Florence Fabricant

Florence Fabricant
Did you know?

Florence is nothing if not practical. In her book written with Park Avenue hostesses, she includes helpful tips for entertaining. For instance, one hostess reminds readers “You must remember to start with an empty dishwasher!”

Florence Fabricant
Florence's Featured Recipe
Flourless Dark Chocolate Cake

Click here for recipe

Florence Fabricant is a nationally renown food writer and columnist who contributes regularly and frequently to the New York Times dining section. She is the author of 12 cookbooks, most recently, a book written with Eric Asmiov, Wine with FoodPairing Notes and Recipes from the New York Times.


Park Avenue Potluck Celebrations: Entertaining at Home with New York’s Savviest Hostesses was written by Florence and members of The Society of Memorial Sloan Kettering Cancer Center , and is a follow-up to her and the organization’s first book, Park Avenue Potluck.


Florence’s other books include The New York Restaurant Cookbook; The Great Potato Book; Venetian Taste; Florence Fabricant's Pleasures of the Table; New Home Cooking; The New York Times Dessert Cookbook; The New York Times Seafood Cookbook; and Elizabeth’s Berry’s Great Bean Book (with Elizabeth Berry). 


Five of Florence’s books were designed by her daughter, Patricia Fabricant.


Florence's wide-ranging reporting covers food and restaurant news for the Times. She is familiar to regular readers of the New York Times, who have come to look forward to her articles on food and the people who make it. She also contributes to the paper’s wine column.


She has written about a variety of subjects for the Times, ranging from meatloaf and polenta to chanterelles and caviar. Florence seeks out the cooks, chefs, entrepreneurs, and restaurateurs who make a difference—or who will make a difference—in the New York food scene.  


Her recent endeavors with The Society of MSKCC provide a channel to highlight her knowledge while helping raise funds for cancer care, research, and treatment.


The Society of MSKCC was founded in 1946 as a volunteer organization that, in cooperation with a professional staff, develops and funds programs that enhance patient care, support research, and provide public education on cancer-related subjects.


The organization’s two books, written with Florence, have raised substantial funds to support their cause.


Florence lives in Manhattan and East Hampton. Her dining blog for the New York Times, Dear FloFab, can be found at

Latest Recipes

Mozzarella-Tomato-Basil Frittata

When you are looking to serve breakfast or brunch to a crowd, make this recipe for Mozzarella-Tomato-Basil Frittata. This is one of the best frittata recipes you will ever make because it is bursting with fresh tomato and basil flavors. Plus, each bite is studded with gooey bits of mozzarella cheese. Once you make an easy frittata recipe such as this one, you will realize that it is much simpler to make than a traditional folded omelet. Best of all, you only need one skillet to make this Mozzarella-Tomato-Basil Frittata.

(2 Votes)

Mediterranean Couscous Salad

I was first introduced to a cold couscous salad by an old friend from high school. His family was from France and his mother entertained ...

(1 Votes)

Flourless Dark Chocolate Cake

This recipe was given to me many moons ago when I visited some dear Spanish friends in Buenos Aires. Its for the true chocoholic--very, ...

(0 Votes)

Classic Mint Juleps

The key here is making the simple syrup in advance and using special short silver julep cups.

(0 Votes)

Eggs in a Nest

My mother used to make these for me on Holland Rusks and she would serve the eggs with a delicious cheese sauce.

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Kathleen’s Wheat-Free Fudge Brownies

Back in the early seventies in Southampton we would visit Kathleen King’s family farm, where we would buy our fresh vegetables, eggs, and...

(0 Votes)

Butternut Squash Soup with Parmesan and Sage

This soup has a long history--I concocted it as a newlywed when most of the butternut squash soup recipes I tried were too sweet. I began...

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Festive Bouillabaisse

My husband and I make this bouillabaisse together. It works for a formal dinner party or a casual buffet. We either serve it from a big c...

(0 Votes)
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