Recipes By Marian Burros
706 recipes found
Cider Rice Pilaf
Anchovied Tomatoes, Zucchini and Potatoes
Grilled Shrimp with Papaya Salsa
Cleopatra's Caesar Salad
Eggplant and Beef Creole
Ann and Eugene Patout's Crawfish Bisque
Chicken and Sausage Jambalaya
Here is a plain and simple version of jambalaya that calls for low-fat sausage and skinless chicken breasts. It could just as easily be made with the full-strength stuff, and chicken thighs, to little ill effect. But if not, make sure to keep the spice levels high, to help amplify the flavor. (Sam Sifton)
Creolaise Sauce
What if you seasoned hollandaise with a spicy Creole mustard? You’d get this sauce, which Marion Burros brought to The Times in 1983, part of a piece on Cajun cooking. In it, she highlighted Chez Marcelle in Broussard, where Marcelle Bienvenu served this particular sauce alongside stuffed crabs, one of the restaurant’s specialties. But the sauce can stand on its own, as a stand-in for regular hollandaise. Pair it with eggs, or asparagus, for a bit more kick than the original.
Alex Patout's Eggplant Dressing
Enola Prudhomme's Maquechou
Chez Marcelle's Cajun Redfish Roulades Stuffed With Crayfish
Marc Peel's Truffled Turkey Potpie
Curried Bulgur
Pacific Rim Chicken
Mushroom and Eggplant Ratatouille
Lamb Chops on a Bed Of Peppers and Onions
Lamb Chops With Feta
Savory Roulade
Lamb Chops And Goat Cheese
Garlic Roasted Eye Of Loin of Lamb
Rice and Spinach
Minted Bulgur With Peas
Grilled Chicken and Asparagus Rice Salad