Recipes By Florence Fabricant
975 recipes found
Scallopine of Venison With Madeira
Venison and Lentil Ragout
Short Pastry
Pasta With Venison and Porcini
Back around the time the earth cooled, there was a restaurant, Giordano’s, on West 39th Street near the entrance to the Lincoln Tunnel. Craig Claiborne gave it three stars in his 1968 “New York Times Guide to Dining Out in New York.”Among the specialties was sautéed beef tenderloin, unusual because its sauce depended on white wine, not red. When I asked the chef about it, he said it was lighter that way.I had not made it in many years but as we tasted the 2004 Barolos and everyone’s appetite was whetted for pasta with a beef ragù and truffles, I thought of it. I decided to try it with venison and porcini to serve with fresh pasta. You’ll need some last-minute stove work before you can put it on the table and pour that Barolo.
Raised Blini
Stir-Fried Venison
Cherry Tomatoes With Cream and Caviar
Green Fairy Oysters
What to serve with absinthe? The liquor once known as the Green Fairy is as tricky to pair with food as it is beautiful to look at. Here is a recipe based on Daniel Boulud’s almost improbably verdant “super green” spinach served at Bar Boulud. I placed the oysters, raw, in shells that were heated in the oven, and cloaked them with the hot spinach, making the oysters deliciously, delicately warm.
Baked Baby Lamb Shanks
Smashed Potatoes, Celery Root and Roasted Garlic
Tom Colicchio's Crab-Meat-And-Celery-Root Napoleon
Smoked Turkey Chowder
Striped Bass on Greens And Potatoes
Lamb and White Bean Casserole
Whole Roasted Fish
Pear-Hazelnut Cake
Swirled Persimmon Semifreddo
Charred Striped Bass Niçoise
Nearly Naked Fluke With Grapefruit
Creme Caramel With Raisins
Pumpkin Pie With Rum and Cream
Tuscan Chicken Liver Sauce
Basic Light Mayonnaise