221 porch recipes

Chicken and mushroom soup with thinly sliced chicken breast poached in broth, finished with sesame oil and sherry. A quick Asian-inspired clear soup for two, ready in 15 minutes.

Oyster stuffing is the old-school American holiday classic: fresh oysters briefly poached in their own liquor, folded into buttery bread crumbs with onion, celery, parsley, and thyme. Coastal holiday tradition.

Salmon steaks poached in a white wine sauce with scallions, lemon, cinnamon, and ginger. A light, subtly spiced French-leaning fish dish in 30 minutes.

Finnan haddie, cold-smoked haddock gently poached in butter and a creamy milk sauce thickened with cornstarch. A classic Scottish comfort dish served with boiled potatoes.

Mangos poached in a brown sugar and cinnamon syrup with vanilla, served cooled over vanilla ice cream. A simple, elegant tropical dessert with warm spice notes.

Poached mangoes in brown sugar and cinnamon syrup served over vanilla ice cream. A warm tropical fruit dessert that comes together in 30 minutes.

Chicken-stuffed mushrooms with garlic, parsley, and bread crumbs baked until golden. Poached chicken breast filling bound with egg yolk for a rich appetizer.

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Salmon asparagus manicotti: pasta tubes stuffed with ricotta, poached salmon, and fresh asparagus, baked in cream of asparagus sauce. A comforting seafood pasta dinner.

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.

Marinated mushroom salad with vinegar-poached mushrooms, blanched carrots, celery, and bell peppers dressed in oregano olive oil. A make-ahead antipasto-style cold salad.

Homemade chicken and veal sausage with bacon, brandy-flamed spices, coriander, and cloves. Stuff into casings, form patties, or shape in plastic wrap and poach before grilling.

Poached eggs on toasted brioche with cream cheese and smoked salmon, drizzled with a homemade orange hollandaise sauce. An elegant eggs Benedict twist for brunch.

Wine-poached scallop ceviche tossed with Roma tomato, shallots, capers, and red pepper flakes. An elegant, light appetizer with a Mediterranean twist on classic ceviche.

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.