Articles Tagged “poached”
Congratulations to Alexandra Stafford, whose Slow Cooked Tuscan Kale with Pancetta, Breadcrumbs, and a Poached Egg won the contest for Your Best Dark, Leafy Greens!Read More »
Learn how to master the perfect poached egg, then practice your technique and add one to just about everything.Read More »
Samin Nosrat gives us a simple, low-risk entrée into the wonderful world of olive oil poaching, or confiting.Read More »
Merrill teaches us how to poach fish and shellfish in olive oil.Read More »
A dessert recipe to keep up your sleeve.Read More »
Don't freak out -- Hazel says you can have an egg sandwich for dinner.Read More »
Eggs: the culinary equivalent of the perfect red lipstick.Read More »
This week, Amanda proves that there's no such thing as too much poached tuna (or too many cookies).Read More »
Bring those unloved chicken breasts back to life with a quick simmer in milk.Read More »
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.
The answers were a little surprising! As Kristen pointed out, egg preferences are really solidified in childhood -- so if your parents favored soft-boiled eggs, chances are that you do, too. Pretty Proustian, huh? And then of course we had a couple of all-around egg-loving abstainers.
What's your favorite way to eat eggs?Read More »