Recipes By Marian Burros
706 recipes found
Blender Mayonnaise
Overnight Cheese Straws
Marian Burros' Strawberry Rhubarb Pie
Chocolate Mousse Pie
Chocolate Crust
Original Plum Torte
The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.
Paul Prudhomme's Sweet Potato Pecan Pie
This recipe came to The Times in 1983 from the renowned Louisiana chef Paul Prudhomme. Like its traditional pecan cousin, this pie is very sweet, so serve it with a little Chantilly cream on top.
Jamie Oliver's Eggplant Parmesan
This eggplant parmesan recipe is an adaptation of one found in Jamie Oliver’s book, “Jamie’s Italy.” This version of the traditional Italian-American juggernaut omits the often messy process of breading and frying the eggplant, and instead calls for roasting it until golden brown. The eggplant and sauce can be prepared and the dish assembled ahead of time; cover and refrigerate it for up to 2 days and bring it to room temperature before baking.
Couscous With Corn And Red Pepper
Chicken With 40 Cloves of Garlic
In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it. Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread. Spread the mash like butter and use the bread to mop up the luscious sauce.
Honey Chicken
In this classic recipe, a flavorful marinade of sherry, cinnamon, honey and lime elevates the standard weeknight roast chicken. It's not a bad idea to make two chickens worth; you can freeze one in the marinade and defrost the pieces as you need it.
Lamb With Cherries And Couscous
Spinach and Black Olives
Scallops on a Bed Of Red Onions
Penne With Tuna and Peas in Tomato Sauce
Banana Curry
Rice With Tomatoes and Black Olives
Salad With Cauliflower And Olives
White House Apple Cake
Corn-Crusted Soft-Shell Crabs With Bean-Mango Salsa
Cha Ca
Mushroom Caponata
Polenta With Sausage and Tomato Pepper Sauce
Braised Greens
Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.