Recipes

Pierre Franey · NYT Cooking

Pierre Franey · NYT Cooking

Pierre Franey

Pierre Franey · NYT Cooking

Pierre Franey · NYT Cooking

Pierre Franey · NYT Cooking

Pierre Franey · NYT Cooking

Pierre Franey · NYT Cooking

Pierre Franey · NYT Cooking

Pierre Franey · NYT Cooking

Pierre Franey · NYT Cooking

Pierre Franey · NYT Cooking

Julie Powell · NYT Cooking

Julie Powell

Pierre Franey · NYT Cooking

Pierre Franey · NYT Cooking

Pierre Franey · NYT Cooking

Pierre Franey

Pierre Franey · NYT Cooking

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 sauté 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.

Pierre Franey · NYT Cooking

Pierre Franey · NYT Cooking

Pierre Franey · NYT Cooking

Pierre Franey · NYT Cooking

Pierre Franey · NYT Cooking

In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy. The battle was fierce, or so the legend has it, and Napoleon, of course, emerged victorious. And hungry. He asked his chef to prepare a meal quickly and the cook scoured the countryside looking for foods to prepare. He scurried around and discovered a chicken, olive oil, tomatoes, herbs, eggs and crawfish. Within minutes, a fire was started and the chef prepared a quick sauté of the chicken with tomatoes, oil and herbs. It is said that he garnished the dish before serving it with a fried egg and crawfish. In my version, the chicken, cut into serving pieces, is simply browned in a little olive oil (I add a touch of butter to give it flavor) on both sides. I then prefer to add sliced mushrooms (there are those who declare that truffles were among the original ingredients), seasonings, wine, tomatoes and parsley and cook covered until don

Pierre Franey · NYT Cooking

In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.

Pierre Franey · NYT Cooking

You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be cooked in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.

Pete Wells · NYT Cooking

Pete Wells