Recipes By Pierre Franey
495 recipes found
Turkey Breast With Fresh Tomato Sauce
30m4 servings
Spaghetti Caruso
1h4 servings
Turkey Breast With Provencal Herbs
45m6 servings
Turkey Breast Steaks With Fresh Corn and Basil
20m4 servings
Turkey Steaks With Prosciutto and Mushrooms
30m4 servings
Crisp-Cooked Chicken Livers With Capers
30m4 servings
Grilled Turkey Breast With Chive Butter
20m4 servings
Chicken Livers With Onions and Sage
30m4 servings
Gratin of Vegetables
50m6 servings
Chicken Livers With Spinach Noodles
35m4 servings
Crevettes Farcies (Stuffed shrimp)
45m4 servings
Corn With Onion and Peppers
15m4 servings
Sweetbreads With Madeira Sauce
30m4 servings
Ham Steaks With Madeira Sauce
15m4 servings
Grapefruit And Cassis Sherbet
20mEight to 10 servings
Maitre d'Hotel Butter
10mabout 6 tablespoons
Baked Chicken Bajan Style
“It is difficult to travel abroad without picking up an idea or two about cooking,” Pierre Franey opened his 1982 column that featured this recipe. Spicy from hot red-pepper flakes and crisp from a mix of oil and seasoned flour, this chicken dish is inspired by a chef cooking at a Barbados restaurant. One guest, he wrote, “mistakenly assumed that the chicken had been deep-fried Southern style.” Instead, it was baked, as it is here, yielding a crisp skin without nearly as much oil.
1h 15m4 servings
Scallops Nicoise With Tomato-Olive Sauce
20m4 servings
Scallops in shallot sauce (Coquilles St.-Jacques Bordelaise)
15m4 - 6 servings
Coquilles St.-Jacques Portugaise (Scallops With Peppers and Capers)
15m4 servings
Coquilles St. Jacques Niçoise
15m4 servings
Monkfish Fillets Dijon Style
30m4 servings
Monkfish and Scallop Soup
20m6 servings
Medallions of Pork With Sweet Red-Pepper Sauce
30m4 servings