Recipes By Pierre Franey
495 recipes found
Cumin Rice
Mixed Green Salad With Anchovy Sauce
Ham Loaf With Pistachios
Lasagna With Turkey and Fresh Tomato Sauce
Curried Fish Soup With Cream and Tomatoes
Grilled Marinated Lamb Brochettes
Boeuf a la Ficelle
Spaghettini With Zucchini
Broiled Red Snapper Fillets With Coriander Butter
Skirt Steak With Lentil Salad
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column. A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan. A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top. It is classic Franey – uncomplicated, elegant and delicious.
Penne Pasta With Ginger and Basil
Flounder Fillets a l'Anglaise
Rabe With Pasta
Sauteed Potatoes With Sweet Red Pepper
Fennel Puree
Egg Noodles With Cheese
Pasta With Fish Sauce
Rémoulade Sauce
This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type. This one has paprika, horseradish, garlic and - what could be more all-American? - ketchup.
Sauteed Medallions of Pork With Prunes
Pan-Fried Skate Wings With Capers
Basic Rice Pilaf
Julienne of Carrots With Snow Peas
Individual Gruyere Souffles