eggs and then chop them.
    • Place the livers and their juices in a food processor for a smoother texture, or chop by hand if you prefer a coarser texture.
    • Add the onions and the eggs to the liver (I save a little egg yoke to crumble on top).
    • Top with some gribenes, a little crumbled egg yoke, and if I have it, I throw some parsley on there too. The presentation of this dish needs all the help it can get. Serve with matzoh crackers (my mom always served it with Carrs Table Water crackers which is especially delicious).

    Notes

    Think of your Grandmother while the chicken fat renders.
    Keyword Gluten-free, Dairy-free
    JAMAICAN OXTAIL - Jhanaë Bonnick, stage manager (Slave Play)

     

    JAMAICAN OXTAIL - Jhanaë Bonnick, stage manager (Slave Play)

    "My parents split the cooking pretty evenly growing up, but my dad definitely specialized in fritters of various kinds. These sailfish fritters were a treat that he made less frequently (more likely to buy it) but a definite favorite. We tended to have them in the morning - for breakfast or an early afternoon snack."
    Prep Time 1 d
    Cook Time 30 mins
    Course Appetizers & Snacks
    Cuisine Jamaican

    Ingredients
      

    • 6 oz Dried Salted Cod Fish
    • 2 cups Cold Water
    • 1 cup All-Purpose Flour
    • 1 tsp Baking Powder
    • 2 tsp Ground Black Pepper
    • 1/2 cup Water
    • 1 Large Tomato, chopped
    • 2 Green Onions, chopped
    • 2 cups Vegetable Oil (for frying)

    Instructions
     

    • Soak the cod in cold water overnight to rehydrate it and remove excess salt.
    • Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
    • Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.
    • Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

    Notes

    Play with it! And be careful with frying - you want crispy but a lighter brown color. 🙂
    Keyword Can be adapted to be gluten free - just change out the flour!

    Bread

    GREAT GRANNIE'S PLUM CAKE - Zara Devlin, actor (Sing Street)

     

    GREAT GRANNIE'S PLUM CAKE - Zara Devlin, actor (Sing Street)

    "This recipe came from my great-great-grandmother, and my grandmother taught me how to make it. No one knows why it’s called ‘Plum Cake’, as there are no plums in it and it’s not a cake - it’s bread! It is one of the most beautiful breads I’ve ever tasted.It’s beautiful in the colder months with Irish butter and jam and a cup of tea."
    Prep Time 15 mins
    Cook Time 2 hrs
    Course Bread
    Cuisine Irish

    Equipment

    • Oven

    Ingredients
      

    • 40 oz Self-Rising Flour
    • 12 oz Castor Sugar
    • 4 oz Raisins
    • 4 oz Mixed Peel
    • 1 oz Cinnamon
    • 2 tsp Baking Powder
    • 12 oz Butter (slightly melted)
    • 3/4 pint Milk

    Instructions
     

    • Preheat oven to 320 F.
    • Prepare 9" cake tin by lining base and sides with greaseproof paper. Leave 2-inch gap between base and sides.
    • Combine all dry ingredients into large mixing bowl.
    • Add butter and milk, and mix together until a dough forms. Do not knead!
    • Scrape the dough into prepared cake tin, and place a sheet of greaseproof paper lightly on top of dough.
    • Put on the middle rack of oven and bake for 30 minutes.
    • Turn heat down to 300 F and bake for another 90 minutes.

    Notes

    "Important: Do NOT open the oven door during baking - not even once!"
    CRECIA (Italian Cheese & Pepper Bread) - Lee Ann Gullie, NYTW Director of Development

     

    CRECIA (Italian Cheese & Pepper Bread) - Lee Ann Gullie, NYTW Director of Development

    "This bread is a specialty of the Marche region of Italy where my family is from. It would be made at holidays, particularly Easter, as a special treat. It is something I always look forward to when traveling home for the holidays. I always think it takes like cacio e pepe in bread form."
    Prep Time 3 hrs
    Cook Time 45 mins
    Course Bread
    Cuisine Italian
    Servings 2 smaller loaves

    Equipment

    • Oven
    • Loaf Pans (or Bunt Pan)

    Ingredients
      

    • 3 envelopes Dry Yeast mixed in one cup of warm water – set aside and allow to bloom
    • 6 Eggs, room temp – beat and set aside
    • 1 cup American cheese cubed – let it come to room temp
    • 1 cup Swiss cheese cubed – let it come to room temp
    • 4 cups Flour
    • 2 cups Grated Italian Cheese
    • 3/4 tbsp Salt
    • 3 tbsp Coarse Black Pepper
    • 1/2 cup Oil (I use vegetable oil)

    Instructions
     

    • Mix all dry ingredients.
    • Add yeast mixture, eggs and oil; mix thoroughly. This makes a sticky dough.
    • Press into greased angel food pan (or two/three loaf pans).
    • Let rise for 2-3 hours.
    • Bake at 350 in a preheated oven for exactly 45 minutes.

    Notes

    Let bread cool before cutting!
    DAVE ADAM'S NO-KNEAD SOURDOUGH BREAD - Nic Adams, deck carpenter

     

    DAVE ADAM'S NO-KNEAD SOURDOUGH BREAD - Nic Adams, deck carpenter

    "'What the Sourdough Bread Means to Me.' When I was fifteen years old, my dad began tinkering with this recipe. I remember during those early bread-baking years watching him check his watch whenever we were out of the house, or having to sneak in late to church because he had to feed his starter. But seeing my dad grapple with this challenge was very instructive, too. It’s important to see people work through something, especially those we think of as infallible, in order to learn how to gain confidence and build skills. Around the time I left for college he had it down cold, and coming home always meant, in addition to ceaseless fits of laughter, and slowing to the crawl of Southern California life, departing with a loaf of bubbly, sour, fresh baked bread."
    Prep Time 30 mins
    Cook Time 40 mins
    Course Bread
    Cuisine Fertile Crescent / Middle-East provenance
    Servings 1 loaf

    Ingredients
      

    • 3 cups All-purpose, unbleached white flour (you can add different types of flour, but it’ll change the amount of water you’ll need)
    • 1.5 tsp Salt
    • 1/4 cup Sourdough starter
    • 1.5 cups Filtered water (room temp to tepid)

    Instructions
     

    NON-BAKE WEEK SOURDOUGH STARTER INSTRUCTIONS:

    • Take your starter out of the fridge. Let it rise to room temp (~3 hours).
    • Feed the starter with filtered water (room temp) and all-purpose, unbleached white flour. Ratio is 1:1:1 (starter/water/flour).
    • Mix gently until the flour is incorporated.
    • Let it do its thing on the counter for ~3 hours. Place it in a bowl and crack the lid to prevent explosions/leaks.
    • Refrigerate at least a ½ cup for the next bake plus a little extra, and give the rest to a friend, flame, or neighbor so they can bake too.
    • Repeat weekly.

    BAKE WEEK SOURDOUGH STARTER INSTRUCTIONS:

    • 24 – 48 hours before baking, take your starter out of the fridge. Let it rise to room temp.
    • Feed the starter with filtered water (room temp) and all-purpose, unbleached white flour. Ratio is 1:1:1 (starter/water/flour).
    • Mix gently until the flour is incorporated.
    • Let it do its thing on the counter for ~3 hours. Place it in a bowl and crack the lid to prevent explosions/leaks.
    • Keep ¼ cup for the recipe below, refrigerate at least a ¼ cup for the next bake, and give the rest to a friend, flame, or neighbor so they can bake too.

    ~12 hours before you want to bake:

    • Wash your hands.
    • Combine flour and salt in a mixing bowl. Mix.
    • Combine sourdough starter and water in a different container. Mix gently until fully incorporated (it’s a living thing).
    • Combine wet and dry ingredients. Mix well for 3 – 4 minutes. You want a sticky, wet, shaggy mass. Not runny.
    • Note that the next step, the first rise (or bulk fermentation) should result in twice the volume of dough, so if your mixing bowl isn’t big enough to hold twice the amount, transfer now.
    • Cover with proofing bag, seal with a rubber band, set in a stable temperature environment (tip: place inside oven with oven light on), and let it do its thing until doubled (12 – 15 hours).

    ~90 minutes before you want to bake:

    • Wash your hands.
    • Liberally flour the interior of the chosen container for the second rise.
    • Sprinkle flour over your work surface, pour/scrape dough onto work surface. Sprinkle flour on the top of your dough, and onto your hands.
    • Pat dough lightly to de-gas it.
    • Shape dough into a round loaf (tip: the plastic scraper helps here). As bubbles form on the exterior, pinch them to release gas. You want holes in the loaf, but mostly of a uniform size and on the interior.
    • Transfer the dough to the container for the second rise. Cover with proofing bag, seal, set aside for 90 minutes.
    • You’ll need to preheat your oven to 475 degrees Fahrenheit, so depending on how long your oven takes to reach that temperature (mine takes 15 minutes) you may want to preheat now. If you choose to bake your sourdough loaf in an oven-safe pot, insert it into the oven to let it rise in temp when you pre-heat.
    • Tip: I bake the bread in a pot in order to control and contain à la a baking bell, and to give the loaf a rigid, uniform shape. It’s not necessary, but I find makes it more manageable.

    Bake Time:

    • Wash your hands.
    • Remove the container for the second rise from the proofing bag. Place parchment paper on top of container. Place sheet pan on top of parchment paper. Invert tray, parchment paper and proofing container upside down to encourage dough to fall from container onto parchment paper.
    • Score the exterior of the dough with a sharp knife or blade. You can do any pattern you want, but a single line or an X is sufficient. This controls the rise of the dough when baking.
    • Optional: if using oven-safe pot: put on oven mitts, open oven and place the pot-that-is-hot on stove burner grate or cooling rack. Remove lid. Lift the parchment paper on which the dough sits, place dough and parchment paper inside pot. Restore lid to pot and cut off excess parchment paper with scissors.
    • Tip: to keep the crust of the bread from becoming too hard, mist it with water using a spray bottle right before baking.
    • Put the dough in the oven and bake for 30 minutes.
    • Remove lid from pot and vent oven for the final 5 minutes of the bake.
    • If you have a food/meat thermometer, insert it into the loaf. When the internal temperature is between 200 – 205 degrees Fahrenheit your bread is baked.
    • Remove pot from the oven, remove loaf from pot, set on cooling rack.
    • Wait until cool. Wash your hands. Enjoy!
    Keyword Vegetarian

    Soup

    THE GUINEY FAMILY CHOWDER - Alex Guiney, NYTW Business Manager

     

    THE GUINEY FAMILY CHOWDER - Alex Guiney, NYTW Business Manager

    "Well, here it is: the legendary Guiney Family Chowder. This recipe is handed down through generations, with additional New England saltiness an a touch of faux-Irish acidity. Someone usually knocks this together in a massive chowder pot the day before a big family gathering, as you can feed a ton of people for relatively low cost, (Tip: serve it in coffee mugs for ease of use while walking around shouting at relations during the holidays). Please also enjoy the jokes, which are my dad's as they were told to him by his dad."
    Prep Time 30 mins
    Cuisine New England

    Equipment

    • Cheesecloth to strain claim broth

    Ingredients
      

    • Many Clams Finding the right quality clams can sometimes be a challenge, depending on how far from the coast you are. This is the Cape Cod version, so I use a combination of steamers (soft shelled clams) and any good hard shelled clams like quahogs or cherrystones. Do the best you can and get the best quality clams you can find.
    • 1 piece Fatty pork, like pancetta or bacon - most traditional is salt pork ("fatback")
    • 2 large Vidalia or Sweet Onions
    • 4-6 White Potatoes - ideally Yukon Golds, but, as in the old country, spuds are spuds at the end of the day
    • Ground Pepper
    • Less than one quart Whole Milk
    • Saltines or Chowder Crackers, to serve

    Instructions
     

    • Steam many clams and save the resulting clam broth. Strain broth through a cheesecloth or other fine mesh strainer to remove sand and impurities, and put aside.
    • Take clams out of shells, and - if using steamers - strip the "foreskin" from neck and put aside. Chop larger clams to size - ideally, 2-4 clam pieces would fit on a regular soup spoon. I sometimes supplement the steamed with good quality frozen clams, chopped. The key is to have lots and lots of clams.
    • Chop a piece of fatty pork into small cubs and sauté over medium heat until the fat is drawn out. Discard the pork pieces.
    • Chop 2 large Vidalia or other sweet onions and sauté in pork fat until translucent. Do not brown!
    • Peel and cube potatoes. Par boil for a few minutes (not too much since they will simmer for a few hours in the chowder.)
    • Combine clams, clam broth, potatoes, onions and some ground pepper in a chowder pot and simmer for several hours over low flame. Stir occasionally.
    • Five minutes before serving, add whole milk. Do not allow the chowder to boil as it will curdle the milk. If you are serving the chowder all day, keep the flame very low and stir to prevent boiling. Season to taste and serve with chowder crackers or Saltines.

    Notes

    The result is a traditional New England clam chowder. It is often best to let it sit off the flame for a day before serving. As with many soups, this really improves the flavor, and don't forget to season and taste as you go. Note that some faux NE clam chowders use cream (rather than milk) or thickeners like corn starch. Don't go there. A traditional NE chowder is simple, thin and loaded with clams. If every spoonful does not catch clams, you have not used enough clams and need to start again. Note also that this recipe is distinct from "Manhattan" clam chowder, which uses a tomato base and is an abomination.
    Last tip: If you haven't already started cooking, you're not eating chowder today.
    Keyword Gluten-free, Pescetarian
    KIM MARCHBANKS' OYSTER STEW - Breanna Foister, NYTW Special Events Manager

     

    KIM MARCHBANKS' OYSTER STEW - Breanna Foister, NYTW Special Events Manager

    "My mom's oyster stew has always been my favorite food. It's great any cold winter night, especially Christmas Eve or January 8, my birthday. Used to be we would only eat oysters in "r" months, but I think that rule has relaxed thanks to modern oyster farming. I cook and refine recipes literally all the time, but this needs zero tinkering. I only ever want it just this way. It's better than what you'll get at a restaurant."
    Notes from Kim Marchbanks: (1) Fresh oysters are essential! I get mine from the seafood section of Publix. (2) You need REAL whole milk. Not the time for 1-2%! (3) I've also added chopped onion on occasion.
    Prep Time 10 mins
    Cook Time 30 mins
    Cuisine This is a Southern US version of oyster stew. Versions are also popular in Gambian cuisine, where the dish likely originated.
    Servings 4 people (6 if you're using small bowls)

    Equipment

    • Stove Top
    • Pot

    Ingredients
      

    • Oysters (about a pint or more depending on your love of these critters)
    • 1 stick Butter
    • 3 cups Whole Milk (do not use skim, 1%, or 2%)
    • 1 cup Half'n'half (use more for more people)
    • Salt
    • Pepper
    • Tobasco
    • Oyster Crackers
    • 1 Chopped Onion (optional)

    Instructions
     

    • Open the oysters & put them & their juice with the butter in a pan. Cook the oysters on low slowly stirring frequently watching for the oysters’ edges to curl.
      If you’re adding onions, cook them with the oysters.
    • When the oysters are ready, stir in milk & half'n'half. Simmer, but don’t let this boil as the milk will curdle. It’s a simmer, stir, stir, stir dance.
    • When it’s heated through, add seasonings to taste and serve with oyster crackers. Enjoy!

    Notes

    It's gluten free if you skip the oyster crackers. It's fine for pescatarians. I really wouldn't sub out the dairy, but I'm sure oysters would be a great addition to a coconut milk-based stew!
    If you want fresh herbs, top with dill. Not necessary though! If you're not a fan of oysters (!), you're not alone - I know people who strain them out to enjoy bowls of the broth alone.

    CONDIMENTS

    GARY'S NERDY SALSA VERDI - Gary Clark, music (Sing Street)

     

    GARY'S NERDY SALSA VERDI - Gary Clark, music (Sing Street)

    "Back when my wife Alison and I lived in London, we were regulars at the now-famous River Cafe. (Alison even appears in the original Blue River Cafe Cookbook, sitting at a table behind the two chef-owners under the headline "Vegetables". True!) The River Cafe was famed for its elevated take on rustic Italian cooking and the handwritten menu would change twice daily. Their Salsa Verdi, which would appear on a number of dishes from steaks to fish, seafood and veg was a thing of tangy, herbaceous wonder and it sent me on a nerdy quest spanning decades to figure out how to make the perfect version at home. There are many recipes out there; many use mustard for kick - I prefer to get my heat from red chili. Some use rosemary - too soapy, man! Some are whizzed in the food processor - I can promise you it tastes much fresher and nicer with better texture if you take the time to chop it on a board by hand. So, here it is, after much delicious research."
    Prep Time 20 mins
    Course Condiments

    Equipment

    • A large, good quality chef's knife or chopper

    Ingredients
      

    • 3 cloves Garlic
    • 2 tbsp Non-pareil Capers
    • 4-5 Anchovies
    • 4-5 Scallions
    • 1 Red Chili
    • 1 bunch Fresh Mint
    • 1 bunch Flat Leaf Parsley
    • 1 bag Arugula
    • 1 Lemon
    • Extra Virgin Olive Oil
    • Coarse Sea Salt
    • Coarsely Grounded Black Pepper

    Instructions
     

    • Sprinkle a little of the salt and pepper on the board and crush with knife.
    • Chop garlic into the salt & pepper. Add capers and anchovy to chop down into a coarse paste.
    • Finely chop chili and scallion next and add to mixture.
    • Mint and flat parsley should be next for a rough chop. It should NOT feel like it's been blended in a food processor.
    • Squeeze juice of 1/2 a lemon over mixture and add a good 2-3 glugs of olive oil.
    • Add the arugula and go in for a final chop.
    • Transfer everything into a bowl, squeezing in other 1/2 of lemon, mix with fork and add a few more glugs of olive oil until texture is saucy but not sloppy.
    • Season to taste and serve with pretty much anything except your morning cornflakes. Actually, strike that - it's probably great on cornflakes!

    Notes

    "I put a dish towel under the chopping board to stop it sliding around. This salsa verdi is seriously good with steak, roast chicken or roast veggies. Great also with fish, but you may want to down on the amount of chili."
    Keyword Dairy-free, Dairy-free, vegetarian, can be made gluten-free with gluten-free matzo, Vegan
    DRV's SOFRITO - Daphne Rubin-Vega, actress (RENT)

     

    DRV's SOFRITO - Daphne Rubin-Vega, actress (RENT)

    "This is a recipe that my mother got from her mother. Adding this to most any dish; meats stews soups even salads, can take a meal from meh to Maravilloso!"
    Prep Time 20 mins
    Course Condiments
    Cuisine Latinx/Afro-Caribbean

    Equipment

    • A blender (can be hand held), a Magic Bullet or a Cuisinart

    Ingredients
      

    • 1 Large Yellow Onion
    • 1 Large Pepper (green, yellow, or red)
    • 6-7 Cloves (or whole head of Garlic)
    • Inch of Tumeric Root (or a heaping tbsp of the Powder)
    • 5-6 Sprigs of Fresh Cilantro
    • 1 tbsp Olive Oil
    • 1 tbsp Vinegar (your choice!)
    • (Kosher) Salt
    • Ground Black Pepper (to taste)

    Instructions
     

    • Chop up the ingredients and put in blender.
    • Blend until smooth and puréed.

    Notes

    "I usually say a little prayer something like, “thanks for giving me this magical healing recipe and I hope you’re proud of me making it better than you ever did!” But that’s definitely optional!!!"
    Keyword Dairy-free, Gluten-free, Vegetarian

     

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