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

National Potato Day - Aug 19

WARM SPICED POTATO GNOCCHI - Kerry Candeloro, Former NYTW House Manager

 

WARM SPICED POTATO GNOCCHI - Kerry Candeloro, Former NYTW House Manager

"On my first trip to Italy, I was determined to make my Italian parents proud by learning how to make homemade pasta. When I proudly came back home & attempted to recreate the recipe, my dad accidentally gave me bread flour rather than semolina- I can only describe the final disastrous product as 'boiled bread.' Now that I'm home during quarantine, I was determined to redeem myself and finally make them fresh pasta. This is my favorite pasta dish I've made so far, inspired by an online site but my own riff on the flavors."
Prep Time 20 mins
Cook Time 40 mins
Course Main Course
Cuisine Italian

Equipment

  • Oven
  • Stovetop

Ingredients
  

  • 2 Sweet Potatoes (medium-sized)
  • 3 cups AP Flour (you can also use gluten-free)
  • 2 tsp Salt
  • Olive Oil
  • Butter
  • Nutmeg
  • Cinnamon
  • Clove
  • Thyme
  • Garlic
  • Rosemary
  • Kosher Salt
  • Ground Pepper

Instructions
 

  • Bake sweet potatoes at 400F for about an hour (check after 40ish min).
  • Set aside to cool until you can touch them without feeling searing pain.
  • Mix salt & 2c flour on a well-floured flat surface & make a well.
  • Peel the skins off the potatoes, mashed them, & place in the center of the well- note: if you have a potato ricer, you can just rice them over the well.
  • If you want, you can add some spices at this step to liven up the dough a bit. I added some nutmeg, cinnamon, and clove at this point to give it a fall feel. But you do you.
  • Flour hands & work to combine mixture. Knead dough, adding extra flour as needed until the dough is dry ~enough to handle. Note: the original recipe said this would eventually be a dry dough- that's a lie. This dough is wet and will always be a little wet. That's fine. Just work with it until it feels right/ your wrists hurt- more likely the latter.
  • When it's fully combined, cut the dough into 4-6 big chunks, flouring each individually.
  • One chunk at a time, cut pieces of the dough & roll out into logs about 1/2in thick. Cut logs into 1in long gnocchi bits, flour, and place on a towel. Repeat for all the chunks.
  • Optional: my ancestors would say that you need to roll each tiny gnocchi over a fork to create the traditional grooves, but I tried it for a bit and then my hands hurt so I'm calling it optional. You'll see from my photos that I gave up after a while.
  • Bring a pot of SALTED water to a boil.
  • In a separate pan, heat some olive oil & butter on medium heat until it is glistening.
  • When the water is boiling, carefully drop in the gnocchi. They will rise to the surface after like 3min. Wait a second and then transfer the floaters to the pan. Repeat until all the floaters have been removed.
  • Pour 1/3c of the pasta water into the pan with the olive oil, butter, & pasta and season to taste. I typically add some more fall-y spices as well as thyme, garlic, and rosemary. But you absolutely MUST add salt and cracked pepper- that's not optional.
  • Sear the gnocchi for a few minutes until the pieces are a little firmer, slightly browned.
  • Place in a big bowl and serve to your loved ones, proud that you made homemade pasta!

Notes

Any extra dough can be stored in the freezer for about a month.
SMOKY DRY RUB POTATOES - Yang-Yang Chen, NYTW Producing Associate

 

SMOKY DRY RUB POTATOES - Yang-Yang Chen, NYTW Producing Associate

"Perfect any-season side dish. This method remains the only way my mom likes 'Americanized' sweet potatoes - all other preparations are too sweet!"
Cook Time 45 mins
Course Side Dish
Cuisine American
Servings 4 people (as a side)

Equipment

  • Oven

Ingredients
  

  • 3 large Sweet Potatoes (cut in half lengthwise)
  • 3 tsp any Cider Vinegar
  • 4 tsp Dark Brown Sugar (packed)
  • 1 tsp Kosher Salt
  • 1 tsp Paprika (any kind)
  • 1 tsp Onion Powder
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Cayenne
  • Olive Oil

Instructions
 

  • Preheat oven to 400 degrees. 
  • Combine all dry-rub ingredients in small bowl.  
  • Score each piece of sweet potato with shallow (less than 1 inch) diagonal cuts, and then cut diagonally the other direction, taking care not to pierce the skin, for a crosshatch pattern. 
  • Massage all sides of the sweet potatoes with olive oil with your hands. 
  • Put a small glug of oil on a baking sheet and arrange potatoes, cut side down. 
  • Roast for about 15 minutes, flip over and brush the cut side with cider vinegar.  
  • Gently pat on 1 teaspoon of the spice rub, using the back side of a spoon to spread mixture all the way to the edges, and bake, cut side up, for another 30 or so minutes, until rub has melted and potato is tender.  Enjoy hot! 

Notes

It's a pretty classic dry rub recipe - make double or triple the recipe and keep in cupboard for fajitas, ribs, salmon, roasted cauliflower, wings - whatever!
Keyword Vegan, Dairy-Free, Gluten-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

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

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

    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

    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

    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.

     

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