Usual Recipes, New York, NY (2026)

09/27/2026

🥬 Spinach Artichoke Cream Sauce
Spinach Artichoke Cream Sauce is a rich, creamy, and savory sauce made with tender spinach, tangy artichokes, garlic, and Parmesan. It’s perfect for coating pasta, spooning over chicken, or turning simple vegetables into a comforting dinner.
Ingredients
* 2 tablespoons unsalted butter
* 3 cloves garlic, minced
* 1/2 cup finely chopped onion
* 1 cup chopped frozen spinach, thawed and squeezed dry
* 1 cup canned or jarred artichoke hearts, drained and chopped
* 1 cup heavy cream
* 1/2 cup cream cheese, softened
* 1/2 cup freshly grated Parmesan cheese
* 1/4 cup shredded mozzarella
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon red pepper flakes, optional
* 1/4 teaspoon Italian seasoning
* 2 tablespoons milk, if needed
Directions
1. Prepare the spinach: Thaw the spinach completely and squeeze out as much excess water as possible. This prevents the sauce from becoming watery.
2. Sauté the aromatics: Melt the butter in a large skillet over medium heat. Add the onion and cook for 2–3 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
3. Add the vegetables: Stir in the spinach and chopped artichoke hearts. Cook for 2–3 minutes, stirring occasionally, so the vegetables warm through and absorb the garlic butter.
4. Add the cream: Pour in the heavy cream and reduce the heat to medium-low. Stir gently until the cream begins to warm.
5. Add the cream cheese: Stir in the softened cream cheese a little at a time. Continue stirring until it melts completely into the cream.
6. Add the cheese: Stir in the Parmesan and mozzarella. Continue cooking gently until the cheeses melt and the sauce becomes smooth and creamy.
7. Season: Add salt, black pepper, Italian seasoning, and red pepper flakes if using. Taste and adjust the seasoning as needed.
8. Adjust the consistency: If the sauce is thicker than desired, add milk one tablespoon at a time until it reaches the consistency you prefer.
9. Finish: Simmer gently for another 1–2 minutes. Do not bring the sauce to a vigorous boil after adding the cheese, as excessive heat can cause the sauce to separate.
10. Serve: Spoon over pasta, grilled chicken, roasted vegetables, potatoes, or toasted bread.
Prep Time: 10 minutes�Cooking Time: 12 minutes�Total Time: 22 minutes�Calories: Approximately 235 kcal per serving�Servings: 6

09/27/2026

Crispy Cheesy Potato Doughnuts are golden, crunchy little potato rings filled with melted cheese and savory seasonings. They’re perfect for snacks, party appetizers, lunchboxes, or a fun side dish that turns leftover potatoes into something special.
Ingredients
* 3 cups mashed potatoes, cooled
* 1 cup shredded cheddar cheese
* 1/2 cup all-purpose flour
* 1 large egg
* 1/4 cup grated Parmesan cheese
* 2 tablespoons chopped parsley
* 1/2 teaspoon garlic powder
* 1/2 teaspoon paprika
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup breadcrumbs
* 2 tablespoons milk, if needed
* Vegetable oil, for frying
Directions
1. Prepare the potato mixture: Place the cooled mashed potatoes in a large bowl. Add the cheddar, flour, egg, Parmesan, parsley, garlic powder, paprika, salt, and black pepper.
2. Mix: Stir until the ingredients form a thick, cohesive mixture. If the mixture feels too soft to shape, add another tablespoon of flour. If it is unusually dry, add a small splash of milk.
3. Chill the mixture: Cover and refrigerate for 20–30 minutes. Chilling makes the mixture easier to shape and helps the doughnuts hold their form while frying.
4. Shape the doughnuts: Divide the mixture into portions. Roll each portion into a ball, flatten slightly, and use your finger or a small round cutter to create a hole in the center. Gently smooth the edges.
5. Coat: Roll each potato doughnut lightly in breadcrumbs, pressing gently so the crumbs adhere.
6. Heat the oil: Heat about 1 1/2 inches of vegetable oil in a heavy skillet to approximately 350°F (175°C).
7. Fry carefully: Fry the doughnuts in small batches for about 2–3 minutes per side, turning carefully, until deeply golden and crisp.
8. Drain: Transfer the cooked doughnuts to a paper towel-lined plate or wire rack.
9. Serve: Serve immediately while hot and crispy with ranch dressing, garlic aioli, sour cream, or a spicy dipping sauce.
Prep Time: 30 minutes�Cooking Time: 15 minutes�Total Time: 45 minutes�Calories: Approximately 210 kcal per serving�Servings: 6

09/26/2026

Panquecitos de Brócoli are savory little broccoli cakes made with tender broccoli, cheese, eggs, and simple seasonings. They’re perfect for breakfast, lunchboxes, snacks, or an easy vegetable side dish the whole family can enjoy.
Ingredients
* 3 cups broccoli florets, finely chopped
* 2 large eggs
* 1/2 cup shredded cheddar or mozzarella cheese
* 1/3 cup breadcrumbs
* 1/4 cup finely grated Parmesan cheese
* 2 tablespoons finely chopped onion
* 1 clove garlic, minced
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon paprika
* 2 tablespoons chopped fresh parsley
* 1 tablespoon olive oil, plus more for cooking
Directions
1. Cook the broccoli: Bring a pot of lightly salted water to a boil. Add the broccoli and cook for 2–3 minutes, just until tender but still bright green.
2. Drain thoroughly: Drain the broccoli well and allow it to cool slightly. Pat it dry with a clean kitchen towel or paper towels. Removing excess moisture helps the panquecitos hold together.
3. Chop the broccoli: Finely chop the cooked broccoli into small pieces. Avoid turning it into a puree because a little texture gives the cakes a better bite.
4. Make the mixture: In a large bowl, combine the broccoli, eggs, shredded cheese, breadcrumbs, Parmesan, onion, garlic, salt, pepper, paprika, parsley, and olive oil.
5. Mix thoroughly: Stir until everything is evenly combined. The mixture should be moist but firm enough to shape. If it feels too loose, add another tablespoon of breadcrumbs.
6. Shape the cakes: Scoop approximately 2 tablespoons of the mixture at a time and shape into small patties about 1/2 inch thick.
7. Heat the pan: Heat a thin layer of olive oil in a large nonstick skillet over medium heat.
8. Cook the panquecitos: Place the broccoli cakes in the skillet without overcrowding. Cook for approximately 3–4 minutes per side, carefully flipping once the first side is golden and firm.
9. Finish cooking: Continue cooking until both sides are crisp and golden and the centers are fully set.
10. Drain and serve: Transfer to a paper towel-lined plate for a minute to remove excess oil. Serve warm with sour cream, Greek yogurt, salsa, or your favorite dipping sauce.
Prep Time: 15 minutes�Cooking Time: 15 minutes�Total Time: 30 minutes�Calories: Approximately 145 kcal per serving�Servings: 6

09/26/2026

Spicy Garlic Beef Stir-Fry is a flavorful and satisfying skillet meal made with tender beef, crisp vegetables, fresh garlic, and a bold spicy sauce. It’s perfect for a quick weeknight dinner served over steamed rice or noodles.
Ingredients
Beef
* 1 1/2 pounds beef sirloin or flank steak
* 2 tablespoons cornstarch
* 1 tablespoon soy sauce
* 1 tablespoon vegetable oil
* 1/2 teaspoon black pepper
Stir-Fry
* 2 tablespoons vegetable oil, divided
* 5 cloves garlic, minced
* 1 tablespoon fresh ginger, grated
* 1 red bell pepper, sliced
* 1 green bell pepper, sliced
* 1 small onion, sliced
* 2 green onions, sliced
* 1–2 red chilies, thinly sliced
Sauce
* 1/4 cup soy sauce
* 2 tablespoons oyster sauce
* 1 tablespoon honey or brown sugar
* 1 tablespoon rice vinegar
* 1 tablespoon chili garlic sauce
* 1 teaspoon sesame oil
* 1/4 cup water
Directions
1. Slice the beef: Place the beef in the freezer for 15–20 minutes to firm it slightly. Slice it thinly against the grain into bite-sized strips. Cutting against the grain helps keep the beef tender.
2. Season the beef: Toss the sliced beef with soy sauce, cornstarch, vegetable oil, and black pepper. Let it marinate for 10–15 minutes while preparing the vegetables and sauce.
3. Prepare the sauce: Whisk together the soy sauce, oyster sauce, honey, rice vinegar, chili garlic sauce, sesame oil, and water. Set aside.
4. Heat the pan: Place a large wok or skillet over high heat. Add 1 tablespoon of oil and allow it to become hot.
5. Cook the beef: Add the beef in a single layer. Cook for about 1–2 minutes per side, working in batches if necessary so the pan does not become overcrowded. Transfer the cooked beef to a plate.
6. Cook the vegetables: Add the remaining oil to the pan. Stir-fry the onion and bell peppers for 2–3 minutes, keeping them slightly crisp.
7. Add aromatics: Add the garlic, ginger, and sliced chilies. Stir-fry for about 30 seconds, just until fragrant.
8. Return the beef: Add the cooked beef back to the skillet and toss with the vegetables.
9. Add the sauce: Pour the prepared sauce around the sides of the hot pan. Toss everything together and cook for 1–2 minutes until the sauce thickens slightly and coats the beef.
10. Finish: Stir in the green onions and remove from the heat.
11. Serve: Serve immediately over steamed white rice, brown rice, or noodles. Add extra sliced chilies if you prefer more heat.
Prep Time: 20 minutes�Cooking Time: 12 minutes�Total Time: 32 minutes�Calories: Approximately 390 kcal per serving�Servings: 4

09/26/2026

Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins are soft, warmly spiced muffins filled with a rich, creamy cheesecake center. They’re perfect for cozy fall breakfasts, brunches, afternoon snacks, or an easy seasonal dessert.
Ingredients
Pumpkin Muffins
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 2 large eggs
* 1 cup pumpkin puree
* 3/4 cup granulated sugar
* 1/2 cup brown sugar, packed
* 1/2 cup vegetable oil
* 1 teaspoon vanilla extract
Cream Cheese Filling
* 8 ounces cream cheese, softened
* 1/4 cup granulated sugar
* 1 large egg yolk
* 1 teaspoon vanilla extract
Directions
1. Prepare the oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
2. Prepare the dry mixture: Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl.
3. Prepare the cream cheese filling: In a separate bowl, beat the softened cream cheese with the sugar until smooth. Add the egg yolk and vanilla and mix until creamy. Set aside.
4. Mix the pumpkin batter: In a large bowl, whisk together the eggs, pumpkin puree, granulated sugar, brown sugar, oil, and vanilla until smooth.
5. Combine the batter: Gradually add the dry ingredients to the pumpkin mixture. Stir gently just until no large streaks of flour remain. Do not overmix.
6. Fill the muffin cups: Spoon about 1 tablespoon of pumpkin batter into each liner.
7. Add the filling: Place approximately 1 tablespoon of the cream cheese mixture in the center of each muffin.
8. Cover the filling: Divide the remaining pumpkin batter among the muffin cups, making sure the cream cheese filling is mostly covered.
9. Bake: Bake for 18–23 minutes, or until the pumpkin portion springs back lightly when touched and a toothpick inserted into the pumpkin area comes out clean. Avoid inserting the toothpick directly into the cream cheese center.
10. Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
11. Chill if desired: For a firmer cheesecake center, refrigerate the cooled muffins for at least 30 minutes before serving.
Prep Time: 20 minutes�Cooking Time: 22 minutes�Total Time: 42 minutes�Calories: Approximately 285 kcal per muffin�Servings: 12

09/26/2026

Creamy Cheddar Cheese Sauce is a rich, smooth, and velvety homemade sauce made with sharp cheddar, butter, and milk. It’s perfect for pouring over vegetables, pasta, potatoes, fries, nachos, or your favorite comfort-food dishes.
Ingredients
* 4 tablespoons unsalted butter
* 4 tablespoons all-purpose flour
* 2 cups whole milk, warmed
* 2 cups freshly shredded sharp cheddar cheese
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon garlic powder
* 1/4 teaspoon paprika
* 1/2 teaspoon Dijon mustard, optional
* 2 tablespoons cream cheese, optional for extra creaminess
Directions
1. Make the roux: Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for about 1–2 minutes, whisking constantly. The mixture should become smooth and lightly golden but should not brown deeply.
2. Add the milk: Gradually pour in the warm milk while whisking continuously. Adding the milk slowly helps prevent lumps from forming.
3. Thicken the sauce: Continue cooking over medium heat for 3–5 minutes, stirring frequently, until the mixture becomes smooth and thick enough to coat the back of a spoon.
4. Add the seasonings: Stir in the salt, black pepper, garlic powder, paprika, and Dijon mustard if using.
5. Melt in the cheese: Reduce the heat to low. Add the shredded cheddar a handful at a time, stirring gently after each addition until completely melted before adding more.
6. Make it extra creamy: Stir in the cream cheese if desired. Continue stirring until the sauce is completely smooth and glossy.
7. Adjust the consistency: If the sauce is too thick, whisk in a small splash of warm milk. If it is too thin, let it cook gently for another minute or two.
8. Serve immediately: Remove from the heat and serve while warm. Avoid boiling the cheese sauce after the cheddar has been added, as high heat can cause the sauce to become grainy.
Prep Time: 5 minutes�Cooking Time: 10 minutes�Total Time: 15 minutes�Calories: Approximately 165 kcal per 1/4-cup serving�Servings: 8

09/26/2026

Classic Buttery Vanilla Pound Cake
Classic Buttery Vanilla Pound Cake is a rich, tender, and beautifully golden cake made with plenty of butter and fragrant vanilla. It’s perfect for afternoon coffee, family gatherings, holidays, or serving with fresh berries and whipped cream.
Ingredients
* 1 cup unsalted butter, softened
* 2 1/2 cups granulated sugar
* 6 large eggs, room temperature
* 3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup whole milk, room temperature
* 2 teaspoons pure vanilla extract
* 1/2 teaspoon almond extract, optional
Directions
1. Prepare the oven: Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch tube pan or bundt pan, making sure to reach all the grooves.
2. Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar: Place the softened butter in a large mixing bowl. Beat for 4–5 minutes until light and fluffy. Gradually add the sugar and continue beating until the mixture is pale, creamy, and noticeably aerated.
4. Add the eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Make sure each egg is incorporated before adding the next.
5. Add the flour and milk: Add the flour mixture in three additions, alternating with the milk in two additions. Begin and end with the flour. Mix on low speed only until each addition is incorporated.
6. Add vanilla: Stir in the vanilla extract and almond extract if using. Avoid overmixing the batter once the flour has been incorporated.
7. Fill the pan: Pour the batter evenly into the prepared pan. Gently smooth the top and tap the pan lightly on the counter to remove large air pockets.
8. Bake: Bake for approximately 70–85 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
9. Cool: Allow the cake to cool in the pan for 10–15 minutes. Carefully turn it out onto a wire rack and let it cool completely before slicing.
10. Serve: Slice with a sharp serrated knife. Serve plain or with berries, whipped cream, powdered sugar, or a simple vanilla glaze.
Prep Time: 20 minutes�Cooking Time: 1 hour 20 minutes�Total Time: 1 hour 40 minutes�Calories: Approximately 410 kcal per serving�Servings: 12

09/26/2026

Homemade Ricotta Cheese a simple, creamy fresh cheese made with just a few basic ingredients and no complicated equipment. Its soft texture and mild flavor make it wonderful for pasta, lasagna, toast, desserts, stuffed shells, and countless other homemade dishes.
Ingredients
* ½ gallon whole milk
* ⅓ cup fresh lemon juice or white vinegar
* 1 teaspoon salt
* ¼ cup heavy cream, optional, for extra richness
Directions
1. Pour the whole milk into a large heavy-bottomed pot.
2. Add the salt and heavy cream if using.
3. Heat over medium heat, stirring occasionally to prevent the milk from scorching.
4. Warm the milk until it reaches about 190°F (88°C). It should be steaming and very hot but not aggressively boiling.
5. Remove the pot from the heat.
6. Slowly add the lemon juice or vinegar while gently stirring.
7. Stop stirring once the acid has been incorporated.
8. Let the mixture sit undisturbed for 5–10 minutes.
9. You should see white curds separating from a pale yellow-green whey.
10. If the milk has not separated clearly, add another tablespoon of lemon juice or vinegar and wait a few more minutes.
11. Line a fine-mesh strainer with several layers of cheesecloth and place it over a large bowl.
12. Carefully pour the curds and whey into the lined strainer.
13. Let the ricotta drain for 10–20 minutes for a soft, creamy consistency.
14. For thicker ricotta, allow it to drain for 30–60 minutes.
15. Transfer the ricotta to a clean container.
16. Taste and add additional salt if desired.
17. Use immediately or refrigerate promptly in a covered container.
18. For best quality, use the fresh ricotta within a few days.
Prep Time: 5 minutes�Cooking Time: 15 minutes�Total Time: 20 minutes, plus draining�Calories: Approximately 110 kcal per ¼ cup�Servings: 8

09/26/2026

🥬 Chopsuey Ingredients
* 1 lb boneless, skinless chicken breast, thinly sliced
* 2 tablespoons vegetable oil
* 3 cloves garlic, minced
* 1 small onion, sliced
* 1 cup broccoli florets
* 1 cup cauliflower florets
* 1 medium carrot, sliced diagonally
* 1 cup snow peas
* 1 red bell pepper, sliced
* 1 cup cabbage, chopped
* 1 cup baby corn, drained
* 1 cup sliced mushrooms
* 1 cup chicken broth
* 2 tablespoons oyster sauce
* 1 tablespoon soy sauce
* 1 teaspoon sesame oil
* 1 tablespoon cornstarch
* 2 tablespoons water
* ½ teaspoon black pepper
* ¼ teaspoon salt, or to taste
* 2 green onions, sliced
* Steamed white rice, for serving
Directions
1. In a small bowl, whisk together the chicken broth, oyster sauce, soy sauce, sesame oil, and black pepper.
2. In another small bowl, mix the cornstarch with the water to make a smooth slurry.
3. Heat 1 tablespoon of vegetable oil in a large wok or deep skillet over medium-high heat.
4. Add the sliced chicken and cook for 5–7 minutes, stirring frequently, until browned and cooked through.
5. Transfer the chicken to a clean plate.
6. Add the remaining tablespoon of oil to the wok.
7. Add the onion and garlic and stir-fry for about 1 minute.
8. Add the carrots, broccoli, and cauliflower. Cook for 2–3 minutes.
9. Add the bell pepper, snow peas, mushrooms, cabbage, and baby corn.
10. Stir-fry for another 3–4 minutes. Keep the vegetables slightly crisp rather than overcooking them.
11. Return the cooked chicken to the wok.
12. Pour in the prepared sauce and toss everything together.
13. Stir the cornstarch slurry again, then pour it into the wok.
14. Cook for 1–2 minutes, stirring continuously, until the sauce thickens and coats the chicken and vegetables.
15. Taste and adjust the seasoning if needed.
16. Garnish with sliced green onions.
17. Serve immediately over steamed white rice.
Prep Time: 20 minutes�Cooking Time: 18 minutes�Total Time: 38 minutes�Calories: Approximately 345 kcal per serving, excluding rice�Servings: 6

09/26/2026

Spicy Creamy Ramen Bowl with Chicken Wings is a rich and satisfying comfort meal featuring springy ramen noodles in a spicy creamy broth topped with crispy chicken wings. It combines bold heat, savory flavor, and creamy richness in one impressive bowl.
Ingredients
For the Chicken Wings
* 1½ lbs chicken wings
* 1 tablespoon vegetable oil
* 1 teaspoon paprika
* ½ teaspoon garlic powder
* ½ teaspoon onion powder
* ½ teaspoon salt
* ¼ teaspoon black pepper
For the Ramen
* 2 packs instant ramen noodles, seasoning packets discarded
* 3 cups chicken broth
* 1 cup whole milk
* ½ cup heavy cream
* 1 tablespoon chili paste
* 1 tablespoon soy sauce
* 1 teaspoon sesame oil
* 2 cloves garlic, minced
* 1 teaspoon grated fresh ginger
* 1 tablespoon butter
* 2 green onions, sliced
* 1 soft-boiled egg per serving, optional
* Sesame seeds, for garnish
Directions
1. Preheat the oven to 425°F (220°C) or prepare an air fryer according to its instructions.
2. Pat the chicken wings very dry with paper towels.
3. Toss the wings with vegetable oil, paprika, garlic powder, onion powder, salt, and black pepper.
4. Arrange the wings in a single layer on a lined baking sheet or in the air fryer basket.
5. Bake for 40–45 minutes, turning halfway through, or air-fry at approximately 400°F (200°C) for 20–25 minutes.
6. Cook until deeply golden and the chicken reaches an internal temperature of 165°F (74°C).
7. While the wings cook, melt the butter in a large saucepan over medium heat.
8. Add the minced garlic and grated ginger. Cook for about 30 seconds.
9. Stir in the chili paste and cook for another 30 seconds.
10. Add the chicken broth, soy sauce, and sesame oil.
11. Bring to a gentle simmer.
12. Stir in the milk and heavy cream.
13. Keep the broth at a gentle simmer and avoid vigorous boiling after adding the dairy.
14. Add the ramen noodles and cook according to the package directions, usually 2–4 minutes.
15. Stir occasionally to separate the noodles.
16. Taste the broth and adjust the chili paste or soy sauce if needed.
17. Divide the ramen among serving bowls.
18. Top each bowl with crispy chicken wings.
19. Add sliced green onions, sesame seeds, and a soft-boiled egg if desired.
20. Serve immediately while hot.
Prep Time: 15 minutes�Cooking Time: 45 minutes�Total Time: 1 hour�Calories: Approximately 690 kcal per serving�Servings: 4

Usual Recipes

09/27/2026

09/27/2026

09/26/2026

09/26/2026

09/26/2026

09/26/2026

09/26/2026

09/26/2026

09/26/2026

09/26/2026

Address

Website

Alerts

Contact The Business

Shortcuts

Share

Category

Listing takedown request