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Serve up the secretsof the Carnegie Deli

Like the Empire State Building and Central Park, the Carnegie Deli is host to visitors from around the world. Known for huge sandwiches and a lot of heart, the past 68 years have seen the deli rise to almost iconic stature. With the help of the deli's managing director, Sandy Levine, and the new cookbook, "How to Feed Friends and Influence People: The Carnegie Deli … A Giant Sandwich, a Little D

Like the Empire State Building and Central Park, the Carnegie Deli is host to visitors from around the world. Known for huge sandwiches and a lot of heart, the past 68 years have seen the deli rise to almost iconic stature. With the help of the deli's managing director, Sandy Levine, and the new cookbook, "How to Feed Friends and Influence People: The Carnegie Deli … A Giant Sandwich, a Little Deli, a Huge Success,” you can cook up their specialties right in your own kitchen.

The knish is a staple and inexpensive delicacy.  The unwritten rules for what makes a true knish are:  It is baked (never fried), always handmade, and filled with potatoes or vegetables.

This classic matzoh ball soup recipe remains a favorite at the Carnegie Deli.  The matzoh balls are large and flavorful and the broth is rich.  Perfect for a chilly day or, for that matter, any day.

Excerpted from “How to Feed Friends and Influence People: The Carnegie Deli … A Giant Sandwich, a Little Deli, a Huge Success,” by Milton Parker and Allyn Freeman. Copyright 2004. Published by John Wiley & Sons. All rights reserved. No part of this excerpt can be used without permission of the publisher.