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Poaching

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Poaching is a cooling process and the striped bass (like all seafood) is also yin, or cooling. The onion, ginger and ...

Plus: More Dessert Recipes and Tips

Bob Farrish's take on poached salmon includes a warm sour cream-dressed cucumber salad, which serves as a sauce for t...

This is superdecadent brunch food. To save time, you can use cooked lobster meat—you'll need about 3/4 pound.

A simple lemon butter makes a tangy sauce for the delicate fish.

Hisachika Takahashi partially freezes chicken breasts and other lean meats to make them easier to slice thinly. Plus:...

No question that this is a lot of trouble for eggs. But what eggs! The soft yolks mix with the salty pancetta, slight...

This recipe for poached pears is very forgiving. You can use white wine or red, add prunes or not. If your pears aren...

Jeremy Strode uses vegetables here as a garnish; you can increase the amounts.

Every cook in Veracruz makes a version of this piquant fish dish, and it's often a vehicle for using up the leftovers...

Poaching slices of filet mignon in a vegetable-enhanced beef broth just until rosy seals in the delectable flavor. P...

These poached figs make a delicious accompaniment to cakes and ice creams. Double the recipe to use them as a dessert...

The Odeon, in New York City, which opened in 1980, foreshadowed the bistro trend of the late Nineties. The restaurant...

The salmon can be served in a bowl as an hors d'oeuvre or in smaller ramekins at the table as an appetizer.

You can purchase shucked oysters from your local fish market. The oysters should be plump and fresh-smelling.

Poaching salmon in olive oil makes it even richer. This technique also works especially well with white-fleshed fish.

As a child in Castroville, California—known as the artichoke capital of the world—Galen Zamarra, chef de cu...

Engin Akin's version of this classic dish is a chicken salad with a creamy walnut sauce. She garnishes the salad ...

A regular menu item at Hacienda Zuleta, the recipe for this comforting casserole has been in the owner's family for t...

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