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About 1 cup Desperate parents have been hiding nutritious vegetables under a cloak of Mornay for decades, and it is the backbone of a good Macaroni and…
About 1 cup This sauce is terrific on gingerbread, pumpkin pie, or apple crisp.
About 1 cup Tahini, or sesame seed paste, is a staple of Middle Eastern cooking. This dressing goes especially well with Falafel and chickpea salads.
A basic, flexible formula that can be made with most dried chiles, such as guajillo, ancho, cascabel, and chipotle. We recommend using a variety of…
About ¾ cup This rich, savory caramel may be used as a last-minute glaze for grilled skewers of meat, tofu, and poultry or added in small amounts to…
A tangy vinegar-based mop sauce with onion and jalapeño, seasoned with salt, black pepper, and red pepper flakes. Ideal for basting grilled or smoked…
About 3 tablespoons A mixture of seasonings used to garnish Osso Buco, gravies, pan sauces, and roasted or grilled meats.
About 4 ½ cups This thick “jam” is good over rice pudding. Turn it into a sauce by combining it with a puree of tart fruit such as guava.
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…
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…
A sweet and tangy chopped fruit filling made with dried apricots, golden raisins, and candied ginger, flavored with orange zest and juice. Simmered and…
A simple garlic-infused vinegar made by steeping smashed garlic cloves in warm cider or white wine vinegar. Use it in dressings, sauces, or anywhere a…
A simple berry coulis made by pureeing fresh or frozen berries with sugar and lemon juice, then straining to remove seeds. Serve at room temperature or…
About 1 ⅓ cups This is a version of one of the dozens of walnut sauces found in the cuisine of Georgia (that is, the country in Eastern Europe between the…
About ⅓ cup This salty, tangy blend is sprinkled on street food snacks—called chaat—all across India. Use it on Pakoras, Popcorn, or even French Fries.
About 2 cups Traditionally served with game, this sauce is also delectable with roasted meats or poultry, steaks, or chops.
About 2 cups Serve guacamole with tortilla chips or cut-up raw vegetables, as a topping for tacos, or as an accompaniment to grilled fish. In place of…
About ½ cup Also called beurre maître d’hôtel, this is delicious over grilled or broiled steak.
About 1 ¼ cups Serve this richly flavored compote over pancakes or waffles, ice cream, or cheesecake.
About 1 cup This marinade is excellent with chicken, pork, or shrimp. Marinate shrimp no more than 2 hours, and chicken or pork for up to 8 hours.
About 3 ½ cups This relish goes particularly well with pork. If you wish, you can use 1 ½ cups thawed frozen corn, but be sure to use only good-quality…
About 4 half-pint jars If you love blueberry jam, you will adore blueberry butter. Use it on top of oatmeal, between layers of buttermilk cake, or with…
About 1 ¼ cups Few of us may have to worry about what to do with leftover Champagne, but should that dilemma ever be yours, you may use it here instead of…
About 5 cups Mole comes from molli, the Nahuatl word for “sauce.” Many used to think the word was derived from the Spanish verb moler, or “to grind.”…
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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