120 porch recipes

Pears baked in honey with lemon juice, oven-poached until tender and served chilled with a reduced honey syrup. A refined British dessert with just four ingredients and elegant simplicity.

Honey glazed chicken breasts poached in aromatic broth, chilled overnight for texture, then broiled with a glossy honey finish and topped with toasted almonds.

Tender baked pears filled with a sweet almond-brown sugar mixture, poached in white grape juice for a delicate fruit dessert that's naturally refined.

Chicken tequila pasta with poached chicken in a tomato sauce spiked with half a cup of tequila, lime juice, cumin, coriander, and cayenne, tossed with noodles and topped with Parmesan.

Halloween hairball salad: walnut-sized balls of mashed avocado and alfalfa sprouts rolled up and perched on grated carrots, finished with Italian dressing. Kid-friendly ghoulish fun.

Chicken and rosemary dumplings made from scratch with a rosemary-steeped tea mixed into the biscuit batter. Tender poached chicken in a hearty vegetable broth topped with fluffy herb dumplings.

Poached nectarines in raspberry Cointreau syrup with a caramelized sugar base. An elegant preserved fruit dessert served with mascarpone that keeps refrigerated for 2 weeks.

Poached pears in mint sugar syrup served chilled with chocolate morsels. An elegant, light dessert with fresh mint-infused fruit and a simple chocolate garnish.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

Fat-free homemade chicken stock simmered from poaching bones, then chilled, defatted, and frozen as cubes. The diet-friendly trick for adding flavor to anything.

Blaff: traditional French Caribbean poached whitefish in a spicy broth of lime, allspice, thyme, garlic, and chili. A Martinique and Guadeloupe specialty for seafood lovers.

Poached chicken breast in raspberry vinegar broth, topped with a pink raspberry sour cream sauce and fresh berries. Light, elegant chicken with fruity cream sauce.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Mock lobster made from haddock poached in tomato juice and served with a zesty chili-horseradish-sour cream sauce. Budget-friendly seafood with lobster-like flavor.

Quick, easy and tasty. A delicious yet light dish that creates a complete dinner in one package and super easy to clean up.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.