Recipes By Marian Burros
710 recipes found
Poached Cucumbers With Marrow
Arugula With Raspberry Vinaigrette
Duck Breasts Poached In Red Wine And Port
Mashed Potatoes And Rutabaga
Bob Jamieson's Meat Loaf
Risotto With Mushrooms And Peas
Yellow Pepper Soup With Lime
Pappardelle With Feta Cheese Sauce
Blueberry Kir Sauce
Chicken and Noodles With Sesame-Ginger Dressing
Lindy Boggs’s Oven-Fried Chicken
Lindy Boggs, who represented New Orleans in Congress for 18 years, was as astute in the kitchen as she was in politics, and deployed the knowledge that she had gained growing up on a Louisiana plantation in both. Mrs. Boggs, a Democrat who championed women’s economic concerns, did all the cooking for her yearly garden soirees, which were attended by more than 1,000 guests. Here is her easy recipe for oven-fried chicken, which should be for anyone afraid of stovetop frying. It is a weeknight recipe from a busy woman who cooked, and governed, with confidence and grace.
Dungeness Crab Toasts
Raspberry Puree
Corn-Crusted Catfish
Cabbage-Walnut Pate
Risotto With Creamy Scallops and Tomatoes
Feta Cheese Filling For Peppers
Graham Cracker Pie Shell
Sprout Slaw
Chili-Tomato Sauce
Prepared Fennel
Easter Dandelion Salad (Salade De Pissenlit Pasquale)
Italian or Cooked Meringue
This recipe, adapted from “Mastering the Art of French Cooking” by Julia Child, was featured in The New York Times in 1990 in an article on eggs. It is for a cooked meringue that can be used with chocolate mousse or lemon soufflé. When done correctly, the meringue should have a soft white sheen and hold its shape. A candy thermometer is a helpful tool in this regard.