Recipes By Florence Fabricant
975 recipes found
White Sangria and Red Sangria
Cavas, often blessed with notes of citrus and spring blossoms, are genial sparkling wines, all the more so because of their modest prices. They can be called on for many occasions, and are the ideal finishing touch for sangria, either red or white. The white sangria is unusual and strong, though white wine in place of manzanilla sherry will moderate the alcohol. The red is clearly classic. Both are more refreshing than sweet.
Deconstructed Pumpkin Pie
Cider Pecan Tart
Buckwheat Noodles (Pezzoccheri)
Buckwheat noodles are often served cold in Japan and Korea, and are especially welcome during hot weather.
Apple-Plum Crisp
Almond, Apple And Vin Cotto Cake
Clam and Mushroom Chowder
Grilled Skirt Steak With Mixed Peppers
12-Fruit Compote
Oysters With Miso Glaze
These oysters are broiled in a simple, creamy glaze bolstered with just a dollop of red miso paste. Try to find Malpeque, Moonstone or Wellfleet oysters for the recipe, created as a food pairing for Chinon.
Grilled Pork Chops With Vidalia Onions
Whelk Chowder
Lobster With Noodles
Scallops With Maui Onion Rings
Braised Red Cabbage With Cranberries
Roasted Blood Oranges
These caramelized oranges take a little planning: You'll need to leave time for the crystallized mint leaves to dry and harden, and for the orange slices to chill and then cool after they have been caramelized. The result is a dessert that can be made a few hours in advance. The recipe can also be doubled. You can substitute plain mint leaves for the sugared ones. The best way to caramelize the oranges is with a torch. If you plan to run them under the broiler, use a baking sheet with sides because the oranges will give up some sweet juices, which you will want to capture to drizzle around the slices for serving.
Striped Bass With Potatoes and Olives
From the chef Jonathan Waxman comes this simple, casually elegant dish, ideal for guests but not too fancy for family dinners. Bass fillet (one large piece, or two smaller fillets) is baked atop a bed of thinly sliced Yukon Golds, allowing the juices to soak into the potatoes, permeating them with flavor. A mandoline is useful for slicing the potatoes (watch those fingers!), or the slicing disc on your food processor. If you don't have either of those, a sharp knife will do nicely.
Blood Oranges With Red Wine
Roasted Carrot and Avocado Salad
In 2012, carrots, those little spark plugs in a salad or a stew, were having a moment. Chefs across the country were showcasing handsome, meaty specimens in a rainbow of colors, dressed and garnished without a sliver of meat or fish. Well, maybe a touch of bacon. This salad begins with carrots roasted in a spicy paste. It's finished with smooth avocado, sprouts, sour cream and pumpkin seeds.
Potato Bread
Is this potato bread from Copenhagen time-consuming? Yes, but unattended for the most part. There are a few unusual aspects to this recipe that produces a batch of warm, buttery, flaky little breads. With the yogurt and slow-rising, they deliver a pleasing touch of sourness. And the way the dough is shaped, by making many folds, gives the breads an inviting flakiness. Though baking rounds is what the chef suggests, I also prepared it by forming about 15 small balls of dough, placing them next to one another in a buttered layer-cake pan and baking them until golden, without grilling first, to turn them into a batch of Parker House rolls.
Fruit Compote in Red Wine
White Bean Salad
Holy Thursday Apple Bread
Brown Bread With Buckwheat and Seaweed
When in Brittany, eat oysters as the Bretons do: with Muscadet, brown bread and salted butter. It’s a felicitous marriage of flavors that is impossible to shake, even after you leave Lorient or Concarneau. In the United States, you can improvise. Most restaurants serve only unsalted butter, so you have to do your own seasoning. Whole grain or brown bread often shows up in the basket.If you bake, you can make the bread yourself. Here is a brown bread at its most elemental, a yeast bread made with a thick batter that rises only once it is in a loaf pan and yields very nice, dense slices. I added slivers of kombu (kelp) for a briny touch and some buckwheat flour, typical of Brittany, to give the bread a nutty, slightly tart edge. It begs for butter. Salted.