Cuisine of New York City

sausage in bun, usually with toppings

Khachapuri (; ) is a Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized khachapuri cheese), and sometimes eggs or other ingredients.

fruit and nut salad

salt-cured beef product

American breakfast dish

cocktail made with whiskey, sweet vermouth, and bitters

chowders containing clams and broth

large hand-tossed thin crust pizza

Italian-American dish consisting of spaghetti, tomato sauce and meatballs

thumb|Cronut cross-section The cronut (the name represents a portmanteau of croissant and doughnut) is a pastry developed and trademarked in New York in 2013 by the French pastry-chef Dominique Ansel. Resembling a doughnut, it is made from croissant-like dough filled with flavored cream and fried in grapeseed oil.

A knish or knysh ( or , ) is a traditional food of Eastern European origin, characteristic of Ukrainian and Ashkenazi Jewish cuisine. It typically consists of a filling covered with dough that is baked or sometimes deep-fried.

Babka is a sweet braided cake or viennoiserie that originated in the Jewish communities of Poland and Western Ukraine. It is prepared with a yeast-leavened dough that is rolled out and spread with a filling, then rolled up and braided before baking. Traditionally fillings included jam or nuts, though now include chocolate, cinnamon, fruit, or cheese. It can be made with butter, or to remain pareve it can be made with olive oil.

squid used as food, commonly eaten in the Mediterranean, in East Asia, and elsewhere

sandwich originating from the U.S.; consists of a length of bread or roll split lengthwise and filled with a variety of meats, cheeses, vegetables, and condiments; named after its appearance similar to a submarine

thumb|A "lox and a schmear" refers to a bagel and cream cheese with lox. This dish is a part of [[American Jewish cuisine.]] thumb|A lox platter for one

type of Sicilian street food

beverage

yeasted bread roll

thumb|Raw stigghiole thumb|Stigghiola being cooked The stigghiola (: stigghiole in Italian or stigghioli in Sicilian), also known as stigghiuola, is a Sicilian food typical of the streets of the city of Palermo. It consists of guts (usually of lamb, but also of goat or chicken) which are washed in water and salt, seasoned with parsley and often with onion and other pot herbs, then stuck on a skewer or rolled around a leek, and finally cooked directly on the grill. The dish is generally prepared and sold as a street food. In Ragusa, the dish is baked in a casserole and is known as turciniuna.

Italian-American cookie

round cookie iced or frosted on one half with vanilla and on the other with chocolate

chocolate cake filled with chocolate pudding and topped with chocolate cake crumbs; invented during World War II by a Brooklyn bakery chain named Ebinger's and named in recognition of the mandatory blackouts to protect the Brooklyn Navy Yard

frozen dessert

Tetrazzini is an Italian-American dish made with diced poultry or seafood in a butter, cream, or milk and cheese sauce flavored with sherry or white wine. Some recipes use a bechamel sauce, mornay sauce or condensed cream soup. It is combined with or served over linguine, spaghetti, egg noodles, or other types of pasta, sometimes topped with breadcrumbs or cheese, and garnished with parsley or basil.

type of garlic bread, originating from New York City, made from pizza dough scraps

culinary traditions of New York, New York (USA)

type of sandwich

American dish consisting of pasta and fresh vegetables

American seafood dish

mobile food stand specializing in hot dogs

sausage dish

world-record most expensive sundae dessert

rich, dense, smooth, and creamy cheesecake, containing heavy cream or sour cream

Recipe for baking chicken