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Poached Eggs

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  • Counter Intelligence: Lazy Ox Canteen in Little Tokyo

    Counter Intelligence: Lazy Ox Canteen in Little Tokyo
    Andoni Luis Aduriz, the chef of Mugaritz, in the countryside outside San Sebastian, Spain, may be the closest thing to a pure artist in the restaurant world today. He encases potatoes in thin coats of ceramic so his customers can experience the sensation of biting into a stone. He drives dark-chocolate nails into scoops of sorbet. He smears fish eggs on sheets of edible plastic or curls of edible construction paper. He even has a manifesto: "You don't have to like something to like it."
  • Recipe: Griddled Thanksgiving stuffing 'pain perdu' with Gouda sauce and poached eggs

    Recipe: Griddled Thanksgiving stuffing 'pain perdu' with Gouda sauce and poached eggs
      Total time: About 3 hours over 2 days Servings: 6 to 8 Stuffing "pain perdu" 2 eggs 1/2 cup sour cream (crème fraîche or heavy cream can be substituted) 1/2 cup milk 1 1/2 teaspoons smooth Dijon mustard 3/4 teaspoon kosher salt 6 cups...

    Father's Day 2012 dining guide: Freebies, cocktails and more

     
    Father's Day 2012 dining guide: Freebies, cocktails and more

    The Find: Oumi Sasaya noodle house in Lomita

    The Find: Oumi Sasaya noodle house in Lomita
    A queue of naked noodles waits to be dressed with delicate daikon sprouts, quivering poached eggs and oil-slicked strips of blackened bell pepper. Ingredients are plucked from bowls, plates, bottles and jars and laid onto the loose nests of udon, each...

    Recipe: Squid carbonara

    Recipe: Squid carbonara
      Squid carbonara Total time: About 1 hour Servings: 2 Note: Adapted from Ludo Lefebvre. To cut lardons, cut the pancetta into one-half-inch-thick slices. Cut each slice crosswise into one-half-inch-thick strips and trim so each lardon is one inch...