906 boiling recipes

Boiled chicken in cream of mushroom sauce with mandarin oranges, sliced mushrooms, and water chestnuts. A retro casserole-style dinner with sweet citrus and savory cream sauce, served over rice.

Authentic-tasting mole in under an hour using jarred paste, Mexican chocolate, and a simple trick. Smoky, rich sauce coats tender boiled chicken for a weeknight win.

The complete guide to cooking asparagus: boiled, steamed, and microwaved. Learn how to prep, peel, and cook fresh asparagus spears and pieces to crisp-tender every time.

Homemade water bagels with just five ingredients: flour, yeast, sugar, salt, and water. Shaped by hand, boiled, then baked for that chewy, dense New York-style crust.

Potato-pear salad with thinly sliced boiled potatoes and fresh pears in a simple oil and vinegar dressing. Serve warm or chilled on a bed of romaine.

Old-fashioned crystal pickles brined for 8 days then boiled in a sweet spiced vinegar syrup until translucent. A heritage canning recipe with cinnamon, allspice, and cloves.

Homemade potato gnocchi stuffed with your choice of ricotta-basil-walnut or ham and Parmesan filling, boiled and served with tomato sauce. Italian comfort food from scratch.

Easy chicken and dumplings with boiled whole chicken, cream of chicken soup, lemon pepper, and fluffy Bisquick drop dumplings. A shortcut comfort classic ready in 45 minutes.

Homemade boiled-then-baked bagels with a chewy crust and dense, satisfying interior. Just 5 basic ingredients, shaped by hand and simmered before baking for authentic texture.

Oranged cranberry sauce made with fresh cranberries, orange juice, orange zest, brown sugar, and cinnamon sticks. Boiled until thick and jammy, this keeps indefinitely in the fridge.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Honey icing made with a boiled sugar-honey syrup poured over beaten egg whites with melted marshmallows. A fluffy, glossy frosting with floral honey sweetness for cakes.

Butter toffee pecan bars with a shortbread base, boiled butter-sugar topping, and swirled milk chocolate on top. A three-layer cookie bar that yields 36 pieces.

Boiled fruit cake with raisins, currants, mixed fruit, and warm spices like allspice, cloves, and cinnamon. An eggless, no-butter fruit cake thats dense and deeply spiced.

Salsa verde with boiled tomatillos and serrano chile pureed smooth, then mixed with raw onion, cilantro, lemon juice, and olive oil. Bright, tangy, and quick to make.

Gingered beet salad with a warm miso, sesame seed, and fresh ginger dressing tossed over boiled beets. An earthy, umami-rich side dish with Japanese-inspired flavors.