The Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant by Danny Meyer and Michael Romano

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    • Categories: Canapés / hors d'oeuvre; Italian; Vegetarian
    • Ingredients: olives; olive oil; garlic; dried red pepper flakes; fennel; oranges
    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: Sauternes wine; grapeseed oil; asparagus; parsley; pistachio nuts
    • Categories: Canapés / hors d'oeuvre; Vegetarian
    • Ingredients: peanuts; cashew nuts; Brazil nuts; hazelnuts; walnuts; pecans; almonds; rosemary; ground cayenne pepper
    • Categories: Appetizers / starters; Entertaining & parties; Summer; French; Vegan; Vegetarian
    • Ingredients: artichokes; potatoes; coriander seeds; black peppercorns; white vermouth; Niçoise olives; tomatoes; thyme; rosemary; sage; mint; basil; parsley
    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: tomatoes; basil; garlic; sourdough bread
    • Categories: Appetizers / starters; Winter; Italian; Vegetarian
    • Ingredients: sourdough bread; balsamic vinegar; truffle oil; Parmesan cheese
  • Fried calamari with spicy anchovy mayonnaise
    • Categories: Appetizers / starters
    • Ingredients: olive oil; canned anchovies; parsley; ground cayenne pepper; calamari; graham crackers
    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: limes; corn; half and half cream; ground allspice; ground cayenne pepper; parsley; cilantro; okra; shallots; ground cumin; heavy cream; tomatoes; roasted red peppers
    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: tomatoes; pecorino Romano cheese; canned tomatoes; rosemary; basil; shiitake mushrooms; white mushrooms; escarole; cannellini beans
    • Categories: Appetizers / starters
    • Ingredients: sage; rosemary; thyme; chicken stock; chicken stock cubes; matzo meal; shiitake mushrooms; wild mushrooms; canned anchovies
    • Categories: Pies, tarts & pastries; Appetizers / starters
    • Ingredients: store-cupboard ingredients; ricotta cheese; spinach; marjoram; prosciutto
    • Categories: Salads; Appetizers / starters; Italian
    • Ingredients: chervil; chives; parsley; tarragon; mussels; frisée; calamari; shrimp; cannellini beans
    • Categories: Appetizers / starters
    • Ingredients: ground cayenne pepper; eggplants; leeks; shiitake mushrooms; roasted red peppers; yellow peppers; Parmesan cheese
    • Accompaniments: Tomato coulis
    • Categories: Appetizers / starters
    • Ingredients: potatoes; vegetable oil; garlic; parsley
    • Categories: Appetizers / starters; Italian
    • Ingredients: cotechino sausages; red wine; celery; black peppercorns; bay leaves; sourdough bread; parsley
    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: eggplants; zucchini; yellow peppers; thyme; parsley; zucchini blossoms; breadcrumbs
    • Accompaniments: Tomato coulis
    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: basil; zucchini; yellow squash; tomatoes; tomato sauce; heavy cream; Parmesan cheese
    • Categories: Main course; Italian
    • Ingredients: parsley; basil; pecorino Romano cheese; Parmesan cheese; Italian sausages; Cognac; heavy cream; dried red pepper flakes; rigatoni pasta; fennel seeds
    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: breadcrumbs; pecorino Romano cheese; parsley; garlic; dried red pepper flakes; spinach; linguine pasta
    • Categories: Appetizers / starters; Italian
    • Ingredients: sun-dried tomatoes; cavatelli pasta; canned tomatoes; carrots; celery; saffron; basil; parsley; tomatoes; Italian sausages; fennel seeds; coppa (cured); dried red pepper flakes; pecorino Romano cheese
    • Categories: Appetizers / starters; Italian
    • Ingredients: broccoli rabe; dried red pepper flakes; tomato sauce; tomatoes; orecchiette pasta; pecorino Romano cheese
    • Categories: Pasta, doughs & sauces; Appetizers / starters; Italian
    • Ingredients: canned tomatoes; pancetta; red chiles; dried red pepper flakes; basil; pecorino Romano cheese; bucatini pasta
    • Categories: Appetizers / starters; Italian
    • Ingredients: chicken stock; asparagus; yellow peppers; red peppers; Parmesan cheese; penne pasta; thyme
    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: red onions; beets; heavy cream; Gorgonzola cheese; penne pasta; walnuts; pecorino Romano cheese; parsley
    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: parsley; eggplants; red peppers; tomato sauce; pecorino Romano cheese; penne pasta; ricotta salata cheese

Notes about this book

  • Eat Your Books

    1995 International Association of Culinary Professionals Award Winner

  • bching on July 25, 2014

    at ISU library

  • cadfael on March 07, 2014

    Follow people reviewing the recipes in this book on Chow Hound

  • Jane on March 14, 2009

    Much more user-friendly than most restaurant cookbooks. You don't need a kitchen full of sous-chefs to do these recipes.

Notes about Recipes in this book

  • Braised lamb shanks with garlic and herbs

    • westminstr on February 12, 2013

      Wonderful! Subbed sage for rosemary and parsley for mint.

  • Mashed French beans with garlic and mint

    • westminstr on February 12, 2013

      These beans were fantastic! I made the following changes: subbed cannelini for flageolet, fennel for celery, parsley for mint, Delicious!

  • Fagioli alla Toscana

    • westminstr on November 26, 2012

      These were good. Double the recipe next time. Oliver didn't eat much of them though (I think he prefers a blander bean).

    • Breadcrumbs on March 25, 2012

      p. 253 - The first time we dined on Tuscan bean bruschetta was on a glorious fall evening at Restaurant Alle Fratte di Trastevere in Rome. Mr bc was simply smitten and, to this day, I’ve been on a quest to replicate what seemed like a very simple dish. I’ve tried a number of recipes over the years and, even wrote to the restaurant who kindly provided a recipe, of sorts. Nevertheless, while some came close, none have successfully replicated the dish. Until today. This is THE one for us. Creamy, seemingly sauce-less yet, with an almost invisible coating that is chock-full of flavour – the bean cooking liquid that’s been reduced along w some sautéed herbs, garlic and of course, some Pecorino Romano. These were exquisite. Mr bc couldn’t contain his delight and greedily gobbled up almost half the dish. No doubt he’ll regret this, when his main course of Barolo-braised short ribs arrives!

    • Breadcrumbs on October 07, 2013

      Oct 2013 - made these with fresh Borlotti this time and against all odds, they managed to elevate this already outstanding dish. This is simply "the best" antipasti bean dish we've ever had.

    • Breadcrumbs on August 24, 2014

      Aug 2014 - mr bc picked up a big basket of borlotti's at the market on Friday so guess what was on the menu this weekend? This T&T recipe is most definitely the house favourite and today was not exception. This time I used fennel instead of celery in the cooking liquid then I subbed fennel instead of the other herbs at the saute stage. Lovely.

  • Herbed potato salad with bacon and scallions

    • westminstr on April 23, 2013

      As with other recipes in this book, the prep is a bit more fiddly than I ideally like. But, also as with other recipes in this book, the profusion of fresh herbs adds a wonderful complexity of flavor, so the extra effort is not wasted. I added the bacon but I think the salad would be just as good without it. Also, the flavors of the salad deepened as it sat, so I would recommend making this one a bit ahead if you have the time.

  • Basic tomato sauce

    • Breadcrumbs on November 07, 2012

      p. 317 - We definitely like this sauce though we both agreed we prefer a little more texture. Since this went through the food mill the sauce was very smooth/one dimensional in texture. I tasted this sauce before cooking it down as I was interested to know what the fresh tomatoes brought to the party. The answer was…not much On the other hand, my onions were fresh and, on the sweet side so we really liked the sweetness they brought to the sauce…so much so in fact that I’d consider adding some to my own Marinara in future. While we appreciated the tomato-forward flavour of this sauce, there was consensus that for our tastes, there just wasn’t enough garlic. Sometimes when time is tight I make a quick marinara by sautéing garlic then pouring in a bottle of Italian Passata. Texturally, this was very similar to my quick version. From a flavour standpoint, I don’t think this sauce was any better so it’s unlikely I’d make it again, especially since it is more work.

  • Orange-fennel osso buco

    • Breadcrumbs on November 12, 2012

      p. 192 While I did question whether to use a half cup of sherry vinegar (I did) and, though I needed to adjust the cooking method to ensure the fennel cooked properly ultimately we were delighted with this fresh, flavourful dish, it really wowed our guests. The fact that it comes together with relative ease is a bonus. Changed recipe by cooking for 30 mins at 375 w the lid on after adding the veggies then, removed lid, raised heat to 400 and cooked additional 20 mins. Also tucked fresh orange segments onto plated dishes vs stirring in. The book suggests a soft, grapey Merlot w this recipe and I have to say, it was a perfect pairing. This really was a delicious dish. Fresh flavours, not too heavy and very aromatic. If I’d been thinking, I would have given each plate a quick sprinkle of fennel pollen but I’ll have to save that for another time! Photos here:

  • Roast stuffed leg of lamb

    • Breadcrumbs on April 01, 2013

      p. 202 - This is a delightful and delicious roast lamb. I thought it was interesting that while the recipe called for an assortment of herbs, rosemary wasn’t mentioned. I simply can’t imagine my lamb without rosemary so in it went along w parsley and thyme. After stuffing the lamb spent about 6 hours in the fridge before bringing it to room temp to roast. All the flavours came together beautifully and this was probably one of the most herbaceous lambs I’ve ever prepared. Each tasty bite was infused with all the wonderful flavours of the stuffing. mr bc especially enjoyed the plump raisins and asked if I could double them next time. Ours was perfectly medium rare after 1 hr 20 mins in the oven. I cooked the roast atop its chopped up bone vs a rack. I made a little pan sauce w the drippings. Delicious, and definitely worth repeating. This would be a perfect company dish due to its beautiful presentation. Photos here:

  • Pan-roasted salmon with citrus-balsamic vinaigrette

    • Laura on November 11, 2012

      Pg. 146. This was very easy and it was good, but nothing special. The citrtus-balsamic vinaigrette was a bit too heavy on the balsamic -- I'd cut the amount of that back. Also, the cook times at 450 degrees for 6 oz fillets were too long -- especially since my fillets were quite thin. The suggested cook times were 8-10 mins. I roasted them for 8 mins and that was a little too long.

  • Seared sea scallops with lemon vinaigrette, broccoli rabe, and roast tomatoes

    • Laura on January 10, 2012

      Pg. 158. We really enjoyed this dish, but you should know that this is a complex recipe in that it requires that you make 2 other recipes, one of which (oven-dried tomatoes) requires 5-6 hours. So, you definitely need to start the day before. The results are worth it, though. You could sub sun-dried tomatoes packed in oil for the roast tomatoes, but I don't think it would have the same impact. Also, you could easily cut down on the amount of the lemon vinaigrette -- we have plenty left over.

  • Mama Romano's baked lemon chicken

    • Laura on May 22, 2014

      Pg. 172. Loved how easy this dish was to prepare. And it was really good. In an effort to make it even more healthy, I removed the skin from the chicken breasts and did not dredge with flour. I would say that 45 minutes baking time at 400 degrees is too long, after having browned the pieces on the stovetop first. Next time I'd try 30 minutes, or lower the heat to 350.

    • Kjohns101 on November 27, 2017

      This is one of my go to recipes. I skip the flour but keep the skin on and brown well. It’s a tasty dish.

  • Carrot-red lentil soup with Asian spices

    • Laura on November 17, 2011

      Pg. 94. I made this exactly as written and it was incredibly spicy, to the point where the heat overwhelmed the other flavors. And we like our food spicy! This was quite surprising, considering that there is only 1/4 tsp of cayenne, 1/4 tsp of cumin, and 1/2 tsp of curry in the soup to add heat. I might consider leaving out the cayenne in the future.

    • vinochic on December 07, 2016

      I really enjoyed this. Based on the previous review though, I halved the cayenne. It added a nice kick, but was not too much for us. I will definitely make this again!

    • clcorbi on November 14, 2018

      Excellent. I followed spice quantities as written and did not find this too spicy at all. I also only blended about half the soup, leaving the rest chunky. I also omitted the rice and added extra carrot/celery just because I had them. I loved the depth of flavor here--I think a nice homemade chicken or vegetable stock really adds an extra something to this soup.

  • Seared salmon with sweet corn, shiitake mushrooms, and balsamic vinegar butter sauce

    • Laura on February 16, 2013

      Pg. 140. First, let me say that the balsamic butter sauce is absolutely fantastic. However, the amount of butter (1/2 lb!) that is required to produce a very small quantity of this sauce is over the top. In addition, we felt that the corn detracted from, rather than adding to the overall dish. The salmon was perfectly cooked, if you like yours on the rarer side. This recipe also uses a large number of pots and pans and is quite time-consuming. And, while the butter sauce was delicious, I'd never bother to make this again.

  • Three-grain pilaf with almonds and shiitake mushrooms

    • Laura on November 11, 2012

      Pg. 256. This was tasty, but nothing special. There was a fair amount of prep work involved. If I were to make it again I'd increase the amount of shitakes -- they kind of disappeared. I would probably choose walnuts over almonds as well.

    • bching on July 25, 2014

      I agree with most of the Laura's comments: you need to plan ahead with this dish, and add extra shitakes. Walnuts or brazil nuts are better than almonds. This makes for a delicious vegetarian meal with a rich corn pudding and green salad.

  • Creamless mushroom soup

    • Ltepp on April 04, 2010

      This is fabulous soup

  • Stuffed chicken breasts with herbed goat cheese

    • Lindalib on July 19, 2012

      Very tasty with easy to find ingredients. Would make this one again.

  • Mashed sweet potatoes with balsamic vinegar

    • amraub on November 11, 2012

      These reminded me of Thanksgiving with the spices. I had hoped the vinegar would cut the sweetness of the potatoes more, but it did not. Served with Melissa Clark's oven-roasted pork butt.

  • Penne with Gorgonzola, beets, and toasted walnuts

    • amraub on October 31, 2012

      The sauce was very tasty, but the peptobismal pink of the dish was a little off-putting!

  • Tuna club sandwich

    • DKennedy on October 31, 2012

      Makes way too much tuna salad. Cut recipe in 1/2 at least. We did not love the tuna poached in the veggie stock. But the sandwich with the bacon was really delicious.

  • Red lentil-basmati rice pilaf

    • eve_kloepper on February 06, 2012

      very good. I made rice in rice cooker.

  • Sautéed spinach with garlic

    • twoyolks on February 04, 2017

      This spinach is really easy to make, cooks quickly, and has a subtle, permeating flavor.

  • Bar nuts

    • twoyolks on November 29, 2016

      This is a good recipe to use up small bits of whatever nuts are in the fridge. I'd recommend more butter and more rosemary to be tossed with the nuts as those were the best parts. The nuts seem to keep pretty well.

    • anya_sf on November 15, 2022

      I used 1 lb Trader Joe's mixed roasted, unsalted nuts, so they didn't need roasting, but I did warm them in the oven before mixing with seasonings. So addictive!

  • Chicken salad "deluxe"

    • Jiggalicious on September 06, 2012

      Super simple, and very flexible. I've made it three times, to rave reviews with slight modifications to omit spicy ingredients for my heat sensitive friends and family.

  • Black bean soup with lemon and sherry

    • bching on April 07, 2015

      What a disappointment. This soup won't be tossed in the garbage but I won't make it again. It smelled great while it was cooking but the final product was very bland. I doubt very much that the restaurant actually uses water as the broth base even though that's what the recipe says to do.

    • laurabead on November 16, 2018

      Totally agree with bching; this is not a good recipe.

  • Hashed Brussels sprouts with poppy seeds and lemon

    • Piebaker on March 10, 2017

      I didn't know how much I like Brussels sprouts until I made this recipe. The texture and flavor is great. It's a family favorite. Toasted walnuts are a good substitution for poppy seeds.

    • IowanCorn on December 26, 2022

      This . . . was horrible. The lemon did nothing but made the Brussel sprouts more bitter. I only used a half a tablespoon of poppyseeds and even that was overkill. It may have been that I used frozen for roasting sprouts, but I really don't think so.

  • Ribollita

    • urmami on October 24, 2016

      Yum, yum, yum. This is superb, but I had to knock off 1.5 stars because of impracticality. In my neck of the woods, or at least this year, when zucchini, tomatoes, and basil are in abundance, the weather is so swampy you absolutely do not want soup; and by the time you do want soup, they're gone. But if you do manage to luck in to the climatic golden hour that is late September in NYC, it's possible for CSA box contents and comfort food needs to overlap, and I'm so glad it worked this year. I also deeply appreciate that even his highness Danny effing Meyer writes soup recipes that DON'T require starting with stock homemade from the most exquisite heritage pork bones roasted just so. Nope, water, good base seasonings, and cooking beans will suffice, thanks. And they really, really do. I just wish it could happen year round.

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  • ISBN 10 0060170131
  • ISBN 13 9780060170134
  • Linked ISBNs
  • Published Dec 01 1994
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers

Publishers Text

Winner of the James Beard Award for the Best Restaurant in America, the acclaimed Union Square Cafe serves some of the most imaginative, interesting, and tasty food in America. With this inspired cookbook, its devoted fans can savor the restaurant's marvelous dishes at home. "The Union Square Cafe Cookbook" contains 160 of the restaurant's classic dishes, from appetizers, soups, and sandwiches to main courses, vegetables, and desserts. Hot Garlic Potato Chips, Porcini Gnocchi with Prosciutto and Parmigiano Cream, Grilled Marinated Fillet Mignon of Tuna, Herb-Roasted Chicken, Eggplant Mashed Potatoes, and Baked Banana Tart with Caramel and Macadamia Nuts are some of the all-time favorites home cooks will find in its pages. Easily mastered by home cooks, the recipes use widely available ingredients, employ familiar techniques, and can be prepared in a reasonable amount of time. Amateurs and pros alike will find the dishes here as accessible as they are irresistible. Michael Romano's tips for success will instill confidence in home cooks, and Danny Meyer's wine suggestions, inspired by the restaurant's remarkable cellar, offer the perfect accompaniment to almost every recipe. Capturing the restaurant's vitality and warm design, and its dedication to excellence, "The Union Square Cafe Cookbook" will enrich and enliven every cook's repertoire and bring the essence of this remarkable restaurant to any home.

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