A parlor trick, poached

Like any good magician, favorite uncle, or birthday-party clown, every cook has a trademark parlor trick: a sleight-of-hand something, a secret weapon guaranteed to amuse and delight even the most discerning of audiences. Take, for example, my friend Nicho, who slips a glug of Newman’s Own salad dressing into nearly everything vegetal that lands on his stovetop. Each time he sautés or stir-fries,