Cook Recipes From Restaurants on Our List of 100 Best in NYC

Our annual list of the 100 best restaurants in New York City is here — but you may not be, at least not today. Regardless of whether you’re a quick subway ride to the restaurants on our list or a long journey away, you can still try a few of their dishes using the New York Times Cooking recipes below, which have all been adapted by our writers for home kitchens.

Inspired by the chef Paul Carmichael’s patties served at Bar Kabawa — the sibling next door to Kabawa, our No. 1 restaurant on this year’s list — Yewande Komolafe’s recipe uses frozen puff pastry and a filling of ground beef or lamb.

Recipe: Beef Patties

“This tuna melt eats like a tuna grilled cheese and proves that the best sandwiches are all about contrast: hot and cold, buttery and tangy, crispy and creamy,” writes Alexa Weibel, who adapted this recipe from the chef Sam Yoo.

Recipe: Golden Diner’s Tuna Melt

Another recipe from Golden Diner, this one for its TikTok-famous pancakes, which Mr. Yoo makes with a yeast-risen buttermilk batter, drenched in maple-honey butter and syrup.

Recipe: Golden Diner Pancakes

The chef Brooks Headley applied his genius to creating a remarkably good fried-tofu sandwich, pressing the tofu to remove any excess moisture, marinating it in spicy pickle brine, double-battering and then frying until it’s golden and crisp.

Recipe: Superiority Burger’s Crispy Fried Tofu Sandwich

This take a Persian classic — lentils and rice scented with warm spices and layered with fried onions — comes from Nasim Alikhani, the owner of Sofreh. She serves a more elaborate version at the restaurant but shared this simplified version that she cooks at home.

Recipe: Adas Polo ba Khorma (Persian Lentil Rice With Dates)

A small amount of olive oil gives this heavenly mousse, from the chef Joshua Pinsky, its silky texture and sheen. Vaughn Vreeland, who adapted the recipe, demonstrates how to make it in this video.

Recipe: Penny’s Chocolate Mousse

Mr. Pinsky also created this cake for Penny’s sibling, Claud, a tender Bundt with a simple lime glaze. It has an excellent secret ingredient: instant pistachio pudding mix, a trick he learned from his mother.

Recipe: Pistachio Bundt Cake

Inspired by a dish at Kwame Onwuachi’s restaurant Tatiana, Millie Peartree created this recipe for home cooks that delivers big, vibrant flavors and satisfying crunch.

Recipe: Crispy Okra With Spicy Honey Sauce

Everyday ingredients meld and morph into something extraordinary in this elevated bowl of beans, which Eric Kim adapted from the chef Hillary Sterling at Ci Siamo.

Recipe: Parmesan Braised Beans With Olives

The chef Yara Herrera has perfected these pancakes at her restaurant, Hellbender, where the masa adds flavor and texture you don’t typically see in this brunch staple.

Recipe: Hellbender’s Masa Pancakes

The restaurateur Andrew Tarlow has two restaurants on the list, Roman’s and Borgo, both Italian and espousing an approach to cooking that Ligaya Mishan once described as “gently nudging each ingredient toward the best version of itself.” This refreshing, layered salad comes from Roman’s, where the chef Hannah Shizgal-Paris leads the kitchen.

Recipe: Melon Salad With Nectarines, Tomatoes and Basil

Jean-Georges Vongerichten still serves this soft, warm chocolate cake at his flagship restaurant, which opened in the 1990s. It’s a recipe like a magic trick, in which a few warm ingredients bake up into something otherworldly.

Recipe: Molten Chocolate Cake

This easy cake is a little rustic and very chic, like the chef Jess Shadbolt’s restaurant King itself, where you can still sometimes catch this seasonal dessert on the menu.

Recipe: Peach Polenta Cake

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