Manhattan may be the last place in America you would expect to find someone making artisan fruit preserves. But that's exactly what Sarabeth Levine was doing in 1981, when she opened up her bakery and jam shop in a small storefront on the Upper West Side. Her family's recipe for orange-apricot marmalade has since expanded into a thriving business that includes several restaurants, a bakery and a factory that makes her line of spreadable fruit. Sarabeth's restaurants, in particular, have long stood out as welcoming and reliably delicious retreats from the urban bustle of the city. Her cooking style presents the very best renditions of classic recipes, and patrons have become particularly enamored of her rich, plump cheese-stuffed blintzes, a flawless version of an old New York favorite.
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