Recipes By Pierre Franey

NYT Cooking

Creole Rice

NYT Cooking

Fresh Peas a la Francaise

NYT Cooking

Merguez Sausage

NYT Cooking

Steamed Parsleyed Cucumbers

NYT Cooking

Lamb Patties Moroccan Style With Harissa Sauce

NYT Cooking

Sauteed Shrimp With Vodka and Mango

NYT Cooking

Spiced Lamb Loaf

NYT Cooking

Cauliflower With Herbs

NYT Cooking

Meat Balls Avgolemono (Veal balls with lemon and egg sauce)

NYT Cooking

Baby Carrots With Nutmeg and Coriander

NYT Cooking

Rice Pilaf With Golden Raisins

NYT Cooking

Pork Tenderloin With Orange

NYT Cooking

Ziti With Smoked Salmon

NYT Cooking

Pork Cutlets With Tomato Sauce

NYT Cooking

Pork Chops With Caper Sauce

NYT Cooking

Turkey Steaks With Mushrooms and Mustard Seeds

NYT Cooking

Fettuccine with Ham and Asparagus

NYT Cooking

Halibut Fillets With Leeks

There are countless ways to prepare halibut — in a white-wine sauce, for example, a bechamel sauce or with grapes. In this recipe, the halibut is poached in a mixture of dry white wine and finely chopped shallots. After the fish is cooked it's removed briefly from the cooking liquid, which is then reduced, and a little heavy cream is added to it. The fish is placed on a bed of leeks — a delicate counterpoint to the fish — and a small amount of the sauce was then spooned over all, though you could reserve a little to toss with linguine as a side.

NYT Cooking

Spaghetti With Parmesan Cheese

NYT Cooking

Clams With Linguine

NYT Cooking

Shrimp and Pasta Medley

NYT Cooking

Linguine With Scallops

NYT Cooking

Snapper Fillets Provencal Style

NYT Cooking

Beef Brochettes With Red-Wine Marinade