Recipes By Florence Fabricant
974 recipes found
Bollinger Veal With Mustard Seed
Holiday Bread Pudding
Curried Split Pea Soup
Chile-Spiced Potatoes
Diana Chang's Chinese Salad
Onion Bread Pudding With Corn
Roast Breast of Turkey With Cranberry-Wine Sauce
White Funeral Cakes (Seedcakes)
Swordfish Hash
Monkfish With Tomatoes and Olive Oil
Italian Plum And Almond Cake
Peach Upside-Down Cake
Peaches shine in this 1988 recipe. Ripe slices are coated with caramelized sugar, then a batter enhanced with just a bit of nutmeg. It's ready in 30 minutes, perfect for those warm days when turning on the oven feels impossible. It's best the day it's made, and kept unrefrigerated. One note: Your caramel might harden by the time you spread the batter on top of the peaches. Don't worry. It'll melt by the time it comes out of the oven.
Golden Couscous
Spicy Mussels With Indian Seasonings
Spicy Mussels With Chinese Seasonings
Warm Fillet of Salmon With Banyuls Sauce
Aligot
Grilled Chicken And Zucchini Salad
Grilled Swordfish With Smoked Tomato Salsa
Sandwich Bread With Peppercorns
Strawberry Shortcake On Cornmeal Biscuits
Duck Tamales With Mole Sauce
Florence Fabricant brought this recipe to The Times in 1988, part of a piece looking at the Coyote Cafe in Santa Fe, N.M, where the owner Mark Miller drew from a diverse selection of ingredients. Here, duck serves as the filling in tamales smothered in mole sauce. It’s a rich, satisfying dish for a weekend project.
Duck Confit