204 new york recipes

Italian veal roast stuffed with pancetta, porcini, rosemary, and bay, then braised in white wine and vermouth with toasted almonds. Rustic Northern Italian Sunday dinner.

Tuscan-style duck ragu for pappardelle with boneless duck, pancetta, chicken livers, porcini mushrooms, rosemary, and white wine. A rich, slow-simmered Italian meat sauce.

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.

Handmade tortelloni stuffed with acorn squash, escarole, ham, and ricotta, finished in a buttery pecorino-tomato cream sauce. An Italian masterclass worth every minute.

Restaurant-style pheasant sauce with caramelized sugar, juniper-forward gin, red wine, and a butter-mounted finish. Game bird gravy with serious depth.

A hearty soup just loaded with a huge variety of winter vegetables

Roasted Long Island duck with a gastrique sauce made from caramelized sugar, red wine vinegar, and duck stock, garnished with fresh grapefruit sections. A refined, restaurant-level dish.

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.

New Year's pork roast slow-cooked overnight on a bed of sauerkraut with beer. A traditional good luck meal that feeds the family all day long.

New England clam chowder built the old way: littleneck clams steamed in their own broth, salt pork rendered for fat and cracklings, with potatoes, onions and a finish of cream. Smoky, briny, deeply Yankee.

New Mexican chili pork with cubed pork shoulder coated in ground red chile and oregano, simmered in broth until tender. Authentic Southwestern chile colorado served with pinto beans.

This recipe is very good for celebrating new year, serve for your guests!

Butterflied pork tenderloin stuffed with spinach, smoked cheddar, and chorizo, then seared and roasted until juicy. This show-stopping stuffed pork is ready in under an hour and worthy of any celebration.

New Mexican spareribs simmered tender, then marinated overnight in pureed dried red chiles, tequila, cider vinegar and brown sugar. Grilled hot for a smoky, deeply spiced char. Real Southwestern barbecue.

Cheese puffs made from choux pastry, light and airy bites packed with sharp cheddar, baked golden and crisp outside, tender within. A French gougere-style appetizer for any party.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.