When it comes to cooking techniques, poaching — let alone cold water poaching — is considered the ultimate underdog. Yet, if you learn how to successfully poach fish, you can end up with delightfully ...

The cover image on Eric Ripert’s latest cookbook, “Seafood Simple,” is about as simple as can be. A piece of rosy salmon sits on a white plate on a white surface. The chef’s hands hover on either side ...

Clean the leek and slice the white and light-green part into thin semi-circles. Put the broth and leeks into a large skillet and heat on high. Boil for a couple of minutes. Add salt and pepper to ...

Poaching is the perfect method for cooking tender fish fillets. Here the liquid is stocked with vermouth, for a delicate flavor. Butter, toasted nuts and lemon finish the dish. Heat a large, dry ...