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.
Crab Bisque
When was the last time you had a traditional, everything-from-scratch bisque? The rarity of an execution this loving, along with those succulent lumps of meat, guarantees groans of pleasure at the Christmas table. The intensely crabby finishing touch, with its base akin to drawn butter, will delight veteran crustacean eaters.
Quick and Easy Cioppino
The legacy of San Francisco's Italian and Portuguese immigrants—many of them fishermen—lives on in this fuss-free take on the North Beach favorite, with fresh fennel adding a subtle touch of anise to the tomato-based seafood stew.
Steak Diane
Requiring labor-intensive veal stock and a tableside flambé, this tony restaurant dish is usually impractical for the home cook. But we've found a shortcut you'll love: Using just a bit of puréed black-bean soup creates a wonderfully velvety—and completely convincing—sauce.
Strawberry Shakes
Now's the perfect time for strawberries at their peak, and here is a way to celebrate all their fabulous flavor.
Cornish Hens with Roasted-Garlic Aïoli
Roasting the garlic mellows the flavor, which results in an aioli that is less pungent than traditional ones. Besides enhancing the taste of Cornish hens, this makes a perfect accompaniment to vegetables, lamb, and fish, and it's great as a dip.