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03/20/2013
This New Orleans take on eggs Benedict incorporates a rich red wine sauce.
Issue #155
03/20/2013
These Georgian dumplings are traditionally made with a spiced meat filling; this cheese and herb version, once meant for religious fasting days, is now enjoyed year-round.
Issue #155
09/06/2012
The original eggs Sardou has pizzazz, with anchovies tucked in between egg and artichoke, and a thick hollandaise sauce blanketing the entire dish, scattered with handfuls of minced black truffle, parsley, and ham and served with elegant fried asparagus spears.
Issue #150
07/18/2012
Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats.
Issue #149
10/31/2011
In this recipe, trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.
Issue #142
10/12/2011
Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil.
Issue #141
09/26/2011
Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs.
Issue #141
03/10/2011
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
Issue #136
01/10/2011
This flavorful spicy poached snapper is topped with a salad of fresh and boiled vegetables to balance the piquant broth.
Issue #136
10/13/2009
In this flavorful appetizer based on a recipe in Canal House Cooking, volume number two, celery is simmered until tender and then paired with shrimp and lightly pickled.
Issue #124
01/27/2012
The secret to success with this dish is the quality of its parts.
Issue #114
09/05/2008
There are all sorts of ways to garnish this popular Peruvian morning dish.
Issue #114
07/18/2008
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Issue #113
05/16/2008
Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois.
Issue #112
05/07/2008
Tender, hand-cut noodles are a hallmark of this delicious from-scratch soup.
Issue #112
04/14/2008
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
Issue #111
04/18/2011
This classic Passover recipe is served as the first course of the seder meal in Jewish homes all around the world.
Issue #101
04/02/2007
At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy.
Issue #101
03/01/2007
No dish showcases shrimp as simply and elegantly as shrimp cocktail.
Issue #100
03/01/2007
This lovely light soup is perfectly suited to delicate Maine shrimp.
Issue #100
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