Take out a calendar and build a menu plan. I look through my cookbooks and magazines for inspiration. I keep recipes that I have pulled out from magazines or printed from online sites in file folders, which are organized by season.
Gather all the recipes you have chosen for the month and place in a three-ring binder. This makes it easy to go back and forth to recipes during the cooking process. Compile a grocery list. See what you have in your pantry and determine what you will need for each recipe.
I also like to map out a cooking plan by looking at the recipes and finding common ingredients. For instance, make note of what recipes call for diced onions, so you can do all the onion cutting at one time.