Easter delights have arrived at Mangia NYC

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The Collagen Crush Smoothie Has Arrived at Mangia NYC
Mangia NYC debuts the Collagen Crush Smoothie
Mangia NYC & Floratorium Debut
Exclusive Custom Spring Cakes to Kick Off the Season in Style
Mangia x Altuzarra for NYFW
Fashion meets Art de la table
Recipe of Mangia’s Dilled Yogurt Sauce
Dilled Yogurt Sauce There is no better accompaniment to Yellow Tomatoes Stuffed with Lamb Sausage and Orzo than this cooling, refreshing sauce. It is also tasty spooned into pita pockets stuffed with crisp mixed greens. The best way to chop dill is not with a knife on...
How to Start 2025 with dynamic dining resolutions
Fresh take on health dining and bold new flavors
Love is in the air at Mangia NYC
Mangia’s exclusive 2025 Valentine’s Menu
Roasted Filet of Beef with Peppercorn Crust
Roast Filet of Beef with Peppercorn Crust Here is the most reliable the little black dress, if you will of special-occasion dishes. And this filet becomes even more interesting when served, as we suggest you do below, with Mustard Applesauce spooned alongside the...
Spicy Marinated Roasted Turkey Breast
Spicy Marinated Roasted Turkey Breast Toasting seeds brings out their flavor, and you will be able to identify the cumin and coriander in the Indian marinade we use here. The longer you marinate the turkey, the better: We suggest 24 hours. You will need several...
How To Prepare Roasted Garlic
Roasted Garlic Fresh garlic is pungent and sharp. Roasted garlic is just the opposite sweet and mellow in flavor, silky in texture. Because it has a more subtle flavor, it becomes a lot more cooperative as an ingredient. We think it is a must in some of our sauces and...
Mangia’s Vinaigrette
Mangia's Vinaigrette When making vinaigrette, always use quality olive oil and vinegar. Vary the vinegar here, if you like. Red wine vinegar has more intensity than white wine vinegar and is good matched with more assertive herbs, such as oregano. Sherry vinegar,...
Herb Mayonnaise
Herb Mayonnaise You can use any combination of fresh herbs you wish here. The points to remember are (1) only the leaves should be used; (2) they should be well minced; (3) avoid using large quantities of the strong-flavored herbs, such as rosemary, sage, or thyme....