Recipes By Bryan Miller
110 recipes found
Five-Spice Salmon With Sherry Vinegar and Roasted Chicken Sauce
15m6 servings
Helen Oless's Prosciutto and Olive Braid
Helen Oless developed this bread while working as a baker at Bloomingdale's in the early 1980s. Ms. Oless put into practice years of experimentation with flours, yeasts and baking techniques to create delicious country-style brick-oven breads, then the pride of the store's bakeshop. They included rye, whole wheat, white, currant-whole wheat, walnut-whole wheat as well as more exotic combinations such as an aromatic cheddar cheese-caraway and this prosciutto-olive braid.
2h 45m1 large loaf
Empanadas
1h 20m15 to 20 empanadas
Yuca Frita (Deep-fried yuca)
30m6 servings
Puff Pastry
3h 20mEnough puff pastry for one mille-feuille
Mousse tricolor
9h10 servings
Helen Oless's Cheddar Cheese Ring
2h3 large rings
Artichoke Fritters With Bearnaise Sauce
25m4 appetizer servings
Sole With Julienne Of Pumpkin
20mServes 2
Roast loin of herb veal
1h 20m10 servings
Herbed Goat Cheese Tartines
5m8 servings
Apple Pie (Pie in the Sky)
1h 10mServes 6 to 8
Pastrami Salmon
40m8 servings
Sancocho (Colombian Beef and Plantain Soup)
2h 45m6 to 8 servings
Mashed Potatoes (The Yellow Rose)
40m6 to 8 servings
Venison Chili
2h 10m6 - 8 servings
Soupe au Pistou (Provençal Vegetable Soup)
30m6 servings
Butternut Squash Soup With Goat Cheese and Squash Crostini
1h 45m4 servings
Rosemary Chicken In Pita Bread
30m4 servings
Coconut Cake
1h 15m10 to 12 servings
Grilled trout
15mEight servings
Grilled seabass
45mEight servings
Vinaigrette
5mThree-quarters of a cup vinaigrette
Sea Scallop Sandwiches With Citrus Juices
1h4 servings