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Narrow Results You've Selected: Poach Side Dish Remove all Source Saveur (16) Peanut Butter and Julie (1) Difficulty Easy (15) Medium (1) Main Ingredient Vegetables (13) Fruit (2) Nuts (2) Pasta (2) Potato (2) Show all... Beans (1) Cheese (1) Chicken (1) Eggs (1) Pork (1) Shellfish (1) Tomato (1) Wine (1) Cuisine American (5) Italian (4) French (3) Indian (2) Central/South American (1) Show all... German (1) Mexican (1) Middle Eastern (1) Vietnamese (1) Season Spring (7) Summer (7) Fall (5) Winter (4) Occasion Christmas (2) Easter (2) Thanksgiving (2) Topic Recipe (17) 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:Side Dish"; var omni_prop8 = "Technique:Poach,Course:Side Dish"; var omni_pageName="saveur:"+omni_prop12; 10/12/2011 Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe) Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil. Issue #141 03/10/2011 Maple Syrup Dumplings 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 04/13/2008 Crab and Cabbage Salad (Goi Bap Cai Gà Cua) Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs. Issue #111 03/01/2007 Yuca Hervida (Boiled Yuca) Yuca is as essential to the millions who live in the tropical lowlands of South America as corn is to the people of Central America and Mexico. Issue #100 01/25/2008 Asparagus with Osetra Caviar This vegetable dish is a work of art in both appearance and flavor. Issue #94 01/28/2008 Nopales Salad with Jalapeño Dressing Beneath the prickly exterior of nopales lies pure, delicious flavor. Issue #92 01/28/2008 White Beans with Sage Simple, savory and the perfect accompaniment to a hearty meal. Issue #92 01/28/2008 Fresh Peas with Prosciutto In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market. Issue #92 12/12/2005 Smoked Eggplant with Yogurt and Onion We enjoyed this traditional dish while visiting Lucknow, India. Issue #78 10/20/2005 Warm Potato Salad This tangy side dish, a variation on classic German potato salad. Issue #69 03/01/2002 Aïoli with Young Vegetables The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best. Issue #44 10/24/2000 Oven-Stewed Tomatoes Summer tomatoes are best, but this dish is good even with out-of-season fruit. Issue #36 03/04/2002 Potatoes with Asafetida Author Paul Levy says that he and his wife have used this dish to introduce many dinner guests to asafetida and its unusual, trufflelike flavor. Issue #26 08/08/2007 Spinach-Stuffed Quinces Like apples, quinces are often used in savory dishes. In this Persian-inspired recipe, the fruit is poached, then stuffed and baked. Issue #14 04/02/2002 Spinach and Ricotta Dumplings Very similar to spinach gnocchi, these dumplings, which originated in Florence, are called “naked” because they wear no shell of dough. Issue #12 01/23/2007 Pickled Eggplant No vinegar is needed to “pickle” this versatile vegetable—just a little spice and a good olive oil. Issue #2 10/08/2009 Port Glazed Onions and Cranberry Port Sauce Port adds deep, rich flavor when cooked with fruits and vegetables in both a sweet and sour onion dish, and a cranberry sauce (scroll down for the second recipe) that gets a spicy kick from jalapeños. Does Not Apply Source: Peanut Butter and Julie