Olive Oil Poached Salmon
Poaching fish is a great, easy way to cook the protein while ensuring that it retains all its moisture. And poaching something in olive oil takes that to the next level. You'll want to use a tasty extra-virgin olive oil for this because the fish will absorb a lot of the oil's flavor during the cooking process. I went with simple flavors (lemon, garlic, chile, oregano) to let the olive oil and fish shine, but it would be easy to sub in any additional herbs and spices (think rosemary or other citrus) you like. Click here to see Why You Should Cook with Olive Oil.
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5

If you’re looking for a recipe that screams indulgence than look no further. You have a buttery lobster made with Land O’ Lakes butter and al-dente pasta — it does not get better than that.
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4.5

Poached Fig Margarita
Nothing says party like a margarita. The poached fig margarita served at Marc Forgione’s New York City restaurant, American Cut, takes a traditional margarita and transforms it into a low-tail libation that focuses on flavors of dried orange and poached fig. It calls for just a touch of tequila, so the alcohol is low without compromising the flavor or fun of a margarita.At American Cut, Forgione poaches his figs in Pedro Ximénez and adds them to Milagro reposado and garnishes with dried orange. In our version, we reduced the tequila count by half and added a splash of fresh orange juice. The addition of the poaching liquid brings an intense flavor to the drink.To poach, boil figs in a large saucepan with ½ cup of orange juice and 2 ounces tequila. Bring to a simmer over medium-low heat and cook uncovered for 10 minutes until the liquid is reduced by one-third. Remove figs with a slotted spoon and reserve the liquid for the cocktail
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4

Pears
This recipe is extremely simple, yet elegant. This alternative to rich, unhealthy desserts will satisfy your sweet tooth, but leave you feeling light.
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4

Parmesan
If I do say so myself, this recipe is damn good. It was so good, in fact, that the second it was ready, we inhaled the entire thing, putting our forks down only onto empty (nearly licked) dishes, and then realized we’d forgotten to take pictures (hence the lovely stock photo you see). But trust me, the delicately pink poached salmon looks beautiful atop white rice dotted with Parmesan and bright red cherry tomatoes. It’s light, but has tons of flavor; it’s buttery, but doesn’t feel fatty; and it’s not that difficult to make. There are two main parts to think about: the rice, which can be all but left alone, and the salmon poaching which takes a bit more hand holding. I took my poaching cues from the one and only Eric Ripert, making them my own with white wine instead of vermouth and leaving out other steps and ingredients. But still, why not learn from the best? Just be prepared that whomever you make this for will request it the next night, and the next night…  Click here to see The New and Improved Farm-Raised Salmon story.
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3.666665

Poached Chicken
Here's a basic poached chicken recipe that you can use to make a wealth of chicken dishes throughout the week. Plus, you also get a rich broth that's better than the boxed versions at the store; freeze it for future use. Click here to see 1 Chicken Recipe, 5 Meals.
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3.5

Butter Poached Lobster
Hurricane Irene was no joke for lots of people, but huddled up housewatching out on Long Island during the storm, things could have been worse. There was a full fridge, there was power, and there were lobsters. Inspired by Ruth Bourdain's tweet on the #Irene hashtag ("If, like me, you forgot to stock up on butter-poached lobster for #Irene, you're totally f#cking screwed. Per Se is closing for the weekend") I decided to fight the weather with a simple butter poached lobster. You know, some people just don't have their priorities straight. Now, no one's making any claims that you're going to be able to blindfold Thomas Keller and trick him into thinking he's eating his own fare, and there's not much complication to the recipe, but it's pretty damn tasty, and if you can make it during a hurricane, well, you could pretty much make it anywhere. You know?
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3.5

For a quick and easy poached egg, try cooking it in the microwave. Make sure to use a 1100W microwave and a 16-ounce capacity microwave-safe mug or bowl.  Click here to see the Microwaved Poachd Egg (Slideshow)
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3.4375

Yes, you can buy bratwurst and all kinds of specialty sausages at the store now. But if you've ever been curious what it would be like to make your own sausage from scratch, here's an opportunity. Chef Robert Wiedmaier, chef-owner of several successful restaurants in the Washington, D.C. metropolitan area, shares his recipe for bratwurst.Click here to see the Oktoberfest: Beer, Brats, and 'Brezels story.
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3

Chef Kim creates a depth of flavor with his Scottish salmon by poaching it in a celery, lemongrass, and white wine liquid that’s been infused with lemon and lime peels. It’s sprinkled with an herb-bacon crust to give a fresh and crunchy finish.  
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3

Poached shrimp are so light and refreshing, and no additional fat also makes them healthy. Serve these as a party appetizer with classic cocktail sauce, or make an entrée out of any salad.Many recipes call for shrimp with the shell on. In this case, I've opted for shrimp without the shell to save time and eliminate the need to peel the shrimp after cooking.
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