Paul Grimes
Contributor
Paul Grimes is a veteran food stylist, recipe developer, and former food editor at Gourmet, where he helped shape the iconic publication’s recipes and visual storytelling. His work has since appeared in more than 30 national publications and over two dozen cookbooks. As a longtime contributor to Epicurious, Grimes is known for pairing technical precision with creative flair, from classic comfort food to playful surprises (like adding curry powder to dessert). His styling and editorial work continue to influence how home cooks and readers experience food both on the page and at the table.
Recipes & Menus
Curry Coriander Shorties
Food editor Paul Grimes is used to getting ribbed by his colleagues for sneaking curry powder into his desserts—he loves the air of mystery it lends to sweets—but these cookies received unanimous acclaim. Paired with citrusy coriander, the curry keeps the sugar and butter from stealing the show.
Recipes & Menus
Cheesy Creamed Corn with Cilantro
Heaps of leafy cilantro and the crumbly Mexican white cheese known as queso fresco update a classic side dish. Cornstarch thickens the cream quickly and imparts a velvety gloss.
Recipes & Menus
Cantaloupe and Cream Sherry Granita
Time to dust off that bottle of cream Sherry lurking in the back of your liquor cabinet: Its nutty, plummy nature rounds out the flavor of the melon, and its alcohol content helps produce a granita that feels smoother, less icy, on the tongue.
Recipes & Menus
Carrot Cabbage Slaw with Cumin Vinaigrette
Feathery carrot tops, the often discarded exclamation point to this popular vegetable, have a sprightly bitterness—almost a cross between radicchio and parsley—that makes them an intriguing accent to a crisp, cumin- scented slaw. Although it's wonderful made with regular orange carrots, you could also showcase the rainbow of offerings (in shades of scarlet, burgundy, and yellow) that beckon at farmers markets.
Recipes & Menus
Maple Blueberry Parfait
With its ample doses of maple syrup, cream, and the freshest berries, this easy, elegant treat will knock apple pie off its pedestal. True to the spirit of Yankee thrift, any leftover berry mixture can be put to good use at tomorrow's breakfast table, as a topping for pancakes.
Recipes & Menus
Provençal Bok Choy
Bok choy goes on a Peter Mayle—inspired holiday to Provence in this versatile side dish or, tossed over rice, light back-porch supper.
Recipes & Menus
Pork Spice Rub
Recipes & Menus
Shrimp Spice Rub
Recipes & Menus
Grilled Portabella and Bulgur Salad "Sandwiches"
Okay, you caught us: There's no sliced bread here, and you'll need a knife and fork. But this bulgur and grilled-vegetable salad has so much gusto that it simply cries out for a daring presentation to match.
Recipes & Menus
Creamy Grits with Rosemary Bacon
Grits are often made with water, but the addition of whole milk—not to mention thick-cut bacon and fried eggs—turns a workhorse into a thoroughbred.
Recipes & Menus
Pasta in Almond Garlic Sauce
You'll be shocked at how light yet satisfying this pasta is—it's finished in a fast garlicky almond sauce, studded with peas, and topped with chopped roasted almonds.
Recipes & Menus
Rustic French Meatloaf
This comforting dish marries the simplicity of meatloaf with the flavor and depth of a French pâté. Leftover slices naturally make terrific sandwiches, but they're also wonderful panfried in olive oil.
Recipes & Menus
Rhubarb Tart with Orange Glaze
Thanks to frozen puff pastry, you can put a stunning dessert on the table in no time. A sweet citrus glaze offsets the rhubarb's tartness, as does a scoop of ice cream.