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4 to 6 servings This can be eaten for breakfast, with oatmeal and milk or yogurt, or as a dessert.
A giant chocolate chip cookie baked in a cast-iron skillet, perfect for sharing. Optionally topped with flaky sea salt and served warm with milk or ice…
20 servings This is a very heavy, dense “cake” that keeps well for months. It can be served in tiny slivers on its own, but we love it served with a…
A hearty sourdough rye bread with caraway seeds, yielding two loaves. The dough is fermented with a sourdough starter for a tangy flavor and baked until…
Skin-on breasts are essential here, so do not use meat from a bird that does not pass the palatability test, above. Because wild ducks and geese are so…
About sixty 1 ½-inch cookies For those who dote on peanut butter cookies, try these rich and crumbly ones, first published in the 1936 edition. Peanut…
A hearty vegetable tagine with butternut squash, chickpeas, and warm spices, served over couscous.
A crisp salad of bitter greens, tart apple slices, and toasted pecans, lightly dressed with a buttermilk-honey dressing.
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 4 cups; 2 to 3 servings For a more substantial soup, increase the stock or broth to 4 cups. Poach 1 boneless, skinless chicken breast in the broth…
Roasted cactus pads tossed with salsa and lime juice, served on lettuce with crumbled Cotija cheese.
Veal cutlets are sautéed and served with a tangy lemon-butter sauce with white wine, parsley, and capers.
About eighteen 6-ounce servings This is our family’s favorite eggnog, and it has graced our holiday table for many years. Be sure to let the egg yolks…
8 servings Served on a platter that shows off its contrasting colors, this dish looks like a colorful Cubist still life.
2 to 4 servings Cooked quickly over high heat, onions emerge lightly browned—crisp on the outside and moist on the inside—perfect for filling omelets…
For more information on shaping, read About Fruit Dumplings, Turnovers, and Hand Pies.
15 to 20 servings A whole pork leg, also known as fresh uncured ham, is perfect for feeding a large crowd and great for holidays. Cooking times are…
A moist, cinnamon-scented cake made with canned peach slices and peach juice. This sunny dessert is perfect for any occasion and will impress your guests.
About 6 pint jars Please read about pickling and How to Process. Prepare a water-bath canner or prepare a water bath for low-temperature canning. Gather…
Twelve 2 × 2 ¾-inch bars These “energy” bars are easy to make. Vary the flavor to your taste by substituting ½ cup dried cherries or raisins for an equal…
Two 9 × 5-inch loaves This light fruitcake is our favorite. Once cooled, we soak it with brandy. Please read About Fruitcakes. Have all ingredients at…
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…
A classic Tuscan bread and tomato salad with crisp cucumbers, red onion, olives, and a tangy vinaigrette. The bread is toasted until golden and tossed…
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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