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About 1 cup This tart formula is our favorite for almost any green salad.
About 4 cups Use to fill ravioli, tortellini, or cannelloni. Serve with a tomato sauce or Roasted Red Pepper Sauce.
About ¾ cup Serve over mixed greens or spinach with goat cheese or grilled chicken.
Turnips and leeks are braised with bacon in chicken stock or white wine until tender, then finished with lemon juice and fresh herbs. A savory side dish…
About 5 pint jars Megan grew up eating this tangy pickle on everything from hot dogs to salmon cakes to pinto beans. It adds a bit of zest to foods that…
4 servings Delicious anytime, but especially evocative of autumn. Please read About Wildfowl and About Pheasant.
4 servings When Megan was little, her mother made these regularly, perhaps as an inducement for the children to eat their green vegetables. With their…
A moist carrot cake with walnuts, raisins, and sunflower seeds, designed for high-altitude baking. Not too sweet, it can be dusted with powdered sugar or…
A firm diner-style omelet filled with your choice of ingredients, cooked in butter until golden and puffy. Perfect for a hearty breakfast.
A classic bistro salad with crisp frisée, bacon, and a warm vinaigrette, topped with poached eggs and croutons.
One 9 × 5-inch loaf This dill-flecked loaf begs to be spread with cream cheese and topped with cucumbers, but it also pairs perfectly with salted butter…
Ostrich or emu fillets are seasoned and seared to medium-rare, then served with a choice of pan sauce.
About 2 cups This sauce can be made a week ahead. If possible, use large dried Calimyrna figs rather than the smaller, darker Mission figs. This sauce is…
About ½ cup; enough for 24 oysters Classic with oysters on the half shell, this sauce is good with any raw shellfish. Many different types of vinegar can…
About 20 tea cakes These buttery French tea cakes, something between a sponge cake and a butter cake in texture, are traditionally baked in scallop-shaped…
A creamy blue cheese dressing made with buttermilk and red wine vinegar, finished with crumbled blue cheese for texture. Perfect for salads or as a dip.
A rich, spiced chocolate cake with layers of bittersweet chocolate and warm spices like cinnamon, cayenne, and cardamom. Named after a friend who declared…
One 10-inch Bundt cake Please read About High-Altitude Cake Baking and About Butter Cakes. This recipe is for baking at 5,000 through 7,000 feet. At…
A fruity buckle dessert with a streusel topping, featuring peaches and blueberries in a tender cake-like batter.
10 to 12 servings The strudel can be formed, wrapped tightly in buttered foil, and frozen for up to 2 months before baking, but the pastry will not bake…
4 to 6 servings Dal is the Hindi word for both an array of legumes used in Indian cooking and this preparation of legumes. Dal may be thick or thin, as…
About 1 cup Best with chicken, vegetables, and stronger fish. Do not marinate fish for more than 30 minutes or meats for longer than 4 hours.
4 servings Boned lamb loins can be quite small. You may special order a roast where both loins are left attached and the backbone removed. They are then…
10 to 12 servings We like savory strudels just as much as their sweet counterparts. If you make the strudel dough, you will end up with one large…
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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