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

7 results
Narrow Results You've Selected: Eggs Winter Poach Remove all Source Saveur (7) Difficulty Easy (4) Medium (3) Course Breakfast/Brunch (3) Soups & Stews (3) Appetizers (1) Dessert (1) Main Course (1) Cuisine American (3) French (3) Central/South American (1) Occasion Christmas (1) Easter (1) Passover (1) Topic Recipe (7) 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 = "Main Ingredient:Eggs,Season:Winter,Technique:Poach"; var omni_pageName="saveur:"+omni_prop12; 09/06/2012 Eggs Sardou 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 09/05/2008 Peruvian Chicken Soup There are all sorts of ways to garnish this popular Peruvian morning dish. Issue #114 10/05/2007 Fishermen's Soup This rich and creamy soup is a favorite in the coastal regions of France. Issue #77 10/29/2007 Eggs Benedict Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel. Issue #47 02/13/2007 Aunt Gillie's Matzo Ball Soup Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder. Issue #5 01/19/2007 Salt Cod and Vegetables This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious. Issue #1 01/19/2007 Brioche Perdu The infusion of orange blossom water adds a uniquely Provençal note to this dessert. Issue #1