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Poaching

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

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

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

These very tasty gnocchi are made with pâte à choux—the same dough used for profiteroles, cream puffs ...

Chef Way Richard Reddington prepares this hash with a chicken jus made from chicken bones, vegetables, white wine and...

The Good News David Myers pairs simple poached halibut with contrasting textures: crunchy green papaya, which is rich...

Tangy tamarind, creamy coconut milk and a homemade spice paste give this grouper and vegetable curry many layers of d...

The traditional Basque dish that inspired this recipe, merluza en salsa verde, consists of hake (a flaky white fish s...

For desserts, go with a lighter wine. See our 7 Rules for Perfect Pairing.

"Adding a couple shots of brandy will only make this recipe better," Tom Valenti says about this easy dessert. He sug...

New Orleans chef John Besh says the combination of a bitter green with a sweet fruit and a strong cheese is a persona...

Classic hollandaise sauce is prepared with butter, egg yolks and lemon juice. Here, Neal Fraser adds a red wine–and–p...

Defne Koryürek created this recipe, a.k.a. Eggs alla Kortun, when she and her husband, Vasif Kortun, were living...

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