Recipes By Marian Burros
706 recipes found
Focaccia With Vegetables And Parmigiano Reggiano
25m3 servings
Brussels Sprouts With Herbes de Provence
15m2 servings
Pork-Braised Artichokes
1h 30m
Polenta With Vegetables And Tomato Sauce
45m6 servings
Polenta With Gorgonzola
10m2 servings
Polenta With Corn And Cheese
10m3 servings
Polenta With Fennel, Peppers, Tomatoes And Cheese
30m2 servings
Polenta With Hot Tomato-Eggplant Sauce
40m2 servings
Oatmeal Wafers
15mAbout 4 dozen
Bread
3h 45m4 loaves
Czech Lentils (Cocka)
55m2 servings as a main dish
Strawberry Oatmeal Muffins
30m12 muffins
Celeriac and Red Pepper Salad
4h 15m8 servings
Onion Sandwiches
10m56 sandwiches
Grilled Swordfish With Pesto-Lemon-Caper Sauce
25m6 servings
Swordfish, Black Beans And Red Pepper Pasta
40m2 servings
Cold Poached Trout With Horseradish Sauce
20m2 servings
Naked Tofu With Cold Sesame Soba Noodles
Fresh white bean curd has been an integral part of Asian cooking for centuries. Some people turn up their noses: others love this chameleon that tastes like whatever it's cooked with.
25m4 servings
Swordfish on Black Bean and Pineapple Salsa
In 1990, when Marian Burros brought this recipe to The Times, salsas were trendy, and as proof, she wrote, “that you don’t have to have butter and cream to make something taste wonderful.” That is no less true today, even if salsas are much more common in our cooking lives. If you’re in a rush, grab some pre-cut pineapple at the market, and a can of black beans. (Drain them well.)
30m2 servings
Grilled Swordfish With Sweet-and-Sour Sauce
20m2 servings
Spaghetti With Swordfish
30m2 servings
Ruth Messinger's Gefilte Fish
2h 30m40 fish balls
Grilled Swordfish
45m8 servings
Fragrant Citrus Couscous With Pork
35m3 servings