Poaching

"Brazilians eat rich and heavy," Eric Ripert says. "I wanted something light and healthy." His idea w...

It's hard to go wrong with a recipe that features oozing soft-poached eggs, warm polenta and gooey, salty cheese. Mor...

The Good News Chef Kevin Graham rolls up trout fillets and poaches them in a delicate white-wine broth flavored with ...

A waitress for 16 years at the Fisherman's Friend Restaurant in Stonington, Maine, Diana Santospago (now the innk...

This entertainingly garish recipe (it has a topping of black olives, sprouts and sliced avocado) is Peru's version of...

Leafy greens like spinach provide a huge amount of nutrients, especially vitamin A and vitamin K.

Plus: Ultimate Holiday Guide

James Boyce of Studio in the Montage resort in Laguna Beach, California, is a hard-core mountain biker. His devotion ...

This recipe reminds Sylvie Chantecaille of weekends at her family's home in Normandy. At the end of a meal, the whole...

Escabeche—loosely defined as pickling—is a classic Spanish cooking preparation brought to the Yucatán by the con...

Devon (also known as Devonshire) cream is a specialty of Devonshire, England. It's the thick layer of cream that's sp...

Adolfo Muñoz uses salt cod in this salad for its wonderfully briny flavor. Since high-quality salt cod is hard t...

Plus: More Seafood Recipes and Tips

This is a great dish for a buffet because it can be made ahead and served warm or at room temperature. Plus: More Chi...