Recipes By Florence Fabricant
975 recipes found
Grand Aioli
The grand aioli of Provence, a classic dish of simply poached seafood and vegetables, is as unassuming as some of the sauvignon blancs we tasted.But an assertive garlic sauce alongside it becomes a game changer. And when artfully arranged, the array of yellow, orange, green and black has uncommon eye appeal, letting it anchor a summer dinner with relatively little effort.Plan the preparation so you can serve everything just tepid. Everything, that is, except the wine, which must be well chilled and should be poured freely.
Cocktail Jalapeno Mussels
Mussels With Saffron Sauce
Gingered Hummus
Mussels in Broth with Matcha
The Japanese tradition, using a fine bamboo whisk to make matcha, which becomes frothy when done properly, does not have to be limited to a bowl of tea. Why not add matcha to mussel broth?Against the briny-sweet mussels, this broth also offers a touch of wasabi for heat, lime for acidity and cream for added foamy richness. These elements brought the flavor of the wine, and the matcha, into elegant focus.
Gilbert Le Coze's Bouillabaisse
“Bouillabaisse is a dish to make for four or six people at home,” said Gilbert Le Coze, the chef and co-owner of Le Bernardin. “To do a bouillabaisse properly you have to remove each kind of fish as it is cooked.”
Spiced, Gingered Hummus
Sauteed Collards
Wild Rice 'Risotto' With Winter Squash
Graham Crackers
Orange Pork Ragout with Beans
Asparagus Matzoh Brei
Quick Gazpacho
Stilton Biscuits for Port
Spinach Crepes With Smoked Salmon And Cream Cheese
Lamb Chops au Poivre
Chicken-Skin Canapés
The irresistibility quotient of crisp chicken skin “crackers” is right up there with potato chips. When I first tasted them during a charity event at the stall run by Ken Oringer, a chef and owner of Toro on the edge of SoHo, I kept coming back for more. He said they were easy to make at home. And they are, requiring about an hour of unattended time. Mr. Oringer served his as little sandwiches – he calls them bocadillas – filled with a kind of Spanish pimento cheese. I made mine open-faced, with the cheese as a topping. I also used them to channel Buffalo wings by spreading a little hot sauce, then a blue cheese mixture on top and using a slice of celery as a garnish. The skin shrinks as it cooks. Kept in a container or a plastic bag, the unadorned crackers can hold for several days.
Fresh And Smoked Salmon Spread
This recipe appeared in The Times in 1998, with a review of the "Le Bernardin Cookbook" by the chef Eric Ripert and Maguy Le Coze, Le Bernardin's owner. This fresh and smoked salmon spread pairs well with toasted bread, which is how they preferred to eat it each day at lunchtime.
Baked Goat Cheese And Smoked Salmon Canapes
Spring Vegetable Ragout
Peaches Poached In Red Wine With Pepper
Sautéed Apple Pie
Florence Fabricant's Mango Sorbet
