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Narrow Results You've Selected: Fall Vegetables Poach Main Course Remove all Source Saveur (6) Difficulty Hard (3) Easy (2) Medium (1) Cuisine French (3) American (1) Japanese (1) Other (1) Topic Recipe (6) 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 = "Course:Main Course"; var omni_prop8 = "Season:Fall,Main Ingredient:Vegetables,Technique:Poach,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 04/02/2007 Agawam Chicken Pies At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy. Issue #101 01/17/2008 Sooke Harbour House Duck with Duck Jus and Green Beans This simple but hearty dish showcases the rich flavor of the duck. Issue #95 12/15/2005 Ten-Ichi Tempura Tempura is a popular Japanese specialty. Issue #80 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 09/03/2002 Mushroom-Stuffed Sole in a Pastry Crust Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977. Issue #50 03/01/2002 Poached Chicken with Tarragon Gelée Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too. Issue #44

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