Poaching

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Vegetarian

Chef Way: Bouley serves eggs en cocotte with three purees—fennel, sunchoke and polenta—plus Comté foam. Easy Wa...

At San Francisco's Saison, chef Joshua Skenes slowly roasts various brassicas (plants in the mustard family, like bro...

Fast Healthy

Chef Way David Myers serves raw diver scallops with yuzu, fresh wasabi and dashi gelée. Easy Way Home cooks can...

Basic/Easy Fast Vegetarian

This simple, elegant recipe combines three foods that Gwyneth Paltrow adores: fresh spring asparagus, tons of Parmesa...

Make Ahead Staff Favorite

"We get these crazy organic pears that are ugly as sin," says Tory Miller of the Moon-glow variety he uses throughout...

Make Ahead Staff Favorite

At his sandwich shop, Grahamwich, Graham Elliot Bowles (an F&W Best New Chef 2004) poaches tuna in herb-scented oil t...

Healthy Make Ahead

Jason McCullar reinvents shrimp remoulade, the classic New Orleans cocktail-party dish. Instead of tossing his vermou...

Healthy Make Ahead Vegetarian

Paula Wolfert adapted this lightly spiced, unusual fruit dessert from one created by chef Fatima Mountassamin of Le T...

Fast Make Ahead

Jim German and his wife, Claire Johnston, make wonderfully simple snacks to accompany his cocktails. A favorite at th...

Healthy Make Ahead

The Good News Alternative healers use star anise to fight cold and flu symptoms. Melissa Rubel Jacobson combines the ...

145 Results

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