Recipes By Craig Claiborne and Pierre Franey
276 recipes found
Meat Pate (Gateau de viande)
1h 45m10 servings
Many-Flavor Duck Salad
50m25 servings
Veal shanks with mushrooms and rosemary
1h 35mFour servings
Roast Loin Of Pork
2h 30mSix to eight servings
Lobsters In Bourbon-Flavored White Butter Sauce
1h6 servings
Salmon with sorrel sauce
30mFour to six servings
Chicken with sorrel sauce
30mFour servings
Poached eggs with sorrel sauce
35mFour to eight servings
Sorrel and buttermilk soup
20mFour to six servings
Salad Of Smoked Chicken And Lobster With A Walnut-Oil Dressing
15mFour servings
Broiled lamb chops with goat cheese
25mFour servings
Snails Florentine
30m6 servings
Mexican-Style Avocado And Vermicelli Soup
55mSix servings
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.
40m10 to 12 servings
Boston Clam Chowder
40mTen to 12 servings
James Budros's lobster and scallops with beurre blanc
50mSix servings
An American Vegetable Soup
1hAbout 14 cups
Eggs in ramekins with ratatouille (Oeufs en cocotte a la ratatouille)
30mSix servings
Garlic Toast Slices
10mFour servings
Pears In Red Wine With Ice Cream And Chocolate Sauce
30m12 servings
Craig Claiborne's Preferred Hamburgers
10mFour hamburgers
Braised Endives (Endives braisees)
30m4 servings
Sauteed endives (Endives meuniere)
10m4 servings
Endives et poulet au gratin (Endives and chicken au gratin)
1h 30mSix to eight servings