150 pooch recipes

Savory raspberry soup with chicken broth, pineapple juice, and sour cream. Quick microwave recipe ready in 30 minutes, perfect for unique appetizers.

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

Old-fashioned Pennsylvania Dutch pickled pears: whole or sliced pears poached in spiced apple cider vinegar syrup with cloves and cinnamon. Traditional canning recipe for the holiday relish tray.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Jewish-style kasha and mushroom knishes: flaky puff pastry pouches stuffed with toasted buckwheat groats, caramelized onions, and mushrooms. Poppy seed-topped and bite-sized for parties.

Lentils with cotechino sausage, an Italian New Year's tradition. Slow-poached pork sausage served over lentils braised with sage, soffritto, and tomato.

Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.

Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.

Paksiw na isda, the Filipino vinegar-poached fish with bangus, ginger, bitter melon, and eggplant. A tart, clean-flavored one-pot that tastes better after aging two days in the fridge.

Classic Poires Belle Helene with whole pears poached in vanilla syrup, served with vanilla ice cream and warm homemade chocolate sauce. An elegant French dessert.

A simple and delicious snack that is perfect for long adventures or a night out on the porch.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

Fresh peaches poached in a peach wine and sugar syrup with crystallized ginger. Served warm or chilled for an elegant, simple fruit dessert.

Mexican shrimp cocktail with lime-poached shrimp, avocado, jalapeno, tomato, cilantro, and carrots in a concentrated lime-garlic broth. Served chilled on lettuce.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.