NY Pretzel

Il Fornaio

Nathan's Famous

Chin Chin

Sirrico's Pizza

Greenberg's Deli

Wing Zone

Gallagher's

Shake Shack

Fulton's Fish Fry

Luke's Lobster

Fried sushi rice, chili garlic, citrus ponzu

Spicy Tuna Crispy Rice

Yellowtail Specialty Sashimi

Edamame

Perrier

Iced Green Tea

Mexican Coke

Asahi “Dry"

Lobsta Queen

Moonlight

The Kook... aka Cali

Tuna

Sushi Rice, Avocado, Cucumber, Daikon, Seaweed Salad, Crispy Shallots, Spicy Aioli

Tuna Poke Bowl

Maine Lobster

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the bread flour, instant yeast, granulated sugar, and kosher salt so ingredients are evenly distributed.

Mix dry ingredients

Stir warm water and melted butter together briefly, then add to the dry ingredients. Mix on low speed with the dough hook or stir with a wooden spoon until a shaggy dough forms, about 2 minutes. Increase speed to medium and knead for 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If kneading by hand, knead on a lightly floured surface for 8–10 minutes.

Add wet ingredients and form dough

Lightly oil a clean bowl with vegetable oil or nonstick spray. Place the dough in the bowl, turn to coat lightly with oil, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

First rise

Turn the risen dough out onto a lightly oiled or lightly floured work surface and gently deflate. Divide into 8 equal pieces (about 140–160 g each depending on exact flour weight). Roll each piece into a smooth ball, then roll each ball into a rope about 20–24 inches long (50–60 cm), tapering slightly at the ends.

Portion the dough

Form each rope into a classic pretzel shape: make a U, cross the ends twice, bring the twisted ends down and press onto the bottom curve to adhere. Place shaped pretzels on parchment-lined baking sheets, leaving 2–3 inches between each. Cover loosely with plastic wrap or a clean towel and rest for 20 minutes to relax.

Shape pretzels

Preheat the oven to 450°F (230°C). In a wide, shallow pot or saucepan large enough to hold at least two pretzels at a time, bring the water to a gentle boil. Carefully stir in the baking soda (it will bubble). Reduce to a simmer — maintain small bubbles, not a rolling boil.

Preheat oven and prepare bath

Using a slotted spatula or skimmer, gently lower each pretzel into the simmering baking-soda bath, two at a time if space requires. Boil for 30 seconds on the first side, then flip and boil 30 seconds on the second side. Remove and return to the parchment-lined baking sheet. Repeat with remaining pretzels.

Boil pretzels

Brush each boiled pretzel generously with the beaten egg wash (egg mixed with 1 tablespoon water). Sprinkle with coarse kosher salt or pretzel salt to taste.

Egg wash and salt

Bake in the preheated 450°F (230°C) oven on the middle rack for 10–12 minutes, or until the pretzels are deep golden brown. Rotate the baking sheet halfway through if your oven bakes unevenly.

Bake

Remove pretzels from oven and, if desired, brush lightly with melted butter for a glossy, richer crust. Allow to cool on a wire rack for 5 minutes. Serve warm with mustard or cheese dip.

Finish and serve

bread flour

instant yeast

granulated sugar

kosher salt

warm water (about 105–115°F / 40–46°C)

unsalted butter, melted

vegetable oil or nonstick spray (for bowl)

water

baking soda (sodium bicarbonate)

coarse kosher salt (for sprinkling)

egg (large), beaten with 1 tbsp water (egg wash)

kosher salt or pretzel salt

melted butter (optional, for brushing after baking)

In a large bowl, combine the bread flour and warm water. Stir until all flour is hydrated and a shaggy, sticky dough forms. Cover the bowl with plastic wrap or a towel and let rest 20–30 minutes (autolyse).

Mix and autolyse

Sprinkle the instant yeast, sugar (or honey), and salt over the dough. Add the olive oil. Using a wet-hand or sturdy spoon, fold the mixture until the ingredients are incorporated and the dough becomes smoother. The dough will remain sticky — this is normal for ciabatta.

Add yeast, salt, oil

Cover the bowl and let the dough rest at room temperature for 45 minutes. Every 30 minutes for the next 2 hours perform 3–4 stretch-and-folds: wet your hand, lift one side of the dough and fold it over itself, rotate the bowl and repeat until you have folded all four sides. After the final fold, cover and let the dough double in volume, about 1–1.5 hours total depending on temperature.

Stretch and fold bulk fermentation

Generously flour a work surface with the all-purpose flour. Gently turn the dough out onto the floured surface, taking care to preserve the bubbles. Divide the dough into 2 equal portions using a bench scraper. Lightly dust the tops of each portion with flour and fold once to create a loose rectangle — avoid degassing. Transfer to a floured tray, cover with lightly oiled plastic, and rest 30 minutes.

Pre-shape and bench rest

After bench rest, using plenty of flour, gently stretch each piece into a rough ciabatta loaf shape (about 10–12 inches long, 4–5 inches wide). Keep movements gentle to retain air pockets. Transfer loaves to a baking sheet sprinkled with cornmeal or semolina (or use parchment), seam side down. Cover loosely and proof for 45–60 minutes until slightly puffy but not doubled.

Final shaping

Preheat the oven to 475°F (245°C) with a baking stone or heavy sheet inside if available. Place a shallow pan on the bottom rack. When ready, score the tops lightly if desired. Slide the baking sheet or parchment onto the hot stone or rack. Immediately pour 1 cup of hot water into the shallow pan to produce steam and quickly close the oven door. Bake 18–22 minutes until deep golden brown and crusty. Rotate once at 10 minutes if your oven bakes unevenly.

Remove loaves to a wire rack and cool at least 30 minutes before slicing to finish the interior crumb structure.

Cool

In a small bowl whisk together the extra-virgin olive oil, balsamic vinegar, salt and pepper. Toss with arugula and set aside so leaves are lightly dressed.

Prepare arugula dressing

When the loaves have cooled 20–30 minutes, slice each loaf horizontally to create sandwich halves or cut into ciabatta-sized rolls, depending on preferred service size.

Slice bread

On the bottom half of each sliced loaf, layer torn mozzarella, 3–4 slices of prosciutto (per loaf half depending on portion), roasted red pepper slices, and a handful of dressed arugula. Drizzle a little extra-virgin olive oil or an extra splash of balsamic if desired. Close the sandwich and press gently. Cut into portions and serve immediately.

Assemble sandwiches

If you prefer warm mozzarella, place assembled sandwiches under a preheated broiler for 1–2 minutes to melt cheese slightly before adding arugula (add arugula after broiling to keep it fresh). Serve with extra olive oil or balsamic on the side.

Bread flour

Warm water (95–105°F / 35–40°C)

Instant yeast

Fine sea salt

Olive oil

Sugar or honey

Sliced prosciutto

Fresh mozzarella, torn or sliced

Fresh arugula

Roasted red peppers, drained and sliced

Extra-virgin olive oil (for dressing)

Balsamic vinegar

Salt

Freshly ground black pepper

All-purpose flour (for dusting and shaping)

Cornmeal or semolina (optional, for baking surface)

Remove hot dogs from refrigerator and let sit at room temperature for 10–15 minutes while you prepare toppings and heat the grill or pan.

If using sauerkraut from a jar, drain and gently warm it in a small saucepan over low heat (about 3–5 minutes). Keep warm until assembly.

Dice the white onion into small pieces and place in a small bowl for self-serve topping.

Preheat grill to medium-high (about 375–425°F / 190–220°C). Lightly oil the grates. Place hot dogs on the grill and cook, turning every 1–2 minutes, until browned and heated through, about 6–8 minutes. Aim for even color and slight char marks.

Grill method

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add hot dogs in a single layer. Cook, turning occasionally, until nicely browned on all sides and heated through, 6–8 minutes.

Pan-sear method

Bring 1 cup of water to a simmer in a large skillet with a lid. Add hot dogs in a single layer and cover. Steam for 3–4 minutes until heated through, then remove lid and continue to cook 1–2 minutes to evaporate excess moisture and create slight browning.

Steam/Poach (classic Nathan's-style steam option)

Split buns if not already. Melt 2 tablespoons butter or heat 1 tablespoon oil in a skillet over medium heat. Place buns cut-side down and toast until golden and crisp, about 1–2 minutes. Remove and keep warm.

Place one hot dog in each bun. Offer condiments family-style so each person can top to taste: yellow mustard (classic Nathan's style), sweet relish, diced onion, sauerkraut, ketchup (if desired), and sport peppers. For a classic Nathan's experience: a hot dog with yellow mustard and optional relish or onions.

Serve immediately while hot with fries or chips on the side. Leftover hot dogs can be refrigerated up to 3 days.

all-beef hot dogs (Nathan's style or similar)

hot dog buns (soft, split-top or classic)

yellow mustard

sweet relish

sauerkraut (drained and warmed)

diced white onion

ketchup

sport peppers or pickled pepper rings (optional)

vegetable oil or neutral oil

butter (optional, for toasting buns)

water (for steaming or poaching)

In a large mixing bowl, whisk together 4 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1 tsp salt, and 1 tsp freshly grated nutmeg (if using) until evenly distributed.

Combine dry ingredients

Add 6 tbsp cold cubed unsalted butter to the dry mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. This creates a slightly flaky texture in the chin chin.

Cut in butter

In a separate bowl, whisk together 2 large eggs, 1 cup whole milk, and 1 tsp vanilla extract. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a wooden spoon until a shaggy, slightly sticky dough forms. If the dough is too dry and crumbly, add up to 1-2 tbsp more milk; if too wet, add a tablespoon of flour at a time.

Add wet ingredients

Turn the dough out onto a lightly floured surface and knead gently 6–8 times until it comes together into a smooth but firm dough. Do not over-knead. Wrap the dough in plastic wrap and let rest at room temperature for 15 minutes; this relaxes the gluten and makes rolling easier.

Knead briefly and rest

Lightly flour your work surface and roll the rested dough to about 1/4-inch (6 mm) thickness. Use a knife, pizza cutter, or pastry wheel to cut the dough into small cubes or diamond shapes roughly 1/2 to 3/4 inch (1.5–2 cm) across—traditional chin chin are bite-sized. Transfer the cut pieces to a tray in a single layer, shaking off excess flour.

For extra uniformity and crisper texture, you can re-roll scraps once; keep the thickness consistent.

Pour 6 cups neutral oil into a deep heavy-bottomed pot or deep fryer and heat to 325°F (160–165°C). Use a thermometer for accuracy. If you don't have a thermometer, test by dropping one small piece of dough into the oil: it should take about 2–3 minutes to become golden and cook through without burning.

Work in small batches (do not overcrowd) and gently add the cut chin chin pieces to the hot oil with a slotted spoon. Fry, stirring occasionally, for about 2–4 minutes per batch until the pieces are evenly golden-brown. Maintain oil temperature between 320–350°F; if oil gets too hot, pieces will brown too fast and remain raw inside.

Use a slotted spoon to remove fried chin chin and transfer to a plate lined with paper towels or a wire rack to drain. Let cool for several minutes—they will crisp further as they cool.

While still slightly warm, toss the chin chin with 2 tbsp powdered sugar or sprinkle granulated sugar to taste if you prefer a sweeter finish. Allow to cool completely, then store in an airtight container at room temperature for up to 2 weeks.

all-purpose flour

baking powder

salt

unsalted butter, cold, cut into small cubes

large eggs

whole milk

vanilla extract

neutral oil for deep-frying (vegetable, canola, or peanut)

nutmeg, freshly grated

powdered sugar or extra granulated sugar for dusting

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

activate yeast

In a large bowl or stand mixer fitted with a dough hook, combine the bread flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes or with the mixer on medium-low for 6–8 minutes, until the dough is smooth and elastic.

mix dough

Place the dough in a lightly oiled bowl, turn to coat, cover tightly with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1.5 hours.

first rise

Punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Let the dough rest 15–20 minutes, covered, to relax the gluten before shaping.

shape

While the dough is rising, make the sauce. In a blender or food processor, add the canned whole tomatoes (with their juices), peeled garlic cloves, dried oregano, salt, pepper, and 1 tablespoon olive oil. Pulse briefly until you have a slightly chunky purée — not completely smooth. Taste and adjust salt/pepper. Do not cook the sauce; this fresh-style sauce will be applied raw to the pizza.

Place a pizza stone or heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes so the stone is very hot. If you have a pizza oven or steel, use it.

preheat oven

On a lightly floured surface, stretch or roll each dough ball into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer the dough to a pizza peel dusted with semolina or cornmeal (or a piece of parchment). Spread about 3/4 cup of the prepared sauce evenly over each dough, leaving a 1/2-inch rim. Distribute half of the shredded/torn mozzarella across each pizza. Dot spoonfuls (about 1/2 cup total per pizza) of ricotta in small mounds over the cheese. Arrange pepperoni slices evenly on top. Sprinkle 1/2 tablespoon grated parmesan and 1/4 teaspoon crushed red pepper flakes per pizza, if using.

shape and assemble

Slide the pizza onto the preheated stone or baking sheet. Bake for 7–9 minutes, rotating halfway through if your oven has hot spots, until the crust is golden and blistered and the cheese is bubbling and slightly browned in spots. Bake time may vary 5–12 minutes depending on oven temperature and pizza thickness.

bake

When the pizza comes out of the oven, drizzle about 1 teaspoon olive oil over the top, scatter fresh basil leaves, and sprinkle the remaining 1/4 teaspoon crushed red pepper flakes if desired. Let rest 2–3 minutes. If using optional garnishes, tear fresh oregano or extra basil and sprinkle with a pinch (1/4 tsp) of sea salt across the pies.

finish

active dry yeast

sugar

olive oil

canned whole tomatoes (San Marzano or good quality)

garlic

dried oregano

black pepper

mozzarella cheese, shredded or torn

pepperoni slices

ricotta cheese

parmesan cheese, grated

fresh basil leaves

crushed red pepper flakes

olive oil (for finishing)

fresh oregano or extra basil

sea salt

Trim excess silver skin from the brisket but leave a 1/4–1/2-inch fat cap. Combine 3 tbs kosher salt, 2 tbs brown sugar, 1.5 tsp pink curing salt, 1 tbs garlic powder, 1 tbs onion powder and 1 tbs paprika in a bowl. Rub the brisket all over with the cure mix, massaging it into all surfaces. Place brisket in a large resealable bag or nonreactive container.

Trim and cure

Prepare brine: In a saucepan, combine 2 cups warm water with 1/2 cup brown sugar and 1/2 cup kosher salt; stir until dissolved. Add bay leaves, 1 tbs whole peppercorns and smashed garlic. Add remaining 6 cups cold water to cool the brine to room temperature. Pour cooled brine over the brisket until fully submerged (use a plate to weigh it down if needed). Seal and refrigerate 3–5 days, turning once daily to ensure even curing.

Remove the brisket from brine and rinse thoroughly under cold water to remove excess salt. Pat dry with paper towels. Place on a rack and refrigerate uncovered for 12–24 hours to form a pellicle (slightly tacky surface) which helps smoke adhere.

Prepare the pepper-coriander crust: Crack or coarsely grind 3 tbs black peppercorns and 2 tbs coriander seeds. Mix together and spread on a sheet pan. Lightly brush the brisket with 2 tsp vegetable oil, then press the cracked pepper-coriander mixture firmly onto all surfaces to form an even crust.

Preheat smoker or oven: For a smoker, preheat to 225°F (107°C) and add soaked wood chips. For oven finishing, preheat to 275°F (135°C) and use a roasting pan with a rack; you can add a small tray of soaked wood chips on the bottom of the oven for smoke flavor if desired.

Smoke the brisket fat-side up at 225°F (if using smoker) until internal temperature reaches 165–175°F, about 4–6 hours depending on size. If using oven at 275°F, roast until internal temp is 175–190°F, about 3.5–5 hours. During smoking, maintain consistent low temperature and add wood chips as needed for steady smoke.

Once the brisket reaches target temperature, wrap tightly in foil and let rest for at least 1 hour in an insulated cooler or warm area to redistribute juices and finish cooking to desired tenderness. After resting, thinly slice brisket across the grain.

Toast: Butter one side of each slice of rye bread. In a skillet over medium heat, place buttered side down and top with a slice of Swiss cheese, 4–6 slices of warm pastrami, a spoonful of deli mustard and some sliced dill pickle. Top with second slice of bread, buttered side up. Grill until bread is golden and cheese is melted, pressing gently with a spatula. Repeat for remaining sandwiches.

Serve: Slice sandwiches in half on the bias and serve hot with extra mustard and pickles on the side. Leftover pastrami keeps refrigerated for up to 5 days; reheat gently in a skillet or steam for best texture.

Ny Pretzel