Recipes By Florence Fabricant
975 recipes found
Brown Rice And Pecan Stuffing
45mAbout 8 cups, enough for a 12-pound turkey
Hunter's Paella
2h8 servings
Chicken Liver Salad With Brown Rice
50m4 servings
Grilled Pork Belly With Soy-Mirin Glaze
1h 30m4 to 6 servings
Veal Shank With Shallots and Chanterelles
3h4 to 6 servings
Mediterranean Mixed Grill
45m4 servings
Short Rib And Cabbage Soup
3h 30m4 large servings
Ragout of Shrimp, Artichokes and Potatoes
45m2 servings
Veal Sliders With Wilted Cabbage
45m4 servings
Swiss Easter Rice Tart
This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. “It was called gâteau de Pâques and I remember it very well,” said Gray Kunz, the chef who was born in Singapore but grew up in Geneva and Bern. “There would be a bunny in icing sugar stenciled on top.” Nick Malgieri, the baking teacher and author, based this somewhat lighter recipe on several he found in Switzerland.
2h8 to 10 servings
Poached Pears With Pepper and Bay Leaf
1h4 servings
Seared Tuna In Black Pepper Crust
30m4 servings
Roasted Fillet Of Beef With Black Pepper
2h10 to 12 servings
Calamari With Pepper Dip
35m6 servings
Lobster Pastitsio
2h6 servings
Loin Of Pork Stuffed With Prunes
2h 30m6 servings
Cafe du Parc Duck Rillettes
3h 10mabout 3 cups
Cold Fennel Soup With Lobster
1h6 servings
Pacific Calamari Salad
2h 30m8 servings
Squid Fritters
30mAbout 30 (6 servings)
Cold Bisque Of Tomato and Sorrel
15m6 to 8 servings
Sweet and Spicy Razor Clams
30m3 to 6 servings
Clams With Asian Noodles
30m4 servings
Baked Razor Clams
30m2 to 4 appetizer servings