221 porch recipes

Gefilte fish made from scratch with ground whitefish, pike, and carp, poached in a vegetable broth with carrots and onions. A traditional Jewish holiday recipe.

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.

Sweetbreads poached with onion, shallot, thyme, and bay, then finished in cream and veal stock. A New York masterchef ravioli sauce built on luxury offal.

Tender sweetbreads poached in milk, cubed, and served in a classic béchamel sauce. A refined old-world appetizer for adventurous cooks who appreciate offal done right.

Sole fillets stuffed with salmon, poached in white wine, and topped with a creamy mushroom sauce. An elegant microwave method that keeps the fish perfectly tender.

New Zealand salmon steaks poached in foil with lemon and butter, chilled until the natural juices set into jelly, then served cold with warm Hollandaise sauce.

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.

Oaxacan black mole simmered with charred pasilla chiles, Mexican chocolate, toasted nuts, and fried tortillas. The iconic sauce of saints and celebrations, spooned over poached chicken.

Flounder fillets poached in white wine with carrots, snow peas, and fresh ginger sauce. A light, one-skillet fish dinner ready in 30 minutes with crisp vegetables and delicate pan juices.

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.

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

Vitello tonnato: classic Piedmontese dish of cold poached veal under a cool tuna, caper, anchovy, and lemon sauce. An elegant Italian summer main or antipasto, served room temperature.

Traditionally, poached apples stuffed with prunes (see recipe) are served with the Christmas goose. Red cabbage and carmelized potatoes (see recipes) complete the Christmas menu in Denmark.

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.