The Wandering Kitchen: New York City
In the Skagit Valley Food Co-op’s Wandering Kitchen Travel Blog Series, we’re taking you on a virtual trip to some of the best places on Earth for world-class cuisine. Whether it comes from your backyard or a different continent, good food has the power to transport you anywhere. So while you might not travel to the heart of India, the Caribbean, or the boot of Italy by plane, train, or automobile, you can take your taste buds on a trip simply by turning your dining table into a delicious destination for some of the world’s best food.
We’ll be featuring locations near and far known for their food, inspirational recipes to try in your own kitchen, as well as products you can find in the Co-op to give you a taste of the cuisine.
On this edition of the Wandering Kitchen, we're hopping on a quick cross-country flight to check out some of the world-class cuisines that New York City has to offer!
Why New York?
New York is the best of the best: home to Ellis Island, where thousands of immigrants came to America, bringing with them their homeland cuisine, so of course, New York is a melting pot of some pretty incredible food.
Between Ashkenazi Jewish cuisine, Italian-American cuisine, and Chino-Latino cuisine, New York is ripe with culinary delights.
New York-Inspired Recipes
Take a bite of the Big Apple with some of these recipes inspired by some of the most iconic foods of New York City!
Photo Courtesy of The Spruce
New York Style Hot Dogs
While there isn't a recipe for hot dogs per se, we'd be remiss to not mention them on a blog post all about New York cuisine.
You can find hot dog carts on basically every corner in New York City, all with their own unique specialties.
You can top a hot dog with whatever fixings you like, but if you want to try a New York-style dog, you'll need homemade onion relish, sauerkraut, and brown mustard.
Photo Courtesy of Leite’s Culinara
New York Style Pizza
Thin crust, preferably folded in half, New York Style pizza seems to fit well with the fast-paced nature of the city. It's one of the rare pizza styles that is super portable and easy to eat on the go, or you know, sprinting through the streets of Manhattan. Even the subway rats are known to dine and dash with a slice of pie.
With a thin and crispy crust, some homemade tomato sauce, and a sprinkle of mozzarella, this pizza is simple and delicious.
If you want to pump up the flavor, you can always add your favorite toppings, just keep in mind that if you want to maintain the integrity of the thin crust, you'll need to keep your topping weight fairly light.
Photo Courtesy of Gimme Some Oven
Eggs Benedict
That's right, the brunch staple you love was invented in the one and only New York City! And if you've noticed the trend about super famous dishes, you won't be surprised to hear that there are conflicting stories about the origins of eggs Benedict.
Delmonico's in Lower Manhattan says they created eggs Benedict in 1860. Lemuel Benedict, a retired Wall Street stockbroker claims that he invented the dish after needing a food fix for a hangover. And Edward D. Montgomery wrote a letter to The New York Times in 1967 saying that he had received the recipe from his uncle, who got it from a man named Commodore E. C. Benedict.
Needless to say, the history is fuzzy. But what's not fuzzy is how delicious and filling this wildly popular brunch item is.
Photo Courtesy of Spend With Pennies
Waldorf Salad
A classic sweet summer salad hailing from the historic Waldorf Astoria, the Waldorf salad is a simple, yet decadent salad made up of celery, grapes, apples, walnuts, and a simple creamy dressing.
Created by Waldorf Astoria's maître d'hôtel, Oscar Tschirky in 1896, the salad first debuted at a charity ball hosted for St. Mary's Children's Hospital. After receiving a warm reception, the Waldorf salad appeared in Oscar's 1928 cookbook and has been a staple on Waldorf Astoria's restaurant menu ever since.
Luckily for us, the Waldorf salad is easy to replicate at home. You might even have the ingredients in your pantry right now!
Photo Courtesy of Brit + Co
Cronut
A cronut is just what it sounds like, a croissant donut! Shaped like a donut with the flakiness of a croissant, through cronuts are a fairly new creation, they've quickly become a staple in the pastry world.
The story goes that French-American pastry chef Dominique Ansel invented the pastry in 2013 and once the news spread, there was a lineup of over 100 people waiting to try the flaky treat.
The croissant-like dough gives the cronut its world-famous texture, made even more delicious by the flavored cream filling.
Photo Courtesy of Sophisticated Gourmet
New York Style Bagel
Originating from the Jewish community of New York City, the concept of the New York-style bagel hails from the Lower East Side of Manhattan.
Interestingly enough, what sets a New York Style bagel apart from those made in other areas is the city's tap water!
The tap water contains certain minerals that make it softer, strengthening the gluten in the dough. A stronger gluten structure leads to a bagel that is chewy on the inside and perfectly crispy on the outside.
In addition to the tap water, barley malt is added to the bagel-making process to give the bagel its signature taste, texture, and leathery skin. Another fun fact to note is that a fresh New York Style bagel is never toasted!
Photo Courtesy of Cooke + Kate
Manhattan Cocktail
Drink like a true New Yorker with this Manhattan cocktail recipe.
Made up of rye or bourbon, sweet vermouth, bitters, and a cherry on top, Manhattans have been served in New York since as early as the 1870s.
Manhattans should always be stirred, so you won't even need a cocktail shaker for this recipe!
Find the full recipe at Cookie and Kate
New York Food Staples Available at The Co-op
Fresh Made Bagels from the Co-op's Bakery
Co-op premade pizza dough
Sauerkraut for hot dogs
New England clam chowder
Bitters for Manhattan cocktails
Oh, and really big apples