1,051 poaching recipes

Thai barbecued chicken brushes a hoisin, ketchup, molasses and chili-paste glaze onto poached chicken then finishes on the grill for sticky charred edges. The technique that prevents burnt sauce.

Marinated Gulf shrimp with cellophane noodles: poached jumbo shrimp soaked in a lime, ginger, cilantro, and Szechuan peppercorn marinade, served cold over glass noodles with red cabbage and carrots.

Chicken and bean burritos with spiced poached chicken shredded into smooth pureed pinto beans, rolled in flour tortillas with cheese and sour cream, then baked crisp. A lighter, hearty burrito with all the taco toppings.

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.

New Zealand salmon steaks poached in foil with lemon and butter, chilled until the natural juices set into jelly, then served cold with warm Hollandaise sauce.

Gruibenknoedel are traditional German cracklings dumplings with pork cracklings, breadcrumbs, herbs, and eggs, poached and served in hot beef broth. Rustic comfort food in 25 minutes.

Salmon confit gently poached in duck fat with lemon and thyme, served with roasted shallots, garlic, and a velvety red wine reduction. Restaurant-quality at home.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Mangos poached in a brown sugar and cinnamon syrup with vanilla, served cooled over vanilla ice cream. A simple, elegant tropical dessert with warm spice notes.

Salmon corncakes flake poached salmon with sweet corn, shallots, peppers, and cilantro into pan-fried cracker-crumbed patties. Pacific Northwest meets Southwestern in one crispy bite.

French apple cake with poached apples topped in a light, flourless almond batter with lemon zest and whipped egg whites. Served lukewarm with custard or cream.

Oaxacan black mole simmered with charred pasilla chiles, Mexican chocolate, toasted nuts, and fried tortillas. The iconic sauce of saints and celebrations, spooned over poached chicken.

Mexican garlic soup with 10 cloves of garlic sauteed in butter, simmered in stock, and topped with a poached egg, asadero cheese, and parsley. Rustic, warming, and ready in 25 minutes.

Streusel and cream pear kuchen with a yeasted hot-roll base, sweet cream cheese filling, cinnamon-pecan streusel, and fanned poached pears on top. A German-style coffee cake worthy of a holiday brunch table.

Poached eggs over warm buttered crab meat, smothered in a silky brandy cream sauce. A rich New Orleans-style brunch dish that feels straight out of the French Quarter.

Flank steak burritos layer juicy poached-then-julienned steak with red onion, jalapeño, tomatoes, and olives, rolled in flour tortillas and served with avocado dip. A party-ready Mexican classic.