Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Poach Remove all Source Saveur (119) La Tartine Gourmande (1) Local Lemons (1) Los Angeles Times (1) New York Times (1) Show all... Peanut Butter and Julie (1) Smitten Kitchen (1) The Expatriate's Kitchen (1) Zen Can Cook (1) Difficulty Easy (72) Medium (42) Hard (9) Main Ingredient Vegetables (55) Fish (27) Fruit (24) Eggs (22) Pork (19) Show all... Potato (18) Chicken (13) Shellfish (13) Pasta (12) Bread (11) Beef (10) Nuts (8) Tomato (8) Shrimp (5) Beans (4) Cheese (3) Lamb (3) Game (2) Rice (2) Turkey (2) Duck (1) Wine (1) Course Main Course (39) Soups & Stews (23) Dessert (19) Appetizers (18) Side Dish (17) Show all... Breakfast/Brunch (11) Salad (11) Condiments and Sauces (6) Sandwich (1) Cuisine American (38) French (23) Italian (20) Cajun/Creole (6) Mediterranean (5) Show all... Central/South American (4) Eastern European/Russian (3) Gluten-Free (3) Mexican (3) Other (3) Spanish/Portuguese (3) English/Scottish (2) German (2) Indian (2) Japanese (2) Middle Eastern (2) Vegetarian (2) Vietnamese (2) Caribbean (1) Chinese (1) Greek (1) Hawaiian (1) Irish (1) Moroccan (1) Southern/Soul Food (1) Thai (1) Vegan (1) Season Winter (49) Fall (47) Summer (43) Spring (23) Occasion Easter (8) Christmas (7) Thanksgiving (5) Passover (2) Backyard BBQ (1) Show all... Cocktail Party (1) Topic Recipe (127) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Poach"; var omni_prop8 = "Technique:Poach"; var omni_pageName="saveur:"+omni_prop12; 01/28/2008 Rabbit Stock Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own. Issue #92 03/12/2007 Rhubarb Financiers with Vanilla Ice Cream and Poached Rhubarb Elegant in presentation and sumptuous in taste, this innovative dessert represents the best of Ireland’s culinary renaissance. Issue #91 10/23/2007 Du-Par's Steak Pot Pie If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies. Issue #90 12/06/2005 Poached Black Bass in a Rich Nage This dish was created by chef Eric Ripert of Le Bernardin in Manhattan. Issue #84 12/15/2005 Ten-Ichi Tempura Tempura is a popular Japanese specialty. Issue #80 03/01/2007 Rich Gravy Turkey and all its sides would not be the same without a thick, creamy gravy like this one to bathe in. Issue #79 12/15/2005 Boiled Beef Dinner Pot-au-feu (whose name literally means pot on the fire) was one of the specialties at the popular Le Goxoki in Pau. This is their recipe. Issue #79 12/12/2005 Salad of Squid, Wild Chicory, and Chickpeas with Lemon–Garlic Sauce This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory. Issue #78 12/12/2005 Smoked Eggplant with Yogurt and Onion We enjoyed this traditional dish while visiting Lucknow, India. Issue #78 10/05/2007 Fishermen's Soup This rich and creamy soup is a favorite in the coastal regions of France. Issue #77 10/05/2007 Sea Bass with Grapes Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants. Issue #77 08/15/2007 Fish and Shellfish Stock This Catalonian fish stock has an intense flavor ideal for making sauces. Issue #73 11/17/2005 Salt Cod with Garlic Cream In this dish, Santamaria's delicate garlic cream suggests a refined version of allioli, the basic Catalan emulsion of garlic and olive oil. Issue #73 11/17/2005 Pork Belly with Caviar What could be better that deliciously fatty pork belly and salty, elegant caviar? Issue #73 11/11/2005 Italian Wedding Soup This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated. Issue #72 10/20/2005 The Big Mushroom Salad This earthy salad can be served warm or cold. Issue #69 10/20/2005 Warm Potato Salad This tangy side dish, a variation on classic German potato salad. Issue #69 05/03/2007 Ralphie's Special Tacos These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven. Issue #68 10/13/2005 Music-Paper Bread Lasagne Pani carasàu is a staple bread for Sardinian shepherds and can be turned into herb-flavored snacks, broken into bits and added to soup, deep-fried into instant fritters, or, as here, utilized as a form of pasta. Issue #68 10/13/2005 Ghent-Style Turbot Stew This recipe for waterzooi ("simmering water") is an adaptation of one from Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek. Issue #68 « Previous 1 2 3 4 5 . . .7 Next »