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Paul Grimes head shot - Bon Appétit

Paul Grimes

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

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

Creamy Cheese Tortellini with Asparagus

Tortellini are often served in broth, but a quick sauce and some tender asparagus make them more substantial.
Recipes

Cheddar Dill Biscuits

There's no doubt these are some seriously cheesy biscuits, but dill adds a dose of herbal brightness, making them the ideal partner for grits with rosemary bacon (page 61) and fried eggs.
Recipes

Spiced Orange Wine

What could be more French countryside than pulling a chilled bottle of homemade (or at least home-doctored) wine from the fridge for a special celebration? This orange sipping wine is a little sweeter and stronger than a regular glass of white, and it's the perfect aperitif for the onion tart with mustard and fennel .
Recipes

Onion Tart with Mustard and Fennel

Simple savory tarts abound in Provence. A particular favorite includes slow-cooked onions, mellow and nearly as sweet as marmalade, punctuated with hints of the herbs that grow wild all over the region—in this case, fennel. Cooks are known to vary their crusts depending on the affair, from short, buttery versions to pizzalike yeast crusts; the latter is used here to keep the tart light.
Recipes

Meyer Lemon Cake with Lavender Cream

The floral notes of Meyer lemons meld with lavender in the most heavenly way in this light, golden cake. The secret to the moistness of the tender layers is olive oil—a common ingredient in Provençal cakes—and they take well to the bright lemon curd and loose billows of lavender-honey cream.
Recipes

Roasted-Garlic Soufflé

A fluffy soufflé, redolent with garlic, the darling of Provence, will suit the occasion, not to mention the meat itself. Since it's baked in a wide gratin, there's enough irresistible crust and ethereal interior for everyone to get a nice serving of both.
Recipes

Provencal Fish Soup with Saffron Rouille

Your eyes aren't playing tricks on you: Yes, after simmering the fish with aromatics, wine, and tomatoes, we advise you to force every last bit through a food mill—heads, tails, bones, and all—for an incredibly lush soup, tasting of a beautiful union between land and sea (the food mill will strain any unwanted solids to be discarded). A garlicky rouille, exotic with a touch of crumbled saffron, further coaxes out the natural richness of the fish.
Recipes

Rack of Lamb with Swiss Chard

Your subconscious will register "early spring" with this combination of double-thick lamb chops and earthy, grassy Swiss chard. Perfect for Easter dinner, the dish is heightened by the tang of Dijon mustard and the subtle sweetness of plump golden raisins.
Recipes

Roasted Red Peppers

Just as diced roasted red peppers add a distinctive vegetal sweetness to any dish they appear in, these, left in large chunks for maximum boldness, really complement the meat and its stuffing.
Recipes

Sangria Chicken

The gooey glaze on these chicken breasts evokes the festive flavor of dark, fruity sangria (without any resulting headache). Be sure not to use delicious yet bitter British-style marmalade; the recipe works much better with the sweeter variety.
Recipes

Tomatoey Spiced Chickpeas

Chickpeas loaded with warming, aromatic spices become a hearty vegetarian dinner when served with rice, cucumber salad, and a dollop of thick, cool yogurt. They're also great alongside roast chicken.
Recipes

Chocolate Raspberry Clafoutis

Somewhere between custard and cake lies the clafoutis, a simple French country dessert traditionally made with cherries. In this dark chocolate and raspberry version, your blender does most of the work.
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.
Recipes

Grilled Steak and Peppers Vinaigrette

Meaty slices of grilled steak and chunks of charred green pepper sit on a silky-soft base of braised leeks.
Recipes

Panfried Smashed Potatoes

These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling and are much easier to prepare than french fries.
Recipes

Pork Cutlets with Smothered Parmesan Green Beans

Frozen frenched green beans don't need any washing or chopping, and when simmered with cream, white wine, and sage, they become a surprisingly indulgent accompaniment.
Recipes

Linguine With Rustic "Meatballs"

Here we combine some favorite flavors in an eclectic pasta dish. We don't think you'll mind the loose definition of meatball: Free-form versions are terrifically satisfying and don't require any shaping.
Recipes

Tiny Dumplings with Dill

If you love gnocchi or spaetzle, you’ll love these tiny dumplings known as galushkas, buoyed here with fresh dill. They are a breeze to make and so comforting with the veal's creamy paprika sauce. Sauté any leftovers in butter until the edges are browned and crisp.
Recipes

Borscht Horseradish Terrine

Grimes spent hours exploring Nagyvásárcsarnok, Budapest's largest indoor market hall, where he discovered all kinds of cured and jellied meats, pickled vegetables, and a virtual hanging garden of sausages. This magnificent cold layered terrine, which requires almost no cooking, was inspired by that bounty. Horseradish and sour cream, so abundant in central European cooking, complement the beets and the tongue's smoky richness. The success of this dish depends largely on using good-quality borscht such as Gold’s Russian Style (avoid brands containing high-fructose corn syrup).
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