Recipe Index

This list includes every complete recipe shared on The Dinner Plan Substack. (Of course, every send of this newsletter also includes many additional cookbook and recipe links—only full recipes are cataloged here.)

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Recipes by Ingredient:

Green Beans

Green Bean Pâté (adapted from Jane Brody)

Herbs (lots of them)

Green Goddess Chicken Wedge Salad (Susie Theodorou)
Green Lemon Sauce (Sami Tamimi)
Homemade Harissa (Cortney Burns)
Lobio / Herbed Kidney Bean Stew (Polina Chesnakova)
Pickled Potato Salad (Casey Elsass)
Spaghetti, Red Lentil Pomodoro, and a Greek Salad (Gena Hamshaw)

Kale / Spinach / Other Greens

Caesar Salad With Bouillon Croutons (Casey Elsass)
Fried Chickpeas and Scrambled Eggs with Garlicky Greens (Melissa Clark)
Hella Green Pasta (Caroline Chambers)
Italian Creamed Spinach (Tamar Adler)
La Ribollita / Tuscan Black Kale and Bean Soup (John Bersani)
Pasta With Brown Butter Wilted Greens and Walnuts (Alexis de Boschnek)
Salsa Verde Chicken Salad with Kale (Susie Theodorou)
Saucy Red Pepper Butter Beans and Spinach With Warm Pita (Gena Hamshaw)
Spinach Ramen Gratin (Peter J. Kim)
Sweet Potato Fry Salad with Lemon-Tahini Dressing (Alex Snodgrass)
Weeknight Curry Rice With Eggplant, Spinach, and Lotus Root (Eric Kim)

Kimchi

Kimchi Chicken Wedge Salad (Susie Theodorou)
Kimchi Fried Rice Waffles (Joanne Lee Molinaro)
Kimchi Mac & Cheese (Caroline Choe)
Kimchi and Tomato Spaghetti (Meera Sodha)
Jimmy Nardello Panzanella (Scott Clark)

Lamb

Cheat’s Lahmacun (Sabrina Ghayour)
Xi’an-Style Cumin Lamb Ramen (Peter J. Kim)

Leeks

Ember-Roasted Leeks With Ricotta and Anchovy-Walnut Crunch (Diana Yen)

Lentils

Bahraini Dal (Noor Murad)
Spaghetti, Red Lentil Pomodoro, and a Greek Salad (Gena Hamshaw)

Mango

Mango Jam (Ixta Belfrage)

Mushrooms

Miso Mushroom Gnocchi (Natalia Rudin)

Okra

Smoky Chicken, Sausage, and Shrimp Gumbo (Cook’s Country)

Parsnips

Poached Parsnips with Pecan and Thyme Crumble (Flora Shedden)

Pasta and Gnocchi and Noodles

Broccoli & Gochujang Pasta (Joanne Lee Molinaro)
Caramelized Cabbage Pasta With Italian Sausage and Ricotta (Zoe Barrie Soderstrom)
Crispy Gnocchi and Tomatoes (Margaret Eby)
Hella Green Pasta (Caroline Chambers)
Kimchi Mac & Cheese (Caroline Choe)
Not So Norma Pasta (Zaynab Issa)
Pasta Alla Mezcal (Joe Sasto)
Pasta With Brown Butter Wilted Greens and Walnuts (Alexis de Boschnek)
Pasta With Whipped Cauliflower and Everything Bagel Crumble Rumble (Joe Sasto)
Spicy Carrot Rigatoni (Hailee Catalano)
Spinach Ramen Gratin (Peter J. Kim)
Udon al Yuzu Kosho (Sonoko Sakai)
Xi’an-Style Cumin Lamb Ramen (Peter J. Kim)

Peas (including frozen!)

Cabbage, Pea, and Dill Fritters (Alissa Timoshkina)
Rotisserie Chicken Salad With Snap Peas and Dilly Ranch (Alexis de Boschnek)
Zucchini, Pea, and Bulgur Pilaf (Yasmin Khan)

Pecans

Poached Parsnips with Pecan and Thyme Crumble (Flora Shedden)

Plantains

Chicken Jibarito BLT (Marisel Salazar)

Pomegranate

Sweet Potato Fry Salad with Lemon-Tahini Dressing (Alex Snodgrass)

Pork

Crispy Chorizo and Tomato Over Silken Tofu (Betty Liu)
Pineapple Fennel Pulled Pork Sliders (Dan Pelosi)
Pork Meatballs with Ginger and Fish Sauce (Kay Chun)
Pork Lettuce Wraps (Melissa King)
Weeknight Curry Rice With Eggplant, Spinach, and Lotus Root (Eric Kim)

Potatoes

Aubergine and Potato Rice (Chetna Makan)
Pickled Potato Salad (Casey Elsass)
Rotisserie Chicken, Potato, and Chèvre Galette (Rebecca Firkser)

Preserved Lemon

Lemony, Herby Shrimpies (Zaynab Issa)

Rice and other grains (bulgur, farro, etc.)

Fish Stick Hand Roll Bar (Scott Clark)
Khao Pad / Mom’s Classic Thai Fried Rice (Arnold Myint)
Kimchi Fried Rice Waffles (Joanne Lee Molinaro)
One Pot Chicken With Schmaltzy Rice and Lemony Yogurt (Molly Baz)
Pelau (Lesley Enston)
Rotisserie Chicken Congee (Calvin Eng)
Spicy Tuna Rice Bowl (Jessie YuChen)
A Summer Feast (Rosie Kellett)
Zucchini, Pea, and Bulgur Pilaf (Yasmin Khan)

Salmon

Salmon Harra (Noor Murad)
Torched Salmon Don (Jessie YuChen)

Sausage

Caramelized Cabbage Pasta With Italian Sausage and Ricotta (Zoe Barrie Soderstrom)
Grilled Kielbasa and Cabbage With Harissa Oil (Diana Yen)
Smoky Chicken, Sausage, and Shrimp Gumbo (Cook’s Country)

Shrimp

Garlic Shrimp with Gai Lan (Hsiao-Ching Chou and Meilee Chou Riddle)
Khao Pad / Mom’s Classic Thai Fried Rice (Arnold Myint)
Lemony, Herby Shrimpies (Zaynab Issa)
Lemony Miso Garlic Shrimp (Peter Som)
Smoky Chicken, Sausage, and Shrimp Gumbo (Cook’s Country)
Singapore Chili Shrimp (Nagi Maehashi)

Spring Onions / Scallions

Cabbage, Pea, and Dill Fritters (Alissa Timoshkina)

Sweet Potatoes

Crusted Sweet Potatoes and Pepitas (Justine Doiron)
Roasted Japanese Sweet Potatoes With Olives, Walnuts, and Miso-Tahini (Melissa King)
Sweet Potato Fry Salad with Lemon-Tahini Dressing (Alex Snodgrass)

Tofu

Cabbage Salad with Fried Garlic Sesame Dressing (Calvin Eng)
Crispy Chorizo and Tomato Over Silken Tofu (Betty Liu)
Homemade Pumpkin Seed Tofu (Joe Yonan)
Tofu Carnitas Tacos (Andrea Aliseda)

Tomato (including canned!)

Cherry Tomato Kachumbari (Kiano Moju)
Chicken Jibarito BLT (Marisel Salazar)
Crispy Chorizo and Tomato Over Silken Tofu (Betty Liu)
Crispy Gnocchi and Tomatoes (Margaret Eby)
Fish Puttanesca (Alix Traeger)
Home-Style Tomato and Scrambled Eggs (J. Kenji López-Alt)
Jimmy Nardello Panzanella (Scott Clark)
Kimchi and Tomato Spaghetti (Meera Sodha)
Minestrone-ish (Julia Turshen)
Pasta Alla Mezcal (Joe Sasto)
Salsa Guajillo (Rick Martinez)
Salsa Ranchera (Andrea Aliseda)
Spaghetti, Red Lentil Pomodoro, and a Greek Salad (Gena Hamshaw)
Warm-Weather Tian (Rebecca Firkser)
More tomato recipes…

Tuna

Spicy Tuna Rice Bowl (Jessie YuChen)

Winter Squash

Red-Braised Kabocha Squash (Betty Liu)

Yogurt

Cucumber and Dill Salad With Yogurt and Chile Oil (J. Kenji López-Alt)
Fried Chickpeas and Scrambled Eggs with Garlicky Greens (Melissa Clark)
Harissa Roasted Veggies With Whipped Feta (Caroline Chambers)
Not So Norma Pasta (Zaynab Issa)
One Pot Chicken With Schmaltzy Rice and Lemony Yogurt (Molly Baz)
Whole Tandoori-Style Chicken (Chetna Makan)

Zucchini

Potato Chip Salad (Hetty Lui McKinnon)
A Summer Feast (Rosie Kellett)
Warm-Weather Tian (Rebecca Firkser)
Zucchini Baja Fried “Fish” Tacos (Andrea Aliseda)
Zucchini, Pea, and Bulgur Pilaf (Yasmin Khan)

Recipes by Dish type:

Bread and Baking

Alabama Orange Rolls (Cook’s Country)
Cheesy Caper Sablé Biscuits (Flora Shedden)
Honey Butter Cornbread (Toni Chapman)
Masa-Honey Toasting Bread (King Arthur Baking Co.)
Yauh Ja Gwai / Fried Crullers (Calvin Eng)

Desserts

Fall Harvest Cake (Dorie Greenspan)
Pretzel Crispies (Scott Clark)

Salads

Cucumber and Dill Salad With Yogurt and Chile Oil (J. Kenji López-Alt)
Caesar Salad With Bouillon Croutons (Casey Elsass)
Green Goddess Chicken Wedge Salad (Susie Theodorou)
Kimchi Chicken Wedge Salad (Susie Theodorou)
Pickled Potato Salad (Casey Elsass)
Salsa Verde Chicken Salad with Kale (Susie Theodorou)
Sweet Potato Fry Salad with Lemon-Tahini Dressing (Alex Snodgrass)

Soups

Black Bean Soup with Topper Whoppers (Carla Lalli Music)
Cauliflower Soup (Dan Souza / America’s Test Kitchen)
Kaspressknödel (Pan-Fried Cheesy Bread Dumplings) (Luisa Weiss)
La Ribollita / Tuscan Black Kale and Bean Soup (John Bersani)
Minestrone-ish (Julia Turshen)
Raclette Soup (Clare de Boer, Jess Shadbolt, and Annie Shi)
Smoked Whitefish Chowder (Niki Russ Federman and Josh Russ Tupper)
Spicy Corn Chowder (Natalia Rudin)

Sandwiches

Chicken Jibarito BLT (Marisel Salazar)
Classic Chicken Salad Focaccia Sandwich (Susie Theodorou)
Pineapple Fennel Pulled Pork Sliders (Dan Pelosi)
Roasted Vegetable Reubens (Jenny Rosenstrach)

Vegetarian or vegan (note subs)

Aubergine and Potato Rice (Chetna Makan)
Black Bean Soup with Topper Whoppers (Carla Lalli Music)
Broccoli & Gochujang Pasta (Joanne Lee Molinaro)
Cabbage Salad with Fried Garlic Sesame Dressing (Calvin Eng)
Cabbage, Pea, and Dill Fritters (Alissa Timoshkina)
Cauliflower Soup (Dan Souza / America’s Test Kitchen)
Cucumber and Dill Salad With Yogurt and Chile Oil (J. Kenji López-Alt)
Eggplant and Chickpeas With Green Lemon Sauce (Sami Tamimi)
Fried Chickpeas and Scrambled Eggs with Garlicky Greens (Melissa Clark)
Green Bean Pâté (adapted from Jane Brody)
Harissa Roasted Veggies With Whipped Feta (Caroline Chambers)
Hijiki Baked Rice Wrapped in Nori (Hetty Lui McKinnon)
Kimchi and Tomato Spaghetti (Meera Sodha)
Kimchi Fried Rice Waffles (Joanne Lee Molinaro)
Lobio / Herbed Kidney Bean Stew (Polina Chesnakova)
Minestrone-ish (Julia Turshen)
Miso Mushroom Gnocchi (Natalia Rudin)
Nearly-Any-Vegetable Coconut Soup (Joe Yonan)
Not So Norma Pasta (Zaynab Issa)
Pasta Alla Mezcal (Joe Sasto)
Pasta With Brown Butter Wilted Greens and Walnuts (Alexis de Boschnek)
Potato Chip Salad (Hetty Lui McKinnon)
Red-Braised Kabocha Squash (Betty Liu)
Roasted Vegetable Reubens (Jenny Rosenstrach)
Roasted Japanese Sweet Potatoes With Olives, Walnuts, and Miso-Tahini (Melissa King)
Saucy Red Pepper Butter Beans and Spinach With Warm Pita (Gena Hamshaw)
Spaghetti, Red Lentil Pomodoro, and a Greek Salad (Gena Hamshaw)
Spicy Carrot Rigatoni (Hailee Catalano)
Spicy Corn Chowder (Natalia Rudin)
Spinach Ramen Gratin (Peter J. Kim)
A Summer Feast (Rosie Kellett)
Tofu Carnitas Tacos (Andrea Aliseda)
Warm-Weather Tian (Rebecca Firkser)
Zucchini Baja Fried “Fish” Tacos (Andrea Aliseda)
Zucchini, Pea, and Bulgur Pilaf (Yasmin Khan)

Recipe Index

Recipes by Ingredient:

Anchovy

Avocado

Bacon

Beans

Bell Peppers, Other Sweet Peppers, and Jarred Roasted Peppers

Broccoli, Broccolini, Broccoli Rabe, and Gai Lan

Brussels Sprouts

Cabbage

Carrots

Cauliflower

Cheese

Chicken

Chickpeas / Garbanzos

Cod, halibut, and other white fish

Corn (including frozen!)

Cucumbers

Eggplant

Eggs