Poaching chicken breasts on the bone results in more flavorful and juicy meat than poached boneless breasts. It’s also harder to overcook the meat. The aromatics used in the poaching liquid below are designed to add flavor to the chicken, but Basic Chicken Stock (page 41) can be used to similar effect. Poached chicken has myriad uses: add shredded chicken to soups, casseroles, pot pies, and Mexican dishes such as enchiladas, burritos, and quesadillas, or to all kinds of green salads. This one’s a particular favorite: Cut the chicken in to 1-inch pieces and toss with chopped tomatoes and cucumbers, torn fresh basil leaves, shredded Romaine, and a creamy dressing, such as Green Goddess (page 359).
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.