216 pooch recipes

Cold green vegetable soup with poached fish. Source: Olga Gorechev, St. Petersburg, Russia

Clown face pancake breakfast with poached or fried eggs for eyes, orange slices for ears and mouth, and cherry tomato halves for noses. Fun kids' breakfast plate.

Filets of sole in white wine sauce poaches delicate sole in an oven-warmed bath of clam juice, dry white wine, garlic, bay leaf, and peppercorns. Elegant French-style fish, low in fat and big in flavor.

Quick and simple chicken salad that is a great way to use up leftover chicken, be it grilled, broiled or poached.

Eggs Hussarde with poached eggs, grilled ham, and tomato on Holland rusks topped with Marchand de Vin sauce and Hollandaise. A classic New Orleans brunch dish from Brennan's tradition.

The herb sauce was delicious and packed with flavour. However I seared the salmon in the hot skillet until nicely done, removed from the pan, then made the sauce with the remaining ingredients. Like crispy salmon rather than poached. Well definitely be making this dish again.

Poached chicken layered with a silky walnut and coriander sauce, drizzled with paprika-infused walnut oil. Known as Circassian chicken in Turkish cuisine, this elegant cold dish is a showpiece for any gathering.

Eggs Benedict with a cholesterol-free hollandaise made from egg substitute and evaporated milk, served on toasted waffles instead of English muffins. A lighter brunch twist on the classic.

Poached salmon steaks in white wine with a creamy horseradish, sour cream, and mint sauce made from the strained poaching liquid. A light, elegant fish dinner for two.

A microwave version of the french classic Eggs Benedict. Easy to make version of Hollandaise sauce.

Poached Pacific salmon with a white wine beurre blanc sauce finished with dill and lemon. Gentle poaching keeps the fillets silky while the butter sauce adds rich, tangy elegance.

Flounder in lemon-dill sauce, gently poached in butter with fresh dill, lemon juice, and scallions. A delicate one-skillet fish dinner ready in under 20 minutes.

Cold shrimp pasta salad with wine-poached shrimp, fresh basil, sweet peas, and bell pepper in a Dijon-garlic vinaigrette made from the shrimp poaching broth. A no-mayo pasta salad packed with fresh flavor.

Pâté maison poaches chicken livers in spiced water, then blends them with sweet butter, mustard, nutmeg, garlic, Calvados, and dried currants. The classic Silver Palate spread for crusty bread and a cold martini.

Chicken tetrazzini: poached chicken and spaghetti baked in a creamy mushroom-sherry-sour cream sauce, topped with melted cheddar. The classic 1950s casserole, freezer-friendly for busy weeks.

Homemade inari sushi with seasoned fried tofu pouches stuffed with vegetable sushi rice, mushrooms, carrots, and green beans. A sweet-savory Japanese classic.