Recipes
Browse and search the Orderlier recipe collection.
17404 recipes found
Caramel Ice Cream
Julia Reed · NYT Cooking
Peach Ice Cream
Julia Reed · NYT Cooking
This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find — the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work.
Anne Kearney's Double-Salmon Rillettes
Julia Reed · NYT Cooking
Jambon Persillè
Julia Reed · NYT Cooking
Celery-Root Remoulade
Julia Reed · NYT Cooking
Julia Reed
Fig and Almond Tart
Julia Reed · NYT Cooking
Julia Reed
Fig Relish
Julia Reed · NYT Cooking
Julia Reed
Judy Reed's Fig Preserves
Julia Reed · NYT Cooking
Thousand Island Dressing
Julia Reed · NYT Cooking
Buttermilk Herb Dressing
Julia Reed · NYT Cooking
Iceberg With Smoked-Bacon-and-Buttermilk Dressing
Julia Reed · NYT Cooking
Julia Reed
Sausage Balls
Julia Reed · NYT Cooking
These classic Southern hors d’oeuvres, made with only three ingredients, taste just as good with beer as they do with bourbon. And they come together in about 20 minutes from start to finish.
Spoonbread With Cheese and Scallions
Julia Reed · NYT Cooking
Spoonbread, a sort of cornmeal soufflé, is far more popular in places like Virginia and the Carolinas than in Tennessee and Mississippi, where I did my formative eating. I love it, but I never understood why nobody ever made it with cheese (cheese grits being one of the world's great creations), so I did. Purists will likely curse me, but I have to say that cheese spoonbread is possibly the most inspired idea I've ever had. It's great with sausage, but it would also pair well with country ham or any kind of stew or daube.
Pisto
Julia Reed · NYT Cooking
Pork Loin Marinated in Paprika and Herbs
Julia Reed · NYT Cooking
Seafood Lasagna
Julia Reed · NYT Cooking
Julia Reed
Spinach-and-Artichoke Casserole
Julia Reed · NYT Cooking
Alice B. Toklas's Bavarian Cream
Julia Reed · NYT Cooking
Julia Reed
Buranee Banjan
Julia Reed · NYT Cooking
Risotto Cakes With Mozzarella
Julia Reed · NYT Cooking
Yogurt Sauce
Julia Reed · NYT Cooking
Bourbon Pecan Pie
Julia Reed · NYT Cooking
This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you’re left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light and dark corn syrup for this — using only one or the other will change the pie’s flavor. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Pumpkin Gratin
Julia Reed · NYT Cooking
Lemonade Souffle
Julia Reed · NYT Cooking