Recipes By Florence Fabricant
975 recipes found
Edith Klein's Cholent
Chicken Breasts Stuffed with Mushrooms
Lentil and Barley Soup
Baked Barley
Stuffed Avocado, With Herbed Scallop Ceviche
Split Pea and Barley Soup
Scallop Sate With Peanut Sauce
Lamb and Barley Casserole
Seared Sea Scallops With Pistachio Dressing
If you're looking for something to pair wonderfully with a few glasses of amber-hued amontillado, you can't do much better than these tender, burnished sea scallops, inspired by a memorable midcourse of scallops with pistachios and licorice at Restaurant Daniel. Though you're less likely to overcook larger sea scallops, remember that quality is more critical than sheer size. In the market, look for scallops that appear fairly dry; waterlogged scallops will never achieve that ideal caramelized crust.
Acorn Squash Stuffed With Bulgur
Roast Chicken With Sauerkraut
Choucroute Garnie
Cranberry-Rice Pudding
Smoked Salmon Pizza
Apple-Ginger Pudding
Braised Cabbage And Sauerkraut
Sweet Cornmeal Cranberry Scones
Sausage Meat And Sauerkraut Casserole
Toasted Tomato Tartlets
Fried Mushroom and Cheese Empanadas
Whatever their shape and size, empanadas are a very worthwhile addition to a cook’s repertory. I found that the dough is easy to make in a food processor, so whipping up a dozen or more is not a challenge. Baking, instead of frying, is a healthier and convenient option. But the dough has to be rolled as thin as possible, especially for folded Chilean-style empanadas that result in several layers along the edges.
Wild Rice Pilaf With Cranberries
Watercress, Pear and Gorgonzola Salad
Mellow pears contrast the strong flavors of gorgonzola in this bright, lightly creamy salad. It’s all finished with a sweet-tart dressing of onion, mustard and red wine vinegar. It makes a lovely first course, or simply treat it as two servings, rather than four, and serve it as a light lunch.
Roast Rack of Venison With Cranberry Chutney
