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Poaching

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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...

First, Michael Roberts cooks the asparagus in salted water, then removes it and adds the salmon fillets and white win...

Plus: More Seafood Recipes and Tips

Making these pancakes with frozen corn kernels seems appropriate on an ice-fishing expedition, but by all means use f...

Plus: More Dessert Recipes and Tips

Tonnato (from the Italian word tonno, which means tuna) can refer to any number of dishes made with that fish. Plus:...

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