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EDF Loves: Poaching

Everyday Food, July/August July/August 2012

During the dog days of summer, grilling gets all the glory. Sure, hot coals and smoky flavor deserve their time in the sun, but don't overlook a more subtle approach to summer cooking: poaching. One of our favorite ways to make refreshing, healthy meals, poaching involves gently cooking food in simmering liquid. It's the perfect technique for fish, shrimp, or chicken breast, which can dry out on the grill. Adding aromatics to the cooking liquid, such as lemon, herbs, and spices, will impart a delicate flavor that's not overpowering. The method varies depending on what you are cooking, but the results are always tender and tasty. Poached foods are wonderful served warm or cold, making them ideal in salads and sandwiches.

Poached Salmon with Watercress and Peaches
Poached Shrimp on Succotash
Poached Chicken Smorgasbord