9 NYC Restaurants Share Their Most Popular Family Friendly Recipes

You don't have to miss your favorite meals from Chipotle, Shake Shack, The Cheesecake Factory, Van Leeuwen, and more because of social distancing. Instead, make these easy, kid-approved recipes at home.

By NYMetroParents Staff May 5, 2020

UPDATED MAY 4, 2020: Right now, we unfortunately can't visit our favorite NYC restaurants and enjoy the diverse and delicious meals they have to offer due to social distancing. Whether you're celebrating a special occasion like a graduation, a birthday, or Mother's Day, or you're just looking to switch things up from the usual rotation of home cooked meals your kids like, these 9 restaurants in the NYC area shared 14 quick and easy recipes for some of their most popular dishes so you can still enjoy them while their dining rooms are closed.

McDonald's McMuffin Recipe
The Cheesecake Factory Cinnamon Roll Pancakes Recipe
P ret A Manger Libby's Proper Porridge Recipe
Chipotle Guacamole Recipe
Shake Shack ShackBurger Recipe
Shake Shack ShroomBurger Recipe
Shake Shack Cheese Sauce Recipe
Shake Shack ShackSauce Recipe
The Cheesecake Factory Chicken Taquitos Recipe
Butera's Chicken Meatballs Recipe
Patsy's Pizzeria Mac and Cheese with Bacon Recipe
Olive Garden Chicken Parmigiana Recipe
Van Leeuwen Roasted Banana Ice Cream Recipe
Pret A Manger Chocolate Chunk Cookies

Breakfast Recipes from NYC Restaurants

McDonald's McMuffin

Recipe courtesy McDonald's UK Twitter

Ingredients:

English muffin
2.5 ounces sausage meat
Eggs
American cheese slice

Directions:

Toast english muffin until golden brown
Season 75g of sausage meat with a pinch of salt and pepper and then shape into balls. Flatten into patty shapes and cook under a pre-heated grill for 6-7 minutes on each side (or as per instructions on the packaging)
Brush the inside of a metal ring with a little oil and place in a small frying pan. Pour in just enough water to cover the base and then bring to a boil. Crack the eggs into the rings, cover the pan and cook for 2-3 minutes
Assemble your McMuffin by layering the patty and egg on top of a slice of cheese

The Cheesecake Factory Cinnamon Roll Pancakes

Recipe courtesy The Cheesecake Factory

Ingredients:

1-3/4 cups all-purpose flour
1 tbl baking powder
1 tsp kosher salt
2 cups buttermilk
2 ea. eggs
1 tsp. vanilla
2 tbls. vegetable oil
2 tsps. vegetable oil
1 cup cinnamon swirl
½ cup vanilla icing
Powdered sugar (optional)

Directions:

Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.
Add the flour mix into the bowl with the buttermilk. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.
Drizzle equal amounts of cinnamon swirl onto each pancake in a spiral motion.
Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.
Place two pancakes onto each serving plate. Drizzle the vanilla icing and sprinkle the powdered sugar over each stack of pancakes.

Pret A Manger Libby's Proper Porridge

Recipe courtesy Pret A Manger's Twitter

Ingredients:

3/4 cups whole milk (or whole milk alternatives)
1/2 cups water
1/2 cup rolled oats

Directions:

Simmer oats in water for a few minutes
Add the milk, simmer until oats cooked through
Top with your favorite items (berry compote, fresh fruits, dried fruit, nuts and seeds, almond butter, blueberries, granola, frozen berries, chopped banana, chocolate pieces, etc.)

Lunch and Dinner Recipes from NYC Restaurants

Chipotle Guac

Recipe courtesy Chipotle's Twitter

Ingredients:

2 ripe Hass avocados
2 tsp lime juice
2 tbsp cilantro (chopped)
1/4 cup red onion (diced)
1/2 jalapeño including seeds (diced)
1/4 tsp kosher salt

Directions:

Cut avocados in half and remove pits carefully
Scoop the avocados into a bowl
Toss and coat with lime juice
Add the salt and mash until it's a smooth consistency
Fold in remaining ingredients and mix
Taste the guac & adjust seasoning if necessary

Shake Shack ShackBurger

Ingredients (makes 4):

4 hamburger potato buns
4 tablespoons unsalted butter, melted
4 tablespoons ShackSauce
4 pieces green leaf lettuce
8 ¼-inch slices ripe plum tomato
1 pound very cold ground beef, divided into 4 pucks
½ teaspoon Our Salt & Pepper Mix
4 slices American cheese

Directions:

Heat a cast-iron griddle over medium-low heat until warm. Meanwhile, open the hamburger buns and brush the insides with the melted butter. A soft brush is helpful here. Place the buns buttered side down on the griddle and toast until golden brown, 2-3 minutes. Transfer buns to a plate. Spoon the ShackSauce onto the top bun. Add a piece of the lettuce and two slices of tomato.
Increase the heat to medium and heat the griddle until hot, 2-3 minutes.
Evenly sprinkle a pinch of Our Salt & Pepper Mix on top of each puck of meat.
Place the pucks on the griddle, seasoned side down. Using a large, sturdy metal spatula, firmly smash each puck into a 1/3-inch-thick round patty. Pressing down on the spatula with another stiff spatula helps flatten the burger quickly. Evenly sprinkle another big pinch of Our Salt & Pepper Mix.
Cook the burgers, resisting the urge to move them, until the edges beneath are brown and crisp, and juices on the surface are bubbling hot, approximately 2½ minutes. Slide one of the spatulas beneath the burger to release it from the griddle and scrape up the caramelized browned crust. Use the other spatula to steady the burger and keep it from sliding. Flip the burgers. Put the cheese on top and cook the burgers 1 minute longer for medium. Cook more or less depending on your preference.
Transfer the cheeseburgers to the prepared buns and enjoy.

Shake Shack 'Shroom Burger

Ingredients for the mushroom caps:

4 4-inch portabello mushroom caps
¼ cup canola oil
½ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1½ cups flour
3 eggs
2 cups panko breadcrumbs

Ingredients for the filling:

1½ cups grated muenster
½ cup grated cheddar
½ teaspoon minced onion
1/8 teaspoon minced garlic
¼ teaspoon flour
1 egg yolk
1 pinch cayenne

To cook and assemble the mushroom burgers:

Canola oil for deep-frying
Kosher salt
4 tablespoons ShackSauce
4 hamburger potato buns, toasted
4 pieces green leaf lettuce
8 ¼-inch slices ripe plum tomato

Directions:

For the mushroom caps, preheat the oven to 375°F. Put mushroom caps on a medium baking pan. Rub caps all over with the oil, then season both sides with the salt and pepper. Arrange mushrooms gill side down in a single layer and roast until tender, 30-35 minutes. Remove from the oven and set aside to cool. Slice mushrooms in half horizontally.
Put the flour in a wide dish, beat the eggs in another wide dish, and put the panko in a third wide dish and set aside.
For the filling, mix together the muenster and cheddar cheeses, onion, garlic, flour, egg yolk, and cayenne in a medium mixing bowl. Set aside.
Shape the filling into four equal disks, ½ inch smaller in diameter than the mushroom caps. Place cheese disks on gill side of each mushroom cap, cover with other half of cap, cut side down, and gently press together to secure the filling.
Dredge the stuffed mushroom caps in the flour, then dip in the beaten egg, coating them completely, then dredge in the panko. Set prepared mushrooms on a plate and refrigerate while heating the oil to deep-fry them.
To cook the mushroom burgers, pour the oil into a deep, wide pot to a depth of 3 inches. Heat over medium heat until the oil reaches a temperature of 350°F on a candy thermometer. Deep-fry the prepared mushrooms, one or two at a time, until golden brown and crisp all over, 3-4 minutes. Transfer mushrooms with a slotted spoon to drain on paper towels. Season with salt.
Spoon the ShackSauce onto the top bun. Add a piece of lettuce and two slices of tomato.
Transfer the mushroom burgers to the prepared buns. Enjoy!

Shake Shack Cheese Sauce

Ingredients:

1 tablespoon canola oil
½ onion, peeled and sliced ½ inch thick
6 thin slices jalapeño
2 teaspoons whole black peppercorns
½ teaspoon kosher salt
1 tablespoon white wine vinegar
2 teaspoons white wine
2 cups heavy cream
2 cups grated American cheese
2 cups grated cheddar

Directions

Heat the oil in a large saucepan over medium heat. Add the onions, jalapeños, peppercorns, and salt, and cook, stirring often, until the onions are translucent, approximately 5 minutes. Add the vinegar and wine, and cook until the liquid has almost completely evaporated, approximately 5 minutes. Stir in the cream. Remove the pan from the heat and let the cream steep for 30 minutes to build flavor.
Return the saucepan to the stove and heat over medium heat until very warm (don’t let it come to a boil).
Meanwhile, put the American and cheddar cheeses into a large heatproof bowl. Pour the hot cream through a strainer (to remove the solids) over the cheeses, stirring until the cheese melts and the sauce is smooth, approximately 3 minutes. Sauce will keep, covered and refrigerated, for up to one week. You can easily reheat the sauce in a microwave or over a pot of gently simmering hot water.

Shake Shack ShackSauce

Ingredients:

½ cup Hellman’s mayonnaise
1 tablespoon Dijon mustard
¾ teaspoon Heinz ketchup
¼ teaspoon kosher dill pickling brine
Pinch of cayenne pepper

Directions:

Put all ingredients in a small mixing bowl and stir until well combined. Sauce will keep, covered, in the refrigerator for up to one week.

The Cheesecake Factory's Chicken Taquitos

Recipe courtesy The Cheesecake Factory

Ingredients (makes 20 taquitos):

1 lb. Chicken Breast, cooked, pulled
¼ cup Corn Kernels
¼ cup Green Chile Sauce
¼ cup Enchilada Sauce
3 oz. Jack Cheese, grated
3 oz. Cheddar Cheese, grated
2 Tbls. Cream Cheese
1 Tbl. Cilantro, minced
1 tsp. Jalapeños, canned, chopped
1-1/2 tsps. Kosher Salt
½ tsp. Black Pepper
Pinch Oregano, dry
10 ea. 6” Corn Tortillas
1 ea. Egg (lightly beaten)
5 ea. Bamboo Skewers 6”
As needed Canola Oil, for frying
¼ cup Sour Cream
1 Tbl. Cilantro, minced
1/2 cup Guacamole
1/2 cup Fresh Salsa

Instructions:

Add enough oil to a heavy bottom straight sided pan to come two inches up the sides. Heat over medium heat to 350? on a deep-fry thermometer.
Place the chicken breast, corn, green chile sauce, enchilada sauce, jack cheese, cheddar cheese, cream cheese, cilantro, jalapeños, salt, black pepper and oregano into a mixing bowl and stir to combine.
Quickly fry the stack of tortillas in the oil for 5 seconds to soften the tortillas. Lay the tortillas onto a cutting board. Brush the top edge of each tortilla with egg wash and evenly divide the chicken mix onto each tortilla.
Roll each taquito tightly. Lay two taquitos side by side with the sealed edges facing inwards. Insert a bamboo skewer through the center of two taquitos. Repeat the process with the remaining taquitos
Fry the taquitos until crispy and golden brown (2-1/2 to 3 mins.).
Remove from the fryer and allow to drain on paper towels. Remove the bamboo skewer and cut the taquitos in half.
Drizzle the sour cream over the taquitos.
Sprinkle the cilantro over the taquitos and serve with guacamole and fresh salsa.

Butera's Chicken Meatballs

Ingredients:

2 lbs. ground chicken
2 large fresh eggs
1 small onion, diced
1 large garlic clove, minced
1½ cup water
1¼ cup plain dried bread crumbs
½ cup fresh chopped parsley
½ cup freshly grated Romano cheese
1 teaspoon salt
¼ teaspoon black pepper
¼ cup extra virgin olive oil

Directions:

Pre-heat oven to 450º.
Combine chicken, eggs, onion, garlic, water, breadcrumbs, parsley, cheese, salt and pepper. Blend together.
Pour oil onto a plate. Dip hands in oil, then roll mixture into 2-inch meatballs, oiling hands as needed to prevent sticking.
Transfer meatballs to two 15½-by-10½-inch jelly roll pans.
Place pans on two oven racks, then pour 2 cups of water into each pan.
Roast approximately 20-25 minutes or just until the meatballs loose their pink color throughout and are golden brown on the outside.

Patsy's Pizzeria's Mac and Cheese with Bacon

Ingredients:

8 oz. elbow macaroni
¼ cup butter
1½ cup milk
8-10 oz. shredded cheese (Colby jack, cheddar, and/or mozzarella )
½ cup chopped cooked bacon
2½ tablespoons all-purpose flour
½ teaspoon salt
Pinch of black pepper
1 cup panko bread crumbs

Directions:

Cook macaroni noodles in salted water, then drain.
Preheat oven to 375º.
In a saucepan, melt butter over medium heat.
Stir in flour using a whisk.
Slowly add milk while continually stirring.
Bring to a boil and then stir for 2 more minutes.
When the sauce is thick, add the cheese, bacon, salt, and pepper, until cheese is completely melted.
When the sauce is completely incorporated, add the macaroni and mix well.
Place the mixture into a 1-quart casserole dish and place in the preheated oven.
Bake for 15 minutes, then spread breadcrumbs on top and cook until breadcrumbs are golden brown.
Remove casserole from oven and let cool 5-10 minutes.

Olive Garden's Chicken Parmigiana

Recipe courtesy Olive Garden

Ingredients:

4 boneless, skinless chicken breasts (8-9 oz each)
2 cups flour
½ quart milk
4 eggs
3 cup Italian breadcrumbs
½ cup marinara sauce
1 cup mozzarella cheese
½ cup vegetable oil
Parsley, to garnish

Directions:

Measure the flour in a bowl and set aside.
Mix the milk and eggs in a second bowl, breaking egg yolks, and set aside.
Measure the breadcrumbs in a third bowl and set aside.
Pound the chicken breasts between sheets of plastic wrap until about ¼” thickness.
Season the chicken with salt and pepper.
Coat the chicken lightly in flour, covering all sides completely.
Dip into egg and milk mixture, covering completely.
Coat with breadcrumbs, covering evenly, remove any lumps.
Place breaded chicken in a single layer on a lined sheet tray(s).
Pre-heat oven, set to broil.
Heat oil in a cast iron plan to approximately 155 degrees.
Fry Fry chicken for about 5 minutes per side, or until cooked through and golden brown.
Place chicken on paper towel to remove excess oil.
Top fried chicken with marinara sauce and mozzarella cheese.
Garnish with fresh parsley, chopped.
Serve with spaghetti or your favorite side dish.

Dessert Recipes from NYC Restaurants

Van Leeuwen Roasted Banana Ice Cream

Reprinted from the Van Leeuwen Cookbook

Ingredients for the roasted bananas:

4 medium bananas, preferably somewhat speckled but not brown, peeled and sliced 1/4-inch thick
2 tablespoons unsalted butter
2 tablespoons dark brown sugar
Pinch of kosher salt

Ingredients for the roasted banana ice cream:

2 cups heavy cream
1/2 cup whole milk
3/4 cup granulated sugar, divided
1/2 teaspoon kosher salt
6 large egg yolks
1 recipe Roasted Bananas (recipe above)

Directions for the roasted bananas:

Preheat the oven to 400F; position the rack in the middle. In a bowl, toss the bananas, dark brown sugar, butter, and salt. Spread the ingredients on parchment-lined shallow baking sheet and bake for 10-15 minutes or until caramelized. Transfer to a cooling rack and let cool completely.

Directions for the roasted banana ice cream:

Pour cream and milk into a bowl set over a pot of simmering water (this is acts as a double boiler). Don’t let the bottom of the bowl touch the water. Whisk in 1/2 cup sugar, salt, and stir until both are dissolved. Warm the mixture until you see steam rising from the top.
While the dairy mixture warms, prepare an ice bath by filling a large bowl with ice and water and placing another bowl over it.
In a medium bowl, whisk together the yolks with remaining sugar until combined. Take a splash of the warm dairy mixture and add to the yolks while whisking. Continue to add the dairy mixture, bit by bit, until you’ve added about half of the mixture. This process is call tempering and ensures that the yolks are slowly brought to temperature to avoid cooking or scrambling them. Once tempered, transfer the yolk mixture to the bowl with the remaining dairy mixture in your double boiler. Set the heat to medium to medium-low (you need to monitor to see how your stove works best), and cook the custard, stirring constantly until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold your spoon horizontally and run your finger through the custard. If the gap stays separated, the custard is ready to be cooled.
Strain custard into the bowl sitting over an ice bath and stir about 3-5 minutes or until the custard has cooled. Transfer custard to a quart-sized container, add the roasted bananas, and using an immersion blender, buzz the custard until fully combined. Cover custard, and refrigerate for at least 4 hours or, preferably, overnight.
Pour custard into an ice cream maker and freeze until the texture resembles soft serve. Transfer ice cream back to its storage container and freeze to harden. Alternatively, you can serve it immediately—it will be the consistency of gelato.

Pret A Manger Chocolate Chunk Cookies

Recipe courtesy Pret A Manger's Twitter

Ingredients:

½ cup unsalted butter
3/4 cups sugar
½ cup light brown sugar
1 egg
1 ½ cups self-raising flour
½ tsp salt
3/4 cups large dark chocolate buttons

Directions:

Preheat the oven to 350 degrees Fahrenheit. Melt the butter in a saucepan or microwave until just melted (but not hot).
Using a stand mixer or electric beaters, beat the butter with the caster and brown sugars until well combined. Add the egg and beat on low speed until just incorporated—10-15 seconds or so. Don't over beat as this will result in a firm dough.
Add the flour and salt. Mix until a smooth dough forms—again, be careful not to over mix!
Add the chocolate buttons to the dough and combine with your hands. For a good distribution of chocolate, don't be afraid to break up some of the buttons into pieces or chop them slightly beforehand.
Scoop out 8 balls of dough and place on a non-stick or lined baking tray.
Make sure there is plenty of space between them as the dough spreads out in the oven. Press them down lightly with your palm to flatten them out a little and bake for 10-12 minutes until the cookies look puffed up and golden.
Let the cookies cool on the pan for around 30 minutes as they will settle and sink into a dense, buttery cookie

Main image courtesy Shake Shack