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A creamy and sweet frosting made with cream cheese, butter, and confectioners' sugar. Perfect for cakes and cupcakes.
About 1 cup Especially good with stuffed artichokes, steamed asparagus, or crab; see Crab Louis.
About 1 ½ cups This is wonderful on grilled and roasted vegetables, fish, lamb, and beef.
1 cup This dark, tangy syrup can be used as a base for a cooling spritzer—just add club soda, or sparkling water or wine. Brush it over meats and poultry…
A simple homemade applesauce made from cooking apples, sugar, and lemon juice. Simmered until tender and mashed to desired consistency.
About ½ cup Specifically for Chicken Katsu, we think of this tangy, salty sauce as a cousin to steak sauce. Serve it with almost any fried food or use it…
About 1 cup To add flavor to this delicate sauce, you may infuse the milk first: Bring it to a boil in a medium saucepan over medium heat with 1 bay leaf…
About ½ cup This concentrated mushroom-onion mixture is wonderful folded into scrambled eggs or omelets, stuffed under the skin of chicken, spooned onto…
About 1 ¾ cups Like ranch dressing, this lesser-known classic hails from California. Use with robust greens, such as romaine, drizzle over roasted…
About ⅔ cup After pan-frying steak, venison steaks, or pork chops, transfer them to a platter and keep warm.
About ⅔ cup A bright and lively sauce for beef, lamb, pork, or chicken. This sauce can also be made without pan drippings, in which case, cook the…
About 1 cup This sauce is a simple accompaniment to roast chicken, turkey, or pork loin. Unlike the roux-based gravy above, this can be left unthickened…
4 or 5 half-pint jars Please read How to Process. In this recipe, smoked paprika and optional chipotle add smokiness and a little heat. Oven-roasting the…
About 1 ½ cups A much quicker alternative to time-consuming brown sauces. This deeply flavored, magenta-colored sauce is silky and rich. Serve with beef…
About ⅔ cup This tangy sauce is excellent for vegetables that need perking up, like boiled potatoes or cauliflower, but it also stands up to strongly…
A classic French sauce made by browning butter until it turns dark brown, often served with sautéed fish.
About 8 half-pint jars A rich accompaniment to dark meats. Please read How to Process.
A quick and easy orange sauce made with orange marmalade, soy sauce, orange liqueur, and vinegar. Perfect for glazing duck or other meats.
About 2 cups This flavorful compound butter is a little fussy to make, but it compensates by being incredibly delicious. Serve it with grilled meats or…
About ⅔ cup A red currant sauce particularly suited to serving with venison. It is best served cold.
About 2 ¼ cups This Greek sauce is good with lamb or green vegetables. For other hot egg sauces, see Sauce Allemande and About Hollandaise and Béarnaise.
About 2 ½ cups Known in the South by the names sawmill gravy, white gravy, and cream gravy, this fortifying mixture, served atop freshly baked biscuits…
About 3 cups Don’t bother peeling the tomatoes if you plan to put the sauce through a food mill. Furthermore, if you don’t mind a chunky tomato sauce…
Crispy tilapia fillets with a tangy caper mayo, served with salt and vinegar potatoes and garlic green beans.
Fresh recipes and planning tips from Plan n Cook.
Drop recipes onto breakfast, lunch, and dinner for every day.
Ingredients combined and scaled to your household servings.
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