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Clam, Chili, and Parsley Pizza from 'Franny's'

Cook the Book Kate Williams 1 comment

We've waxed rhapsodic about the clam pie at Franny's on more than one occasion. We've even covered the recipe before. But the restaurant's new cookbook shows what good a few years of tweaking can do—here are their detailed instructions for rolling, topping, and baking the pizzeria's creamy, ocean-heavy pie in your very own kitchen. More

Clam, Chili, and Parsley Pizza from 'Franny's'

Serious Eats Kate Williams Post a comment

We've waxed rhapsodic about the clam pie at Franny's on more than one occasion. We've even covered the recipe before. But the restaurant's new cookbook shows what good a few years of tweaking can do—here are their detailed instructions for rolling, topping, and baking the pizzeria's creamy, ocean-heavy pie in your very own kitchen. More

Bucatini Fra Diavolo from 'Franny's'

Cook the Book Kate Williams 2 comments

I have a habit of tossing huge pinches of red pepper flakes into all pasta dishes that cross my stove, so I was immediately drawn to the Bucatini Fra Diavolo in the new Franny's cookbook. Andrew Feinberg, Francine Stephens, and Melissa Clark's recipe takes this classically spicy tomato sauce and freshens it up with close to a full cup of fresh herbs. More

Bucatini Fra Diavolo from 'Franny's'

Serious Eats Kate Williams 2 comments

I have a habit of tossing huge pinches of red pepper flakes into all pasta dishes that cross my stove, so I was immediately drawn to the Bucatini Fra Diavolo in the new Franny's cookbook. Andrew Feinberg, Francine Stephens, and Melissa Clark's recipe takes this classically spicy tomato sauce and freshens it up with close to a full cup of fresh herbs. More

Marinated Rainbow Chard from 'Franny's'

Cook the Book Kate Williams Post a comment

I often forget that vegetables perform just as well as proteins in a marinade, taking on new, deeper flavors as they rest with the chosen dressing. In fact, mild greens like swiss chard often taste best when paired with sharp and tangy sauces. This marinated rainbow chard recipe from the Franny's cookbook is a perfect example. More

Marinated Rainbow Chard from 'Franny's'

Serious Eats Kate Williams Post a comment

I often forget that vegetables perform just as well as proteins in a marinade, taking on new, deeper flavors as they rest with the chosen dressing. In fact, mild greens like swiss chard often taste best when paired with sharp and tangy sauces. This marinated rainbow chard recipe from the Franny's cookbook is a perfect example. More

Dandelion Greens with a Fried Egg, Croutons, and Anchovy Dressing from 'Franny's'

Serious Eats Kate Williams Post a comment

Bitter dandelion greens are often too strong to eat raw—at least without some tamer leaves for balance. So I was curious how I'd like this dandelion Caesar from the new Franny's cookbook. Miraculously, the runny yolk, salty-rich anchovy dressing, and curlicues of Parmesan managed to rein in the bitter green for a bold, bright salad. More

Fried Zucchini with Parmigiano-Reggiano and Lemon from 'Franny's'

Cook the Book Kate Williams 1 comment

Fried vegetables make up a substantial chapter in the new Franny's cookbook. Rather than serving a plethora of deep fried cheese sticks and onion rings dipped in tomato sauce, Andrew Feinberg and Francine Stephens take a lighter approach. The thin batter puffs and turns a light golden-brown, leaving the zucchini tender throughout, yet still bright green within. Freshly ground black pepper, Parmigiano-Reggiano, and a squeeze of lemon are all they need as a finishing touch. More

Fried Zucchini with Parmigiano-Reggiano and Lemon from 'Franny's'

Serious Eats Kate Williams 2 comments

Fried vegetables make up a substantial chapter in the new Franny's cookbook. Rather than serving a plethora of deep fried cheese sticks and onion rings dipped in tomato sauce, Andrew Feinberg and Francine Stephens take a lighter approach. The thin batter puffs and turns a light golden-brown, leaving the zucchini tender throughout, yet still bright green within. Freshly ground black pepper, Parmigiano-Reggiano, and a squeeze of lemon are all they need as a finishing touch. More

Cook the Book: 'Franny's'

Cook the Book Kate Williams Closed

With the abundance of simple, seasonal Italian food in New York these days, it's easy to forget that Franny's was a forerunner. Owners Andrew Feinberg and Francine Stephens were serving up wood-fired pizzas before most of us cared what type of oven they were using. But with the release of their new cookbook (relatively well-timed to the opening of their new larger location), Feinberg and Stephens have reminded us of why they were successful in the first place. More

Brooklyn: New Franny's Going Strong

Slice Niki Achitoff-Gray 20 comments

A Brooklynite myself, I'll admit to a tinge of favoritism when I declare that there's no better borough for pizza. Or, to be a little more diplomatic, let's say that it's home to the city's greatest concentration of top notch pies. We've got the classics, like Totonno's, Grimaldi's, and Di Fara, along with a slew of (relative) newcomers—Roberta's, Paulie Gee's, and Best Pizza, to name just a few. And, of course, there's Franny's. We finally made it over to their new-and-improved location to check in on their pies. More

Where to Eat with Vegetarians and Meat Lovers in NYC: An Omnivorous Guide to 60 Restaurants

New York The Serious Eats Team 9 comments

Being a vegetarian in New York isn't the challenge it used to be, but that doesn't mean it's always easy. Sure, most restaurants these days offer one or two decent vegetarian options, but sometimes you don't want the pasta or a meal made cobbled together from side dishes. With that in mind, here are 60 recommendations for restaurants that accommodate vegetarians without disappointing carnivores. More

Brooklyn: Franny's is Moving, Leaving a New Restaurant in its Wake

Slice Niki Achitoff-Gray 2 comments

We've been writing about Franny's since 2004, when the Park Slope pizzeria first opened its doors. In the years since, the pie shop has grown into a Brooklyn institution. Now, owners Francine Stephens and Andrew Feinberg are simultaneously relocating Franny's and opening a new, non-pizza restaurant in its place. More

Staff Picks: Our Favorite Ice Creams in NYC

New York The Serious Eats Team 9 comments

As National Ice Cream Month draws to a close this week, we'd like to leave our readers with one last icy, creamy, and delicious gift. Here are the SE staffers' favorite ice creams in NYC (although some of us had a hard time deciding on just one). More

Where to Get the Best Gelato in NYC

New York The Serious Eats Team 2 comments

To say we're gelato freaks at SE HQ is putting it lightly—and we know we're not alone. So where do we go when we want consistently amazing gelato in flavors that sing? Take a look at our favorites. More

Where to Eat Pizza Outdoors in NYC

Slice Adam Kuban 6 comments

When it starts getting nice, pizza freaks want to get their pizza-freak on outdoors. Here are some spots to snag a slice under the sky. More

Daily Veg: Sunchokes from Franny's

New York Erin Zimmer 1 comment

Come to Franny's for the pizza but don't leave without trying their non-pizza items, like this plate of sunchokes. More

Daily Slice: Mushroom Pizza at Franny's in Brooklyn

Slice Carey Jones 6 comments

"Mushroom pizza" makes me think of grey, slimy slices atop a Pizza Hut pie. But of course, that's not how they do it at Franny's ($18) in Brooklyn. More

Top This: Anchovy and Pecorino Sardo Pizza (à la Franny's)

Slice Erin Mosbaugh 6 comments

The pizza hits all the high notes in terms of flavor. Anchovy and capers bring a brininess and saltiness to the pie. Chile de arbor brings the heat. Aged Pecorino Sardo brings a whirlwind of flavors including grassy, earthy, salty, and slightly sweet. The pizza is finished with lemon juice for acidity, and a generous dousing of good quality extra virgin olive oil, which simply makes everything come together into one beautifully delicious work of minimalist pizza art. More

9 NYC Pizzerias with Great Gardens

Slice Adam Kuban 14 comments

Let's talk about the weather. Though it's still a bit chilly and rainy here in NYC, the trees at least are blooming, which means truly glorious days are on their way. We at Slice can't think of a better way to mark the season than with a roundup of our favorite NYC pizzerias with garden seating. More

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