The PlatedCookbook

Customize your time in the kitchen, or as we like to call it, “choose your own adventure cooking.” Our philosophy is that food should be fun, and we created a book that allows cooking to be just that.

Highlights from the Book

  • Weeknight Dinners

    Our favorite quick, reliable recipes using core techniques and anchored by seasonal ingredients.

  • Weekend Feasts

    Recipes designed to make 4 to 6 servings so that you can share with a crowd of your hungriest friends.

  • Great For Leftovers

    Repurpose dishes into an entirely new meal by adding only one or two ingredients.

Our Favorite Dishes

Braised Harissa Lamb Shanks

Make Ahead

Braised Harissa Lamb Shankswith Couscous Herb Salad

Cheesy Baked Penne

Weeknight Dinners

Cheesy Baked Pennewith Creamy Tomato Sauce and Seasonal Vegetables

Winter Greens Gratin

On the Side

Winter Greens Gratin

Mini Chocolate Chip Cookie Ice Cream Bowls

At the End

Mini Chocolate Chip Cookie Ice Cream Bowls

About the Authors

Bio pic

Elana Karp

Head of Culinary

Elana joined Plated in 2012, in the earliest of days. She is a graduate of Cornell University and Le Cordon Bleu in Paris, where she learned the value of French butter and perfect technique.

Suzanne Dumaine

Culinary Manager

Suzanne joined Plated in 2013. She is a graduate of Dartmouth College and the International Culinary Center in New York, which she attended after the poignant realization that cooking food could actually become a job.

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