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Florence Fabricant

Articles by Florence Fabricant
Restaurateurs root for truffles year-round 
Have fresh white truffles become irrelevant? It depends on whom you ask. 

Popularity of red velvet cake rises throughout the country 
Red velvet cake, a tradition in the southern United States for more than a century,...
Diners get an intro to offal from crispy sweetbreads 
The interest in offal, or various kinds of innards, has been on the rise. Chefs...
On Food: Iceberg wedges itself back into chefs’ good graces 
Iceberg, the lettuce that connoisseurs love to hate, is back in style. In some concepts,...
On Food: In tough times, lobster becomes affordable luxury 
Even as consumers and operators tighten their belts and forgo the finer things, there’s no...
On Food: Shareable platters take over tables at every course 
Shareable, economical family-style platters may fit well in these penny-pinching times, but they also have...
On Food: Chefs’ vegetable versatility is on display when cauliflower takes its place on the plate 
Cauliflower can be a side vegetable, be folded into a gratin, spiced and even pickled...
ON FOOD: As the salad days of summer pass, romaine branches out into a rich array of dishes 
Romaine lettuce is being restyled. The workhorse of the Caesar salad bowl is breaking out...
On Food: American chefs find a place for more-authentic Italian-style flatbreads, focaccia 
Genoa, Italy, the metropolis of the region of Liguria, is peppered with shops, street stalls...
On Food: Summer season brings sweet corn, and succotash dishes sneak their way onto menus 
The settlers in the New World adopted few dishes from the culinary repertoire of the...
On Food: Cucumbers lend a crisp, cool accompaniment to a variety of hot new menu items 
The cucumber, while rarely a center-stage star on menus, has still become an essential player...
On Food: Branzino is convenient and popular menu item, even if chefs can’t agree on its name 
Branzino has become the fish of the moment, if not the fish of the day,...
ON FOOD: From Bombay to New York to Beverly Hills, Indian fusion is forging a place on menus 
A trip of more than two weeks in India, spent dining mostly on local cuisine,...
On Food: Short ribs stand tall and share menus with side items from cole slaw to truffles 
Among succulent, tender comfort foods, slowcooked short ribs of beef continue to reign. As with...
On Food: Short ribs stand tall and share menus with side items from cole slaw to truffles 
Among succulent, tender comfort foods, slowcooked short ribs of beef continue to reign. As with...
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