Recipes
Browse and search the Orderlier recipe collection.
17404 recipes found
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
Butterflied Chicken With Cracked Spices
Pete Wells · NYT Cooking
Somewhere in “The Zuni Cafe Cookbook” is a recipe for a standing rib roast of pork with variations. I’m sure of that. I’m less sure, because I can’t find it online, that the book gives a variation that calls for rubbing the meat with fennel and coriander seeds, among other spices. I wanted to try some version of that on a chicken and came up with the idea of grafting those seasonings, as I remembered them, onto a classic Marcella Hazan recipe for chicken alla diavola. Hazan has you butterfly the chicken and rub it with cracked black pepper before grilling or broiling it. Just by faking and misremembering, I stumbled on a weeknight dinner that’s faster than roast chicken and fragrant with mysteriously harmonious spices. It may not be the devil’s chicken, but it could be the work of one of his minor demons.