Recipes By Florence Fabricant
975 recipes found
Tomato Tartare
Smoked Trout Toast
Savory Tomato Pudding
Savory Melon Tartare
Salty white cheese is a savory component that complements melon quite nicely. This recipe calls for a mellow, ripe, densely textured variety, possibly as commonplace as cantaloupe or as exotic as a Galia or Charente melon. Don’t use watermelon.
Cherry-Cardamom Rice Pudding
Wine Cherry Tart
Clafoutis
Sagaponack Sangria
The components for a traditional sangria are in the glass: wine, brandy and fruit. The sparkling wine or fizzy water that’s sometimes added just before serving is not in this recipe, but you can include it, especially if you increase the recipe four or six times to make a pitcher. Wölffer Kitchen in Sag Harbor, N.Y., which makes a popular rosé wine, devised this pretty drink, a variation on sangria, for its summery appeal.
Romesco Sauce With Marcona Almonds
Green Sauce
Dark Caramel Sauce
Chocolate Souffle Cake
Chicken With Ginger
Portuguese Sangria
This sangria, with a base of sturdy Portuguese red wine, has enough heft to accompany complex dishes like arroz gordo from Macau or a big party-size paella. You can temper it by adding 12 ounces of sparkling water to the ingredients after they've been combined.
Espresso-Cardamom Souffle
Red Pepper Relish
Crunchy Calamari With Ancho Chile Glaze
My introduction to manzanilla decades ago was alongside a plate of fried prawns at El Faro in Cádiz, near Sanlúcar de Barrameda, in southern Spain. Nothing could provide a better partner for the sweet, briny shrimp than the pale, intensely floral, somewhat saline wine. Yet after our tasting of deliciously intense manzanillas, I was determined to show how well the wine could pair alongside food that was not Spanish: with dim sum, for example, or fried Ipswich clams. That was until I tasted Jean-Georges Vongerichten’s crunchy calamari at the Matador Room, his restaurant in Miami Beach. Delicately crisp, impossibly tender and fueled with a piquant glaze, they were perfection with a glass of manzanilla. Back at home with his recipe, plenty of oil, the hottest possible temperature and a messy stove got me close.
Broiled Green Clams
Here you have clams done casino style, with bacon. They take a detour through the herb garden to dress themselves in green, as might befit something to serve with “green wine.” Lemon zest acknowledges the pervasive citrus notes in the wine. The recipe is a one-shot food processor job that’s easy enough to suggest doubling it, making enough of the bread crumb mixture to serve a bigger crowd with four dozen clams, or to freeze half for the next time you open some Vinho Verde or another aperitif wine.
Crab and Asparagus Tart
A savory tart, its silky custard thickly studded with crab meat to pick up the sweetness of the wines, and asparagus to tame tropical fruit and citrus flavors with vegetal, mineral notes and a hint of bitterness, will make for a lovely lunch or a predinner snack. Come summer, some diced zucchini can replace the asparagus. It also delivers a kick, not in the filling but in the pastry. There’s no heat from the subdued alcohol in the bottle. The cayenne in the crust makes up for it.
Squash With Oyster Sauce
Spaghetti With Crab Meat, Cherry Tomatoes and Arugula
Transform the usual pasta dinner into something spectacular with crab meat, tart-sweet cherry tomatoes, bitter arugula and bread crumbs. Pair with a good glass of white wine, like Alsatian riesling, and let the stress of the workweek melt away.
Broccoli in Garlic Sauce
Watermelon-Strawberry Slush
Perhaps watermelon fans already know that a chilled wedge is not the only way to enjoy it. What about drinking it instead? Here, watermelon and strawberries are blended with a little sugar, lemon juice and a healthy glug of rum or vodka. Leave the spirits out if you're serving teetotalers or children. Paper umbrella optional.
Turkey Dinner Canapés
You may simply put out bowls of nuts and olives and be done with hors d'oeuvres before Thanksgiving dinner. Or not. Here’s a canapé that’s as amusing as it is tasty, easily prepared in advance and offering the flavors of the turkey dinner to come. It can be made with smoked salmon or other smoked fish instead, but hold the poultry seasoning.