Welcome to Plan n Cook — plan meals, shop once, cook with less stress.
Generous ½ cup Traditional with Gravlax, this can also be served with other smoked, grilled, sautéed, or poached fish.
8 pitas Excellent for sandwiches and scooping up dips and sauces—especially Hummus or Baba Ghanoush. You can substitute whole wheat flour for any portion…
A classic banana pudding finished with a soft meringue topping and a scattering of finely crushed vanilla wafers. The meringue is quickly browned in a hot…
Enough for 2 to 2 ½ pounds meat For scaling to different sizes of roasts, remember to use about 2 ounces of fat for 1 pound of lean meat. Salt pork may be…
A vibrant roasted red pepper dressing blended with olive oil, lemon juice, white wine vinegar, shallots, cumin, and garlic. Smooth and tangy, it's perfect…
A sweet nut filling made with ground toasted nuts, sugar, cinnamon, and vanilla, bound with egg and thinned with milk or cream. Enough to fill one 9-inch…
About 1 cup This all-purpose Vietnamese condiment can be used as a dipping sauce for spring rolls or skewers of grilled meat, or to dress Vietnamese bún…
4 servings For a speckled vanilla pudding, add the seeds from a 1 ½-inch piece vanilla bean, split lengthwise and scraped, instead of the vanilla.
TRADITIONAL About 200 gnocchi; 18 first-course or 10 main-course servings It is traditional to cook and sauce potato gnocchi like pasta and eat them as a…
A creamy beer-cheese soup with cheddar, ale, and aromatic vegetables, finished with optional garnishes like croutons and smoked ham.
About 1 pound; 64 pieces Penuche, whose name comes from the Spanish word for raw sugar, is simply fudge made with brown sugar—which gives it a rich…
About 1 quart This base can be tweaked to create different flavors. Any of the suggestions from the Garnishes and Additions to Ice Cream chart, may be…
About 5 cups Try this tart sherbet as a palate cleanser. Frozen cranberries may be used here—do not thaw. A 12-ounce bag yields 3 cups cranberries, so buy…
Light, airy Parisian-style gnocchi made from choux paste and Parmesan, boiled then sautéed until golden. Serve simply with butter and cheese, or baked…
4 servings This recipe can be used with fillets larger than those called for; however, for whole fish greater than 3 pounds, stick with slow-roasting to…
One 9-inch double-crust pie Please read About Crusts Baked with Fillings. This Joy classic originally appeared in the 1931 edition.
One 9-inch double-crust pie The very tart filling in this favorite consists of paper-thin lemon slices macerated in sugar until tender and sweet. It may…
4 servings This classic recipe is also excellent atop shredded kale and radicchio instead of butter lettuce. Use a little of the vinaigrette used in the…
6 to 8 servings Please read About Aspics and Gelatin. If using store-bought stock, be mindful of its salt level when seasoning the stock mixture.
About ½ cup This recipe makes enough for boiling a dozen crabs, but we also use it for seasoning popcorn, French Fries, and Potato or Root Vegetable Chips.
About 1 cup To make in a food processor, grind the chocolate to crumbs and then, with the motor running, add the simmering cream mixture. By the time the…
About 8 cups This is the sticky-sweet confection of the circus and boardwalk. If desired, add 1 cup Spanish peanuts.
A quick stovetop apple filling with brown sugar, raisins, butter, and cinnamon, cooked until thick and sticky. Enough for two 9-inch rings.
About 1 ½ cups A relative of Russian dressing, Thousand Island is a classic topping for a wedge of iceberg lettuce. Without the hard-boiled egg, it also…
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.
Browse the library and public kitchens when you need inspiration.
Save favorites, pantry items, and meal plans in one place.
