May 4th, 2026 - Bill Peet, Tavern on the Green's executive chef for the past decade, released his first cookbook in April. "Tavern on the Green Cookbook: Seasonal Recipes and Historical Treasures from New York City's Iconic Restaurant" includes nearly 200 recipes organized by month, with dishes drawn from his 45-year career in New York kitchens and inspired by everything from the park's plantings to the Thanksgiving parade outside the door.
The book doubles as a behind-the-scenes look at cooking at that scale, from feeding thousands on Christmas Day to the tradition of setting out coffee for NYPD officers on Thanksgiving morning. Recipes range from a chopped vegetable salad built for the lunch rush to crab cakes Peet first developed at Lutèce four decades ago.
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