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2 servings Béchamel is traditional, but crème fraîche is a wonderful shortcut.
12 servings Pickled eggs are highly underrated and, if you are a pickle connoisseur, an excellent way to use leftover brine from store-bought or homemade…
A creamy homemade strawberry ice cream made with fresh strawberries, heavy cream, and a touch of vanilla. Simple to prepare and perfect for warm-weather…
4 servings Ground venison is very lean and is best when combined with a bit of fattier ground beef.
About 3 tablespoons A mixture of seasonings used to garnish Osso Buco, gravies, pan sauces, and roasted or grilled meats.
A classic French croque-monsieur: buttered white bread layered with ham and topped with bubbling Gruyère, broiled until golden. Serve warm for a simple…
A classic Italian appetizer of melon chunks wrapped in ham and grilled until lightly charred. Sweet melon pairs with salty prosciutto for a simple…
One 9 × 5-inch loaf A slightly heartier loaf than Gluten-Free Sandwich Bread, but still light and moist. Brown rice and sorghum flours give the bread a…
4 servings This bright-green, herb-packed omelet is traditionally made during the Persian new year (Nowruz). You may use spinach or other greens in place…
2 round loaves Use dark rye flour, which has more rye flavor than white rye flour. Also, please read About Starters or Pre-Ferments.
12 crêpes These are filled and rolled; an alternative way to present sweet crêpes is to spread them with the filling, then fold them in half, then in half…
These award-winning chocolate chip cookies are perfectly balanced with salty and sweet flavors, topped with fleur de sel. They have a chewy texture and…
A comforting Indian egg curry with a bold ginger and spice base, featuring fried hard-boiled eggs in a tomato-spinach sauce. This nostalgic dish is…
2 servings A Jewish deli classic that pairs perfectly with a strong cup of black coffee and the Sunday paper.
A refreshing fruit dessert featuring melon wedges topped with a vibrant prickly pear sauce. The sauce is a simple blend of prickly pear, orange juice…
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.
About 6 cups; 4 servings Kha is the Thai word for galangal, a root that somewhat resembles ginger but has a distinctly different flavor.
Varies Lightly brining fresh fish eggs firms their texture and turns them colorful and translucent. The result pops in your mouth and tastes of the sea…
4 servings We sometimes serve this salad topped with Pan-Fried Goat Cheese Medallions.
4 servings Good as a topping for ice cream, on top of pancakes and waffles, or alongside roast pork.
4 servings This is one of our favorite corn dishes. For a less messy eating experience, simply cut the kernels off the grilled ears, toss in a bowl with…
4 servings We’ve enjoyed sunchokes prepared in just about every way imaginable—sliced paper thin and served raw, pureed into soup, braised—but our…
One 1 ¼-pound block Our favored coagulant to use for making tofu is nigari, the residue left when the sodium is extracted from seawater and evaporated (it…
6 servings Named for the British boarding school Eton College where it originated, this is an unruly, summery dessert of crushed meringues and berries…
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.
Save favorites, pantry items, and meal plans in one place.
