Recipes By Florence Fabricant
975 recipes found
Sedgemoor Easter Biscuits
These Easter cakes are from Sedgemoor in Somerset, in the southwest of England. A kind of cross between a scone and shortbread, and liberally studded with currants, they are meant to be nibbled alongside chocolate Easter eggs. And whether they are made at home or bought in a bakery, tradition has it that they should be bundled in threes and tied with ribbon, to represent the Holy Trinity.
Seared Lamb With a Smoky Slather
Leg of lamb on the grill is a quintessential summer dish, but you don’t have to forsake it in colder weather. Simply sear and roast the lamb instead, massaging it with smoky Lapsang souchong tea, funky cumin, garlic and thyme. This recipe calls for a half-leg, which should fit in your skillet. It’s good, though not necessary, to let the seasoned meat marinate for up to three hours before cooking it. The oven timing is for medium-rare meat, including a temperature rise while the meat rests. But since the meat’s thickness is uneven, some parts may be slightly more well-done. That’s just fine, as there will be a piece for every diner’s taste.
Cranberry Tart
This is a tart not just in shape but also in flavor, because the berries remain whole, bound in a lightly candied filling. It would provide a brightly refreshing finale to a holiday meal.
Basic Red Barbecue Sauce
Traditional Siena Fruitcake (Panforte)
Mealie Meal
Banana Blondies
Berry Terrine In Muscat De Beaumes-De-Venise Jelly
Southern Pecan Pie
Raspberry Chocolate Mousse Cakes
Chocolate Cheesecake
Razor Clam Ceviche
In 2011, razor clams were showing up on menus all over New York City. Some chefs steamed them, some served them with pasta, others decided they would be great in ceviches, as here. A shopping tip for razor clams: the thinner the better. Though the shells usually gape a bit, they should nearly close when touched. Razor clams are much more perishable than hard clams, but their shelf life can be extended by steaming them for use in salads later. Shaunna Sargent, the chef at Corsino restaurant in Manhattan, is among the chefs who froze the clams for a few hours to make the meat easier to remove and more tender. Regardless of whether they are raw or frozen, a paring knife is all that is needed to shuck them. Be sure to scrub the shells first in running water to remove any sand or grit.
Toblerone Charlotte
Whiskey-Apple Crumble Pie
This whiskey-apple crumble pie calls for the apple slices to be sautéed before they are put into the crust and baked. The requirement that the apples be tart should be taken seriously, so the filling will stand up to the sweet crumble topping.
Spiced Figs in Port
Cornmeal Pancakes
Chocolate Surprise Cake
Mixed Berry Terrine
Frascatelli With Parsley, Garlic And Pecorino
Date cookies (Menena)
Roman Style Baked Semolina Gnocchi
Freda Mary Lord's Date And Walnut Loaf
Venison Osso Buco
