Recipes By Pierre Franey

495 recipes found

Rice With Pine Nuts
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Rice With Pine Nuts

30m4 servings
Turkey Scaloppine With Prosciutto and Cheese
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Turkey Scaloppine With Prosciutto and Cheese

20m4 servings
Watercress Salad
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Watercress Salad

10m4 servings
Broccoli au Gratin
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Broccoli au Gratin

1h4 servings
Chili Verde
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Chili Verde

1h4 to 6 servings
Cabbage With Prosciutto
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Cabbage With Prosciutto

30m4 servings
Marinated Broiled Tuna Steaks With Sauce Nicoise
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Marinated Broiled Tuna Steaks With Sauce Nicoise

1h4 servings
Sauteed Potatoes With Garlic
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Sauteed Potatoes With Garlic

40m4 servings
Indian Rice
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Indian Rice

25m4 servings
Broiled Stuffed Tomatoes
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Broiled Stuffed Tomatoes

15m4 servings
Green Bean and Tomato Salad
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Green Bean and Tomato Salad

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

20m4 servings
Sautéed Salmon With Leeks and Tomatoes
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Sautéed Salmon With Leeks and Tomatoes

Here is a fresh and simple way to prepare salmon that is ready in about 20 minutes. Most of that time will be spent preparing the vegetables. You do have to blanch, core and chop the tomatoes, but that is quick work. (We won't tell if you use the canned, diced sort instead. Just drain them first.) Once that's done, sauté the fish and set aside. Throw tomatoes, leeks, lemon juice and freshly ground pepper into the pan and sauté for a quick minute. Spoon over the fish and serve.

20m4 servings
Linguine With Lemon Sauce
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Linguine With Lemon Sauce

The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.

20m4 servings
Macaroni With Ham and Cheese
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Macaroni With Ham and Cheese

35m6 or more servings
Glazed Parsley Carrots
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Glazed Parsley Carrots

This is a French classic, carrots Vichy, or glazed carrots. The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar. Care must be taken to avoid overcooking and burning the sugar mixture.

15m4 servings
Cucumber and Chili Raita
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Cucumber and Chili Raita

10m4 servings
Boston Lettuce and Endive Salad
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Boston Lettuce and Endive Salad

10m4 servings
Boiled Red Potatoes
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Boiled Red Potatoes

30m4 servings
Chicken Legs in White Wine Sauce
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Chicken Legs in White Wine Sauce

30m4 servings
Pork Cutlets Parmigiana
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Pork Cutlets Parmigiana

This Italian-American comfort food recipe came to The Times in 1993 in one of Pierre Franey's beloved “60-Minute Gourmet” columns. His version of the classic casserole calls for slices of pork loin, a “lean, moist and versatile” option, Mr. Franey said, which are pounded thin then breaded and pan-fried until golden. A simple tomato sauce of canned crushed tomatoes, onions, garlic and oregano comes together in about five minutes, which is layered in a baking dish with the cutlets and topped with a blanket of mozzarella. The whole dish is showered with a generous sprinkle of Parmesan cheese and baked until bubbly. Mr. Franey suggested serving it with spaghetti, which seems like a great idea to us, but we might add a tangle of sautéed broccoli rabe to cut through the richness.

1h4 servings
Garlic Croutons
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Garlic Croutons

15m4 to 6 servings
Fillet of Fish With Leek Sauce
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Fillet of Fish With Leek Sauce

30m4 servings
Spicy Grilled Tuna Steaks
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Spicy Grilled Tuna Steaks

30m4 servings
Mixed Salad Vinaigrette
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Mixed Salad Vinaigrette

10m4 servings