This beautiful barbecued lamb with a fresh minty chutney makes a great sharing dish for friends. Serve with our new potato and spring onion salad
Author: Barney Desmazery
Author: Pierre Franey
This low-calorie Chinese dish uses turkey thigh mince, garlic and ginger - scatter over crushed peanuts before serving for added crunch
Author: Good Food team
For a tasty Mexican-style supper, fold up some tortilla pockets and cram with veggies, pinto beans and oozing melted cheddar
Author: Good Food team
Author: Marian Burros
There are no fish I can think of that don't cook nicely slathered in warm olive oil. Here, a mix of several varieties is tossed with pasta, tomato and herbs. How could you go wrong with that?
Author: Mark Bittman
The Italians make a risotto-like dish called orzotto with barley. It has a chewier, more robust texture than risotto made with rice and considerably more fiber. I like to use red wine in this dish, both...
Author: Martha Rose Shulman
Creamy and soothing, this warming bake makes a great standby for friends and family
Author: John Torode
Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. It comes from Ina Garten, the celebrated cookbook...
Author: Sam Sifton
Like blueberries, red cabbage contains anthocyanins, phytochemicals that some experts believe may have powerful antioxidant and anti-inflammatory properties. The nutritional attributes of red cabbage don't...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Craig Claiborne
Contain your skepticism: A soufflé made with mashed potatoes doesn't have to be heavy, as David Tanis revealed in 2012. "The two textures can complement each other, resulting in a dish that tastes light...
Author: David Tanis
These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan. For best results, order the ribs ahead of time from a butcher. (Pre-packaged...
Author: Sam Sifton
Stuffing boneless chicken has long been reserved for breasts, but most chicken breasts have so little flavor that you almost have to stuff them with fat. Thighs, however, are fattier and more flavorful,...
Author: Mark Bittman
Try this twist on an American classic - the cheesesteak filling is normally packed in a sub-style roll, but here it's topped with homemade, crumbly pastry instead
Author: Tom Kerridge
Need a dinner party dish to impress? Roast pork belly is always popular and with added spice and an addictive peanut sauce, this will win your guests over
Author: Diana Henry
Put some spring into your pasta, with this fresh yet simple supper idea. It's on the table in under half an hour and is low-fat too
Author: Mary Cadogan
Enjoy this easy nut roast as a show-off veggie Christmas main course. With pomegranate, cranberries and chestnut mushrooms, it's filled with festive flavours
Author: Esther Clark
This pretty vegetarian main is made from quick-cook cheesy polenta topped with mushrooms, mozzarella, rocket and balsamic vinegar
Author: Katy Gilhooly
Author: Molly O'Neill
Ready-made puff pastry makes it easy to go meat free - top with spicy harissa paste, salty cheese, sweet pumpkin and mint
Author: Cassie Best
A festive twist on the classic British dish of beef wellington, rich with chestnuts and stuffing
Author: Gary Rhodes
Author: Melissa Clark
This game bird is the perfect size for two - enjoy with a Puy lentil ragout and a tarragon and parsley cream sauce
Author: Barney Desmazery
Here is a recipe for a cold lobster appetizer or main course that Mark Bittman and I ginned up for a feast-in-a-day project for The Times's Sunday Magazine in 2012. You boil the lobsters off and allow...
Author: Mark Bittman And Sam Sifton
This Mexican-inspired treat for two is on the table within half an hour
Author: Good Food team
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
This is a beautiful way to present a Greek phyllo-wrapped vegetable pie. The filling is wrapped in phyllo cylinders, which are arranged in a coil in a pan, then baked until crisp. It takes longer to assemble...
Author: Martha Rose Shulman
This noodle recipe comes from Ma Thanegi, a Burmese writer in Yangon, Myanmar, who called it a dish "so easy, the worst cook in the world could make it."
Author: Amanda Hesser
Author: Julia Reed
Brown spaghetti keeps you fuller for longer - team it with healthy greens flavoured with garlic, chilli and lemon
Author: Jennifer Joyce
Get a healthy dose of folate and fibre in this good for you dish, which uses time saving ready-cooked rice
Author: Jennifer Joyce
No-cook, no-effort, but you won't miss out on flavour with this vibrant supper for two
Author: Good Food team
A no-cook main course salad with all the light, fragrant flavours of Southeast Asia such as peanut, chilli, mint and soy
Author: Good Food team
This colourful, flavour-packed pizza is a great storecupboard supper with only five ingredients
Author: Good Food team
Author: Mark Bittman
The chef and gardener Deborah Madison has been writing almost entirely about vegetables for more than 25 years. This recipe comes from her book"Vegetable Literacy," which breaks down the universe of vegetables...
Author: Julia Moskin
This recipe comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. Serve it with tanzeya, a spiced chutney made with dried...
Author: Joan Nathan
Try this twist on roast chicken. It's up to you whether you serve it as a curry with rice and naan bread or as a roast with your favourite Sunday lunch trimmings
Author: Tommy Banks
Author: Craig Claiborne
There are countless advantages to smoke-roasting (also known barbecuing) your turkey, as in this recipe from the barbecue expert Steven Raichlen. Smoking produces a bird of incomparable succulence, especially...
Author: Steven Raichlen
Serve this light and fluffy omelette with a rocket & baby leaf salad with balsamic dressing
Author: Celia Brooks Brown
Keep some couscous in your cupboard as a stand-by, it's ready in minutes
Author: Tony Tobin
A warming one-pot with a Moroccan feel, perfect served with couscous
Author: Good Food team
This recipe, a contemplation on classic Italian cooking, is adapted from "The Tucci Cookbook," a book of recipes from the actor and director Stanley Tucci's food-obsessed family. It will take some time,...
Author: Frank Bruni
Author: Molly O'Neill
Serve this adaptable Mexican-style dish for brunch, breakfast or dinner with spicy tomato sauce
Author: Good Food team