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12 of Our Staff’s Favorite Restaurant Recipes That You Can Make at Home

Try Tillet Surdough crepes, Roberta’s Pizza and more food, which we have adapted from restaurants and ovens for years.

David Malosh for New York Times. Food stylist; Simon Andrews.

Published September 9, 2025Updated September 9, 2025

Many of the most popular recipes of the New York Times Cooking come from home kitchens, but many of them are created in the restaurant kitchens where technical skills, high -quality materials and creativity work together in harmony. In addition to the original dishes created by our prescription developers and columnists, restaurants often share their recipes with us, which we later adapt to home chefs. In our honor 2025 National Restaurant ListThis week, our favorite recipes from restaurants and ovens throughout the country. No reservation is required.

Sliced pear on a white plate, a large, round observation hill on top of the top with a butter and a syrup drizzle. — Sarah Anne Ward for New York Times. Food Stylist: Maggie Ruggierio. Propian Bartoshesky.

Luxury thick and fruit -filled yeast observation Vinegar hill house It is a good thing even before learning its origins with a couple and ranks of a Montana. Commitment to weekly pancakes. The dish is still on the brunch menu – you will find it full of plums – but I love the recipe because you can turn it into a part of your own weekly rhythm at home, and the observation will work with different fruits all year round. TEJAL RAO

Recipe: Cast iron pumpkin

Crab, shrimp, oyster and mussels in a reddish brown brown brown, cheese and herbs with fried bread pieces of a large bowl of seafood casserole. — David Malosh for New York Times. Food stylist; Simon Andrews.

I almost cried, Roseann Grimm, owner and chef Anchor oyster bar In San Francisco, he agreed to share the Cioppino recipe with me. Alexa Weibel, one of the New York Times cooking editors, adapted to a home kitchen without losing her small magic numbers that allowed her to anchor her. So yes, you need to prepare some seafood, make a marinara and fry four head garlic to make a butter, but this is a kind of deep rewarding seasonal project that you can build an dinner party around. TEJAL RAO

Recipe: Cioppino

Small bowls are the peak of gold-brown biscuits on a plate with orange marmalade and red jam. — Chris Simpson for New York Times. Food Stylist: Maggie Ruggierio. PropSeist: Sophia Pappas. Sugar Biscuits

I like this recipe forcing you to rethink what a biscuit might be. Briana Holt, baker Tandem Coffee and Oven In Portland, Maine uses a high sugar ratio butter and flour, which results in a cracked shell and interior. Size can also be adapted: you can make these biscuits as large or small as you want. Sometimes when I feel stupid, I like to cook them as itty-bitty biscuits and eat in a milk bowl like a handful of grains. Eric Who

Recipe: Buttermilk sugar biscuit

The top of a large white pot full of short ribs in a rich brown sauce, plates and rice on the side. — David Malosh for New York Times. Food stylist: Simon Andrews.

Red Rooster Harlem It was a cultural moment in which it was opened in the late 2010, a restaurant full of every night, lively and lively live in all ways. There, chef Marcus Samuelsson took materials He joined them from all over the city and as you rarely see. Take this courage called Obama’s short ribs in the cookbook of the restaurant, because it served the first double in 2011. Red wine and short ribs are an eternal combination. But add plum sauce, soy sauce and lemon grass to the pot? This was the red rooster. Emily Weinstein

Recipe: Red wine with lemon grass and soy and fried short ribs

The peak of a round pizza with a crushed shell, red sauce, cheese and basil on a wrinkled white background. — Melina Hammer for New York Times

This is the model of a perfect homemade pizza pie, a simple and delicious Margherita and a canvas for future experiments. Your team Roberta’s Brooklyn has been using it for years and rests in the refrigerator for a long time before it is used, so its flavors develops. The tariff is on Wednesdays, I love to start to use it at the weekend. Sam Sifton

Recipe: Pizza Margherita

A very long sandwich is cut into two and grilled halloum cheese, sliced yellow and red heirloom tomatoes and arugula on rustic bread. — Nico Schinco for New York Times. Food Stylist: Barrett Washburne.

Inspired by this BLT, this sandwich in this sandwich Kuru Halloumi stops for bacon, requires the suspension of disbeliefs in some way-but a bit of a bite from Jake Marsiglia and Costa Damaskos and this special Baby Blues Lunch Brooklyn in Williamsburg makes sense. Butter yeast cut with butter swimsuits, Hallumi’s salty flooring, sliced tomatoes and Greek-versing-Sigula sandwiches; Sandwich reflects his inspiration. Alexa Weibel

Recipe: Halloum, arugula and tomato sandwiches

A Farro salad with arugula, cherry tomatoes and sliced radishes, cheese sawdust and pistachio with pistachios. — Armando Rafael for New York Times. Food stylist: CYD RAFTUS MCDOWELL.

Charlie Bird’s The Farro salad has the legions of special fans, including the garten, and you will understand Hype after a bite. Chef Ryan Hardy cooks Farro with bay leaves in apple apple wine and salt until it becomes so delicious, then built with a mixture of fresh olive oil, pistachios, pistachios and tomatoes, pickles and fresh vegetables on that foundation. It is a type of meal that allows you to realize how simple it can be as simple as cereal salad when each element is made correctly. Melissa Clark

Recipe: Charlie Bird’s Farro Salad

The upper half leaning on a filling, finely sliced lamb overflowing, sauté green pepper and red onion. — Nico Schinco for New York Times. Food Stylist: Barrett Washburne.

The tender and spicy sliced lamb meat should be enough to make this recipe from Jason Wang and David Shi. Xi’an famous foodBut my favorite part is homemade bun. Instead, despite your ability to put a British muffin or burger donuts, nothing does this in the same way with this bread recipe, which has a chewing of a red-hot Chile sauce that reminiscent of a dough-dessert bandage that absorbs it from the lamb. Christina morales

Recipe: Spicy cumin lamb burger

A peanut cake, sprinkled with a white glaze with a whisk and chopped green peanuts, sprinkled with a small cream on the side. — Armando Rafael for New York Times. Food stylist: Simon Andrews. Propsist: Paige Hicks.

This cake from Joshua Pinsky from East Village Restaurant Claud It is a technical subtlety success that tastes like childhood – Bundt cakes or peanut pudding will make you feel nostalgic even if you don’t eat. Pudding mixture that works in this recipe-this sugar-like peanut aroma, jump and moisturizing. This is not an extremely sweet, intense Bundt cake; Whotta ricotta and lime glaze are the cheffy touches that balance sweetness. But we all know that pudding is heavy lifting. Priya Krishna

Recipe: Antepf Peanut Bundt Cake

Two slices of gold-brown apple pie, one of the slices, one of the slices on a separate plate with whipped cream. — Constantine Poulos for New York Times

Ten years ago I tasted this extraordinary apple pie for the first time Dutch In Manhattan, he set out to create the cake chief and magician Kierin Baldwin and then to do it at home (with his help!). The switch is to cook homemade apple pies in advance filling to fill in soft and plush without any raw crispness that can make bedouins. Sam Sifton

Recipe: Apple pie

A very long tuna melting sandwich is poured from the sides of melted cheese and chips. — Rachel Vanni for New York Times. Food Stylist: Barrett Washburne.

Before Sam Yoo’s famous tuna melted, before I landed on my desk in New York City Golden RestaurantI haven’t liked a tuna melter before. But he opened my eyes to the potential of the sandwich: crisp and cacophone, combining crispy grill bread, a fist salt and vineral chips, melting American cheese and a big Mac tuna salad filling. This tuna melter, which is crispy, creamy, butter and sharp, transformed me in my first bite. Alexa Weibel

Recipe: Golden Diner’s tuna melt

Orange slices arranged on a dark plate with green sauce, a radikchio salad hill with hazelnuts and shaving cheese. — Ryan Liebe for New York Times. Food Stylist: Barrett Washburne. Propsist: Paige Hicks.

I regret noting that it is in winter. I know, I know. But there is a silver primer in the coldest months of the year: incredible complaints and bright citrus fruit, a seasonal collection version of the universe. This salad from Mary Attea RAFs In Manhattan, a beautiful combination of both of them, Cara Cara and Blood Oranges, Worldly Pistachio, Pleasant Ricotta Salad and plenty of olive oil stable painful pain. Nikita Richardson

Recipe: Tardiveo salad with peanuts and citrus fruits

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