Welcome back to Five Weeknight Dishes. This week, I’ve been thinking about The Times’s original weeknight columnist, the French chef Pierre Franey, who wrote “60-Minute Gourmet.” (He pretty much invented boneless chicken breasts, and before chicken nuggets were a thing, he had us making goujonettes for dinner parties.) When he started in 1975, the ingredients available to most home cooks were pretty limited, as they are right now: a lot of dried, canned and frozen staples; the most basic fresh produce; and only the occasional fresh herbs or tomatoes or raspberries.

Source: New York Times May 01, 2020 16:30 UTC