Our annual list of the 100 best restaurants in New York City is here — but you may not be, at least not today. Regardless of whether you’re a quick subway ride to the restaurants on our list or a long journey away, you can still try a few of their dishes using the New York Times Cooking recipes below, which have all been adapted by our writers for home kitchens.
Credit…Andrew Bui for The New York Times. Food Stylist: Barrett Washburne.
Inspired by the chef Paul Carmichael’s patties served at Bar Kabawa — the sibling next door to Kabawa, our No. 1 restaurant on this year’s list — Yewande Komolafe’s recipe uses frozen puff pastry and a filling of ground beef or lamb.
Recipe: Beef Patties
Credit…Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
“This tuna melt eats like a tuna grilled cheese and proves that the best sandwiches are all about contrast: hot and cold, buttery and tangy, crispy and creamy,” writes Alexa Weibel, who adapted this recipe from the chef Sam Yoo.
Recipe: Golden Diner’s Tuna Melt
Credit…Christopher Simpson for The New York Times. Food Stylist: Susie Theodorou.
Another recipe from Golden Diner, this one for its TikTok-famous pancakes, which Mr. Yoo makes with a yeast-risen buttermilk batter, drenched in maple-honey butter and syrup.
Recipe: Golden Diner Pancakes
Credit…David Malosh for The New York Times. Food Stylist: Barrett Washburne.
The chef Brooks Headley applied his genius to creating a remarkably good fried-tofu sandwich, pressing the tofu to remove any excess moisture, marinating it in spicy pickle brine, double-battering and then frying until it’s golden and crisp.
Recipe: Superiority Burger’s Crispy Fried Tofu Sandwich
Credit…David Malosh for The New York Times. Food Stylist: Simon Andrews.
This take a Persian classic — lentils and rice scented with warm spices and layered with fried onions — comes from Nasim Alikhani, the owner of Sofreh. She serves a more elaborate version at the restaurant but shared this simplified version that she cooks at home.
Recipe: Adas Polo ba Khorma (Persian Lentil Rice With Dates)
Credit…Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
A small amount of olive oil gives this heavenly mousse, from the chef Joshua Pinsky, its silky texture and sheen. Vaughn Vreeland, who adapted the recipe, demonstrates how to make it in this video.
Recipe: Penny’s Chocolate Mousse
Credit…Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Mr. Pinsky also created this cake for Penny’s sibling, Claud, a tender Bundt with a simple lime glaze. It has an excellent secret ingredient: instant pistachio pudding mix, a trick he learned from his mother.
Recipe: Pistachio Bundt Cake
Credit…David Malosh for The New York Times. Food Stylist: Simon Andrews.
Inspired by a dish at Kwame Onwuachi’s restaurant Tatiana, Millie Peartree created this recipe for home cooks that delivers big, vibrant flavors and satisfying crunch.
Recipe: Crispy Okra With Spicy Honey Sauce
Credit…Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop Stylist: Pamela Duncan Silver.
Everyday ingredients meld and morph into something extraordinary in this elevated bowl of beans, which Eric Kim adapted from the chef Hillary Sterling at Ci Siamo.
Recipe: Parmesan Braised Beans With Olives
Credit…Ryan Liebe for The New York Times. Food Stylist: Brett Regot.
The chef Yara Herrera has perfected these pancakes at her restaurant, Hellbender, where the masa adds flavor and texture you don’t typically see in this brunch staple.
Recipe: Hellbender’s Masa Pancakes
Credit…Linda Xiao for The New York Times. Food Stylist: Maggie Ruggiero.
The restaurateur Andrew Tarlow has two restaurants on the list, Roman’s and Borgo, both Italian and espousing an approach to cooking that Ligaya Mishan once described as “gently nudging each ingredient toward the best version of itself.” This refreshing, layered salad comes from Roman’s, where the chef Hannah Shizgal-Paris leads the kitchen.
Recipe: Melon Salad With Nectarines, Tomatoes and Basil
Credit…Evan Sung for The New York Times
Jean-Georges Vongerichten still serves this soft, warm chocolate cake at his flagship restaurant, which opened in the 1990s. It’s a recipe like a magic trick, in which a few warm ingredients bake up into something otherworldly.
Recipe: Molten Chocolate Cake
Credit…Julia Gartland for The New York Times
This easy cake is a little rustic and very chic, like the chef Jess Shadbolt’s restaurant King itself, where you can still sometimes catch this seasonal dessert on the menu.
Recipe: Peach Polenta Cake
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