Recipes
Browse and search the Orderlier recipe collection.
17405 recipes found
Pimm’s Saigon
Pete Wells · NYT Cooking
Pete Wells
Rye Rickey
Pete Wells · NYT Cooking
Pete Wells
Thai Basil Bliss
Pete Wells · NYT Cooking
Pete Wells
Chicken-Liver Mousse
Pete Wells · NYT Cooking
Pete Wells
Sweet-and-Sour Cherries with Bay Leaves
Pete Wells · NYT Cooking
Pete Wells
Watermelon Punch With a Kick
Pete Wells · NYT Cooking
Pineapple Swizzle
Pete Wells · NYT Cooking
Watermelon Punch
Pete Wells · NYT Cooking
Squeezing lemons and limes into watermelon juice and adding some seltzer produces a sparkling watermelon punch. It’s a cut above lemonade. Keep a pitcher of it on ice for summer afternoons.
Red Shrimp Chowder With Corn
Pete Wells · NYT Cooking
Fried Pear Pies
Pete Wells · NYT Cooking
Pete Wells
The Chadburn
Pete Wells · NYT Cooking
Pete Wells
The Old Cuban
Pete Wells · NYT Cooking
Pete Wells
Carlo Sud
Pete Wells · NYT Cooking
Pete Wells
Top Notch Volcano
Pete Wells · NYT Cooking
Pete Wells
The Night Marcher
Pete Wells · NYT Cooking
Pete Wells
Warm Rice Salad With Smoked Duck
Pete Wells · NYT Cooking
Mashed Carrots and Potatoes
Pete Wells · NYT Cooking
Pete Wells
Peperonata With Capers
Pete Wells · NYT Cooking
Pete Wells
Bruschette With Ricotta and Peperonata
Pete Wells · NYT Cooking
Rye Pretzels
Pete Wells · NYT Cooking
Pete Wells
Cuban Black Beans
Pete Wells · NYT Cooking
This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich. The secret is the homemade sofrito, but bottled will do in a pinch. Pete Wells
Lard and Cracklings
Pete Wells · NYT Cooking
Pete Wells
Crackling Corn Bread
Pete Wells · NYT Cooking
This recipe came to The Times in 2010, part of a Pete Wells’s Cooking With Dexter column about Laura Ingalls Wilder. “She also described cooking and eating as attentively and movingly as any author I know,” he wrote of the "Little House on the Prairie" writer. Inspired, he bought a copy of "The Little House Cookbook,” by Barbara M. Walker, whose recipe for cracklings relies on just pork fat and an optional seasoning. He incorporates cracklings into this corn bread, but cooked bacon is also a worthy substitute for that porky flavor.
Shrimp-and-Crab Campechana
Pete Wells · NYT Cooking
Pete Wells