New Cookbook from Tavern on the Green’s Chef

The executive chef at Tavern on the Green, a well-known grill in Central Park, recently released his first cookbook. It contains nearly 200 recipes drawn from the vibrant seasons in Central Park and the chef’s extensive career in Manhattan’s culinary scene.

Bill Peet, who has been the executive chef at this famed restaurant for a decade, published “Tavern on the Green Cookbook: Seasonal Recipes and Historic Treasures from New York City’s Iconic Restaurants” last month. He believes many dishes reflect a quintessentially “New York” perspective and often arise from necessity.

Some recipes, like Peet’s Chopped Vegetable Salad featuring butternut squash, potatoes, radishes, avocado, and onions, cater to the fast-paced lifestyle of busy New Yorkers looking for quick meals.

An avocado toast paired with a fresh herb salad—made with arugula, yellow celery, chervil, and tarragon—pays homage to the park’s colorful greenery, complemented by stunning views from the restaurant’s patio.

“I’ve worked in kitchens with no windows. I joke that I get sunburned here,” he said with a chuckle.

The cookbook is organized by month, allowing readers to embrace the seasonal approach Peet implements in his kitchen. He also includes holiday recipes that have fed large crowds, especially the 1,500 guests on Thanksgiving and up to 3,500 on Christmas Eve and Day.

The preparations for Thanksgiving kick off three weeks in advance, including cutting 200 loaves of challah and brioche for stuffing and receiving nearly 200 turkeys for the occasion.

He noted, “What I’m most proud of here is the level of food we offer.”

On the day of Thanksgiving, Peet’s first task was to prepare coffee and pastries for the spectators at the parade.

“This is our way of giving back,” he commented. “People might be having a rough day. They can come here and take a break.”

A similar act of kindness occurs on St. Patrick’s Day, when bagpipers are treated to a hearty meal featuring corned beef, cabbage, shepherd’s pie, and an old Irish soda bread recipe from a childhood friend.

Peet found it challenging to adapt many recipes for home cooks, having previously created them for much larger groups. He recalled a brief stay in France, where he meticulously tested recipes like watermelon gazpacho and lobster macaroni and cheese to ensure they could be scaled down.

“It was quite a process,” he admitted, highlighting his dedication by saying he was “working on it every waking moment.”

This cookbook also serves as a retrospective of his 45-year journey in some of New York’s most beloved restaurants, including those long gone like Patroon and Lutece. He draws upon his experience, citing popular recipes like crab cakes and French flatbreads from his days at Lutece.

His short rib meatballs, which won a contest, were influenced by a Dutch dish he learned early in his career. The tavern’s burgers, favored by celebrity patrons, were a result of experimentation when he first joined the restaurant.

Peet also introduced new favorites last year, like a watermelon and feta salad that’s become quite popular.

“For the past decade, I’ve been asked for recipes,” he shared. “I always noted them down for people.”

Now, he feels it’s the right moment to publish the classic dishes he’s so familiar with.

“I’ve made all of these thousands of times, so you just work at it,” he concluded.