Recipes By Marian Burros
706 recipes found
Tortellini And Smoked Turkey
40m2 servings
Tortilla-Chip Casserole
40m3 servings
Pasta Macedonia
10m4 servings as main course
White Beans And Tuna Salad
1h 45m6 servings
Peas, Prosciutto And Potatoes
30m2 servings
Orecchiette and Summer Vegetables
40m2 servings
Bulgur Stuffing
25m11 cups
Orzo With Chicken, Tomato And Peppers
40m2 servings
Salmon, Tomatoes, Corn and Orzo
30m2 servings
Italian Bread And Tomato Salad
10m3 servings
Bread and Fruit Stuffing
40m10 cups stuffing (about 10 servings)
Pappa al Pomodoro
30m5 to 6 servings as first course; 3 as main course
Smoked Mussels Risotto
4m2 servings
Fennel and Mushroom Salad
15m2 servings
Risotto With Swiss Chard
30m2 servings
Green Bean, Mushroom, Pepper and Olive Salad
20m2 servings
Radish and Cheese Salad
15m3 servings
Tangy Chicken With Shiitake Crust
To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
1h 25m6 servings
Green Beans, Mushrooms And Mustard Sauce
10m2 servings
Avocado-Onion Salad
5m3 servings
Chinese Steak With Asparagus and Rice
45m2 servings
Mung Beans and Rice (Mashkitchiri)
1h 10m3 servings as a main dish
Enola Prudhomme's Cajun Fig Cake
1h 40m12 servings
Mushroom Sandwiches
45m84 pieces