Poaching

"We get these crazy organic pears that are ugly as sin," says Tory Miller of the Moon-glow variety he uses throughout...

At his sandwich shop, Grahamwich, Graham Elliot Bowles (an F&W Best New Chef 2004) poaches tuna in herb-scented oil t...

Jason McCullar reinvents shrimp remoulade, the classic New Orleans cocktail-party dish. Instead of tossing his vermou...

Paula Wolfert adapted this lightly spiced, unusual fruit dessert from one created by chef Fatima Mountassamin of Le T...

Jim German and his wife, Claire Johnston, make wonderfully simple snacks to accompany his cocktails. A favorite at th...

The Good News Alternative healers use star anise to fight cold and flu symptoms. Melissa Rubel Jacobson combines the ...

Rillettes is a rustic pâté made from meat that's been poached in its own fat, then shredded and stored in s...

The Good News The arborio rice in Joe Bastianich's lightly sweet pudding provides complex carbohydrates for energy. S...

This delicately scented dish, one of Peter Ting's childhood favorites, gets its name from the Chinese island of H...

Poaching fish in wine is an easy way to infuse it with subtle flavor. Since some of the seasoning washes off, Kristin...

To make the dressing for this pretty salad, Daniel Humm takes the zesty poaching liquid for shrimp—flavored with...

This vanilla-flecked rice pudding is exceptionally easy and exceptionally delicious, thanks to the tangy rhubarb. Kri...

Hash is a such a great way to use leftovers, like the cooked salmon called for here. Any other cooked or smoked fish&...

William Abitbol sources a special variety of small Provençal artichoke known as artichaut poivrade (also called ...