501 pooch recipes

Authentic enchiladas verdes with poached shredded chicken, fresh tomatillo-serrano salsa verde, Monterey Jack, and sour cream. A from-scratch Mexican classic.

Provençal aioli platter: poached cod, beef carpaccio, blanched vegetables, baby potatoes, and hard-boiled eggs arranged around homemade garlic aioli. The summer party centerpiece.

Layered avocado terrine with Dijon mustard and whipped cream, sliced and served with poached shrimp and a fresh basil tomato cream sauce. A showstopping chilled appetizer for special occasions.

Chilaquiles verdes with fried corn tortilla strips simmered in tangy salsa verde, topped with shredded chicken, sour cream, queso fresco, and raw onion. Classic Mexican breakfast.

Hearty Mexican chili with three beans, eggplant, ale, and poached chicken. Slow simmered with cumin, oregano, and red pepper flakes, then finished with goat cheese and fresh cilantro.

Pretty pink jelly combining apple juice and fresh crushed strawberries with liquid pectin. Boils for just 1 minute. Seal with paraffin wax for shelf-stable preserves. Makes 3.5 cups.

These mini pea and sweetcorn fritters make a delicious healthy snack or breakfast which we sometimes serve with fried or poached eggs. We only ever use 1/2 teaspoon of the chilli flakes as this gives the fritters a bit of a kick, but doesn’t make them too spicy. When making these you might find that the fritters split or crack when you try to flip them over (it shouldn’t happen if you only use 1 teaspoon of the mixture). If this happens we’d recommend trying them with less mixture and making smaller fritters, this way it’s easier to flip them without breaking.

Apricot-raspberry jam pairs sweet, golden apricots with tart raspberries in a quick liquid-pectin jam that fills 7 jars in 20 minutes. Perfect for toast, scones, or layered into thumbprint cookies.

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.

Stuffed French toast sandwiches filled with cottage cheese, dipped in a fluffy vanilla-nutmeg egg batter, and browned in butter. A protein-packed brunch that's part French toast, part cheese blintz.

Shakshuka, the Middle-Eastern delight, where eggs are poached in a tomato-based dish, has been taken to the next level in this recipe by the addition of courgetti – which took the world by storm from dieters, low-carbers and those gluten-intolerant folks looking for a healthy alternative to spaghetti. Thankfully, there is no need for a spiralizer, as most supermarkets sell them ready-made these days (which is pretty eggciting), so all you need to do is follow this super-simple, low-calorie recipe and you will be Middle-Feasting on this perfect meat-free Monday supper in no time at all.

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.

Pumpkin recipes are blowing up Pinterest this year, more than I remember seeing before. I love the put-pumpkin-in-everything craze as much as anyone, but this year I’m feeling a bit overwhelmed by it all. Maybe because it started too early, before I was even thinking about pumpkins. Maybe because I’ve had pumpkins on my porch for almost 2 months and I’ve yet to actually cut one open. Either way, I’m late to this game. If you’re not all pumpkin-ed out yet, you may enjoy this recipe for chocolate pumpkin bread. It’s free of nuts, dairy, gluten and all grains. As far as sweet breads go, this one is as healthy as it gets.

Salmon and wild rice pasty filling with sauteed scallions, red bell pepper, garlic, and a sweet chutney accent. A creative twist on traditional hand pies.

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

Apricot white chocolate muffins with cinnamon-poached apricots, nutmeg, and good quality white chocolate. The poaching liquid adds apricot flavor right into the batter.