Baked ziti with meat gravy at Parm
Rich Torrisi and Mario Carbone add a few steps to elevate this Italian-American staple from a humdrum suburban casserole to a restaurant dish well worth its attendant buzz. Their baked ziti—made with a mix of mild mozzarella and aged SarVecchio (a domestic Parmesan cheese)—is seared on the flattop in individual portions so that there is an abundance of crispy edges, then topped with fresh-whipped ricotta and a slow-simmered gravy of veal, pork and beef. 248 Mulberry St between Prince and Spring Sts (212-993-7189, parmnyc.com). $15.—Jay Cheshes
RECOMMENDED: All 100 best dishes and drinks
New York is awash with comfort food to warm you up when it’s cold, but these standout examples should be your go-tos. The best dishes in this class include perfectly executed lasagna at Bar Corvo and a hearty French stew at Chez Napoléon, as well as a local twist on ramen at Dassara.
Discover Time Out original video