1,072 poaching recipes

Leberknödel are Austrian liver dumplings made from stale rolls soaked in milk, mixed with ground beef liver, onions, marjoram and lemon zest. Poached gently and served in clear beef broth.

Bacon-wrapped fried oysters poached in oyster liquor with Worcestershire, then breaded and pan-fried until golden and crispy. A classic seafood appetizer with serious crunch.

Sichuan bang bang chicken: poached chicken pounded and torn into shreds, served cold over cucumber matchsticks with a soy-sesame-scallion sauce. A classic Chinese cold appetizer.

Mexican red snapper tostadas with herb-poached fish, fried tomato-olive topping, and shredded lettuce on crispy tortillas. A traditional Huachinango preparation from scratch.

Light curried chicken and mango salad with a honey-lime yogurt dressing. Poached chicken breast and juicy mango cubes on lettuce, ready in 30 minutes. Low-fat and refreshing.

Whole pears poached in apple cider with vanilla bean and cinnamon sticks, then glazed with a reduced spiced syrup. An elegant, make-ahead autumn dessert.

Chicken fettuccine with Parmesan, peas, and fresh basil in a broth-based cream sauce. Lighter than classic Alfredo because the sauce starts with real chicken poaching liquid, not just butter and cream.

Portuguese fisherman's stew with white beans, whitefish, stewed tomatoes, and thyme. The fish poaches separately in lemon water to stay tender, then joins the hearty bean broth.

American beef sausage uses lean ground beef, sage, and a touch of cayenne stuffed into hog casings, then poached and sliced for skillet-browning. A heritage farmhouse sausage recipe.

Slow cooker whole chicken poached with aromatics for 7-9 hours, served with a classic French-style cream sauce made from the cooking stock. A crockpot set-it-and-forget-it dinner.

Pureed red lentil soup with bacon and leek, finished with cream and served with poached chicken liver dumplings. A refined European soup with old-world elegance.

Szechuan pasta chicken salad: a cold noodle salad with poached chicken, crunchy snow peas, bamboo shoots, peppers, and a creamy soy-sesame-chili dressing. Make-ahead party platter that improves overnight.

Classic French leeks vinaigrette, poached until just tender and dressed with balsamic vinaigrette. A simple, elegant side dish served warm or chilled.

Soft homemade poppy seed bagels: food processor dough, quick poach, then baked golden. Chewy crust, tender crumb, classic poppy or sesame topping.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Salmon with chanterelles poaches salmon fillets in a white wine-shallot fish stock, then crowns them with butter-sauteed chanterelle mushrooms. An elegant French-style dinner in 30 minutes.