Poach

A creamy tahini sauce (made with lemon juice and tangy dijon mustard) solves the problem of creating a rich and well-dressed chicken salad without the mayo.

When properly poached, a chicken breast is a juicy, succulent canvas for big flavors.

Gently poached shrimp are the star in this quick and simple warm weather favorite. Lean on frozen shrimp for an even faster prep.

This recipe for eggs en cocotte calls for a stovetop steaming method rather than an oven-baked one, which means you can sit down to brunch even faster.

Tender poached chicken and the season’s crunchiest veggies get cloaked in a creamy green goddess for the ultimate chic summer lunch.

The best part of these Turkish-style poached eggs on a bed of crispy bread and creamy yogurt is the garlicky spiced brown butter that gets drizzled on top.

Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.

Along with salt and pepper, lemons are all you need to season everything from simple pastas to poached fish.

Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.

Cooking the shrimp off the heat will allow them to poach gently, preventing overcooking.

No ice cream maker? Use store-bought frozen yogurt, or serve this over lightly sweetened Greek yogurt.

If ever there was a dish to make vegetables and eggs look (and taste) decadent, this is it. Cooking the spring produce in olive oil delivers deep, luxurious flavor. You’ll want some toast.

Fresh baby turnips have none of the sharp, bitter bite found in big ones. Look for Tokyo or harukei turnips at your farmers’ market. Many butchers carry duck fat, or you can order it from dartagnan.com.

For this rustic interpretation of brandade, chef Inaki Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn’t dare change a thing.

When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

Want to build big flavor fast? Jarred marinara gives you a head start. Be sure to doctor it a bit for a homemade taste. Here we use fennel seeds and sliced fennel to serve with flounder.

Poached salmon on its own can get a little boring—which is why this recipe comes with a zippy, creamy avocado sauce to wake things up.

We consulted the perfectionists at Thomas Keller's Per Se in New York, where chef de cuisine Eli Kaimeh gave us his number-one piece of advice (and recipe) for the perfect poached egg: Start with a fresh egg. This is part of BA's Best, a collection of our essential recipes.