Cold poached salmon may be summer’s best meal: a make-ahead that’s ready for lunch on the deck or patio whenever the time’s right. Notice that the salmon poaches here at LOW pressure to preserve the meat and keep it from overcooking.
The Sazerac Bar, with its long walnut counter, and the elegant Blue Room, continue to serve happy patrons this historical cocktail. Both the Roosevelt Hotel and the Sazerac cocktail have withstood the test of time.
Roasted-carrot salads aren’t anything new, but I definitely amped mine up.
You do need to marinate the lamb for 30 minutes or so, but you can pour yourself a glass of wine, sit back and enjoy it, then whizz up the mint sauce in the meantime.