Poach

Active time: 20 min Start to finish: 2 1/2 hr

When buying fresh apricots, look for fruit that is plump, fragrant, and gives a little when squeezed. Poaching time depends on the ripeness of the fruit.

Matt McMillan, Big Bowl's executive chef, threw together these items for his lunch one day. We ran it as a special the next week. It's simple and delicious.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Inspired by the flavor-packed ginger scallion oil served with slices of chicken and duck at New York Noodle Town in Manhattan, we devised the following recipe.

Active time: 1 3/4 hr Start to finish: 12 hr Before you start this recipe, make sure there's room in your refrigerator for a 24-inch fish poacher and a 25-inch platter.

Let the bread sit at room temperature for several hours, or overnight, until dry.

For a light alternative to traditional Thanksgiving pies, tequila-poached pears (above) provide a southwestern twist. Popular in Mexico and Central and South America, prickly pear jelly is paired with raspberries for the sauce. Serve with the Lemon Bizcochitos and dessert wine, such as Muscat.

With its sweet taste and firm flesh, mahimahi lends itself well to poaching. Halibut, swordfish and salmon would also be good prepared this way. Serve glasses of chilled Sémillon or Chardonnay to go with the main course.

A cardamom- and orange-scented syrup is spooned over warm pears and scoops of vanilla ice cream in this lovely dessert. Refrigerate leftover poaching syrup to serve over ice cream later in the week.