Recipes By Marian Burros
706 recipes found
Greens and Vinaigrette
10m2 servings
Oven Fried Sweets
40m4 servings
Pragtree Farm Salad Dressing
5m6 servings
Carrots With Mint Vinaigrette
15m2 servings
Chinese Marinated Steak
15m2 servings
Seared Tuna With Caviar
30mEight servings
Grilled Lime Tuna
30m2 servings
Oranges and Arugula
10m2 servings
Chocolate Cocoa Cake
45m12 servings
Braised Fennel and Rice
45m3 servings
Iced Tea
10 cups
Chocolate Chip Cookie Mix
10m28 cups mix, about
Cold Chinese Noodle Salad
15m2 to 3 servings
Turkey or Ham Risotto
25m2 servings
A Chicken in Every Teapot
"I heard what people thought about French food," the chef Michel Richard said to Marian Burros in a 1993 interview. "They say it's too rich, it's too heavy, there's too much sauce. When I opened Citrus, immediately I had less butter and less cream. You don't need butter and cream. The Chinese don't use it." For this recipe, chicken is steamed over a broth made from chicken stock and tea.
1h 45m4 servings
Chocolate Flowers
30m
Confit of Citrus Fruits
25m
Dried Nut and Fruit Cake
2h 25mOne 6-pound cake
Coffee Butter Cream
10m8 cups
Sylvia's Fruitcake
This cake is especially appealing to those who do not care for even the best quality candied fruit. It is more dried fruits and nuts than cake.
3h 15m1 six-pound cake
Pumpkin Chiffon Pie With Ginger-Nut Crust
40m8 servings
Plum Compote
20m6 servings
Easy Cakeless Fruitcake
For those who prefer fruits and nuts to batter, and very little work, this simple cake is appropriately named.
1h 15m2 loaf pans
Pumpkin Pie With Fresh Ginger and Nutmeg
55m8 servings