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
Apple Pie With Cheddar Crust
This sweet-salty flavor combo has centuries of history and is irresistible in any era.
Recipes
Apricot Almond Linzertorte
For dessert, Grimes was inspired by something from Vienna, a little farther along the Danube: linzertorte. It's traditionally made with hazelnuts and raspberry jam, but this version, with its warmly spiced almond pastry and vivid apricot filling, spoke to Grimes of the highly polished coffeehouses in that part of the world. Cooking dried apricots with brandy and sugar allows you to control the sweetness quotient, and the result is all about the magically musky, tangy fruit.
Recipes
Asian Noodles with Barbecued Duck Confit
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery rice noodles and tender duck, its skin crisped under the broiler. When roasting the duck, be careful not to overcook it—you dont want it to dry out and become stringy.