Recipes By William Norwich

NYT Cooking

Spicy Corn Stew

Given a choice, I always prefer white corn -- the sweetest and most tender you can find. Although new hybrids make corn on the cob much hardier and longer-lasting than it used to be, I am still from the out-of-the-fields-and-into-the-pot school of corn cooking. If you don't grow your own, try to find a farmer's market that sells fresh corn picked that morning.''

NYT Cooking

Christmas Turkey

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Spinach Rice Balls

NYT Cooking

Golden Pumpkin Creme Brulee

NYT Cooking

Montauk Bluefin-Tuna Tartar With Fresh Herbs

This recipe is totally inspired by the freshness of the ingredients. The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat. As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''

NYT Cooking

Green Rice

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Karolina Kurkova's Czech Potato Pancakes

NYT Cooking

Picnic Coleslaw

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Crispy Fried Chicken

NYT Cooking

Thai Grilled Beef