Author: Pierre Franey
Warm up after work with this ultimate comfort food dish, just add a buttery dollop of mash
Author: Good Food team
Make this Greek-inspired pie as a centrepiece dish for a special occasion. Encased in fabulous filo pastry, it's packed with leeks, artichokes and cheese
Author: Diana Henry
Author: Craig Claiborne And Pierre Franey
A quick and easy midweek meal ready in under 20 minutes
Author: Good Food team
This comforting Italian rice supper is a great way to use up leftover chestnuts
Author: Silvana Franco
This dish, brought to The Times by Patricia Wells in 1988, came from a cheesemaker near Salers, France. The lamb is cooked long and slow alongside vegetables for several hours. While the dish is called...
Author: Patricia Wells
This dish is similar to the classic Sichuan tea-smoked duck, which uses Sichuan peppercorn in a gentler way than that usually associated with the cuisine. With very lightly dressed greens, it makes a light...
Author: Chris Buckley
Author: Pierre Franey
Author: Marian Burros
A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper
Author: Lucy Netherton
A sheet of ready-rolled puff pastry makes this tart easy as pie
Author: Good Food team
Jazz up pork with lemon and rosemary for a feel-good supper that's on the table in under half an hour
Author: Good Food team
A rustic Indian one pot with tender, marinated meat is a perfect dish to make in batches and freeze
Author: Roopa Gulati
Author: Pierre Franey
Author: Bryan Miller And Pierre Franey
Author: Florence Fabricant
Author: Craig Claiborne
If you're looking for a light midweek option, this high-fibre, superhealthy salad should tick all the boxes
Author: Good Food team
Author: Marian Burros
If you like Chinese crispy duck pancakes, you'll love this pork dish - serve with Asian greens and rice to soak up the rich plum sauce
Author: Sarah Cook
Author: Molly O'Neill
For lamb that will melt in your mouth and surprise your palate, follow Sarah Cook's easy recipe
Author: Sarah Cook
Author: Sam Sifton
Reinvent this classic comfort food with our one-pan version that is enrichened with peanut butter, espresso powder and dark chocolate. You won't look back
Author: Barney Desmazery
Author: The New York Times
The crust on this roast leg of lamb is based on a Korean barbecue marinade called bulgogi - perfect for a Sunday roast with a difference
Author: Good Food team
Bordeaux is more distinctive for wines than food, though its vinously sauced dishes are famous, as is its lamb from Pauillac. Indeed, while tasting, it struck me that succulent lamb, with slightly gamy...
Author: Florence Fabricant
Author: Pierre Franey
Author: Craig Claiborne And Pierre Franey
Try this new way of cooking salmon fillets with a punchy crust, for a healthy and warming supper
Author: Good Food team
Author: Jacques Pepin
Enjoy the contrast between fork-tender meat and crunchy, crispy crackling in this succulent pork roast. Our roasted chilli sauce is the perfect accompaniment
Author: Good Food team
Author: Bryan Miller
Give this classic dish a makeover with a touch of spice. We've kept it mild, but you can boost the heat with added curry powder or fresh chilli, if you like
Author: Cassie Best
Flavour your mince with Jamaican spices and serve up with a contrasting tropical chutney and fries
Author: Good Food team
Get the kids in the kitchen to prepare this easy BBQ chicken recipe, then assemble together with creamy guacamole on tortilla wraps
Author: Barney Desmazery
Quicker to make than a traditional pie, and easy on the purse too
Author: Good Food team
The Romans make a classic dish in the spring with very young milk-fed lamb. Such meat is hard to find in American supermarkets, but the technique, which involves a short braise in vinegar and water with...
Author: Kim Severson
Author: Marian Burros
A traditional beef pie featuring carrots, celery, onion, gravy and puff pastry with a side of flavoured mushy peas
Author: Good Food team
Try this vegan tart for a show-stopping centrepiece. The bold red of beetroot against the vibrant green salad also makes it ideal for a meat-free celebration.
Author: Elena Silcock
Author: Robert Farrar Capon
Marinate your bird overnight in bay, rosemary, lemon thyme and sage, then slow-cook for a flavour-packed roast dinner
Author: James Martin
Author: Pierre Franey
Author: Florence Fabricant
Author: Joan Nathan
I'd always thought that flanken was specific to boiled beef or soup. But a little research divulged that the brawny cut is hugely popular in braises (and pot-roasting is arguably the same as braising),...
Author: Melissa Clark
Author: Craig Claiborne
Mix up a pancake-style batter to make little griddle cakes with storecupboard ingredients, then serve with a contrasting green salad
Author: Lucy Netherton