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

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Narrow Results You've Selected: Summer Saveur Poach Remove all Difficulty Easy (24) Medium (15) Hard (2) Main Ingredient Vegetables (19) Fish (11) Shellfish (10) Fruit (7) Eggs (6) Show all... Chicken (4) Pork (4) Potato (4) Tomato (4) Shrimp (3) Bread (2) Beans (1) Beef (1) Lamb (1) Nuts (1) Course Main Course (14) Appetizers (8) Salad (8) Side Dish (7) Dessert (4) Show all... Soups & Stews (3) Condiments and Sauces (2) Sandwich (1) Cuisine American (12) French (10) Italian (5) Cajun/Creole (3) Central/South American (1) Show all... English/Scottish (1) German (1) Gluten-Free (1) Hawaiian (1) Indian (1) Mexican (1) Moroccan (1) Southern/Soul Food (1) Thai (1) Vietnamese (1) Occasion Easter (6) Backyard BBQ (1) Cocktail Party (1) Topic Recipe (41) 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 = "Technique:Poach"; var omni_prop8 = "Season:Summer,Source:Saveur,Technique:Poach"; var omni_pageName="saveur:"+omni_prop12; 09/01/2005 Peach Melba Bruno Neveu—former pastry chef at the Ritz-Escoffier cooking school in Paris—helped us decipher Escoffier's bare-bones recipe. Issue #60 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 05/12/2004 Poached Trout with Lime Mayonnaise Draping the trout with lettuce leaves keeps it moist as it poaches. 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 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 03/08/2002 Seafood Salad According to Rao’s Cookbook, this seafood salad is “perhaps the most popular dish at Rao’s”, and one whose simplicity epitomizes the Rao’s style. Issue #28 05/23/2008 Summer Pudding This simple English dessert is best when using the ripest and sweetest berries on the bush. Issue #13 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 03/28/2002 Honey-Poached Apricots This honey-lemon syrup restores the fresh apricot's essence hidden within, even spongy supermarket apricots. Issue #13 07/25/2011 Lobster and Corn Chowder This scrumptious chowder combines two popular ingredients of summer-fresh lobster and corn. 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 11/11/2011 Shrimp Cocktail with Avocado Avocado and a light herbed mayonnaise add an elegant, unexpected touch to this simple shrimp cocktail. Issue #5 01/23/2007 Chicken and Parsley Root Salad This salad is crunchy, cool, and creamy, with a refreshing bite of parsley. Issue #4 01/23/2007 Salt Cod Salad The balance of salt cod, potatoes, onions, and fresh parsley makes this salad delightful. 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 01/19/2007 Brioche Perdu The infusion of orange blossom water adds a uniquely Provençal note to this dessert. Issue #1 « Previous 1 2 3 Next »