Recipes
Browse and search the Orderlier recipe collection.
17405 recipes found
Black Coffee Barbecue Sauce
William Grimes · NYT Cooking
William Grimes
Charred Buffalo Medallions With Coffee Barbecue Sauce
William Grimes · NYT Cooking
William Grimes
Pappardelle And Shiitake Mushrooms In Saffron Cream Sauce
William Grimes · NYT Cooking
William Grimes
Single Malt Whisky, Crystallized Ginger And Pecan Ice Cream
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
Black-and-White Cookies
William Grimes · NYT Cooking
There is no reason to settle for a stale shrink-wrapped cookie from the produce market. This classic New York cookie is easy to make.
Cardamom Ice Cream
William Grimes · NYT Cooking
William Grimes
Galangal Ice Cream
William Grimes · NYT Cooking
William Grimes
Red Wine-Port Ice Cream
William Grimes · NYT Cooking
William Grimes
Lemon-Buttermilk Ice Cream
William Grimes · NYT Cooking
William Grimes
Pan-Seared Scallops With Cabernet Risotto And Lemon Broth
William Grimes · NYT Cooking
William Grimes
Jean-Georges Vongerichten’s Savory Bread Pudding
William Grimes · NYT Cooking
William Grimes
Juniperotivo
William Grimes · NYT Cooking
William Grimes
Kir Royale 38
William Grimes · NYT Cooking
William Grimes
Veal Meatballs In Port Sauce
William Grimes · NYT Cooking
William Grimes
Chifferi Pilaf
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
Coconut Cream Pie With Macadamia Nut Crust
William Grimes · NYT Cooking
This pie recipe comes from the New Orleans restaurant Herbsaint, named for the local anise liqueur, which draws on Louisiana flavors and spices for strength and inspiration. It's rooted in the local sensibility, but it's a well-traveled, well-informed version of New Orleans 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
Millionaire's Pie
William Grimes · NYT Cooking
World Cocktail
William Grimes · NYT Cooking
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
Glazed Onions
William Grimes · NYT Cooking
William Grimes
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