569 boiling recipes

A vibrant, nutrient-packed salad featuring fresh spinach, crispy bacon, tender hard-boiled eggs, and peppery radishes, all tossed in a creamy garlic-cheese dressing with a zesty lemon kick. Perfect as a hearty side or light main dish

Boiled spaghetti squash for a low-carb pasta substitute. Cut, simmer 30 minutes, scrape out the noodle-like strands. Diabetic-friendly side or pasta swap.

Low-fat method for cooking ground beef by boiling and draining. Perfect for tacos, casseroles, and meal prep with significantly reduced grease and calories.

Pickled hard boiled eggs made by reusing leftover pickle juice. Two-ingredient bar snack and salad topper that turns the dregs of the pickle jar into something useful.

Turn leftover boiled beef into a rustic Italian main dish baked under garlicky tomatoes, oregano, and olive oil. Ready in 45 minutes with just 8 simple ingredients.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Russian-style boiled beef simmered low and slow with marrow bones, root vegetables, dill, and a spice bag. Fork-tender rump roast in a rich, fragrant broth that serves 10.

Plump shrimp simmered in beer with onion, garlic, bay leaf, peppercorns, celery, and lemon, then chilled for a cold appetizer that's pure low-country flavor.

Slow-braised red cabbage with apples, red wine, lemon juice, and butter. Sweet, tangy, and deeply savory after a long, gentle simmer. A classic European side dish for 6.

Louisiana crawfish boil with liquid crab boil, cayenne, bay leaves, honey, and citrus: 50 pounds of live crawfish cooked for 7 minutes, then soaked an hour to absorb spicy-sweet brine.

Low Country seafood boil reimagined as an oven-bag bake, with shrimp, smoked turkey sausage, whole potatoes, corn on the cob, and onion in savory broth. All the Carolina coast flavor, none of the pot wrestling.

Shrimp boiled in spiced beer with garlic, bay, celery seed, and cayenne, served hot with lemon-Tabasco butter or chilled with mayonnaise. Easy peel-and-eat shrimp with deep flavor from the beer broth.

Kokt Orrett, a traditional Norwegian poached trout in vinegar water, served with whipped parsley butter and lemon wedges. A gentle, minimal cooking method that lets fresh trout speak for itself.

Traditional Irish boiled bacon and cabbage, the real thing. A collar of bacon simmered until tender, cooked alongside quartered cabbage, and served with jacket potatoes and mustard.

Vegetable lasagna made the easy way with uncooked no-boil noodles, layered with sauteed zucchini, peppers, and onion in a creamy three-cheese ricotta filling. No giant pot of boiling water required.

Vegetarian Chinese boiled dumplings (shwei jow) with handmade wrappers and a tofu, mushroom, and lily bud filling. Served with a soy-vinegar dipping sauce. Makes 24.