My first attempt at poaching eggs didn’t go very well: The whites were ragged (feathery, if we’re being kind) and only partially-attached to the yolks; worse yet, since the yolks were barely insulated by the whites, they cooked up patchily, nearly-hard-boiled in spots. A decade or so later, I’ve tested out pretty much every method out there, and discovered some indispensable tricks along the way. Here I’m breaking down two separate techniques, how to poach eggs in a saucepan and via sous vide cookery, both of which have their merits.
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basics
Honey Whole Wheat Cornbread
Over the years, I’ve auditioned a variety of recipes for stuffing, pie, mashed potatoes, turkey, and cranberry sauce. The one constant at my Thanksgiving table: this hearty cornbread, which makes an appearance both as a side and as the backbone of cornbread stuffing. Sour-cream-enriched, and lightly-sweetened with honey, it is a decidedly Northern take on the cornmeal quick bread, akin to a dressed-up, homemade take on Jiffy cornbread.
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