New York recipe collection

Genoese-style scrambled eggs loaded with sautéed vegetables, Parmesan, and salty prosciutto. A colorful Italian brunch centerpiece.

Silky bay leaf custard draped in clove-spiked caramel with a splash of amaretto. This slow-baked Spanish-style flan is elegant, aromatic, and unforgettable.

New York crumb buns with rich enriched dough and a thick almond paste cinnamon crumb topping. The classic deli pastry from old-school Brooklyn and Queens bakeries.

Fresh pineapple with rum cream pairs ripe sliced pineapple with a silky rum-spiked sabayon-style sauce of egg yolks, butter, and whipped cream. An elegant New York chef-style fruit dessert.

Greek lamb shanks with orzo: lamb roasted with garlic slivers, oregano, cinnamon, and tomatoes, then finished over orzo that cooks in the pan juices. One-pan Mediterranean Sunday supper.

Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.

Originating from the Castle Restaurant, Olean, NY, this house salad dressing was particularly famous. The restaurant closed in the mid-1980's. The recipe was created by Chef Anthony Quirino Lentola in the 1950's.

Master chef puff pastry made with classic French lamination and six single turns, building hundreds of buttery flaky layers. Restaurant-quality dough for tarts, vol-au-vents, napoleons, and palmiers.

Minestra Di Piselli Freschi E Carciofi- Artichokes recipe

A recipe from one of users, Jeff, he sent the recipe to me, he said "I have ate allot of potatoes in my life these are the best I ever ate without truffle oil".

Plump oysters simmered in clam broth with cream, chili sauce, and butter, then ladled over crisp toast. This New York classic delivers rich, briny comfort in a single elegant bowl.

Pastel de pescado: a showstopping fish pie of cod and spiced Swiss chard wrapped in buttery pastry, twisted into a rustic topknot and baked golden. A centerpiece dish worth the time.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

Potage au potiron, a silky French pumpkin soup with onion, white wine, turnip and carrot, enriched with cream and buttery croutons, then served right inside the hollowed pumpkin shell. A showstopping autumn first course.

Frozen layered parfait with honey-almond cream base and raspberry mousse top, served with warm raspberry sauce. The dinner-party showstopper from the Masterchefs collection.

Ravioli with sweetbreads filling: a classic French-Italian preparation of ground veal sweetbreads, shoulder, shallots, and Cognac baked into a rich pasta stuffing. Old-world fine dining at home.