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A creamy cheese ball made with cream cheese, Parmesan, and vegetables, coated in toasted nuts. Perfect for parties and snacking.
These shatteringly crisp Italian cheese wafers are a fantastic addition to life (and salads in particular). For an even more substantial salad topping…
Twenty 2 × 3 ½-inch crackers Homemade graham crackers taste a bit like childhood, but better. You can cut these grahams into any size crackers. For small…
8 to 10 first-course servings Pan-seared foie gras is always served rare and creamy in the center. It cooks in a flash and must be served at once, so have…
2 ½ to 3 cups Here, a rich cut of pork is cooked until tender, shredded, and then whipped with some of the cooking liquid into a delicious spread. For a…
Makes about 60 crackers These tender, caraway-scented rye crackers were created by our friend and pastry mentor Helena Root. They are especially suited…
A refreshing summer dish of watermelon squares topped with soft goat cheese, seasoned with black pepper, flaky sea salt, and a drizzle of olive oil.
Thinly sliced beef sirloin is wrapped around bundles of green onions, seared, and glazed with a sweet-savory soy sauce. Served as bite-sized appetizers.
4 servings These simple pancakes are called socca in Nice, France, and farinata or cecina in Italy. They are traditionally baked in wood-fired ovens, so…
About 50 pieces A grapefruit spoon works perfectly for removing the seeds from the peppers. No matter how you choose to remove the seeds, wear gloves and…
Oysters Rockefeller is a classic appetizer featuring oysters on the half shell topped with a spinach and herb mixture, then baked until plump and browned.
8 knishes Knishes can be stuffed with a wide variety of fillings, including sauerkraut, kasha, and cheese, but potato and onion—preferably cooked in…
About 100 pieces Please read About Puff Pastry. Unbaked straws can be frozen in a covered container, the layers separated by sheets of wax paper, for up…
About 15 servings Boiled peanuts are a favorite convenience-store snack in the South, but they are also a popular street-food snack in China, where they…
4 servings Serve these with a light tomato sauce beneath them. To bake, leave the stuffed blossoms uncoated, lay them side by side in a greased baking…
These delicate choux puffs are baked until golden and crisp, then filled with a variety of savory spreads and salads, making them perfect for parties and…
6 to 8 servings A variety of proteins work here. Tougher cuts of beef or pork such as flank steak or shoulder chops should be sliced across the grain.
35 to 40 pieces For larger pitted dates like the Medjool variety, use 12 ounces and cut each one crosswise into 2 or 3 bite-sized pieces.
About 24 pieces These were invented at the Anchor Bar in Buffalo, New York, in 1964. The classic hot sauce for this recipe is Frank’s RedHot, but other…
Fresh sea bass marinated in lime juice with tomatoes, chili, cilantro, red onion, and lettuce. A classic coastal ceviche from Mexico and South America.
These cheese puff canapés are a delightful appetizer made with toasted bread topped with a fluffy mixture of egg whites, Gruyère, and seasonings, then…
Large shrimp marinated in olive oil, white wine, lemon juice, herbs, and garlic, then grilled or broiled until opaque. Served with melted butter or lemon…
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.
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