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

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Narrow Results You've Selected: Recipe Slow Cook Fall Fish Remove all Source Saveur (11) Difficulty Medium (6) Easy (5) Course Soups & Stews (5) Appetizers (3) Main Course (3) Bread (1) Cuisine French (3) Italian (3) Asian (2) American (1) Gluten-Free (1) Show all... Irish (1) Vietnamese (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 = "Main Ingredient:Fish"; var omni_prop8 = "Topic:Recipe,Technique:Slow Cook,Season:Fall,Main Ingredient:Fish"; var omni_pageName="saveur:"+omni_prop12; 07/18/2008 Homemade Canned Tuna Home-canned, oil-packed tuna is sumptuous, flaky, and full of flavor—a world apart from most commercial versions. Issue #113 02/27/2002 Crushed Potatoes with Caviar For this dish choose whichever caviar suits your budget. Issue #40 06/21/2007 Adriatic Fish Broth Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor. Issue #38 06/21/2007 Cuttlefish Stewed in Its Ink Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it. Issue #38 10/23/2000 Pan-Grilled Scallops with Bay Leaves In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best. Issue #35 10/09/2000 Pissaladière According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust. Issue #32 03/20/2002 Fish Soup with Crayfish Ravioli Jacques Maximin’s version of the classic Provençal soupe de poisson is emblematic of his bold but refined cooking. Issue #17 01/27/2007 Scallop Bisque When you’re craving a rich, creamy soup, try this silky bisque, accented with the distinctive flavor of lemongrass. Issue #5 01/23/2007 Saimin Saimin noodles, made from fine white flour and sold fresh, are the key to this warming soup. Issue #3 01/23/2007 Stuffed Calamari in Gravy This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter. Issue #2 11/07/2012 Menu: Vietnamese Pho Dinner Center you next dinner party around an aromatic, steaming bowl of pho, the traditional Vietnamese beef noodle soup. Start the meal with crispy crab spring rolls, crunchy lettuce wraps, and a fresh lotus stem salad, and end with traditional sweet banana-coconut packets. Does Not Apply