Pierre Franey

Jan 6, 2025 | charlotteobserver.com | Pierre Franey |Ali Slagle |Sarah DiGregorio |Sarah Digregorio |Yewande Komolafe

Vegan dan dan noodles with eggplant. Hetty Lui McKinnon's recipe is smart and fast and makes even the most ho-hum, out-of-season eggplant taste like something special. Food styled by Simon Andrews. NYT Naturally, I'm thinking about what and how I want to eat in 2025.

Dec 31, 2024 | thestate.com | Pierre Franey |Ali Slagle |Sarah DiGregorio |Sarah Digregorio |Yewande Komolafe

Naturally, I’m thinking about what and how I want to eat in 2025. Nothing drastic: less “don’t eat this” and “stop doing that,” and more “lean into this” and “try some of that.”Below are five weeknight-friendly recipes I’ve bookmarked for five personal cooking goals; maybe what I’ve outlined for myself rings true for you, too? Why don’t I: Give chicken breasts a chance.

Dec 31, 2024 | thestate.com | Pierre Franey |Ali Slagle |Sarah DiGregorio |Sarah Digregorio |Yewande Komolafe

Naturally, I’m thinking about what and how I want to eat in 2025. Nothing drastic: less “don’t eat this” and “stop doing that,” and more “lean into this” and “try some of that.”Below are five weeknight-friendly recipes I’ve bookmarked for five personal cooking goals; maybe what I’ve outlined for myself rings true for you, too? Why don’t I: Give chicken breasts a chance.

Dec 31, 2024 | thestate.com | Pierre Franey |Ali Slagle |Sarah DiGregorio |Sarah Digregorio |Yewande Komolafe

Naturally, I’m thinking about what and how I want to eat in 2025. Nothing drastic: less “don’t eat this” and “stop doing that,” and more “lean into this” and “try some of that.”Below are five weeknight-friendly recipes I’ve bookmarked for five personal cooking goals; maybe what I’ve outlined for myself rings true for you, too? Why don’t I: Give chicken breasts a chance.

Mar 4, 2023 | omanobserver.om | Pierre Franey

In this recipe, which Pierre Franey brought to The New York 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. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.