Poaching
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Rillettes is a rustic pâté made from meat that's been poached in its own fat, then shredded and stored in s...
The Good News The arborio rice in Joe Bastianich's lightly sweet pudding provides complex carbohydrates for energy. S...
This delicately scented dish, one of Peter Ting's childhood favorites, gets its name from the Chinese island of H...
Poaching fish in wine is an easy way to infuse it with subtle flavor. Since some of the seasoning washes off, Kristin...
To make the dressing for this pretty salad, Daniel Humm takes the zesty poaching liquid for shrimp—flavored with...
This vanilla-flecked rice pudding is exceptionally easy and exceptionally delicious, thanks to the tangy rhubarb. Kri...
Hash is a such a great way to use leftovers, like the cooked salmon called for here. Any other cooked or smoked fish&...
William Abitbol sources a special variety of small Provençal artichoke known as artichaut poivrade (also called ...
Wine-bar owner Pierre Jancou (who shares cooking duties with Ewen Lemoigne) is fanatical about ingredients: He gets h...
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