1,051 poaching recipes

Silky chicken mousse folded with chopped hazelnuts, shaped into elegant quenelles, and poached in chicken stock. A classic French technique with just 8 ingredients and stunning results.

Ukha, a traditional Russian clear salmon soup with a layered fish stock clarified to golden perfection. Poached salmon fillets, potatoes, and carrots in a sparkling broth garnished with lemon.

Elegant Italian pasta rolls stuffed with three cheeses, smoked ham, and prosciutto, poached in chicken broth and served over fresh tomato sauce. A masterchef-worthy showpiece.

Microwave poached pears glazed with orange marmalade, brown sugar, and citrus zest, served chilled with a creamy yogurt sauce. A light, elegant fruit dessert.

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.

Best spicy meatball soup simmers tender salsa-and-cumin beef meatballs right in a Tex-Mex broth of tomatoes, kidney beans, corn, and salsa. Poached, not fried, then loaded with cilantro, scallions, and sour cream.

Chicken fatteh layers toasted pita, saffron-scented rice, poached chicken, and garlicky yogurt in a Levantine feast dish finished with pine nuts, pistachios, and fresh herbs.

Paksiw na Isda is Filipino vinegar-poached fish simmered with ginger, banana peppers, and eggplant. A tangy, brothy classic that deepens after a day in the fridge.

Scrambled Eggs Benedict made entirely in the microwave with Canadian bacon, hollandaise, and English muffins. A 15-minute shortcut to brunch that skips the poaching stress.

Tender baked pears filled with a sweet almond-brown sugar mixture, poached in white grape juice for a delicate fruit dessert that's naturally refined.

Whole poached salmon served cold with cucumber scales and a creamy dill sauce. A stunning buffet centerpiece cooked in court bouillon.

Butter-poached shrimp baked in their shells with garlic, rosemary, cayenne, and a full tablespoon of paprika. The shells turn crispy while shrimp stay tender. Serve with crusty bread to soak up the spiced butter.

Honey glazed chicken breasts poached in aromatic broth, chilled overnight for texture, then broiled with a glossy honey finish and topped with toasted almonds.

Cheesy chicken spaghetti casserole with poached chicken breasts, melted Velveeta, cream of mushroom, and tender pasta baked into a Southern church-supper crowd-pleaser. Feeds a small army.

French Coquilles St. Jacques: tender scallops poached in fish fumet and sherry, served over buttery sweated leeks in a reduced cream sauce. Elegant and ready in 40 minutes.

Fettuccine with shrimp and goat cheese tosses oil-poached shrimp and garlic into hot pasta with fresh tomato, basil chiffonade, and creamy chevre. A no-cream pasta dinner ready in 35 minutes.