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About 1 cup This rich, tangy French sauce is traditionally made with petit-suisse cheese, but cream cheese is a good substitute. Serve well chilled.
A fragrant herb-infused vinegar made with tarragon, parsley, thyme, savory, rosemary, shallots, and peppercorns. Perfect for salads, marinades, and…
About 2 cups A cool companion to fried foods or grilled meat, and a fine dip on its own with pita bread.
About ½ cup This spice blend is essential for many traditional Ethiopian stews, but it may be used on everything from chicken to vegetables, or mix it…
About 2 cups A concentrated, tangy syrup made by infusing equal parts fresh fruit, sugar, and vinegar. Use shrubs instead of syrups in Flavored Sodas and…
About 2 cups As an alternative to this recipe, you may use Sour Cherry Preserves as a filling.
About ⅔ cup This dressing is perfect for cold noodle salads, in chicken salad, or with spicy greens like arugula.
About 1 ½ cups The original version was created at the Hidden Valley Guest Ranch in Santa Barbara, California, in the 1950s. For a modern, lighter…
A creamy, tangy ginger dressing inspired by Japanese steakhouse salads. Made with fresh ginger, carrots, and a touch of ketchup for sweetness.
About 4 ½ cups While beef and pork are the main ingredients in this long-simmered ragu, we have given it a home near its tomato-rich, pasta-friendly…
About ⅓ cup This salty sauce is usually served with ssam (green leafy vegetables, such as lettuce and shiso, wrapped around a filling, often meat). If you…
A classic tomato sauce made with fresh beefsteak tomatoes, simmered with herbs and a touch of sherry vinegar for depth. Perfect for pasta, pizza, or as a…
About 1 cup Heavenly on grilled steak and fish. Substituting fresh mint for the tarragon makes a Paloise Sauce, but parsley, basil, thyme, chives, or sage…
A creamy penne pasta tossed in a tomato-vodka sauce with onion, garlic, and a hint of red pepper flakes. Finished with basil and optional Parmesan.
About 1 ¾ cups Serve this deeply flavored sauce with roasted or grilled meats, chicken, fish, or pasta.
A deconstructed sushi bowl with fresh mango, cucumber, carrots, cabbage, avocado, and a spicy sriracha dressing. No nori-rolling required, making it an…
About 2 cups This rich, buttery Guanajuato-style mole gets much of its flavor from toasted sesame and pumpkin seeds. It is delicious served with a wide…
¾ to 1 cup Delightfully simple, and a marvelous accompaniment for sausages, pork, beef, or fish.
About 2 cups For best results, do not use ultrapasteurized cream to make crème fraîche.
4 to 6 servings For red clam sauce, add the optional tomatoes. To use canned clams, add four 6 ½-ounce cans chopped or whole clams with their juices to…
Country-fried pork tenderloin with a spicy coating and creamy gravy, served with biscuits or rolls. This Southern-style dish is versatile enough for…
About 1 ½ cups This mayonnaise differs from the above recipe in that it uses a whole egg and starts off with oil already added to the egg, with lemon…
This zingy combination of fresh coriander/cilantro and mint, spiked with the heat of green chillies, will bring an Indian feast together in the most…
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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