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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…
8 to 10 servings Authentic Italian spumone is essentially an unmolded bombe, below, usually with a center of soft semifreddo or pastry cream, often…
4 sandwiches Panini means “little bread” in Italian, and in Italy a panino is simply a sandwich that may be served cold or hot and pressed. In this…
1 ¼ to 1 ½ cups Cream cheese is the perfect blank slate from which to make a flavorful sandwich spread that can serve as an alternative to mayonnaise or…
4 to 6 servings This Thai specialty is very easy to make at home. Purchase 1 mango for every 2 servings.
A rich chocolate butter icing made with unsweetened chocolate, butter, and powdered sugar, flavored with vanilla and a splash of coffee, cream, or milk.
4 servings Serve as a side dish, place slices on toast rubbed with garlic, or toss with the optional ingredients and serve with pita or crusty bread for a…
About thirty 2 ½-inch beignets New Orleans is famous for these puffy, crusty treats, which go well with the city’s renowned chicory-flavored coffee…
About 2 ½ cups There are many different recipes for farofa, some including eggs, chorizo, or olives. This is a simple version, excellent for serving with…
A flambéed fruit dessert featuring bananas, mangoes, peaches, and pineapple caramelized in butter and brown sugar, then finished with brandy or rum.
4 to 6 servings This recipe gives you permission to hit your vegetables, but know when to stop. The cucumbers should be cracked all over, not turned into…
About 4 ½ cups A brown sauce made thicker and more flavorful by additional stock and reduction. Serve with filet mignon or game or use as a base for other…
A classic dessert of sweet cherries simmered in sugar and liquor, flambéed for drama, and served over crêpes, ice cream, or cheesecake.
A classic ham salad made with diced ham, hard-boiled eggs, pickles, and a creamy mayonnaise dressing. Perfect for sandwiches or as a spread.
6 to 8 cups This recipe is intended to use whatever bones you have on hand—we recommend saving bones in a bag in the freezer until you have enough. Bones…
About 6 cups; 4 servings A classic lunch when served with a Grilled Cheese Sandwich for dunking. Fresh tomatoes may first be grilled for a smoky flavor…
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 These simple pancakes are called socca in Nice, France, and farinata or cecina in Italy. They are traditionally baked in wood-fired ovens, so…
4 servings Some may be satisfied with serving cheese-laden toasts to garnish a green salad. This treatment is for those who ask for more. After letting…
About 50 pieces A grapefruit spoon works perfectly for removing the seeds from the peppers. No matter how you choose to remove the seeds, wear gloves and…
4 to 6 servings Serve with Wilted Tender Greens and a Fried Egg as a vegetarian entrée. The millet mixture can be prepared up to 2 days in advance.
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…
1 serving For a Chelada, frost the glass with coarse salt and add only a couple pinches of salt, 2 ounces lime juice, and ice cubes before pouring in the…
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…
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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