The first Blue Ribbon restaurant opened in New York City in 1992, and its comfort food menu has since spread to bakeries and sushi bars across Manhattan and Brooklyn. The Bromberg brothers, raised in New Jersey and trained in France, have taken American home cooking to a new level. The dishes in this menu, from the Bromberg Bros. Blue Ribbon Cookbook (2010 Clarkson Potter), are simple and satisfying, yet incorporate flavours and techniques from fine French fare. They also include instructions for making your own hot sauce for chicken wings and steak, plus chocolate butterscotch sauce for dessert topping. Delicious!