"ALMOST all the recipes that have run in the 60-Minute Gourmet over the years have been innovations of one sort or another. Some were pure creations, dishes that were not based on anything I had read about or dined on before; they were stimulated instead by a particular occasion or an item of food that was on hand. Others have been improvisations, coming from dishes that I have either heard about or recall from my travels here and abroad. Still others are reproductions of dishes that I first cooked as a professional chef or have known about since childhood. ..."
NY Times: By Pierre Franey (Sept. 29, 1982)
NY Times: Parmesan! Crusted! Chicken! (May 1, 2020)
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Crispy frico chicken with mushrooms and thyme.
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