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Honey Poached Pears with Crème Fraîche

Author: Sara Kate Gillingham-Ryan

Fearless Sous Vide Poached Eggs

Meet the easiest way to poach eggs-just drop 'em right into a sous vide water bath. The texture is different than your standard poached egg; it's creamy...

Author: Tyler Kord

Seared Scallions with Poached Eggs

Author: Bon Appétit Test Kitchen

Spring Chicken Dinner Salad

Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out

Author: Kat Boytsova

Tuscan Vegetable Soup (acquacotta)

Author: Faith Heller Willinger

Scallion and Asparagus Salad

Author: Lidia Bastianich

Crumb Covered Poached Eggs

With Canal House's new kind of crispy poached eggs, a crunchy crust gives way to the tender egg inside-and the crumbs soak up the velvety yolk.

Author: Christopher Hirsheimer

Chicken Pot au Feu

Author: David Tanis

Ma Po Tofu

Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.

Chai Poached Apricots and Plums

More elegant than jam but just as handy, this compote goes with almost everything.

Poached Apples with Vanilla Yogurt

Author: Bon Appétit Test Kitchen

Mancha Manteles

Author: Jimmy Shaw