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paul grimes

recipes

Linguine with Rustic “Meatballs”

Here we combine some favorite flavors in an eclectic dish. We don’t think you’ll mind the loose definition of meatball: Free-form versions don’t require any shaping.
March 2009
recipes

Panfried Smashed Potatoes

These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan.
March 2009
recipes

Garlicky Black-Pepper Shrimp and Black-Eyed Peas

This Lowcountry-style dinner—shrimp with saucy black-eyed peas and smoky bacon—is worthy of a glass of sweet tea.
March 2009
food + cooking

Behind The Recipe: Borscht Horseradish Terrine

One of our food editors explains how one indispensable ingredient pulled this multilayered dish together.
02.03.09
recipes

Beer-Braised Beef and Onions

Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic.
February 2009
Keywords
paul grimes,
beef,
onion,
beer
recipes

Apricot Almond Linzertorte

Linzertorte is traditionally made with hazelnuts and raspberry jam, but our version has a warmly spiced almond pastry and vivid apricot filling.
February 2009
recipes

Mushroom Strudel

This elegant hors d’ oeuvre of thin cylinders of phyllo is filled with the woodsy intensity of mushrooms.
February 2009
recipes

Borscht Horseradish Terrine

This magnificent cold layered terrine, which requires almost no cooking, was inspired by Nagyvásárcsarnok, Budapest’ s largest indoor market hall.
February 2009
food + cooking

Behind The Recipe(s): Over the Top Thanksgiving

The cooks in our test kitchen show you how to create a show-stopping feast with a minimal amount of effort.
11.13.08