Recipes By Pierre Franey
490 recipes found
Four-Ingredient Horseradish Sauce
Pierre Franey's Mayonnaise
Pierre Franey’s Cornbread
Cornbread Stuffing With Sausage and Pecans
Fresh herbs enhance any basic stuffing, like this recipe based on cornmeal. You may want to add toasted nuts, like chestnuts, pecans or walnuts. It can be prepared a day ahead -- I find that it is better that way -- and reheated in a warm oven. Serve it alongside a roast turkey breast.
Grilled Marinated Swordfish Steaks
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey’s green bean and tomato salad. It's a meal you'll never forget. (The Monterey Bay Aquarium's seafood watch list provides up-to-date information on sustainable seafood options here.) Why You Should Trust This Recipe The celebrated French chef Pierre Franey first created this recipe in 1993, and it remains the most popular swordfish recipe on New York Times Cooking. After a career in noted fine-dining kitchens, he began writing The Times’s “60-Minute Gourmet” column in 1976, teaching home cooks how to simply and quickly prepare restaurant-quality dishes.
Potato Pancakes With Nutmeg
Sautéed Spinach
This is a wonderfully simple, snappy side dish, and it welcomes variations. Try a little lemon zest, sauteed onion or white wine mixed in.
Pierre Franey's Tabbouleh
Chocolate Charlotte With English Cream
Baked Fresh Ham
English Cream With Dark Rum
Tomato Horseradish Sauce with Basil
Boeuf Braise au Beaujolais (Beef braised in Beaujolais)
Pruneaux au Beaujolais (Prunes in Beaujolais)
Lotte au Poivre
Sorbet aux Pommes Verte (Green apple sorbet)
Rice Pilaf With Parsley and Thyme
This classic recipe is a great way to upgrade your meal. It only takes a few minutes longer to cook as plain rice, with a few added ingredients. Pierre Franey served this alongside chicken and seafood in sauce, but feel free to pair it as you wish. It has a subtle flavor that won't clash with sauces or spices.
Pierre Franey’s Creamed Spinach
"I happen to have a minor passion for creamed spinach," Pierre Franey wrote in The Times in 1987. His passion shines here with this simple, richly flavored dish. Spinach that has been cooked briefly and pureed in a food processor is combined with a fast bechamel sauce. The result is just so good.
Pierre Franey's Potato Pancakes
Sautéed Chicken Breasts With Fresh Corn, Shallots and Cream
When you've eaten your fill of corn on the cob, here's another delightful way to enjoy one of summer's best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken. It's a fresh yet luxurious weeknight meal you're going to make all season long.
Fettuccine With Asparagus
Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.
Pork Chops, Milan Style
Pierre Franey's Guacamole