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Alan Rosen head shot - Epicurious

Alan Rosen

Cookbook Author

Alan Rosen is the third generation of the Rosen family to lead Brooklyn institution, Junior's restaurant. Born and raised in New York City, he grew up watching his father, Walter, run the original Junior’s. While in high school and college, Rosen spent his summers learning the business while also acting as a manager at the original Brooklyn location. After graduating from Cornell University’s School of Hotel Administration (SHA) in 1991, Rosen spent three years working at other industry restaurants before returning to Junior’s. He started off at Junior’s as the director of marketing, with a goal of growing and expanding the business beyond the original Brooklyn location.

And grown it has. Co-owner with his brother, Kevin, Rosen celebrated Junior’s 50th anniversary in May 2000 by opening a second location in Manhattan’s world-famous Grand Central Terminal. In 2006, Rosen brought the restaurant to a hugely successful Broadway debut as he opened a new location in the heart of Times Square. Two years later, in 2008, he opened a restaurant in the Foxwoods Tower in Foxwoods Resort & Casino. Junior’s also has operations in Barclays Center in Downtown Brooklyn. Most recently, Rosen expanded Junior’s baking operations to a 103,000-square-foot baking facility in Burlington, New Jersey.

In addition, Rosen has grown the Junior’s brand internationally. Junior’s cheesecake is sold in Japan, France, and South Korea, where two licensed retail outlets recently opened.

Today, Rosen oversees the restaurants, retail bakeries, wholesale, and mail-order operations. Junior’s serves over 5,000 customers daily and sells approximately 20,000 cheesecakes every week.

As the public face of Junior’s, Rosen appears on QVC 50 times every year and has also appeared on numerous national television shows, including ABC’sGood Morning America,The Chew, NBC’sToday, Food Network’sThrowdown with Bobby Flay, andEmeril Live. He is the co-author of three books, including the best-sellingJunior’s Cheesecake Cookbook: 50 To-Die-For Recipes for New York-Style Cheesecake(The Taunton Press, 2007),Junior’s Dessert Cookbook: 75 Recipes for Cheesecakes, Pies, Cookies, Cakes and More(The Taunton Press, 2011), andJunior’s Home Cooking: Over 100 Recipes for Classic Comfort Food(The Taunton Press, 2013).

Recipes Menus

Original New York Cheesecake
Our best cheesecake recipe turns out a remarkably rich, tangy, smooth, and creamy dessert.
Recipes Menus

Combo Reuben
The Reuben sandwich and the Rosen family date back to when Alan's Grandpa Harry and his brother Mike ran the Enduro Sandwich Shoppes in the late 1920s in Manhattan. That began a long Rosen history of serving some of the best Reubens in New York—but not always with corned beef! Today you can walk into Junior's and still order the Original Reuben, made only with corned beef. But now you also have the option of a Turkey Reuben with melted Swiss and coleslaw, a Pastrami Reuben, and this one, the Combo Reuben, which is overstuffed with corned beef and pastrami. Feel free to make them any way you like. At Junior's each Reuben comes with grilled sauerkraut and melted Swiss and is always on rye bread, hot off the grill, with potato salad on the side.
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Junior's Sponge Cake Crust
No one really knows just whose idea it was to use a sponge cake crust for Junior's cheesecake recipe. It worked, and that same base continues to delight today.
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Junior's Russian Dressing
This dressing is served on the side withJunior's Reuben sandwiches. It's so good that you'll find many other foods it matches up perfectly with, like sliced roasted turkey or chicken salad, a cold poached salmon salad, cold roast beef, or a fresh tomato salad.
Recipes Menus

Praline French Toast Bread Pudding
“这是尽善尽美!”艾伦说他took his fourth forkful of this creation, followed by a fifth. Picture a warm, creamy, puffy bread pudding, straight from the oven, that tastes like it was made in a praline confectionery shop in New Orleans. You start with a loaf of challah, cut it into thick slices, and pour over a rich, creamy custard. Marble it with a buttery brown-sugar praline crunch filled with pecans and flavored with cinnamon. The secret is to refrigerate the pudding for several hours or overnight before baking; it's the long soak that makes this bread pudding the best you've ever tasted!