Famed Recipes, New City, NY (2026)

07/30/2025

Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto

Ingredients:

For the Sweet Potato Rounds:
- 2 large sweet potatoes, sliced into ½-inch rounds
- 1 tablespoon olive oil
- Salt and pepper to taste

For the Walnut Sage Pesto:
- 1/2 cup walnuts
- 1 cup fresh basil leaves
- 1 tablespoon fresh sage leaves
- 1 garlic clove
- 1/4 cup grated Parmesan cheese
- 1/3 cup olive oil
- Salt and pepper to taste

For Assembly:
- 8 oz burrata cheese (cut into portions)
- 2 roasted beets (1 red, 1 golden), sliced
- Extra walnuts for garnish
- Fresh herbs (like basil or thyme), for garnish

Directions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato rounds with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet.
3. Roast for 25–30 minutes, flipping halfway, until tender and golden brown.

Make the Pesto:
4. In a food processor, combine walnuts, basil, sage, garlic, Parmesan, salt, and pepper.
5. Pulse while slowly streaming in olive oil until smooth and creamy. Adjust seasoning to taste.

Assemble:
6. Arrange roasted sweet potato rounds on a platter.
7. Top each with slices of red and golden beets.
8. Add a piece of burrata on top, then drizzle generously with walnut sage pesto.
9. Sprinkle with extra walnuts and fresh herbs before serving.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 6 servings

07/30/2025

Sheet Pan Honey Garlic Kielbasa, Potatoes, and Broccoli

Ingredients:

- 1 lb kielbasa (beef or chicken), sliced into 1/2-inch pieces
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

Directions:

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
2. In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Spread the potatoes on the sheet pan and roast for 15–20 minutes.
3. While the potatoes roast, toss broccoli and kielbasa in the same bowl with remaining olive oil, salt, and pepper.
4. Add the broccoli and kielbasa to the sheet pan with the potatoes. Roast for another 15 minutes.
5. In a small bowl, whisk together honey, garlic, soy sauce, and Dijon mustard.
6. Remove sheet pan from oven and drizzle the honey garlic sauce over everything. Toss gently to coat.
7. Return to oven and roast for an additional 5–7 minutes until everything is glazed and golden.
8. Garnish with chopped fresh parsley and serve hot.

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes

Kcal: 420 kcal | Servings: 4 servings

07/30/2025

Hawaiian Carrot Pineapple Cake

Ingredients:

For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped pineapple (for layering or garnish)
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract

For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons pineapple juice (optional, for flavor)

Directions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat eggs, sugar, brown sugar, oil, and vanilla extract until smooth.
4. Stir in grated carrots and crushed pineapple.
5. Gradually add dry ingredients to the wet ingredients, mixing just until combined.
6. Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
7. Cool the cakes completely on wire racks before frosting.

Make the Frosting:
8. Beat cream cheese and butter together until smooth.
9. Add powdered sugar gradually, then beat in vanilla and pineapple juice until creamy.

Assemble:
10. Spread frosting between each layer and over the top and sides of the cake.
11. Top with chopped pineapple and a sprinkle of shredded carrots for garnish.

Prep Time: 25 minutes | Baking Time: 30 minutes | Total Time: 55 minutes

Kcal: 470 kcal | Servings: 12 slices

07/30/2025

Coconut Brownies

Ingredients:

For the brownie layer:
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt

For the coconut filling:
- 1 cup sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or grease lightly.
2. In a saucepan over low heat, melt butter. Remove from heat and stir in sugar, eggs, and vanilla extract.
3. Whisk in cocoa powder, flour, baking powder, and salt until fully combined and smooth.
4. In a separate bowl, mix shredded coconut, sweetened condensed milk, and vanilla extract to form a sticky filling.
5. Pour and spread half of the brownie batter into the prepared pan.
6. Gently spread the coconut filling over the batter.
7. Top with the remaining brownie batter, spreading carefully to cover the coconut layer completely.
8. Bake for 28–32 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
9. Allow to cool completely before slicing into squares.

Prep Time: 15 minutes | Baking Time: 30 minutes | Total Time: 45 minutes

Kcal: 290 kcal | Servings: 9 brownies

07/30/2025

Sloppy Joe Potato Skillet

Ingredients:

- 1 pound ground beef
- 5 small or medium potatoes, peeled and cubed
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 1/2 cup ketchup
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/4 cup water

Directions:

1. In a large skillet, heat olive oil over medium heat. Add the diced potatoes and cook for 10–12 minutes, stirring occasionally, until they begin to soften and lightly brown.
2. Push the potatoes to the sides of the skillet and add ground beef and diced onion to the center. Cook until the beef is browned and fully cooked, breaking it up with a spatula, about 5–7 minutes. Drain excess fat if necessary.
3. Stir the potatoes and beef together. Add ketchup, tomato paste, Worcestershire sauce, mustard, garlic powder, paprika, salt, pepper, and water.
4. Mix well to coat everything in the sauce. Reduce heat to low, cover, and simmer for 10–12 minutes, or until the potatoes are tender.
5. Sprinkle shredded cheddar cheese over the top, cover the skillet, and let sit for 2–3 minutes until the cheese is melted.
6. Serve hot, optionally garnished with chopped green onions or parsley.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 410 kcal | Servings: 4 servings

07/30/2025

White German Chocolate Cake with a Cheesecake Center

Ingredients:

For the White German Chocolate Cake:
- 1 cup (4 oz) German chocolate, chopped
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk

For the Cheesecake Center:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract

For the Frosting:
- 1/2 cup (2 oz) German chocolate, chopped
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract

Directions:

Prepare the Oven and Pans:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Make the Cheesecake Center:
2. In a bowl, beat cream cheese and granulated sugar until smooth.
3. Add egg and vanilla extract and mix until fully combined. Set aside.

Make the Cake Batter:
4. In a small saucepan, melt chopped chocolate and butter over low heat, stirring until smooth. Let cool slightly.
5. In a mixing bowl, beat granulated sugar, brown sugar, and egg yolks until light and fluffy.
6. Stir in the melted chocolate mixture and vanilla.
7. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
8. Gradually add the dry mixture to the wet mixture, alternating with buttermilk. Begin and end with dry ingredients.
9. In another bowl, beat egg whites until stiff peaks form, then gently fold into the batter.

Assemble the Cake:
10. Pour half of the cake batter into each prepared pan.
11. Spoon half of the cheesecake mixture over the batter in each pan.
12. Top with remaining cake batter and spread evenly.

Bake the Cake:
13. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
14. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Frosting:
15. In a saucepan, melt chocolate and butter over low heat, stirring until smooth. Let cool slightly.
16. In a bowl, combine powdered sugar, milk, and vanilla. Gradually mix in the melted chocolate until smooth.

Assemble the Cake:
17. Place one cake layer on a serving platter and spread frosting on top.
18. Top with the second cake layer and frost the top and sides with remaining frosting.

Prep Time: 30 minutes | Baking Time: 35 minutes | Total Time: 1 hour 5 minutes

Kcal: 490 kcal | Servings: 12 servings

07/30/2025

Stuffed Crust Pizza Bites

Ingredients:

- 1 can refrigerated biscuit dough (8-count)
- 8 string cheese sticks, cut into thirds
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 cup pizza sauce
- 1/2 cup shredded mozzarella cheese
- 24 turkey pepperoni slices
- 2 tablespoons grated Parmesan cheese

Directions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Flatten each biscuit and place one piece of cheese in the center. Fold and seal the dough around the cheese to form a ball.
3. Place the balls seam-side down on the baking sheet.
4. Brush each dough ball with melted butter mixed with garlic powder and Italian seasoning.
5. Spoon a bit of pizza sauce on top of each bite, then add a sprinkle of mozzarella cheese and one slice of turkey pepperoni.
6. Finish with a light dusting of Parmesan cheese.
7. Bake for 15–18 minutes, or until golden brown and bubbly.
8. Let cool slightly before serving.

Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes

Kcal: 160 kcal | Servings: 24 bites

07/30/2025

Spinach, Mushroom, and Ricotta Stuffed Zucchini

Ingredients:

- 4 medium zucchinis
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Fresh parsley, for garnish

Directions:

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
3. Heat olive oil in a skillet over medium heat and sauté the garlic until fragrant.
4. Add the diced mushrooms and cook until softened, about 5 minutes.
5. Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
6. In a mixing bowl, combine the sautéed vegetables with ricotta and half of the Parmesan cheese.
7. Spoon the mixture into the zucchini boats and place them in a baking dish.
8. Sprinkle the remaining Parmesan cheese on top.
9. Bake for 25 to 30 minutes, or until the zucchinis are tender and the tops are golden.
10. Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 220 kcal | Servings: 4 servings

07/30/2025

Avocado Toast 4 Ways

Ingredients:

Base:
- 4 slices whole-grain or sourdough bread, toasted
- 2 ripe avocados, mashed
- 1 tablespoon lemon juice
- Salt and pepper, to taste

Toppings:
1. Cherry Tomato & Feta
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese

2. Scrambled Eggs
- 2 large eggs
- 1 tablespoon milk
- Salt and pepper to taste
- 1 teaspoon butter

3. Garlic Mushrooms
- 1 cup mushrooms, sliced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste

4. Classic (plain)
- Drizzle of olive oil or chili flakes (optional)

Directions:

1. In a bowl, mash the avocados with lemon juice, salt, and pepper. Set aside.
2. Toast the bread slices until golden and crisp.
3. For scrambled eggs: Whisk the eggs with milk, salt, and pepper. Melt butter in a skillet over medium heat and scramble the eggs until soft and fluffy.
4. For garlic mushrooms: Heat olive oil in a pan, add garlic and mushrooms. Sauté until tender and browned. Season with salt and pepper.
5. Spread mashed avocado over each toast slice.
6. Top one with cherry tomatoes and feta, one with scrambled eggs, one with garlic mushrooms, and leave one classic with a drizzle of olive oil or chili flakes if desired.
7. Garnish with chopped parsley or extra seasoning if desired and serve immediately.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 270 kcal | Servings: 4 toasts

07/30/2025

Sour Cream Blueberry Muffins

Ingredients:

For the muffins:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries (or frozen, not thawed)

For the streusel topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, cold and cubed

Directions:

1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease well.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
3. Stir in sour cream and vanilla extract until smooth.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in the blueberries.
6. Divide batter evenly among muffin cups.

To make the streusel:
7. In a small bowl, mix brown sugar, flour, and cinnamon. Cut in the cold butter with a fork or pastry cutter until crumbly.
8. Sprinkle generously over each muffin.

9. Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
10. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes | Baking Time: 25 minutes | Total Time: 40 minutes

Kcal: 280 kcal | Servings: 12 muffins

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