1,051 poaching recipes

Toriwasa is a Japanese izakaya classic: sake-poached chicken shredded thin and tossed with blanched parsley in a sharp wasabi-soy dressing, finished with shredded nori. Light, clean, and full of bite.

Poached chicken salad with fermented Chinese black bean sauce, julienned snow peas, and sesame oil. An Asian-inspired composed platter with a blended bean vinaigrette.

Chicken in corn cream sauce layered in a baking dish with Parmesan, nutmeg, and heavy cream, then broiled golden. A from-scratch roux-based casserole with broth-poached chicken.

Wine-poached salmon steaks topped with tangy Dijon-dill yogurt sauce create an elegant 25-minute dinner that's light, flavorful, and perfect for date nights or easy weeknight meals.

Tender sweetbreads poached in milk, cubed, and served in a classic béchamel sauce. A refined old-world appetizer for adventurous cooks who appreciate offal done right.

Waldorf chicken salad with poached chicken breast, crisp red apples, toasted pecans, and a tangy yogurt-mustard dressing. A lighter take on the classic with three built-in variations.

Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.

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

Liver dumplings (leberknödel) blend scraped beef liver with lard, breadcrumbs, egg, and parsley, then poach in clear broth. Single-serving Austrian-German soup garnish.

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Chilled spicy shrimp poached in vinegar, broth, dry mustard, and hot sauce. A make-ahead appetizer with bold tangy heat and clean shrimp flavor.

Poached mangoes in brown sugar and cinnamon syrup served over vanilla ice cream. A warm tropical fruit dessert that comes together in 30 minutes.

Scallops Fenton are wine-poached scallops in a rich Swiss and Romano cheese sauce with mushrooms, folded with whipped cream and broiled golden in individual shells.

Crustade of chicken and pigeon: a medieval-style savory custard tart of tender poached game and chicken with mushrooms and raisins, set in a spiced egg-and-stock custard. Old English flavors in a pastry case.

Grilled shrimp and scallops with poached mussels and clams over crispy pasta pancakes, drizzled with a ginger-pepper marsala sauce. Restaurant-caliber seafood at home.

Poached chicken breast in raspberry vinegar broth, topped with a pink raspberry sour cream sauce and fresh berries. Light, elegant chicken with fruity cream sauce.