Recipes By Florence Fabricant
975 recipes found
Cabbage and Cucumber Slaw
Radish, Goat Cheese And Black Bread Canapes
Lentil Salad With Beets and Ginger
Fluke With Romesco and Potatoes
Kasha With Mushrooms
Clams and Sausage In Saffron Sauce
Potato Torte
Matelote of Monkfish
Cabbage-Sausage Risotto
Apple-Cornmeal Dressing
Fettuccine With Roasted Mushrooms
Cheese Fettuccine, With Wild Mushrooms
Raspberries With Fromage Blanc
Coeur a la Creme With Passion Fruit Sauce
Liptauer Cheese Spread
Omelet With Pork and Wild Greens
Dark Fruit And Creamy Cheese
Chicken-Coconut Soup
Oxtail-Stuffed Peppers
Timing is everything. I was at Casa Mono, in Manhattan, lapping up every drop of the sauce from a little cazuela of piquillo peppers stuffed with oxtails. The next day I was tasting Ribera del Duero wines (with the restaurant’s wine director, as it happened) and could think of no better dish for them than those meaty, slightly fruity peppers with their alluring hint of bitterness.Andy Nusser, the chef at Casa Mono, provided the recipe, enough to feed the entire town of Peñafiel. I made drastic cuts (four quarts of stock down to two cups, for example) but still had enough for a party. My freezer holds the bonus. Though the oxtails are time consuming, they cook mostly unattended.
Isobho (Soup With Oxtail)
Du Pont Turkey With Truffled Zucchini Stuffing
Turkey was served often at Winterthur, an ancestral home of the du Pont family, in Delaware. The birds were raised on the estate, in great enough numbers for the family to give them to employees at Thanksgiving and Christmas. The land was purchased in 1810 by Eleuthère Irénée du Pont; the house was built in 1839 and opened to the public as a museum of American decorative arts in 1951. Many of its recipes survive, among them one for truffled turkey and stuffing, which Pauline Foster du Pont, who was married to Eleuthère Irénée's grandson, included in her personal handwritten cookbook. First, three pounds of zucchini were boiled, then peeled, mashed and seasoned with salt, pepper and butter. This was the stuffing. Then the contents of an entire can of black truffles were sliced and slipped under the turkey’s skin. To serve, the meat was carved and then put back in its skin so that the turkey appeared to be whole. In this adaptation, the bird is rubbed with truffle butter, and the zucchini (finely chopped, not mashed) is bolstered with bread crumbs and more truffle butter. But it does not suggest replicating the reassembled turkey. You will have enough to do at Thanksgiving without attempting it.
Pan-Roasted Pork Chops With Dilled Potato Salad
Stir-Fried Goat With Fresh Coriander