Recipes By Craig Claiborne and Pierre Franey
276 recipes found
Quick Salsa
Craig Claiborne's Chicken Pot Pie
Caramel Sauce
20-Minute Creamed Spinach
Ultimate Manhattan Clam Chowder
The word chowder is said to derive from chaudière, the French word for caldron and the vessel in which the French who migrated to America from their coastal regions cooked fish soups and stews. In 1984, Craig Claiborne and Pierre Franey explored a hundred or more variations on the preparation of chowder and alighted upon what they deemed the “ultimate” Manhattan clam chowder. This is their recipe.
Craig Claiborne's Guacamole
Harissa Oil
Chicken Fricassee With Vermouth
This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get. (White vermouth is composed of, among other things, white wine plus a bit of sugar, herbs and plants and, at times, the bark of trees.) But white wine will work as well.
Classic Polenta
Cincinnati Chili Con Carne
This recipe for Cincy’s classic chili is an adaptation of one found in the International Chili Society’s “Official Chili Cookbook” by Martina and William Neely. In this version, unsweetened chocolate adds depth, and a splash of vinegar lends a pleasant tang that cuts through the richness. Craig Claiborne and Pierre Franey brought it to The Times in 1981, and we’ve updated it here to include the traditional “five-way” serving suggestion: over cooked spaghetti sprinkled with grated Cheddar, kidney beans and diced white onion.
Beurre Blanc (Classic French Butter Sauce)
This is a classic butter sauce. It works well with fish. It’s flexible, too, and can take on flavors like chile, ginger and mustard.
Risotto With Smoked Mozzarella and Escarole
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook. It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
Charlotte Nesselrode
Ladyfingers
Lobster and Avocado Salad
This recipe, from Craig Claiborne with Pierre Franey, brings together two scrumptious delights, the lobster and the avocado. The creaminess of the avocado complements the sweetness of the lobster. The combination is perfect for a light summer supper or lunch. It’s great for a special occasion, but can also be a treat just for you.
Garlic Souffle
This gentle, earthy soufflé first appeared on the menu of Chez Panisse, Alice Waters’s groundbreaking restaurant in Berkeley, Calif., and was brought to The Times by Craig Claiborne and Pierre Franey, who called it “splendid.” That it is. (The New York Times)
Pie Pastry For A Nine- Or 10-Inch Shell
Toast Au Roquefort
Endives with Blue-cheese Dressing and Walnuts
Boneless Stuffed Chicken Wings
Blue Cheese And Pear Pizza
Grilled Chicken Breasts With Jalapeño Marinade
Chicken Wings in White Wine Sauce
Asian Chicken Wings With Peanut Sauce
The humble chicken wing fries up to an irresistibly crisp goodness, as legions of football fans can attest. But in this recipe, Craig Claiborne delivers an Indonesian twist on the old American standby: a soy marinade that sounds a bass note in the deep-fried result, excellent with a spicy dipping sauce on the side. It’s a long way from Buffalo, but they’re more than fit for game day.