Recipes
Browse and search the Orderlier recipe collection.
17404 recipes found
Glazed Grilled Carrots
Jeff Gordinier · NYT Cooking
These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger. Turning the carrots often and moving them around on the grill keeps them from burning. And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven. Jeff Gordinier
Jean-Georges Vongerichten's Shrimp In Spicy Carrot Juice
Richard Flaste · NYT Cooking
Richard Flaste
Shrimp in Spiced Carrot Juice
Florence Fabricant · NYT Cooking
Florence Fabricant
White Pepper Ice Cream
Bryan Miller · NYT Cooking
Bryan Miller
Lamb Salad With Cucumber and Mint
Molly O’Neill · NYT Cooking
Molly O'Neill
Black Pepper Ice Cream
Molly O’Neill · NYT Cooking
Molly O'Neill
Jean-Georges Vongerichten's Garlic Soup
Marian Burros · NYT Cooking
Marian Burros
Bloody Paradise
Amanda Hesser · NYT Cooking
Amanda Hesser
Pork Cheeks
Jonathan Reynolds · NYT Cooking
Jonathan Reynolds
Roasted Lemon Shells
Jonathan Reynolds · NYT Cooking
Jonathan Reynolds
Parsley Soup With Mixed Mushrooms
Amanda Hesser · NYT Cooking
Amanda Hesser
Sea Bass Fillets with Mushroom Beurre Noisette
Mark Bittman · NYT Cooking
Mark Bittman
Buttered Corn Soup Amuse-Bouche
Melissa Clark · NYT Cooking
Melissa Clark
Jean-Georges's Minimalist Rhubarb Soup
Mark Bittman · NYT Cooking
Mark Bittman
Jean-Georges Vongerichten’s Ginger Vinaigrette
Mark Bittman · NYT Cooking
This recipe is an adaptation of one found in Jean-Georges Vongerichten’s and Mark Bittman's cookbook, “Jean-Georges: Cooking at Home with a Four-Star Chef.” Fresh ginger, lime juice and sherry vinegar are the star players in this simple, sophisticated dressing that will make any salad sing. After putting it together, let it rest for a day so the flavors can meld. Mark Bittman
Ginger-Glazed Short Ribs
Julia Moskin · NYT Cooking
Julia Moskin
Scrambled Eggs With Bay Scallops And Bacon
Jason Epstein · NYT Cooking
Clams Casino
Jason Epstein · NYT Cooking
Fried Oysters
Jason Epstein · NYT Cooking
Parsnip Purée
Jason Epstein · NYT Cooking
Roman Lamb
Jason Epstein · NYT Cooking
Jason Epstein
Omani-Style Lamb
Jason Epstein · NYT Cooking
Jason Epstein
Lentils in Marinara
Jason Epstein · NYT Cooking
Matchstick Potatoes
Jason Epstein · NYT Cooking