Recipes By Marian Burros
706 recipes found
Chicken Strips With Rice, Oranges And Dried Cherries
Pineapple Pork
Risotto With Squid Ink and Ricotta
Broccoli With Lemon And Garlic
Spicy Ginger Chicken and Rice Casserole
The Ritz-Carlton’s Blueberry Muffins
This recipe came to The Times by way of Marian Burros in a 1985 article about the famous muffins served at the Ritz-Carlton hotel in Boston. The hotel has been serving blueberry muffins since it opened in 1927, but in 1971, then pastry chef Charles Bonino set out to develop a better recipe. One of the city's best-known department stores, Gilchrist's – long since closed – was renowned for its version, so Mr. Bonino bought dozens of the muffins over the years and would analyze and and try to replicate them. He was never totally happy with the results, even if the guests were. Gunther Moesinger, the pastry chef who succeeded Mr. Bonino in 1982, again made more changes, swapping out shortening for butter, increasing the eggs and blueberries and reducing the baking powder. This recipe is an adaptation of Mr. Moesinger's recipe which results in a plump, crusty-topped muffin. They're best eaten the day they are made. (After this article ran, a reader wrote in to argue that the department store Jordan Marsh's blueberry muffins were the best in Boston, not these. That recipe is here, so you can decide for yourself.)
Spiced Cranberry-Orange Relish
Ann Cary Randolph's Peas
An adaptation of a recipe from Thomas Jefferson's granddaughter, who corresponded with him when he was in France about these peas.
Turkey Pilaf in a Turban
Grilled Rosemary Pork Tenderloin
This easy recipe was brought to The Times in a 1994 article about winter grilling, but many readers love this dish year round. Marian Burros called for cutting the pork tenderloin into slices before marinating it in a simple mixture of garlic, red wine and fresh rosemary before grilling, but it works just as well with whole tenderloins and dried rosemary.
Pumpkin Cheesecake In Nut Crust
Some cheesecakes are the culinary equivalent of a punch in the gut: too sweet, too heavy, too filling. This one, first published in The Times in 1984, is delightfully different. It's lightly-sweet, slightly tangy and gently laced with spiced pumpkin flavor. The texture is surprisingly airy. Serve slices with a dollop of whipped cream or créme fraîche. Don't skip the part of the recipe that calls for allowing it to cool in the oven overnight; it promises a crack-free, glossy top.
Grilled Salmon on Spinach
Coriander Duck With Sweet-Potato Sauce
Grilled Salmon With Mustard Glaze
Pasta With Tomatoes And Arugula
Corn and Yellow Tomato Risotto With Shrimp
Basil Garlic Mashed Potatoes
Herbed Potatoes
White Beans, Polenta, Roasted Tomatoes and Garlic
Grilled Tuna Rice Salad Provencal
Lamb With Red Wine And Dried Cherries
Fennel and Parmigiano
Gorgonzola Cream Sauce With Angel-Hair Pasta