Recipes By Pete Wells
65 recipes found
Missionary’s Downfall
Carlo Sud
Pineapple Swizzle
The Stray Dog
Warm Rice Salad With Smoked Duck
Brooklyn Bowl Fried Chicken
This fried chicken is a specialty of Eric and Bruce Bromberg’s SoHo restaurant Blue Ribbon and many of its offspring, including Brooklyn Bowl, the bowling alley in Williamsburg, Brooklyn. It is famous, and it is crunchy. And, as long as you are not afraid of having a three-inch-deep lake of hot oil in your kitchen, it is preposterously simple to make at home. No three-day buttermilk bath, or lard seasoned with bacon – just a quick crust of egg whites and matzo crumbs that the Bromberg brothers ought to patent. You sprinkle it with a sort-of-Cajun spice mix and send it to the table with pots of honey, if you are a restaurant, or, at home, with a bear-shaped squeeze bottle. The spice mix, all of which you will likely have in your pantry, comes together in two minutes.
Bruschette With Ricotta and Peperonata
Lard and Cracklings
Smoky Cheese Grits with Summer Succotash
This recipe, adapted from “Sara Moulton’s Everyday Family Dinners,” came to The Times in 2010 as part of a Pete Wells column on redefining the mise en place. Ms. Moulton uses downtime in the cooking process to an advantage: She instructs you to chop the onion and shuck the corn as the edamame cooks. The recipe comes together in about 40 minutes, making it a good one for a busy weeknight -- succotash without suffering.
Crackling Corn Bread
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.
Duck or Rabbit Livers With Onion Marmalade
Beef Cheek Goulash
Korean Grilled Beef Lettuce Wraps
This dish is downright addictive. Thinly-sliced strips of beef are marinated in a salty-sweet-spicy marinade then quickly seared on the grill. Then they're rolled up into ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a crisp, cold lettuce leaf. Be sure to put the meat in the freezer for a bit before slicing the meat; it simplifies a potentially onerous task.
Cartagena Limeade
Max's Mistake
The Love Unit
Ryan Magarian, a bar consultant in Seattle, developed a cocktail he calls the Love Unit for the Hyde Lounge in West Hollywood. His clients were deeply skeptical when he told them the Love Unit contains vanilla rum, grapefruit juice, basil leaves and red bell peppers. “Everybody kind of went, ‘No way,’ ” Mr. Magarian recalled. And yet the Love Unit has found a loyal following.
Red Shrimp Chowder With Corn
The Old Cuban
Malta Fizz
Shrimp-and-Crab Campechana
Thai Basil Bliss
L.A.-Style Chorizo
The meat manipulators at the Meat Hook in Brooklyn have come up with a fresh L.A.-style chorizo the likes of which New York has never seen, vivid orange with guajillo chilies.
Watermelon Punch With a Kick
Suprême de Volaille Fermière à la Crème (Chicken Breast in Cream)
The author Bill Buford adapted this recipe, which he learned while working with the chef Mathieu Viannay at La Mère Brazier in Lyon, France. (Mr. Buford worked with the chef while researching his book “Dirt.”) If you just made a batch of chicken stock, there are few better things to do with it than poaching chicken breasts in it. You get two benefits: white meat that is about as moist and tender as possible, and stock that is stronger than when you started, particularly if you poach the entire bird and save the legs for another night. The goal is to keep the liquid well below boiling; it’s a stove-top approximation of the sous vide technique.