155 pooch recipes

Classic French leeks vinaigrette, poached until just tender and dressed with balsamic vinaigrette. A simple, elegant side dish served warm or chilled.

Phyllo fruit nests are an oil-free, low-fat dessert: torn phyllo sheets baked into crisp golden cups, then filled with poached pears or apples and a drizzle of fragrant syrup.

Kaese blintzes are thin pancakes filled with sweetened cottage cheese and pot cheese, rolled into pouches and pan-fried golden. A classic Jewish brunch dish.

Waldorf chicken with boneless breasts poached in apple juice and ginger, topped with a warm sauce of chopped apples, celery, raisins, and scallions.

Hellenic marinated celery poached in olive oil, lemon juice, fennel, thyme, and parsley, then chilled. A light Greek-style cold appetizer, low calorie.

A traditional Danish curried eel recipe where tender poached eel is draped in a rich curry-onion roux sauce. Simple, old-world Scandinavian cooking with just a handful of ingredients. Serve over steamed rice.

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.

Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.

Pears baked in honey with lemon juice, oven-poached until tender and served chilled with a reduced honey syrup. A refined British dessert with just four ingredients and elegant simplicity.

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.

Tender baked pears filled with a sweet almond-brown sugar mixture, poached in white grape juice for a delicate fruit dessert that's naturally refined.

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

Poires Belle Helene, the classic French dessert of vanilla-poached pears served with vanilla ice cream and warm dark chocolate sauce. Elegant and timeless.

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

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