Apple Strudel from Russian Tea Room

[See More Recipes: Grouper Santiagero From Havana Central | San Felipe Tacos From Rosa Mexicano | Chocolate-Rosewater Creme Brulee From the Baking Bean]

Rosh Hashanah is coming up on Sunday and to celebrate, we have a Jewish holiday dessert from Chef Marc Taxiera off the Russian Tea Room's holiday menu. It's an apple strudel recipe made from Granny Smith apples, rum, raisins, and phyllo dough.

[See More Recipes: San Felipe Tacos From Rosa Mexicano | Chocolate-Rosewater Creme Brulee From the Baking Bean]

Today we're featuring a grouper from Havana Central. The selling price of this dish is $22.50, but no worries -- the restaurant has kindly provided us the recipe to make at home. It's a fresh grouper marinated in citrus juices and pan seared.

Rosa Mexicano

[See More Recipes: Spiced Crab Salad From Junoon | Scallop Aguachile From Gran Electrica]

Mexican-food chain Rosa Mexicano shares its recipe for San Felipe shrimp tacos: grilled Mexican white shrimp with a salsa of mango, pineapple, papaya, and red chile topped with chipotle crema.

The recipe comes from Rosa Mexicano's culinary advisor, Jonathan Waxman (of NYC's Barbuto and Top Chef Masters).

[See More Recipes: The Cocky Rooster: A Sriracha Beer | Spiced Crab Salad From Junoon]

Clarice Lam is the owner of the Baking Bean, an online pastry business that delivers desserts to locations across NYC. She previously worked at Spice Market as a pastry assistant and later clinched the title of executive chef at the Chocolate Room in Brooklyn.

Today, the Le Cordon Bleu and French Culinary Institute graduate shares with us her recipe for Chocolate-Rosewater Creme Brulee. Enjoy!

thekitchn.com

We've done Sriracha booze before (in the form of a glorious ice cream shake), and we've also featured Sriracha popcorn.

But what about Sriracha beer?

[See More Recipes: Scallop Aguachile From Gran Electrica | Boozy Sparkling Watermelon Punch from the Smith]

Today, we have a recipe for a spiced crab salad from Junoon, an upscale Indian restaurant in Flatiron. Headed by executive chef Vikas Khanna (who also happens to be a super hot chef), the fancy Indian eatery highlights five distinct Indian cooking methods: the tandoor (clay oven), sigri (open fire pit), handi (curry), tawa (cast-iron preparations), and patthar (stone cooking).

The spiced crab isn't on the restaurant's regular menu and is pulled out for pop-up events.

Good thing we have the full recipe.

[See More Recipes: Boozy Sparkling Watermelon Punch from the Smith | How to Make the Whipped Green Eggs from Paprika]

Here's a recipe for scallop aguachile from Gran Electrica chef Sam Richman. At this Mexican restaurant in DUMBO, Richman (formerly of Jean Georges) serves market-driven dishes inspired by his travels throughout various regions of Mexico.

"I was introduced to this dish when I was in Mexico back in January, and my favorite version of the dish was in a Sinaloan restaurant in Mexico City, where shrimp were marinated in a puree of herbs, garlic, lime, and jalapenos, and tossed with lots of fresh cucumber and red onion to be scooped on top of a tostada," Richman says. "Here in New York, we have access to incredibly delicious, local day-boat scallop whose sweetness pairs well with the spicy, acidic, and herbaceous aguachile puree."

This dish has been one of the most popular items since the restaurant opened in spring.

[See More Drink Recipes: An Easy, Boozy Cherry Float | Shiso Slim from Haru Sushi]

Happy Friday... and National Watermelon Day. To celebrate, we have for you a recipe from The Smith.

The drink: Sparkling Watermelon Punch

The bar: The Smith

The price: $12

Ingredients: 1 1/2 oz. silver rum, 1 1/2 oz. watermelon juice, 1/4 oz. triple sec, 1/4 oz. simple syrup, 1/4 oz. pineapple juice, 6 drops lime bitters, cava float.

Michael Tulipan

[See More Recipes: Pickled Watermelon Rind | Swordfish Tacos With Salsa Fresca]

Here's a recipe for whipped green eggs, a brunch dish at Paprika in the East Village. For those dying to use up the basil and herbs in your pantry, this is a good fit. The eggs can be served with many different accompaniments but chef Egidio Donagrandi serves the eggs with fresh tomatoes over crispy polenta squares - an homage to his native Valtellina, the northernmost part of Italy.

Huitt

Prettier than pickles

[See More Recipes: How to Make Swordfish Tacos | STK Burger from STK OUT]

Watermelon season is a hard time for New Yorkers. It's late summer, it's hotter than ever, and the window air conditioners are barely working. It all makes that fat green globe nestled among its friends at the grocery store look like the best idea, ever.