Recipes By Craig Claiborne and Pierre Franey
276 recipes found
Croque-Monsieur With Swiss Cheese
15mOne sandwich
Ron Scher's barbecue sauce
25mAbout three cups
Oeufs en cocotte florentine (Eggs in ramekins with spinach)
40mSix servings
Oeufs en cocotte forestière (Eggs in ramekins with mushrooms)
35mSix servings
Carroll Shelby's Chili Con Carne
3h 45mFour to six servings
Pizza con tutti (Pizza with everything)
45mTwo 12- to 13-inch pizzas
Joe Cooper's Chili con Carne
2h 45mEight or more servings
Eduardo Giurici's brodetto alla triestina (Trieste-style fish stew)
1h6 to 8 servings
Poached Eggs
10mEight poached eggs
Acar (Cucumber Pickles)
20mAbout two quarts, liquid included
Lora A. Brody's Chocolate Mousse Cake
1h 15mTwelve or more servings
Betty Talmadge's country barbecue sauce
5mAbout four cups
Grilled Turkish meat balls
30mSix to 12 servings
Lamb Meatballs (Boulettes d'agneau)
30m12 meatballs for couscous
Merguez (A Tunisian sausage)
30mAbout 25 sausages
The Four Seasons Chopped Lamb Steak With Pine Nuts
Craig Claiborne and Pierre Franey brought this ground lamb dish to The Times in 1981. "We have always found it odd that lamb has never achieved the universal appeal in this country that it enjoys in countries such as France, Italy, Spain, Greece, Turkey and those in the Middle East," Mr. Claiborne wrote. The dish was created by Joseph (Seppi) Renggli, a chef at The Four Seasons Restaurant in Manhattan. It is a burger of sorts, flavored with cumin and paprika, enriched with pine nuts and cooked over charcoal or under the broiler.
2h 25mTwo to four servings
Kai Yang (Thai garlic chicken)
1h 30mSix servings
Fried Oysters With Salsa
10m12 servings
Won Ton Sichuan-Style
10mFour servings
Herb Mayonnaise (Sauce fines herbes)
5m1 - 1 1/4 cups
Black-And-White Creme Brulee
1h 15mFour servings
Eggplant Sandwiches With Fontina Cheese And Sun-Dried Tomatoes
15mFour servings
Brie Sandwiches On Croissants
10mFour servings
Veal In Red-Wine Sauce (Meurettes De Veau)
2h6 to 8 servings