photo of new york food recipes (2024)

www.allrecipes.com › gallery › what-food-is-new-york20 New York Foods the Empire State Is Known For - Allrecipes

• Overview
• New York-Style Pizza
• Grandma Pizza
• Buffalo Wings
• New York-Style Cheesecake
• Pretzels
• Lobster Rolls
• Manhattan Clam Chowder
• Black and White Cookies
• Pastrami On Rye

Nothing screams "welcome to New York" quite like a slice of hand-tossed, thin crust pizza. Or a plate of spicy Buffalo wings.

a satisfying pastrami on rye. Come to think of it, New York has quite a few claims to food fame.

You can't think of New York food without one thing coming to mind: pizza! The first pizzeria in the country, Lombardi's, was opened in Manhattan's Little Italy in 1905. It's been a Big Apple staple ever since.

New York-style pizza, a culinary contribution from Italian immigrants, is a variation of Neapolitan-style pizza. It's famous for its thin, hand-tossed crust that's topped with a thin layer of tomato sauce and mozzarella cheese. Since it's thin and pliable, New York pizza is often sold in large slices that can be easily folded.

Some people believe that the crust gets its signature texture and flavor from minerals found in NYC's tap water.

New York Italian Pizza Dough

Grandma pizza can be traced back to Italian-American grandmothers living in Long Island in the 1970s.

The Sicilian-style pie is has a thin crust and it's cooked in a square pan. It's cooked in a rectangular pan coated with olive oil, topped with mozzarella cheese, and finished with a layer of tomato sauce.

Since it was created by home cooks, Grandma pizza is traditionally made without a pizza oven. It's cut into square pieces for serving.

What Is Grandma Pizza and Where Does It Get Its Name?

There are several unverified origin stories for Buffalo wings, but most can be traced back to the Bellissimo family at Anchor Bar in Buffalo, New York.

The chicken wings — which can be fried, baked, or grilled — are usually separated into drums and flats. The flapper (or pointer) is often discarded, but sometimes it's left attached to the flat.

There's nothing more rich, decadent, or intensely satisfying than a slice of New York cheesecake. What sets this style apart? In NYC, heavy cream or sour cream is added to the filling to create a denser and smoother texture.

New York-style cheesecake usually features a graham cracker crust and is baked in a springform pan.

One of the many things that makes New York City great? The delicious street food on every corner.

Soft-baked pretzels made their way to New Amsterdam (a settlement on the Southern tip of Manhattan Island) via Dutch immigrants in the early 1800s. The salty snack has been a street food staple ever since.

It's easier than you think to make the knotted, savory snack at home. Top them with sea salt and serve with mustard for an authentic New York experience.

Soft Pretzels With Queso Dip

Lobster rolls, lobster meat served on a grilled hot dog-style bun, is a Northeastern staple. Lobster fishing is common on Long Island, so it makes perfect sense that the satisfying sandwiches are frequently found on Long Islander restaurant menus.

Save money by making authentic lobster rolls in the comfort of your own home! Pair the satisfying sandwiches with

Manhattan clam chowder is tomato-based and contains no milk or cream, which sets it apart from its white New England counterpart.

Also unlike other versions, Manhattan clam chowder usually contains vegetables and starts with a mirepoix (an aromatic cooking base of carrots, celery, and onions).

Black and White Cookies. AuntE

Black and white cookies have a soft, fluffy, cake-like base that's flat or slightly domed at the top. Descended from half moon cookies, another popular New York treat, black and whites are topped with royal icing or fondant in contrasting flavors (usually vanilla and chocolate).

Pastrami on rye, one of the most popular sandwiches of all time, was actually born from a favor for a friend: Lithuanian immigrant Sussman Volk allowed his friend, a Romanian immigrant, to use the icebox in his butcher shop in the Lower East Side of Manhattan. In exchange, the Romanian immigrant gave Volk his recipe for pastrami.

When Volk opened one of the first delicatessens in New York City in 1888, he served the meat on rye bread. The sandwich, sometimes called "New York's signature sandwich," remains a staple in Jewish delis today. It's usually topped with spicy brown mustard and served with a pickle on the side.