Author: David Tanis
Author: Jane Garmey
Author: Moira Hodgson
Pierre Franey brought this recipe to the Times in 1992. Back then, it was meant to be paired with a rich dish of creamed lump crab meat with country ham, but you may just want to make it a simple side...
Author: Pierre Franey
This simple dish from Pierre Franey is light and delicious. It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood. The bread crumbs added at the...
Author: Pierre Franey
Author: Moira Hodgson
Author: Marian Burros
Author: Florence Fabricant
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Florence Fabricant
Author: Trish Hall
Za'atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds, gives this grilled zucchini a fragrant and herbal twist.
Author: Mark Bittman
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Radishes, usually relegated to the relish tray, showed off their sharpness and color in a quick braise with butter.
Author: Julia Moskin
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Molly O'Neill
I have a weakness for any kind of coleslaw, which I'm happy to eat for lunch every day. This one is especially nice with a little feta sprinkled on top.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Jacques Pepin
Author: Pierre Franey
Author: Julia Reed
Author: Bryan Miller And Pierre Franey
Author: Florence Fabricant
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Aljean Harmetz
Author: Florence Fabricant
Author: Moira Hodgson
Author: Marian Burros
Author: Julie Powell
Author: Pierre Franey
Author: Jason Epstein
Author: Marian Burros
Author: Pierre Franey
Author: Pierre Franey
Author: Amanda Hesser
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
Author: Pierre Franey
Author: Joan Nathan