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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.
About 3 ½ cups This relish goes particularly well with pork. If you wish, you can use 1 ½ cups thawed frozen corn, but be sure to use only good-quality…
A hearty French bean and vegetable soup, traditionally from Gascony. It features dried beans, cabbage, potatoes, carrots, turnip, and leek, simmered with…
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 classic chef's salad with crisp lettuce, chicken or turkey, ham, cheese, tomatoes, hard-boiled eggs, and olives, dressed with your choice of vinaigrette…
A classic cocktail made with vodka, lime juice, and ginger beer, served over ice in a chilled mug.
A creamy cheese ball made with cream cheese, Parmesan, and vegetables, coated in toasted nuts. Perfect for parties and snacking.
A fresh, tart cranberry relish made with raw cranberries and orange, sweetened to taste. Perfect as a holiday side dish.
A moist and flavorful carrot cake with warm spices, carrots, and walnuts. Best enjoyed with cream cheese frosting, but can be served plain or with other…
Baby artichokes are braised with peas in a light broth with onion and garlic, finished with fresh herbs and lemon juice. A simple spring side dish.
4 servings A properly executed souffléed omelet has a lovely brown, firm, dry exterior enveloping a soft, airy center. SAVORY WITH CHEESE AND HERBS
About 4 half-pint jars If you love blueberry jam, you will adore blueberry butter. Use it on top of oatmeal, between layers of buttermilk cake, or with…
These shatteringly crisp Italian cheese wafers are a fantastic addition to life (and salads in particular). For an even more substantial salad topping…
Twenty 2 × 3 ½-inch crackers Homemade graham crackers taste a bit like childhood, but better. You can cut these grahams into any size crackers. For small…
About 1 ¼ cups Few of us may have to worry about what to do with leftover Champagne, but should that dilemma ever be yours, you may use it here instead of…
A hearty salad featuring roasted cauliflower and chickpeas tossed with cucumber, feta, and a flavorful dressing. Serve over arugula if desired.
About 30 cookies Known in Italy as amaretti. A very light, fine-textured macaroon. For the French filled cookie, see Macarons.
8 to 10 first-course servings Pan-seared foie gras is always served rare and creamy in the center. It cooks in a flash and must be served at once, so have…
Twenty 2 ½ × 2-inch bars Any sort of jam you have on hand will work in this recipe, so don’t feel boxed in by the title. Preheat the oven to 375°F. Grease…
A richer dish than I above. This may be assembled up to 8 hours ahead, refrigerated, uncovered, then baked.
One 9- or 10-inch double crust This is our all-time favorite pie dough recipe. We find that all-butter doughs taste better and are easier to handle than…
A classic fondant made from sugar, water, and corn syrup, cooked to the soft-ball stage and kneaded until smooth. It can be used as a candy base or…
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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