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Chicken breasts are pounded thin, filled with ham and Swiss cheese, then breaded and pan-fried until golden and crispy. A classic French-inspired dish…
Oven-fried chicken with a crispy panko and Parmesan coating, marinated in buttermilk for tenderness. Baked until golden and juicy.
6 servings There are hundreds of so-called original recipes for John Kiradjieff’s chili, which he served in Cincinnati’s first chili parlor, The Empress…
A hearty salad featuring roasted cauliflower and chickpeas tossed with cucumber, feta, and a flavorful dressing. Serve over arugula if desired.
4 servings Oxtails need the gentle, slow heat of a braise to soften their connective tissue. The result is a dish with a rich beef flavor and a velvety…
4 servings These flavorful fillets are quick to whip up on a weeknight and can be made with inexpensive white fish.
A classic roast chicken recipe with two methods: high-heat for crispy skin and low-heat for even cooking of larger birds. Seasoned simply with salt and…
Homemade bratwurst links made from pork shoulder, belly, and fat, seasoned with nutmeg, mace, and ginger. Perfect for grilling or pan-frying.
A savory dish of Italian sausages roasted with grapes and rosemary, finished with balsamic vinegar.
A quick and savory Mongolian beef stir-fry with a glossy soy-hoisin sauce, garlic, ginger, and green onions, served over rice.
Lamb shoulder or neck chops are braised with onions, garlic, white wine, and herbs until tender. The sauce is finished with optional Kalamata olives and…
4 to 6 servings Serve this French bistro classic with a salad, plenty of crusty bread, and dry white wine.
4 servings Also known as involtini, this dish is a good, quicker alternative to Eggplant Parmigiana since it has similar appeal and does not involve…
Small game birds are seasoned, wrapped in leaves or barded with cured pork, then grilled until browned. A simple preparation that highlights the natural…
A classic Chicago sandwich featuring slow-cooked, thinly sliced beef simmered in a savory broth, served on crusty rolls with giardiniera.
6 servings This is a technique for all seasons—the grill’s hot coals, a campfire in summer, or a fireplace in winter. Bury the chicken in the embers…
4 sandwiches To make the meat easier to slice, place it in the freezer 30 minutes before slicing. For the authentic cheese-sauce experience (known as…
4 servings A simple, quick sauce is made here by swirling butter, lemon juice, and herbs into the braising liquid. Variations on this dependable theme are…
A simple and elegant method for baking fish in parchment paper, keeping it moist and flavorful. The fish is seasoned and baked with butter or olive oil…
A quick and easy stir-fry of tender flank steak and broccoli in a savory-sweet teriyaki sauce, topped with crunchy ramen noodles for a fun twist. Perfect…
4 servings The trick to sautéing chicken livers is to cook them in small batches in a very hot skillet using an ample quantity of fat. This ensures that…
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…
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…
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…
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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