Recipes

Marian Burros · NYT Cooking

Marian Burros

Marian Burros · NYT Cooking

Marian Burros

Marian Burros · NYT Cooking

Marian Burros · NYT Cooking

Marian Burros · NYT Cooking

Salmon replaces tuna in this old-fashioned sandwich.

Marian Burros · NYT Cooking

Marian Burros

Marian Burros · NYT Cooking

Marian Burros · NYT Cooking

Marian Burros · NYT Cooking

Marian Burros

Marian Burros · NYT Cooking

Marian Burros · NYT Cooking

Marian Burros · NYT Cooking

The chef Michel Richard featured these tuna burgers in his 2006 cookbook, "Happy in the Kitchen." At the time of publication, Mr. Richard's Washington, D.C., restaurant, Citronelle, was considered one of the best in the country. Basil, soy, anchovies and garlic add layers of flavor to this simple-to-assemble tuna burger. Marian Burros

Marian Burros · NYT Cooking

This is one of those dishes that illustrates how recipes can be tweaked without any noticeable effect. It called for milk; I had skim milk. It wanted butter for sautéing; I used olive oil. Marian Burros

Marian Burros · NYT Cooking

Marian Burros · NYT Cooking

An adaptation of a recipe from Thomas Jefferson's granddaughter, who corresponded with him when he was in France about these peas.

Marian Burros · NYT Cooking

Marian Burros · NYT Cooking

Marian Burros · NYT Cooking

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 ¾ cup. We give both options below. Here are five ways to adapt the torte.

Marian Burros · NYT Cooking

This recipe came to The Times in a 2007 article by Marian Burros about the then newly burgeoning locavore scene. This dish, adapted from Melissa Kelly, the chef at Primo Restaurant in Rockland, Me., makes the most of spring onions and green garlic, two verdant savories that are abundant before summer. Marian Burros

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking