Recipes By Florence Fabricant
975 recipes found
Pineapple-Tequila Goat-Cheese Cake
Here is a goat-cheese cake with a layer of pineapple confit that has been steeped in bracing tequila. It’s a cake that does well when made in advance and chilled for 24 hours before serving. To sip alongside? An añejo tequila, of course.
Cranberry Nut Bread
Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.
Apple-Pecan Tart
Artichokes With Garlic, Chives and Cheese
Gremolata
Stewed Borlotti Beans
Pop the cap from a bottle of dunkel alongside that pastrami on rye. The beer’s bitter, hoppy finish has touches of smoke and spice, like the rich meat. But its relatively light body balances the succulence of the sandwich.Taking the deli icon as my inspiration, I simmered some borlotti beans (kidney, black or cannellini beans would do just as well) with chunks of pastrami instead of the more usual smoked pork or sausages. Mustard seeds, cumin and black pepper picked up the seasonings in the meat. The caraway suggested seeded rye. For a final grace note, I swirled in some prepared mustard.Serve the beans for a hearty lunch or supper, with slabs of sturdy rye bread and pickles.
Branzino With Arugula Sauce
Onion Soup Gratinée With Cider
Moroccan Baked Fish With Potatoes, Peppers and Olives
Bake fish Moroccan-style with spices, herbs, tomatoes and olives. This easy all-in-one recipe can be served immediately or at room temperature, making it perfect for a dinner party. Double or triple it if you'd like, and include it as part of a buffet. With a good bottle of wine, it will feel just like summer.
Pecorino and Pear Salad
Risotto With Slow-Roasted Tomatoes
Butternut Squash and Bacon Risotto
The classic risotto technique applies here, though with a frugal twist. I blended the cooking liquid for the butternut squash and about half of the diced cooked squash itself to produce my vegetable broth. The rest of the diced squash is folded in near the end of cooking. A generous helping of smoked bacon gives the result main-dish heft. This risotto does not need a final dollop of butter or a dusting of cheese.
Grilled Seafood Salad
This seafood salad, sizzled on a grill (or in a grill pan or under the broiler), delivers lightly smoky swagger and, thanks to radicchio, a welcome edge of bitterness. A substantial salad, it can be a curtain raiser or part of a buffet for summer dinner at home. It might even be carried to a picnic. But it begs to be served a bit warm.
Sautéed Cod With Potatoes in Chorizo-Mussel Broth
This recipe came to The Times in 2002 from the French chef Eric Ripert, whose cooking at Le Bernardin carries flavors reminiscent of his culinary training near the Spanish border. Quickly sautéed cod is placed on a bed of potatoes with a savory, supple broth ladled over. It takes not too much time, and it is delicious.
Chicken Paillards With Corn Salad
This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.