Bryan Miller
Food writer
Recipes
Applesauce Cake
Bryan Miller · NYT Cooking
Artichoke Fritters With Bearnaise Sauce
Bryan Miller · NYT Cooking
Bryan Miller
Braised Ribs of Beef With Horseradish Dumplings
Bryan Miller · NYT Cooking
Bryan Miller
Braised Veal Flank
Bryan Miller · NYT Cooking
Butternut Squash Soup With Goat Cheese and Squash Crostini
Bryan Miller · NYT Cooking
Cannelloni au Gratin With Sardi Sauce
Bryan Miller · NYT Cooking
Bryan Miller
Chicken With Carrots And Lemon-Thyme Butter
Bryan Miller · NYT Cooking
Crab Meat Pasta
Bryan Miller · NYT Cooking
Croissant Chocolate Pudding
Bryan Miller · NYT Cooking
Danish Rice Pudding With Fresh Cherries
Bryan Miller · NYT Cooking
Double Veal Chops With Braised Spring Vegetables
Bryan Miller · NYT Cooking
Eggplant and Herb Casserole
Bryan Miller · NYT Cooking
Fillet of Beef In Red Wine Sauce
Bryan Miller · NYT Cooking
Fillet of Salmon With Vegetable Bouillon And Littleneck Clams
Bryan Miller · NYT Cooking
Grand Marnier Soufflé
Bryan Miller · NYT Cooking
This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra. Done right, they are airy, perfectly textured and deftly sweetened. The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.
Grappa Mascarpone Cream
Bryan Miller · NYT Cooking
Grilled Trout With Cucumber-Tomato Relish
Bryan Miller · NYT Cooking
Bryan Miller
Horseradish Dumplings
Bryan Miller · NYT Cooking
Jo's Hazelnut Cakes
Bryan Miller · NYT Cooking
Lessons Worth Savoring Spinach Timbales
Bryan Miller · NYT Cooking
Linda McCartney's Coleslaw
Bryan Miller · NYT Cooking
Linda McCartney's Vegetable Soup
Bryan Miller · NYT Cooking
Osso Buco With Anchovies and Sage
Bryan Miller · NYT Cooking
Bryan Miller
Potato Gnocchi With Tomato-Basil Sauce
Bryan Miller · NYT Cooking
Bryan Miller
Potato Lasagnas With Monkfish and Shallot Vinaigrette
Bryan Miller · NYT Cooking
Potato Leek Soup
Bryan Miller · NYT Cooking
Bryan Miller
Rhode Island Lobster Stew
Bryan Miller · NYT Cooking
Roasted Duck With Figs
Bryan Miller · NYT Cooking
Roasted Halibut With Baby Artichokes And Parsley Sauce
Bryan Miller · NYT Cooking
Salmon Fillets with Horseradish Crust, Cucumbers and Salmon Caviar
Bryan Miller · NYT Cooking
Bryan Miller
Salmon With Sorrel Sauce
Bryan Miller · NYT Cooking
Sauteed Fruit And Red Berry Sorbet
Bryan Miller · NYT Cooking
Sauteed Striped Bass With Wild Mushrooms
Bryan Miller · NYT Cooking
Savory Corn Fritters With Sauteed Vegetables
Bryan Miller · NYT Cooking
Savoy Cabbage
Bryan Miller · NYT Cooking
Scrambled Eggs With Caviar
Bryan Miller · NYT Cooking
Seafood Fricassee
Bryan Miller · NYT Cooking
Bryan Miller
Shanghai-Style Vegetable Noodles
Bryan Miller · NYT Cooking
Sichuan-Style Poached Sea Bass With Hot Bean Sauce
Bryan Miller · NYT Cooking
Sopa de Lima
Bryan Miller · NYT Cooking
Bryan Miller
Spicy Relish for Oysters
Bryan Miller · NYT Cooking
Spicy-Sour Potatoes With Cumin
Bryan Miller · NYT Cooking
Bryan Miller
Sticky Date Pudding
Bryan Miller · NYT Cooking
Striped Bass in Grape Leaves
Bryan Miller · NYT Cooking
Thai Chicken Satay
Bryan Miller · NYT Cooking
Troisgros Potatoes Gratin
Bryan Miller · NYT Cooking
Union Square Cafe's Marinated Filet Mignon Of Tuna
Bryan Miller · NYT Cooking
White Pepper Ice Cream
Bryan Miller · NYT Cooking
Bryan Miller
Winter Stew of Braised Lamb, Red Onions And Macaroni
Bryan Miller · NYT Cooking
Bryan Miller