New York Cookbook so. many. stickers. from No-Bake Cheese Tartlet (top

from No-Bake Cheese Tartlet (top it with fresh blue berries) to Squeaky “Pasta” Primavera (cheese curds that stand in for the pasta)

and inspiration for shaping irresistibly charming mochi flowers

is like having a trusted friend helping you along the way—except this friend has all the right answers

plus techniques for making your small space comfortable and easy to inhabit

Circular Knitting Workshop opens up endless possibilities

New York Cookbook so. many. stickers. from No-Bake Cheese Tartlet (topNibbles and noshes from New York City, America's kitchen. New York is pierogi, pasta fagiole, and chicken soup: Avgolemono, Brazilian Canja, Kreplach, Soo Chow, and Ajiaco. New York is Sylvia's Ribs, plus Edna Lewis's Greens and Mrs. Kornick's Polish Corn Bread. And the New York Cookbook is all of this, and much, much more. Collected from all five boroughs by New York Times food writer Molly O'Neill, here are over 500 recipes and over 700 photographs