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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…
4 to 6 servings Serve with Wilted Tender Greens and a Fried Egg as a vegetarian entrée. The millet mixture can be prepared up to 2 days in advance.
4 servings Unlike the fall-off-the-bone braised short ribs most of us are familiar with, Korean-style short ribs are cut crosswise through the rib bones…
1 serving For a Chelada, frost the glass with coarse salt and add only a couple pinches of salt, 2 ounces lime juice, and ice cubes before pouring in the…
4 to 6 servings You don’t have to remove the bones and skin from the salmon, but do so if you prefer. If desired, make the cakes slightly larger and serve…
A classic gin fizz cocktail made with gin, lime juice, simple syrup, and club soda, served over ice.
A collection of quick translucent sugar glazes for cakes and pastries, with variations using milk, citrus juice, or liqueur.
A fragrant spice blend made from toasted Sichuan and white peppercorns mixed with salt, perfect for seasoning meats or vegetables.
A savory tomato aspic molded with vegetables and lump crabmeat, served chilled. This retro dish is perfect for a light lunch or appetizer.
Eight 8-inch calzones A calzone is somewhat like a savory turnover. The possibilities for calzone fillings are many; see the chart of suggested pizza…
These buttermilk biscuits are raised with yeast for a light and fluffy texture. They are perfect for breakfast or as a side dish.
A hearty rice salad with chicken, spinach, bell pepper, and green olives, dressed with vinaigrette. Can be served warm, at room temperature, or chilled.
One 9-inch double-crust pie Please read About Crusts Baked with Fillings. To use frozen blueberries, see Frozen-Fruit Pies.
6 to 8 servings An excellent, satisfying dish that combines creamy coconut milk and the floral, spicy Scotch bonnet chile. Serve with a Caribbean dish…
About 1 ⅓ cups This sauce is better known as a condiment than a salad dressing. Use it to flavor the yolks for Deviled Eggs, drizzle over a Reuben…
Chicken cutlets are pan-fried and served with a rich Marsala mushroom sauce made with pancetta, cream, and herbs. This classic Italian-American dish is…
4 servings A recent “discovery” that has deep roots in Italian home kitchens, this dish flies in the face of the conventional wisdom that pasta must be…
A creamy, tangy dressing made with buttermilk, sour cream, honey, and fresh aromatics. Perfect for salads or as a dip.
About 1 quart Canned sweetened Alphonso mango puree can be found at Indian markets. It has a glorious tart-sweet flavor and a stunning orange color.
A refreshing salad of jicama, cucumber, oranges, radishes, and red onion tossed in lime juice, seasoned with chili powder and cilantro.
A versatile pasta salad tossed with vinaigrette and fresh vegetables, with optional salami or ham and cheese. Serve at room temperature.
4 servings Rib and loin chops are the most tender, but do not discount leg, sirloin, and shoulder chops—especially the latter, which are streaked with fat…
Scallops are coated in a bread crumb coating, pan-fried in butter, and finished with lemon juice and parsley. A classic French dish that is simple and…
A courgette and cashew curry cooked with pickling spices, perfect hot or cold. Serve with wraps for scooping.
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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