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

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Narrow Results You've Selected: Winter Recipe Poach Medium Remove all Source Saveur (14) Main Ingredient Fruit (5) Potato (5) Vegetables (5) Fish (4) Bread (3) Show all... Eggs (3) Pork (3) Shellfish (2) Beef (1) Cheese (1) Chicken (1) Lamb (1) Nuts (1) Pasta (1) Course Main Course (6) Soups & Stews (4) Dessert (3) Appetizers (1) Breakfast/Brunch (1) Cuisine American (8) French (2) Italian (1) Moroccan (1) Spanish/Portuguese (1) Occasion Christmas (1) Easter (1) Passover (1) 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 = "Difficulty:Medium"; var omni_prop8 = "Season:Winter,Topic:Recipe,Technique:Poach,Difficulty:Medium"; 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 03/01/2007 Maine Shrimp Chowder This lovely light soup is perfectly suited to delicate Maine shrimp. Issue #100 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 11/17/2005 Pork Belly with Caviar What could be better that deliciously fatty pork belly and salty, elegant caviar? Issue #73 11/02/2000 Apples Poached in Vanilla Syrup The sugary vanilla butter used on the bread and in the center of the apples in this recipe is also a delicious spread for pancakes and French toast—so make a little extra while you're at it. Issue #39 10/23/2007 Country Ham A whole country ham may start out tough and moldy, but this recipe tames it into delicious submission. Issue #29 03/11/2002 Prune and Fig Ravioli with Cinnamon-Scented Butter This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert. Issue #22 06/28/2007 Poached Salmon Serve this lovely salmon with our briny Egg–Caper Sauce or Dill Mousseline Sauce for an elegant, flavorful meal. Issue #13 04/02/2002 La Tarte Bourdaloue The celebrated pâtissier Coquelin bought La Pâtisserie Bourdaloue in 1909, and created, among other things, this famous pear tart. Issue #12 07/17/2007 Whole Striped Bass Baked in a Crust of Salt This method of cooking a whole striped bass keeps it very moist. Issue #7 07/13/2007 Lamb, Quince, and Okra Tagine Quince is an autumn fruit, so you can if you can't wait until fall to make this stew, you might substitute tart green apples. Issue #7 03/22/2007 Saffron Seafood Stew Aromatic and flavorful, saffron adds a depth to this dish that makes it well worth the expense. Issue #6 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