Recipes By Florence Fabricant
975 recipes found
Blackberry Pie
This recipe came to The Times in 1996 from Annie Davis, a United Air Lines flight attendant from Elizabethton, Tenn., who competed in the Appalachian Fair in Tennessee. It is a classic summer pie, but don’t feel beholden to the season’s gifts: if the taste for blackberry pie strikes in, say, darkest January, feel free to bake it with frozen fruit. Use the opportunity to remind yourself that summer is, always and forever, on its way.
Blackberry And Vanilla Bean Custard Parfait
Chocolate-Pecan Truffles
Brandied Berries And Nectarines
Nectarine Crisp
Beef Skewers With Garlic-Thyme Mojo
Spy Wednesday Biscuits
Brother Rick Curry shared this Holy Week recipe with The New York Times in 1994. These feathery sconelike biscuits are named for Spy Wednesday -- the day the soldiers spied on Christ.
The Hunt
This is the sort of cocktail you’ll welcome when the weather turns nippy and holiday time comes into view. It presses seasonal buttons with its brown spirit base, apple cider finish and cinnamon stick garnish. The splash of green Chartreuse, a venerable spirit that is enjoying new-found popularity, adds a whiff of pine. You can’t get more seasonal than that.
Stewed Rhubarb With Ginger And Vanilla
Nectarines and Berries in Wine Sauce
I have kept a box of white wine in my refrigerator and red in the pantry almost since these easily dispensed wines first became available. Need a half-cup, a cup or more for a recipe? It’s at hand, ready to go into the pot, and there’s also some always ready to go into the cook.About the only time I serve the wines is on an informal occasion, for example if someone wants a glass of white when everybody else is drinking red. The wines are also handy for a mixed wine drink like a kir, or even sangria.Their destiny, as the poaching liquid for summer nectarines, could not be more rewarding. The fruit is mixed with berries, and the wine, sweetened with sugar, is enriched with berry purée and reduced to a sauce. Whether to use white or red depends on the berries you select. Do not skimp on the chilling time; overnight would not be a mistake. It improves the dessert.
Brown Basmati With Coconut, Almonds And Currants
Rona Deme's Traditional Scones
Berry Clafoutis With Crème Fraîche
This is an easy, impressive dessert that will take about 20 minutes to assemble and will make your kitchen smell heavenly. The recipe, adapted from “Inspired by Ingredients” by Bill Telepan and Andrew Friedman, asks you to whisk all your ingredients together in one bowl and then layer the batter with your clean berries in a buttered pan. Bake it for about 25 minutes, and you have a sweet finish to dinner.
Osso Buco Portobello
Vanilla-Braised Carrots And Turnips
Roasted Portobello And Potato Gratin
"People dismiss gratins as being old- fashioned, but that's exactly what I like about them," the chef Eric Ripert told The Times in 2002. "They're not fancy but they can be rich, and best of all, at home they're put on the table to share." This recipe layers potatoes with meaty portobello mushrooms and tops that with bread crumbs and cream, but no cheese.
Stir-Fry Duck With Mushrooms and Broccolini
The last time I was in Chinon, I had lunch at a charming restaurant, Au Plaisir Gourmand. The name is fitting: Chinon was the birthplace of Rabelais, who valued indulgence at the table. We began with andouilles (tripe sausages) and continued with lièvre à la royale (hare stuffed with foie gras), as we poured more than one bottle of Chinon. I have never made either dish. But with these wines I still want something bold, earthy and luscious. Did someone say Asian? Starting with duck breast, sliced thick enough to be succulent in a stir-fry, I added mushrooms, broccolini and musky oyster sauce. Unless you worship at the table of Rabelais, the recipe is more than ample for two.
Five-Spice Jasmine Rice With Portobello Mushrooms
White-Clam Quesadillas
I love beer with seafood, especially casual summer seafood like lobster rolls, fried clams and steamers. A good white-clam pizza also calls for a refreshing pale ale. Using the pizza as my inspiration, I made clam quesadillas that I seared on the grill. While they were still sizzling hot, with the mellow cheese starting to ooze, I cut them into wedges, which disappeared almost as fast as the frosty mugs of beer. With a small portable grill, you can prepare them to cook at the beach or in the park. And if the weather does not cooperate, sear them on a griddle or under the broiler.
Rosados and Duck
Stir-Fried Sugar Snap Peas
Red-Cooked Tofu
Springtime Lamb Stew
