454 poaching recipes

Poached salmon steaks in white wine with a creamy horseradish, sour cream, and mint sauce made from the strained poaching liquid. A light, elegant fish dinner for two.

This colorful, no-bake casserole combines al dente elbow macaroni with tender chicken (or tofu), a medley of crunchy vegetables, and nutty sunflower seeds, all coated in a creamy mayonnaise dressing. It’s a versatile, make-ahead dish ideal for picnics, potlucks, or a quick family meal, bursting with fresh flavors and textures.

Old-fashioned Pennsylvania Dutch pickled pears: whole or sliced pears poached in spiced apple cider vinegar syrup with cloves and cinnamon. Traditional canning recipe for the holiday relish tray.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Lentils with cotechino sausage, an Italian New Year's tradition. Slow-poached pork sausage served over lentils braised with sage, soffritto, and tomato.

Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.

Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.

Paksiw na isda, the Filipino vinegar-poached fish with bangus, ginger, bitter melon, and eggplant. A tart, clean-flavored one-pot that tastes better after aging two days in the fridge.

Classic Poires Belle Helene with whole pears poached in vanilla syrup, served with vanilla ice cream and warm homemade chocolate sauce. An elegant French dessert.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

Mexican shrimp cocktail with lime-poached shrimp, avocado, jalapeno, tomato, cilantro, and carrots in a concentrated lime-garlic broth. Served chilled on lettuce.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

Tahitian baked mangoes in red wine with vanilla pods and superfine sugar. A simple, elegant tropical dessert served chilled with wine-poached fruit in a ruby syrup.

Southern hog jowls and turnip greens slow-cooked with smoked pork, seasoned with red pepper, and served with poached eggs and cornbread. Down-home soul food.

Hot curried fruit with poached pears, oranges, melon, and grapes in a warm spiced curry syrup topped with crystallized ginger. An elegant side dish for holiday entertaining.