Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.
Author: Claire Saffitz
A quick and easy hollandaise sauce adorns this classic combination of buttery English muffins, savory Canadian bacon, and perfectly poached eggs.
Author: Rhoda Boone
A quick and easy recipe for Pears Poached in Red Wine.
This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues form...
Author: Christina Chaey
Author: Gina Marie Miraglia Eriquez
This dish is the embodiment of a chowder-style Southern fish stew, packed with shrimp, scallops, potatoes, corn, and more.
Author: Alexander Smalls
Poach eggs before you head to bed and you'll have a quick breakfast on hand in the morning.
Author: Chris Morocco
Author: Tom Valenti
Author: Anne Willan
While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged like a small gift waiting to be unwrapped. The...
Author: Lourdes Castro
On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect poached egg draped with a shiny, fragrant slice...
Author: Patricia Wells
The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the skillet when cooking.
Author: Peter Reinhart
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Author: Kat Boytsova
Author: David Tanis
Chiffon cake has all the fluffy texture of angel food cake, with a touch of extra richness. This cake recipe is made with tahini and sesame seeds for crunch.
Author: Jennifer Yee
Author: Lynn Alley
Author: Michael Tong
These Japanese-inspired meatballs can be baked, poached, or grilled.
Author: Rhoda Boone
Author: Bruce Aidells
Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.