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4 servings Developed at the Brown Hotel in Louisville, Kentucky, in 1923, this delight remains on the menu to this day.
A hearty lentil soup variation with diced gold potato and cured Spanish chorizo or kielbasa. Simmered until the potatoes are tender and the sausage is…
A rich pecan pie variation with chocolate chips or chunks folded into the filling. Baked until set, chilled, then gently warmed to soften the chocolate…
1 pound This strongly flavored delicacy is a boon to the adventurous or to those who hanker for pungent cheeses but cannot eat them. Like Kombucha, this…
A light yet buttery orange sponge cake soaked with dark rum and finished with a bittersweet chocolate glaze or a dusting of powdered sugar.
About ¾ cup Use this icing, flecked with golden brown, on spice cakes.
4 servings If using shrimp, the idea is to eat them shell and all. We are especially fond of the crispy shrimp legs after frying. Using head-on shrimp…
6 servings Cacciatore means “hunter’s style” in Italian. There are countless versions of this dish, some made with rabbit (which seems more appropriate to…
About 35 cookies Preheat the oven to 375°F. Lightly grease or line 2 baking sheets or cookie sheets with parchment paper.
1 ½ to 2 pounds This recipe produces small curd cottage cheese with a delicate tang.
4 servings Gentle cooking—and lots of butter—is sometimes the best approach for treasured backstrap and tenderloin medallions.
About 2 cups This delicate, buttery stuffing can be used to stuff a range of seafood, from sole fillets to whole baked trout; it also makes a fine…
About 1 ½ pounds This is an emulsified sausage with a smooth, springy texture. Please read Making Sausage at Home and Grinding Meat at Home.
About 8 cups; 4 servings For Mushroom Barley Soup, omit the beef. Begin by heating the butter or oil over medium heat. Add the mushrooms and shallot and…
40 ravioli; 8 servings Often served with a complementary sauce like any other pasta, cooked ravioli may also be sautéed in butter or olive oil until…
2 ½ pounds or ten 5-inch sausages A lamb sausage with North African spices. We particularly enjoy merguez as a breakfast meat with Shakshouka with Tuscan…
Shrimp fajitas made by substituting shrimp for steak in a classic fajita recipe. The shrimp are marinated, then broiled, sautéed, or grilled until firm…
A rich, dark fruitcake packed with candied and dried fruits, walnuts, and warm spices, spiked with brandy. Makes two loaves or one tube cake, ideal for…
8 to 10 servings This specialty of Surry County, North Carolina, where Megan’s family is from, is made with many different fruits and with different…
4 to 6 servings This dish was originally intended for cooking old stewing chickens. Marion Becker’s original headnote wryly stated “Whenever we see one of…
4 servings First whipped up for gold prospectors in Hangtown (now Placerville), California, in the 1850s. All of the ingredients were hard to come by…
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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