William Grimes

Galangal Ice Cream

William Grimes · NYT Cooking

William Grimes

Serves 3

Glazed Onions

William Grimes · NYT Cooking

William Grimes

Henry Clay's Southern Mint Julep

William Grimes · NYT Cooking

In an age devoted to convenience and speed, the julep throws up some major hurdles. Although it contains only three ingredients -- sugar, bourbon and mint -- it requires time and patience to make. The drink requires large quantities of crushed ice. To lay the foundation for the drink, it is first necessary to muddle the sugar with a little bourbon and a few mint leaves. It should be served with two straws and garnished with a nice bush of mint, sprinkled with a little powdered sugar, please. And of course, you'll want to serve your juleps in a silver or pewter mug. William Grimes

Jean-Georges Vongerichten’s Savory Bread Pudding

William Grimes · NYT Cooking

William Grimes

Serves 8

Juniperotivo

William Grimes · NYT Cooking

William Grimes

Kalbi-Chim

William Grimes · NYT Cooking

This Korean-style dish is the perfect dinner-party centerpiece. The marinated pork ribs, kalbi, are slow-cooked over a bed of vegetables and mushrooms. Serve it with rice and homemade kimchi for a filling meal. William Grimes

Kir Royale 38

William Grimes · NYT Cooking

William Grimes

Lemon-Buttermilk Ice Cream

William Grimes · NYT Cooking

William Grimes

Millionaire's Pie

William Grimes · NYT Cooking

Pan-Seared Scallops With Cabernet Risotto And Lemon Broth

William Grimes · NYT Cooking

William Grimes

Pappardelle And Shiitake Mushrooms In Saffron Cream Sauce

William Grimes · NYT Cooking

William Grimes

Peanut-Butter Batida

William Grimes · NYT Cooking

William Grimes

Peanut-Butter Syrup

William Grimes · NYT Cooking

Serves 7

Peppered Rib-Eye Steaks With Watercress

William Grimes · NYT Cooking

Back in 2004, William Grimes, a former Times restaurant critic, realized that his role had changed him. No longer could he be satisfied with quotidian meals. He wanted a way to one-star dining in his home every night, and in 30 minutes or less. On his quest, he found this recipe, adapted from Food and Wine’s "Fast: Over 150 Quick, Delicious Recipes in 30 Minutes or Less." The steaks are quickly seared, red wine reduced, and watercress tossed in butter until wilted. In 15 minutes, a restaurant-worthy dinner is served. William Grimes

Polenta With Bay Leaves

William Grimes · NYT Cooking

Prescription Julep

William Grimes · NYT Cooking

This recipe from the 19th century predates the era of the ubiquitous bourbon mint julep, instead using cognac and rye, making for a delicious throwback. William Grimes

Rabbit Stifado

William Grimes · NYT Cooking

William Grimes

Rabbit With Morels, Spring Peas and Sage Grits

William Grimes · NYT Cooking

There’s nothing fancy about this rabbit with mushrooms and peas, but it is surprisingly hearty and straightforward. William Grimes

Serves 2

Rainbow Julep

William Grimes · NYT Cooking

William Grimes

Red Wine-Port Ice Cream

William Grimes · NYT Cooking

William Grimes

Rémoulade Sauce

William Grimes · NYT Cooking

Here is a spicy sauce from the chef Richard Starr, better known as Bingo, who took his robust, lapel-grabbing culinary style to Cuvée, a bistro in the central business district of New Orleans in the early Aughts. Use it to zip up shrimp, or layer it, as Mr. Starr did, with crisp layers of fried mirliton, otherwise known as chayote. William Grimes

Serves 2

Royal Hawaiian

William Grimes · NYT Cooking

William Grimes

Salmon With Lime Herb Butter

William Grimes · NYT Cooking

Reader's Digest, as homey as it gets, took me by surprise with an international lineup of recipes in its "30 Minute Cookbook." I gave its recipe for salmon with lime-herb butter a try, partly because keeping compound butters in the refrigerator is a terrific time saver. William Grimes