Longtime New York Times columnist Pierre Franey translated restaurant techniques into 60-minute meals that promised home cooks a faster way to make delicious food. read more »
Chicken Breasts with Tomatoes and Capers... This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just saute the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it. Featured in: 60 Minute Gourmet. read more »
There are a number of baked shrimp recipes out there...but...I'd go right for this scampi dish from Pierre Franey, which was featured in his 1979 book, "The New York Times 60-Minute Gourmet." This recipe has long provided me with a framework when I've wanted a simple, garlicky shrimp dish to spoon over rice. I'd adjust the quantity of ingredients, throw some butter in with the olive oil, skip the parsley, use hot sauce instead of red pepper flakes, but the basic cooking instructions and timing stayed steady. You could bake it too, but remember the shrimp will take longer to cook â€" and long cooking can kill them, turning the shrimp dry and leathery. So keep basting the shrimp with the pan liquids to keep them moist....read more »
SIFTON: The New York Times has been a trusted source for recipes since well before the days of Craig Claiborne. So you can go ahead and make that vague recipe for roast chicken that black-hatted its way up the search charts. Good luck with it. Or you can make ones written and tested by, among others, Mark Bittman, Melissa Clark, Pierre Franey, me, Julia Moskin, Kim Severson, Nigella Lawson, Molly O’Neill and Jacques Pepin. I count 382 roast chicken recipes on our site right now. I think we’ve got our own turf, and that you’ll enjoy running around on it.read more »
“The world has become so accessible and food stuff has become so accessible via places like Whole Foods and our local purveyors, Citarella and the Red Horse Marketâ€"you can get anything in a little tiny town like East Hampton,†says Martha Stewart.... “That’s really what happened to food, and it all started, I think, with people like Julia Child, Pierre Franey, Jacques Pépinâ€"chefs who came and told us there are a lot of different cuisines besides hamburgers and grilled cheese sandwiches.†read more »
Sniff," he says mischievously, taking off the lid. I lower my head, and…it’s a soupçon of bouillabaisse. But how can this be? This large Creuset was last used by Pierre Franey…how many years ago? Richard Barons smiles. He’s about to secure the pot for the exhibition Craig Claiborne & Pierre Franey: Cookbook Revolutionaries in East Hampton, but the Executive Director of the East Hampton Historical Society delights in showing that the scent of a master chef’s bouillabaisse can linger on. The pot, now on display to the general public at the Clinton Academy in East Hampton, joins other items from the kitchens of Craig Claiborne (1920-2000) and Pierre Franey (1921-1996)—photographs, awards, cooking tools, an autographed apron, first editions, artwork—all part of a celebration of these two culinary friends and collaborators—restaurant critics, journalists, cookbook authors and editors—who spent much of their lives in East Hampton.read more »
The South Fork and, more specifically, East Hampton have a long history of inspiring innovation in arts and letters. As artists and writers visited and then stayed for the light, scenery, and bucolic calm, culinary artists were also attracted to the same features as well as the fresh produce and seafood that defined the region’s cuisine. European chefs, accustomed to the markets of their country’s cities and towns where farmers brought their meats, fish, breads, cheeses, and produce, fell in love with the South Fork’s own markets and roadside stands that offered similar enticements.read more »
Celebrity Chef George Hirsch, best known for his 20-year TV career sharing quality cooking and lifestyle techniques from his Hampton's home kitchen, attended this weekend's opening of the East Hampton Historical Society's exhibition: Craig Claiborne and Pierre Franey: Cookbook Revolutionaries in East Hampton. George’s website lovingly showcases a sampling of the photos, items and memorabilia featured in the Society’s tribute. George’s new TV series, will be released in 2014. In each episode he invites you into his home-studio kitchens where he cooks, bakes and even grills his mouthwatering favorite recipes, such as; apple strawberry rhubarb pie, oven-fried garlic chicken and pork tenderloin sliders. George visits his favorite local places and sources for fresh ingredients—offering his viewers a behind-the-scenes drop-in on those who practice sustainable living in their artisan craft—producers right in the heart of the Hamptons.read more »
“Papa—he cooked to live, he lived to cook." The internationally acclaimed “60-minute Gourmet" syndicated columnist, Chef Pierre Franey, who would have been 93 this month, was unique. He was also beloved, especially in Springs, where he lived and worked for more than 40 years, chatting up neighbors whom he’d meet at the local marina or around town, inviting them to write or call him (he loved to teach). He was a man who, while passionate about cooking, was also incredibly down-to-earth about his fame. Now, thanks to a new website created by his children—Claudia (61), Diane (59) and Jacques (51)—Pierre Franey will continue to delight and instruct, while attracting a new generation of fans, particularly younger folks more likely to look for recipes online than in print. The site, pierrefraney.com, launched last May and has quickly hit a hot spot with food and wine lovers. “He taught me how to cook," gushes one foodie.read more »
The children of the late Pierre Franey, the renowned chef, New York Times columnist, and cookbook author who lived in Springs, have created a website in tribute to him: pierreÂfraney.com. The site includes a biography, bibliography with links to purchase books, videos of several cooking show episodes, and monthly new and arÂchived recipes, including potential wine pairings selected by Mr. Franey’s son, Jacques Franey, the owner of the Domaine Franey wine and liquor store in East Hampton. It also includes photographs, among them several of Mr. Franey with Craig Claiborne, a chef friend and collaborator who also lived in East Hampton, and of the chef serving his crepes from a booth at the Springs Fisherman’s Fair, which he did for a number of years.read more »
We're beginning another year of Dinner in Minutes with what will be an occasional series that pays homage to chefs and cooks who made their mark on American cooking. This one's from a 1994 memoir with recipes by the late Pierre Franey, who was born in Burgundy, France, 93 years ago this month. The chef earned the nickname "Pierre le Gourmand" by the time he was 5 years old, in part because he spent his early childhood hunting snails and acquiring a fine palate for local cheeses. He cooked in the French pavilion at the 1939 World's Fair in New York, where Craig Claiborne found him and wrote about him. From there, Franey became executive chef at Le Pavillon in Manhattan.read more »
Pierre Franey was one of the best and best-known chefs of the 20th century, with a reach extending from the haute kitchens of New York's Le Pavillon, arguably the greatest restaurant of its time, to the fare turned out across the U.S. at the local Howard Johnson's. The French-born Franey brought a message of good food simply yet skillfully cooked to millions through his "60-Minute Gourmet" column and other newspaper stories, cookbooks and television shows. "He was one of the unsung heroes of the food revolution," says Jacques Pepin. The Madison, Conn., resident, himself a chef, cookbook author and television star, was quickly hired by Franey for Le Pavillon upon arriving in New York City in 1959. "He had no pretension. He was very humble and very nice." read more »
I arrived in New York in September 1959, ready to conquer this exciting and exhilarating new world after working for several years in the classic restaurants of Paris. Within 48 hours, I had landed a job as the sauce chef at the venerable Pavillon, a temple of haute cuisine on 57th Street and Park Avenue, where Pierre Franey was the chef. And just two months later, I was introduced to the lore and traditions of Thanksgiving at Pierre and Betty Franey’s home on Long Island.read more »
50 years ago this month, marks the day when the country pulled up a chair and began to chow down. Reading the critics, eating what they had recommended, and then bragging or complaining about it would become a national pastime.read more »
Back in 1994, Pierre Franey cooked this dinner for four for $20. The ingredients will cost you more now.read more »
A recipe for pasta and clams from Pierre Franey that will transform your dinner into ecstasy.read more »
Long before he [Charlie Pinsky] produced TV shows with me in them, he produced [shows starring] the late great Pierre Franey.read more »
I learned from the great Pierre Franey (best known for his Times column The 60 Minute Gourmet, which I like to think of as the antecedent of The Minimalist) that you can make potato pancakes with nothing more than potatoes, as long as your potatoes are starchy enough. This was a revelation, and I still like them that way.read more »
Memorial dinner For Pierre Franey at Tavern on the Greenread more »
Pierre Franey Whose Lifelong Love of Food Led to Career as Chef and Author, Dies at 75 read more »
The American flag, the symbol of my adopted country, occupies a particularly special spot in my heart, evoking memories of the five years I spent fighting for it in the American Army during World War II. The story of how a young Frenchman wound up in the American armed forces is simple: I had come to the 1939-40 New York World's Fair as a cook in the French Pavilion, during which time the Germans overran France. Rather than return to a crippled nation, I decided to join the American effort to defeat Germany. My special flag story begins in the final months of the European conflict when I was with an Army division going up the Rhone pushing Nazis back toward Paris. One evening...read more »