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4 servings The irresistible smell of chili powder–spiced ground beef and frying onions announces “Taco Night” for countless families. This crowd-pleasing…
4 servings Japan’s famous “friendship dish” is prepared ceremoniously at table in an electric skillet or wok—or, less festively, in the kitchen in a wok…
4 to 6 servings BONE-IN CHICKEN PARTS Bone-in chicken must finish cooking over lower heat once it has been browned. For chicken with a more substantial…
6 to 8 servings We top this moussaka with a mixture of yogurt and eggs, which is lighter than the traditional béchamel, or white sauce.
4 servings If grilling, only use skin-on fillets at least 1 inch thick. If grilling or broiling fillets of oily fish such as bluefish or black cod…
12 servings First, we suggest looking at compilation videos of turkey-frying mishaps to gain an awareness of what you are up against. (Reconsidering is…
6 to 8 servings We prefer smoking pork with hickory wood chunks, but pecan and fruitwoods work well here, too. Please read about Barbecuing.
12 servings Though no substitute for real-deal Smoked Pork Shoulder, this indoor method is much easier and quicker. The shoulder braises in its own juices…
4 servings Please read About Broiling and Grilling Chicken. To vary the flavor, see Additions to Broiled or Grilled Chicken.
2 servings If desired, freeze the lobsters for 2 hours to sedate them before cooking.
8 to 10 servings This rich adobo from Jalisco, Mexico, is perfect for stewing cuts of lamb and beef as well. We serve this with corn tortillas, but…
4 servings Unlike back ribs, which are mostly bone, short ribs offer a good amount of rich-tasting meat. We prefer English-style short ribs for this…
A rich and spicy étouffée made with shrimp or crawfish in a dark roux-based sauce, served over rice.
4 servings The even, solid texture of chicken breasts is ideal here (thighs tend to split when pounded). For tips on pounding chicken into cutlets, see…
A quick and versatile fried rice made with cold cooked rice, eggs, and vegetables. Customize with your favorite add-ins for a satisfying meal.
4 servings This dish, contributed by friend and gifted chef Kusuma Rao, is the precursor to the Anglo-Indian favorite chicken tikka masala, also known as…
8 servings True Cajuns may scoff at the suggestion that less than 4 or 5 pounds of crayfish per serving is adequate, but we find these proportions more…
6 to 8 servings For a sublime variation, marinate overnight in a double recipe of the mixture for Five-Spice Ribs.
Duck legs are braised until tender in a savory-sweet sauce, then grilled to caramelize the glaze. Served with jasmine rice.
Crispy flour tortillas topped with lime-infused rice, sautéed zucchini, poblano pepper, and onion, finished with a creamy mayo-lime dressing and cotija…
4 servings Though we usually associate tender chicken and lamb with this famous yogurt-based marinade, cauliflower is a wonderful vegetarian alternative.
Juicy air-fried chicken with tomatoes and onions served over lemony couscous, finished with fresh dill and feta. A quick and healthy…
2 to 3 servings Okonomiyaki means “how you like it,” so play around with the vegetable and meat additions in this savory pancake. Mountain yam is not…
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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