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Poach
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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
07/18/2008
Frisée Salad with Poached Eggs and Bacon
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Issue #113
04/14/2008
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
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
08/28/2007
Whole Poached Salmon with Cold Mayonnaise (Saumon Poché à la Mayonnaise)
This French dish is a delicate and delicious way to prepare salmon.
Issue #98
01/17/2008
Panfried Lamb Kebabs with Bulgur Pilav
Lamb in Turkey is very tender and scented by the wild thyme the sheep feed on in the hills, making it a popular choice for many Turkish dishes.
Issue #95
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
Fish Cakes
Simple and delicious this fish cakes are made from mild tasting cod and mashed potatoes.
Issue #93
01/28/2008
Nopales Salad with Jalapeño Dressing
Beneath the prickly exterior of nopales lies pure, delicious flavor.
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
10/05/2007
Sea Bass with Grapes
Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants.
Issue #77
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
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
08/30/2005
Lobster à la Nage
Eberhard Müller has been preparing lobster this way for 20 years, at restaurants including Manhattan's Le Bernardin, Lutèce, and Bayard's.
Issue #59
03/06/2007
Avocados Stuffed with Shrimp Rémoulade
This gorgeous "salad" livens up buttery avocados with juicy shrimp in a tangy mustard sauce.
Issue #57
03/06/2007
Cold Poached Cod with Tarragon Sauce
The tarragon-infused sauce of this preparation enhances the delicate flavor of the fish.
Issue #53
09/03/2002
Lobster Soufflé with Sauce Nantua
Chef Michel Bourdin reminded us, “Always remember that the guest has to wait for the soufflé, but the soufflé can’t wait for the guest.”
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
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
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