Poach

Can be prepared in 45 minutes or less.

All of the components for this sophisticated dessert can be made the day before, then assembled quickly at the last minute. Sabayon (also called zabaglione) is a custard sauce that is whisked over hot water until it is light and foamy.

Editor's note: The recipe and introductory text below are excerpted from chef Neil Perry's book Rockpool. Neil also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For your convenience, we've converted the measures — with as much accuracy as possible — from Australian to American. For those who have metric equipment and wish to follow Neil's recipe to the milliliter, we've included the original measures too. This dish is a blend of both Asian and Western techniques and flavours, and has been refined over a period of time. My objective was to end up with a layering of textures and flavours that built up from firm and sweet to soft and creamy. If there is one thing Eastern cooking has taught me, it is the balance and interplay of flavours from strong to subtle. This recipe also uses extra-virgin olive oil alongside tamarind, soy sauce and palm sugar to achieve a full-flavoured dressing that melds all parts of the composite salad together. When cooking Thai and Chinese food it is imperative not to use olive oil as it masks the authentic flavours, but once you understand the balance of these flavours you can start to blend with sympathy, and to create dishes that are in harmony with both their roots. The key to this salad is the same as for any composite salad; all the parts must be of the highest quality. The mangoes should be ripe but not overly sweet and soft. The chicken cannot be compromised, it must be fresh to achieve the right texture. Ensure that all the ingredients are at room temperature. It is ideal if all the preparation is done on the same day, but if that's impossible make sure you take everything out of the fridge well beforehand.

A creamy tahini sauce (made with lemon juice and tangy dijon mustard) solves the problem of creating a rich and well-dressed chicken salad without the mayo.

Gently poached shrimp are the star in this quick and simple warm weather favorite. Lean on frozen shrimp for an even faster prep.

This recipe for eggs en cocotte calls for a stovetop steaming method rather than an oven-baked one, which means you can sit down to brunch even faster.

Tender poached chicken and the season’s crunchiest veggies get cloaked in a creamy green goddess for the ultimate chic summer lunch.

The best part of these Turkish-style poached eggs on a bed of crispy bread and creamy yogurt is the garlicky spiced brown butter that gets drizzled on top.

Cooking the shrimp off the heat will allow them to poach gently, preventing overcooking.

When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.