Recipes By Pete Wells
65 recipes found
Champs Élysées
The Night Marcher
Rosemary Candied Orange Peel
Watermelon Punch
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.
Rye Pretzels
Crêpes Parmentier
Daiquiri No. 2
Tuna Rillettes
The chef Eric Ripert proved to have a keen eye and deft hand for all sorts of packaged and prefabricated foods when The Times approached him in 2008 to dream up a meal with products from a Jack's 99-Cent Store. This tuna spread came from that venture, which means these ingredients probably already reside in your kitchen. It is aggressively seasoned with mustard; the recipe calls for Dijon, but Mr. Ripert originally made it with Gold's Deli Mustard.
Sweet-and-Sour Cherries with Bay Leaves
Roasted Bacon-Wrapped Rabbit
Cervelle de Canut (Herbed Cheese Spread)
The author Bill Buford spent years in Lyon, France, researching French cuisine for his book “Dirt.” He picked up this recipe from a modern Lyonnaise bouchon, Le Bouchon des Filles. The simple, savory mixture of fromage blanc with shallots, garlic and other seasonings is a mainstay in Lyon, where it often appears with the cheese course. (Or it may be the cheese course.) The name means silk worker's brain, a mysterious reference to the days when silk weaving made Lyon rich. This version is set apart by its lavish use of fresh herbs.
Almond Nougat Parfait With Orange Coulis
Potato and Chouriço Soup With Crunchy Kale
Spiced Colada
Rye Rickey
Pimm’s Saigon
