505 porch recipes

These apples are gently spiced and good for brunch as well as dessert.

This refreshing salad combines tender roasted asparagus, peppery arugula, and perfectly poached eggs for a light yet satisfying dish. A tangy lemon-mustard dressing ties it together, while a slice of crusty whole-grain bread soaks up the flavorful juices and adds fiber. Ideal for brunch or a quick dinner, this salad is both nutritious and delicious.

Milk-poached haddock fillets in a silky butter-flour sauce with halved green grapes. Classic French sole Veronique technique applied to mild flaky white fish. Elegant in 45 minutes.

Pan-fried perch fillets in a rosemary-Parmesan cornmeal crust with garlic butter. Crispy, herby, and on the table in under 30 minutes.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.

Poached fish gently cooks salmon, bass, or snapper fillets in seasoned court bouillon for moist, tender results in under 15 minutes. A French classic technique for delicate fish.

If you love the taste of chicken, you will surely enjoy this succulent dish that can easily be made in your crockpot.

Quebec poached salmon steaks gently cooked in a lemon court bouillon, chilled, then cloaked in a vivid green herb mayonnaise of spinach, parsley, scallion, and pepper. An elegant make-ahead cold salmon platter.

Poached salmon barely simmers in white wine, water, coriander seed, and bay leaf for tender flake-apart fish in 15 minutes. The lowest-effort, healthiest way to cook salmon at home.

Poached salmon in champagne with a chilled dill, sour cream, and Dijon mustard sauce. An elegant dinner party dish that's surprisingly simple to pull off.

Creole poached chicken breasts simmered in stewed tomatoes with the holy trinity of onion, bell pepper, and celery, plus thyme and a kick of cayenne. A lean Weight Watchers-friendly main ready in 30 minutes.

Poached cobia fillets rolled and secured with toothpicks, served in a rich lemon-cream sauce made from the poaching liquid, egg yolks, white wine, and butter. Elegant French-style fish.

Pan-fried lake perch with a seasoned butter cracker crust, oregano, and tarragon. Crispy, golden, and on the table in 30 minutes for a classic Midwest fish fry at home.

Summer means fishing time, so try this succulent fish dish that's will have you licking your lips in satisfaction.

Perfectly poached eggs tops artichoke hearts and luscious Bearnaise sauce. You might just think you're in France.

Poached halibut rolls in a creamy tomato tarragon sauce made entirely in the microwave. Fillets are rolled, poached in broth with Dijon mustard, then finished with cream and paprika.