Cooking with the 60-Minute Gourmet

When I lived in NYC in the 1980s and was just getting my cooking chops, I relied on weekly column in the “New York Times” by Pierre Franey called 60- Minute Gourmet. His recipes were straightforward and easy to prepare, but have an element of surprise or sophistication that distinguished them. I cut them out each week and stuffed them in a folder. For the next twenty years or so, I pulled out and searched through the yellowed wrinkled newspaper clippings at least once a month. A few years ago, I walked into a wine store in The Springs, East Hampton, owned by Pierre Franey’s son Jacques. I was looking for Long Island wines, but encountered a surprise treasure. Behind the counter were copies of a hardcover compilation of recipes from my beloved column entitled, Cooking with the 60-Minute Gourmet, by Pierre Franey and Bryan Miller. Finally I could throw out all the old scraps of newspaper! Although Pierre died in 1996, his recipes live on and on at my house. Here are my favorites:

Spaghettini with Pepper Vodka Sauce

Fresh Spinach with Cumin

Spaghetti with Southwestern-style Meatballs

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