Recipes By Florence Fabricant
975 recipes found
Pickled Swiss Chard Stems
Salt-Free Arrabiata Sauce For Pasta
Eggplant Caviar, With Onion and Green Pepper
Pot Roast A La Marseillaise
Italian Pot Roast (Stracotto)
Pot roasts exist in many cuisines, of course, and the Italians have stracotto, which means "overcooked." Like many other roasts, this one cooks low and slow after it’s seared. But here, red wine adds depth to the tomatoes, and a smattering of fresh basil contributes to its complexity. Make this for your next Sunday supper, or on a cold winter evening.
Basic Pot Roast
This is a straightforward and simple recipe for pot roast, a versatile dinner meal that favors families and friends alike. The ingredients call for beef or veal stock, but chicken stock will do in a pinch — indeed it is far preferable to using beef bouillon or canned beef stock, which are often tinny in flavor.
Sweet-and-Sour Pot Roast
Caramelized Apple-Pecan Cake
A simple butter cake masquerades as a pie; it is baked in a pie plate and inverted at the end to show off its caramelized apple and nut topping.
Marinated Octopus Salad
Concord Pickled Lox
Brother Bandera's Italian Easter Bread
Dfina (Moroccan Bean Stew)
I Trulli's White Anchovy And Orange Salad
Strawberry Paris-Brest
Black Olive Gnocchi With Tomatoes and Basil
The eye can influence wine choices almost as easily as the nose or the palate. Snowy little pillows of gnocchi often suggest a white wine, but before me was a plate of dusky ones, darkened with black olive paste. The dish demanded a red wine, one with rustic heft. Black olive gnocchi is a highlight at La Terrazza, the restaurant at the Splendido Hotel in Portofino, Italy, where I opted for a local red, a Rossese di Dolceacqua, alongside. The preparation is simple and will be successful as long as you apply a light touch.
Florence Fabricant's Basic Pizza Dough
Baked Meat-Filled Empanadas (Empanadas al Horno)
To Chileans, empanadas mostly mean empanadas al horno, which are frequently baked in a wood-burning oven. The classic versions are filled with seasoned minced (not ground) meat and onions and garnished with hard-cooked egg, olives and raisins. They can be made either in the half-moon shape that they usually take throughout Latin America and the Caribbean, or in a distinctively Chilean squared-off form made by folding all but the straight side of the semicircular turnover to make a package that is often four inches across. The dough is made with lard.
Rustic Lemon Tart
Apples With Cake Topping
Bay Scallops Provençal
Sometimes the best pairings are accidental. One weekend when I had some work to do, I asked my husband to go to the local fish market and pick up one of their marvelous chowders that could be reheated for lunch. He came home instead with a pound of local bay scallops, the first of the season (and abundant this year). Now I had to cook. Fortunately, I had other suitable ingredients on hand and in less than 30 minutes, lunch was on the table. Not one to let a tasting opportunity go to waste, I figured the dish I almost literally threw together would be compatible with a bottle of simple white Burgundy. It had just enough richness in the glass.
Curried Bay Scallops Risotto
Apple Sauce Tart
Bay Scallops Provencal