216 pooch recipes

Grilled fish in foil packets with lemon butter, dill, and sliced onion. Each fillet steams in its own pouch on the grill with almost zero cleanup.

Homemade seafood sausage made with whitefish, salmon, and shrimp, seasoned with parsley and cayenne. Poached then grilled for a crispy skin and tender, briny bite.

Eggs Neptune: poached eggs and sauteed crab meat on toasted English muffins, draped in a blender orange hollandaise with fresh citrus zest. Eggs Benedict's elegant cousin.

French Coquilles St. Jacques: tender scallops poached in fish fumet and sherry, served over buttery sweated leeks in a reduced cream sauce. Elegant and ready in 40 minutes.

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.

Fish Florentine with tender fillets poached in court bouillon, layered over creamed spinach, and topped with a Swiss cheese sauce broiled until golden.

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.

Whole poached salmon served cold with cucumber scales and a creamy dill sauce. A stunning buffet centerpiece cooked in court bouillon.

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.

Shrimp and crab enchiladas: corn tortillas filled with a simple bay-poached shrimp and crab meat mixture. A light seafood filling for a crowd of 20 enchiladas.

Sole Veronique is a classic French dish of poached sole fillets in a white wine cream sauce finished under the broiler and garnished with green grapes for a sweet, elegant contrast.

Pollo con mole verde: poached chicken smothered in a vibrant green sauce of tomatillos, toasted pumpkin seeds, jalapeños, and mustard greens. An authentic Mexican classic with bright, earthy, herbal flavor.

Kloesschensuppe: German choux-style dumplings with Parmesan and parsley poached in clear beef broth. A light, elegant soup ready in 30 minutes.

Chilled spicy shrimp poached in vinegar, broth, dry mustard, and hot sauce. A make-ahead appetizer with bold tangy heat and clean shrimp flavor.

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.