Recipes By Florence Fabricant
975 recipes found
Swordfish With Scallions and Cracked Peppercorns
This is the sort of dish to cook in the early days of spring when, as Florence Fabricant put it, "freshness, greenery and a touch of peppery spice are the most tempting." Ms. Fabricant brought the recipe to The Times in a 1991 review of "Cooking for All Seasons," by Jimmy Schmidt, then chef and owner of the Rattlesnake Club and Tre Vite Restaurants in Detroit.
Brook Trout With Panko Stuffing
Swordfish With Bread Crumb Salsa
Sablefish with Hazelnut Crust
Use hazelnuts as a topping for Alaskan sablefish with miso, brown butter and a splash of wine. A delicious, light pairing with a glass of Oregon pinot noir.
Eggplant-Mushroom 'Lasagna' for a Crowd
Caldo Verde With Lobster
Swordfish, Bay Leaf And Orange Brochettes
Brown Rice Casserole
Broiled Halibut Steaks, Nicoise
Garlic Clams
These clams steamed in a garlic mojo sauce are delicious served over pasta or even on their own as an appetizer with slabs of toasted bread. They are a component of arroz gordo, or fat rice, a dish from Macau that has much in common with paella.
Baked Hominy Casserole With Chilies and Chicken
Steamed Halibut In Borscht With Warm Chive-Horseradish Sauce
This steamed halibut in borscht with warm chive-horseradish sauce from Le Bernardin hits the correct flavor notes for a Passover menu. One could chill the sauce and, instead of the halibut, substitute ovals of gefilte fish, which is often served with beet horseradish. To conform to kosher dietary laws, mayonnaise can be used instead of crème fraîche for a meal that contains meat.
Portuguese Bread Soup A, corda
Scallop Napoleon With Crisp Potatoes
Cod and Clams in Coconut Nage
This dish needs only 20 minutes of attention at the stove. The coconut nage delivers a whisper of sweetness, ginger-chile heat and a splash of lime, and the broth is light enough to suit a summer dinner with plenty of chilled wine. I paired it with the best of Mâconnais, wines that express citrus and minerals balanced by a touch of grapy richness. I served sautéed sugar snap peas alongside, on separate plates.
Cha Ca La Wong
Up a flight of rickety stairs in Hanoi is a 100-year-old restaurant that is often a must-not-miss in guidebooks. It serves one iconic, delicious dish, called cha ca la Vong, which also happens to be the name of the restaurant. In the bright, noisy dining room, packed with communal tables set with little charcoal burners, a skillet of fish and other components arrives, and you submit to a brusque ceremony of tabletop cooking and do-it-yourself assembly. This version, from the chef Simpson Wong, omits shrimp paste and utilizes fresh turmeric.
Corn and Seafood Chupe
Pork Belly Tea Sandwiches
These sandwiches are not dainty pinkie-in-the-air nibbles, but hefty pork belly tea sandwiches that cater to hearty appetites and cold beer. Zak Pelaccio, the chef and an owner of Fatty Crab, a Malaysian street food cafe on the edge of the meatpacking district, got the idea for them from the afternoon English tea services he enjoyed when he lived in Malaysia. With each bite the sandwiches offer richness, salt and spice, the components that make game day food so satisfying. Southeast Asian chili sauce, two kinds of soy sauce and streaky pork fat heighten the taste. And they are a cinch to make. Just marinate, braise then pile the meat onto big slices of dense supermarket white bread that have been slathered with spicy mayonnaise. They can be made in advance and wrapped and refrigerated for a couple of hours before serving.
Zuccotto With Prune Cream
Roasted Parsnips With Fresh Thyme
Butternut Squash Tea Bread
Warm Compote Of Autumn Fruits
Open-Face Crumb Cake