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Thumb_8003_Poached Halibut With Thyme-Butter Sauce

Thumb_8003_Poached Halibut With Thyme-Butter Sauce

A perfect example of how just a few ingredients can come together for a fabulous result - some thyme, butter, light fish, and you've got your dinner. Atlantic halibut is not currently considered a sustainable fish and most sold on the East Coast is in fact Pacific halibut. 

Thumb_8392_Poached Soy-Ginger Salmon

Thumb_8392_Poached Soy-Ginger Salmon

Poaching salmon highlights the delicate soft texture of this often overdone fish. Soy sauce, ginger and a few red pepper flakes gently complement its rich natural flavor.  

Thumb_12358_Poached Soy-Ginger Snapper

Thumb_12358_Poached Soy-Ginger Snapper

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_7890_Soy Sauce-Poached Chicken

Thumb_7890_Soy Sauce-Poached Chicken

This recipe is adapted from Kylie Kwong's Simple Chinese Cooking. A whole chicken is poached in a liquid flavored with ginger, garlic, star anise, cinnamon and orange zest. Then the chicken is cut into serving pieces and broiled to crisp the skin.

Thumb_6236_Poached Salmon With Ginger Butter Sauce

Thumb_6236_Poached Salmon With Ginger Butter Sauce

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_16992_Duck Confit

Thumb_16992_Duck Confit

This is the classic French confit recipe: pieces of duck slowly cooked in its own fat until meltingly tender, then stored in the same fat. Read more about this recipe in Fat: An Appreciation of a Misunderstood Ingredient, With Recipes.

Thumb_14371_Poached Eggs

Thumb_14371_Poached Eggs

Poached eggs are simple and delicate. Serve them on buttered toast or English muffins, use them to make Eggs Benedict or Eggs Florentine, or serve them with sautéed spinach, braised asparagus, boiled potatoes or to top a salad made with bitter greens like frisée. 

Thumb_8321_Pears Poached In Red Wine And Cardamom

Thumb_8321_Pears Poached In Red Wine And Cardamom

Poached pears are an elegant dessert option, and become even more beautiful when cooked with red wine and spices. Prepare ahead of time and served chilled, or serve hot on a winter evening. 

Thumb_13182_Mixed Greens With Poached Tarragon Chicken

Thumb_13182_Mixed Greens With Poached Tarragon Chicken

Don't toss the tarragon broth: After poaching (and discarding the tarragon stems), it can be cooled, covered and reserved for soup or a sauce. It'll keep in the refrigerator for up to 3 days or in the freezer for 1 month. Read more about this recipe at the Washington Post.

Thumb_9848_Champagne-Poached Pears with Saffron and Cinnamon

Thumb_9848_Champagne-Poached Pears with Saffron and Cinnamon

It was a last-minute thing. We had a guest for dinner, and the notion of dessert tiptoed quietly across my mind, just a few minutes before said guest was due to arrive. Suddenly there were four peeled pears simmering gently away in champagne, saffron, and cinnamon. Read more about this recipe at hogwash.

Thumb_14351_Eggs Benedict

Thumb_14351_Eggs Benedict

Eggs Benedict is a brunch staple, a classic, decadent combination of poached eggs, browned Canadian bacon and hollandaise sauce piled on toasted English muffins.

Thumb_15529_Eggs Florentine

Thumb_15529_Eggs Florentine

Eggs Florentine is a vegetarian twist on the classic brunch staple Eggs Benedict. It's made with poached eggs, sautéed spinach (instead of Canadian bacon) and hollandaise sauce piled on top of a toasted English muffin.