Poaching

The Good News The chicken in this crunchy salad stays flavorful and moist even though it's cooked without extra f...

The Good News The simple poaching-in-a-bag technique used to cook this omega-3-rich salmon eliminates the need for ex...

This ingenious method of cooking capon (an extremely large male chicken) involves poaching the bird in chicken stock ...

Chef Way Pino Maffeo uses both green and white asparagus, topped with a sweet-spicy vinaigrette flavored with kalaman...

The leek, like its relatives onion and garlic, is generally used to flavor other foods. José Andrés feels t...

Chef Gabriel Kreuther of The Modern serves this silky olive oil-poached salmon with a hot, fragrant horseradish broth.

Eleven Madison Park chef Daniel Humm makes this elegant salad with plump golden raisins and thin slices of beet and a...

"You'd think salmon is so rich you wouldn't want a butter sauce with it," Marcia Kiesel says. "Bu...

Nina Planck believes in eating "real" food in its purest, least-processed state, including unpasteurized whole milk w...

A cookbook published in 1669 called The Closet of Sir Kenelm Digby Knight Opened inspired Dennis Leary to make blancm...

Nan McEvoy created this salad after falling in love with the incredible olive oil-poached tuna prepared by her friend...

Pastry chef Koa Duncan of Los Angeles's Water Grill is incredibly creative. She's also remarkably persistent: Working...

Tasmanian pepper berries are dark purple, with a lovely sweetness followed by a pungent kick. Jing Tio enjoys using t...

Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life's great ...