Recipes By Florence Fabricant
975 recipes found
Monkfish Medallions With Cranberries
Linguine With Bay Scallops And Pancetta
Seafood Paella
Although paella can be done entirely on top of the stove, it will cook more evenly if placed in a hot oven for the final 10 to 15 minutes, uncovered, with any quick-cooking seafood spread on top. When the paella is removed from the oven, the rice should be slightly underdone. A tent of foil is then placed on top, and the paella allowed to rest at least 10 minutes, so the rice can finish cooking.
Apple Brown Sugar Tart
Quail With Fregola and Olives
Veering from quail, you could serve the fregola, scooped from the pot without baking, alongside lamb chops or a roast. As for those figs, they’ll honor a wedge of sharp cheese, with the last of the wine.
Fricassee Of Morels, Ramps And Spring Garlic
Medallions Of Monkfish With Lentils
Garlic Sauteed Shiitake Mushrooms
Felipe Rojas-Lombardi's Quinoa Atamalada
Beets With Orange Vinaigrette
Striped Bass all’Amatriciana
The robust amatriciana sauce that so beautifully complements the baked fish in this dish is never made with fresh tomatoes; using canned tomatoes greatly simplifies the recipe and reduces the cooking time. The bright flavors of striped bass make it especially nice for summer entertaining, but prepare it with any firm white fish you prefer, and use parsley when basil is out of season.
Artichokes in Parsley Sauce
Ken Hom's Salad With Curry-Soy Vinaigrette
Baked Baby Artichokes
Baked Flounder With Moroccan Spices
Cold Parsley Soup
Strawberry-Yogurt Panna Cotta
Flounder In Saor
Mango Ceviche
Salt-Free Flounder With Cumin and Peppers
Savory Provencal Charlotte
Baba Au Rhum
Ceviche With Confetti Peppers