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

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Narrow Results You've Selected: Slow Cook Saveur Remove all Difficulty Easy (22) Medium (17) Main Ingredient Fish (31) Vegetables (24) Pork (5) Tomato (5) Fruit (4) Show all... Eggs (3) Rice (3) Beans (2) Beef (2) Pasta (2) Potato (2) Shellfish (2) Cheese (1) Shrimp (1) Course Main Course (11) Soups & Stews (10) Appetizers (7) Condiments and Sauces (7) Side Dish (4) Show all... Bread (1) Breakfast/Brunch (1) Salad (1) Cuisine American (9) Italian (7) French (5) Japanese (4) Asian (3) Show all... Mexican (3) Caribbean (2) Irish (2) African (1) Gluten-Free (1) Greek (1) Other (1) Vietnamese (1) Season Winter (18) Fall (14) Summer (12) Spring (4) Occasion Christmas (2) Easter (2) Cocktail Party (1) Topic Recipe (40) 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 = "Source:Saveur"; var omni_prop8 = "Fish,Technique:Slow Cook,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 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 03/14/2002 Prepared Fish Sauce This is an easy way to temper the pungency of prahok, or fermented fish; the aroma remains strong, but the flavor becomes subtle. Issue #21 03/14/2002 Ground Pork and Chiles The name means “fermented fish with coconut milk”, but Americans may find this dish more reminiscent of chili—even though it is served as a condiment with rice and vegetables. Issue #21 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 12/04/2000 'Number One' Soup Stock Dashi, the stock at the heart of all Japanese cooking, should taste of the sea. It is simple to make as there are only three ingredients. Issue #16 12/04/2000 'Number Two' Soup Stock Niban-dashi is a stronger stock, made from the konbu and bonito flakes left over from ichiban-dashi. It is used as a stock, braising liquid, and seasoning. Issue #16 12/04/2000 Persimmon with Miso Sauce Today, all kinds of vegetables, fish, and even fruit are served with miso sauce. Issue #16 06/28/2007 Dill Mousseline Sauce This updated version of a blender hollandaise sauce makes a tasty accompaniment for vegetables or poached fish. Issue #13 06/28/2007 Egg–Caper Sauce This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon. Issue #13 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 01/27/2007 Salmon with Cabbage and Cider Vinegar Cabbage is the quintessential Irish green vegetable: versatile, satisfying, and a worthy match for salmon. Issue #5 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 01/23/2007 Trout Chowder Simple ingredients and the freshest fish make this chowder a winner. Issue #2 01/19/2007 Salt Cod and Vegetables This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious. Issue #1 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 11/09/2011 Menu: Breakfast in Jamaica A decadent and satisfying menu for an all-out Jamaican breakfast, including hominy, johnnycakes, ackee and saltfish, sorrel tea, and more. Does Not Apply 10/02/2001 Red-Onion Relish If you any find yourself with a glut of red onions, this tart, spicy chutney is delicious with meat or fish. Does Not Apply « Previous 1 2 Next »