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4 servings Good as a topping for ice cream, on top of pancakes and waffles, or alongside roast pork.
4 servings This is one of our favorite corn dishes. For a less messy eating experience, simply cut the kernels off the grilled ears, toss in a bowl with…
4 servings We’ve enjoyed sunchokes prepared in just about every way imaginable—sliced paper thin and served raw, pureed into soup, braised—but our…
One 1 ¼-pound block Our favored coagulant to use for making tofu is nigari, the residue left when the sodium is extracted from seawater and evaporated (it…
6 servings Named for the British boarding school Eton College where it originated, this is an unruly, summery dessert of crushed meringues and berries…
A classic Belgian beef and beer stew, slowly simmered with onions, garlic, and dark lager until tender. Served with boiled new potatoes for a hearty…
4 servings These fragrant fritters are hard to stop eating. Feel free to use almost any green in place of the spinach (we are especially fond of kale)…
A sweet and tangy dried fruit filling made by simmering prunes, apricots, figs, or dates with sugar, lemon juice, and optional brandy, then pureeing until…
Tender lamb chops seasoned simply and seared in butter and olive oil until browned. Serve with an herb pan sauce, charmoula, or salsa verde.
One 9 × 5-inch loaf; about 8 servings This super simple loaf cake is just the thing to make when you want a little something sweet. It also travels well…
4 servings Halloumi is a firm, mild cheese with a high melting point, which makes it perfect for grilling or frying. If you cannot find Halloumi, paneer…
1 serving Use this recipe as a baseline, varying it with any of the Additions to Baked Eggs.
A no-bake dessert with layers of graham crackers, vanilla pudding, and chocolate frosting. Easy to make and perfect for a crowd.
8 to 10 servings Removing the bones from a lamb leg or shoulder is an opportunity to add flavor to the inside of the roast. Leg roasts in particular are…
A classic French Croque-Madame: a ham and cheese sandwich topped with a baked egg in the bread. This version uses a single egg to finish the sandwich…
Baked apples hollowed and stuffed with savory bulk sausage, then roasted until tender. A homey, rustic winter dish that balances sweet and savory.
This easy small-batch jam uses fresh berries and sugar, no canning required. Mash berries, cook with sugar, and let rest to develop pectin before…
4 servings Think of this Provençal dish as a more orderly version of ratatouille. We like to use a long Chinese eggplant rather than a stout Italian…
About eighty 1-inch squares Traditional petits fours are made of small cubes of white cake, pound cake, or sponge cake split and filled with jam and iced…
4 servings Include both dark and light meat for the best flavor. For the ultimate chicken or turkey salad, smoke or grill the poultry. Cool the meat…
4 to 5 servings This sweet and creamy Indian drink with an enticing combination of spices is popular the world over. Be sure to use a strong black tea…
A classic carrot and raisin salad with a creamy lemon dressing. Chopped pecans or peanuts add crunch, and it comes together in minutes.
About 1 ⅔ cups For grilled pork, chicken, or shrimp. The sugar in this marinade will brown quickly, so it is best used with thin, quick-cooking cuts, or…
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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