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Poaching

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“This dish speaks to the simplicity and resourcefulness of Sicilian cooking,” says Curtis Di Fede. Instead of frying ...

While visiting Spain's Navarra region, Alex Raij saw fruit trees growing in a parcel of Garnacha vines. To pay homage...

Poaching salmon in wine gives it a lovely flavor; using the poaching liquid to make a vinaigrette is a delicious way ...

Here, Luca Cerato poaches shrimp in the juniper-and-chamomile-spiced Belgian-style blond ale made by the CitaBiunda b...

In this clever one-pot dish, Grace Parisi poaches fennel, shallots and orange zest in extra-virgin olive oil. She the...

Eric Ripert presents salmon three ways here: poached, smoked and in the form of roe. Slideshow: Eric Ripert Recipes

"In hot weather, I like the idea of a simple fruit dessert," says Tom Colicchio. He serves his poached peaches in lem...

Cookbook author and blogger Heidi Swanson of 101 Cookbooks poaches eggs in a yellow-tomato sauce over sweet, carameli...

This lemony four-herb butter is delicious with any type of white fish. Linda Aldredge serves it with the largemouth b...

The clever use of tahini (sesame seed paste) here gives this herbed yogurt sauce an instant Middle Eastern flavor. S...

Cooks throughout the Middle East poach eggs in tomato sauce. Here, chef Michael Anthony introduces Italian flavors to...

Like its meaty cousin, beef bourguignon, oeufs en meurette features a rich red wine sauce with a garnish of sauté...

While most cooks choose to roast or fry chicken, this recipe from chef Mark Fuller (F&W Best New Chef 2009) prove...

This incredibly quick and easy dish from New Orleans chef Donald Link's Down South cookbook features tuna steaks poac...

Hake is a member of the same fish family as cod and haddock, and like them, it's white, flaky, lean and mild. Poachin...

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