Recipes By Florence Fabricant
975 recipes found
Shrimp Toast With Fresh Ginger
Orange Ceviche
Spanish Pimento Cheese Spread
Ken Oringer, a chef and owner of Toro, serves this spread with chicken-skin "crackers" for little sandwiches he calls bocadillas.
Smoked Trout Frittatas
There isn’t much in the way of food that tart, citric, sometimes spicy and often refreshing Austrian rieslings can’t handle with aplomb. Spring’s challenges, like artichokes, asparagus and salads, would not daunt them. Nor would eggs. In fact, the whiff of sulfur up front in some of the wines suggested eggs.Here’s a simple brunch or lunch preparation suited to entertaining. Individual frittatalike mixtures, inspired by the Spanish tortilla of eggs, potatoes and onions, with the addition of smoked trout, are baked, not fried. They can be made up to an hour in advance and reheated or even served just warm. A salad is all that’s needed alongside, and do not hesitate to toss in some asparagus or artichokes.
Smoked Trout Butter
Pear and Raisin Charlotte
Tropical Slaw
Fresh Peach Tart
Irish Cream Caramel Sauce
Gingered Carrot Salad
White Radish And Jicama Salad
Baked Pears With Saba
Black Bass Poached With Ginger and Scallions
When the chef Eric Ripert took over the kitchen of Le Bernardin in the early 1990s, he took some liberties with the traditional French menu and added seafood dishes with Asian influences, like this black bass poached with ginger and scallions.
Warm Calamari With Winter Vegetables
Pommes Maxim
Philippe Boulot's Whipped-Potato-And-Wild-Mushroom Napoleon
Orange Jelly
Sam Bompas and Harry Parr call what they do “contemporary food design,” among other things. Their projects include building painstakingly correct models of St. Paul’s Cathedral in London and a Madrid airport terminal out of jelly. This recipe was used as part of the pair’s first job in the United States. It was paired with Campari jelly, and the dessert they made for a 2009 dinner in New York tasted something like a Campari and soda in jelly form.
Clam Pie
Swiss Chard And Potato Soup
Wild-Mushroom Soup
Chicken Bouillabaisse
In traditional bouillabaisse, the fish is added last, after the sauce is made, so it does not overcook. But for this bouillabaisse, the chef Eric Ripert starts by browning the chicken on top of the stove. "It's really a Provençal fricassee," Mr. Ripert told The Times in 2003. "We didn't call it bouillabaisse in Provence, but except for the chicken and the chicken stock, it uses the same ingredients as a bouillabaisse, so you know exactly what it is."
Three-Layer Pumpkin Pie
Pizzoccheri Casserole