Recipes By Florence Fabricant
975 recipes found
Parmesan-Polenta Souffle
Caramel Indian Pudding
Buttermilk Corn Bread, A Simple Method
Wild Rice Salad With Sun-Dried Cherries
Casserole of Cornish Hens And New Potatoes
Grilled Scallions With Romesco
Shrimp Crostini
Panzanella With Grilled Eggplant
Mountain Cheese and Fig Calzones
Fresh Tuna Nicoise Sandwiches
Fettuccine With Porcini
Chocolate Bread Pudding
Shaker Applesauce
Pasta with Foie Gras and Truffles
Consider denting the budget with a foie gras and truffle indulgence for two. By using either tinned or fresh preserved foie gras, as in a mousse with truffles or a nice portion of foie gras au torchon, you can dress some pappardelle or tagliatelle in deep velvet and create a dish that seeks the acidity and sleek fruit of Côte de Nuits. As for the truffle, fresh black is not required. A less costly tinned or jarred truffle provides juice to enhance the sauce.
Shrimp in Spiced Carrot Juice
Spaghettini Puttanesca
Fish With Shiitakes
This dish is the kind that, with a little experience, many good cooks could assemble from scratch, without consulting a recipe. The aromatic triumvirate of garlic, ginger and scallions is matched with soy sauce, rice vinegar and fish sauce. Shiitake mushrooms give substance and flavor, cornstarch thickens and sesame oil adds a whiff of toasty richness. Though I spooned the sauce over simply poached fish, it would work just as well with grilled, pan-seared or broiled fish, or on stir-fried strips of chicken breast, slivers of pork or beef, shrimp or scallops. Steamed rice could help sop up the sauce, but I served boiled fingerling potatoes. Potatoes with Asian food? Don't scoff. Chinese restaurants here do not serve them, but potatoes are a major crop in China, where they are eaten with gusto, especially in the center and north. Besides, potatoes are certainly favored in the countries that produce the best pilsners, the beverage to drink while eating this.
Bittersweet Salad
Moroccan Sea Bass
Strawberry-Yogurt Parfaits
Cornmeal Crepes With Chevre And Hot Pepper Jelly
Yankee Pot Roast
Despite the hours it requires, pot roast is extremely easy to prepare because it needs little tending while it cooks, and it produces satisfying food for a crowd or for several meals, often both. That it calls for relatively inexpensive cuts of beef is also in its favor.
Tarragon Dressing