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Poach
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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
01/19/2007
Brioche Perdu
The infusion of orange blossom water adds a uniquely Provençal note to this dessert.
Issue #1
01/25/2008
Asparagus with Osetra Caviar
This vegetable dish is a work of art in both appearance and flavor.
Issue #94
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
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
10/05/2005
Warm Lobster Salad with Lemongrass
Guérard, like other modern-day French chefs, sometimes uses prepared ingredients, including Tabasco and even ketchup, in his sauces.
Issue #67
10/30/2011
Poached Trout With Onions and Fennel Seeds
In this recipe, trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.
Issue #142
12/15/2005
Boiled Beef Dinner
Pot-au-feu (whose name literally means pot on the fire) was one of the specialties at the popular Le Goxoki in Pau. This is their recipe.
Issue #79
10/05/2007
Fishermen's Soup
This rich and creamy soup is a favorite in the coastal regions of France.
Issue #77
10/05/2007
Sea Bass with Grapes
Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants.
Issue #77
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
02/06/2007
Poached Sole with Vermouth
Vermouth adds body and character to many dishes, especially ones with fish or chicken.
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
10/23/2000
Simmered Egg Yolk with Maple Syrup
This miraculous amuse-bouche, or ''palate pleaser'', is served at Arpège.
Issue #35
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
12/06/2005
Poached Black Bass in a Rich Nage
This dish was created by chef Eric Ripert of Le Bernardin in Manhattan.
Issue #84
09/03/2002
Mushroom-Stuffed Sole in a Pastry Crust
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
Issue #50
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
11/02/2000
Apples Poached in Vanilla Syrup
The sugary vanilla butter used on the bread and in the center of the apples in this recipe is also a delicious spread for pancakes and French toast—so make a little extra while you're at it.
Issue #39
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