Author: Florence Fabricant
Author: Marian Burros
Two classic mixed braises always come to mind at this time of year. One is cassoulet, based on white beans and a blend of goose, duck and pork. The better alternative for my purposes was choucroute garnie,...
Author: Melissa Clark
Author: Marian Burros
Use lighter rice noodles in this fragrant Malaysian soup with spiced chicken, coconut broth, coriander and mint
Author: James Martin
The full-flavoured crust gives a hint of heat to this Indian-style meal
Author: Anjum Anand
This veggie Moroccan-style stew tastes even better if made a few hours before, or even a day in advance
Author: Celia Brooks Brown
Author: Nancy Harmon Jenkins
Use your choice of storecupboard pulses in this healthy vegetarian one-pot
Author: Good Food team
Author: Molly O'Neill
This elegant seafood dish will really wow someone special with its delicate flavour and texture - pollock or plaice also work well
Author: Good Food team
Choose chicken livers for a substantial meaty salad that's low in fat and full of nutrients
Author: Silvana Franco
Use up leftover roast chicken in this tomato bake with mozzarella cheese and crispy breadcrumb topping
Author: Sarah Cook
Author: Marialisa Calta
Author: Elka Gilmore
Keep some couscous in your cupboard as a stand-by, it's ready in minutes
Author: Tony Tobin
Author: David Latt
Author: Sara Dickerman
Flavour salmon, cod and smoked haddock with fennel, anise and vermouth, and top with crispy nutmeg mash
Author: John Torode
BBC MasterChef winner, Dhruv Baker, shows how a classic sauce can be updated with new flavours
Author: Good Food team
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
Made on a Saturday afternoon, this accessible chicken stew (inspired by the dish mofongo) could deliver delicious Sunday sustenance from 11 a.m. onward.
Author: Melissa Clark
The ultimate make-ahead dish, this chilli con carne can be frozen for up to 2 months - simply add more chillies to turn up the heat
Author: Katy Greenwood
Like French 'boulangère' potatoes, roasting your meat on top of your spuds means they soak up the flavoursome juices
Author: Barney Desmazery
Bulgur comes in one of four grades: fine (bags are often labeled #1), medium (#2), coarse (#3) and very coarse (#4). The different grinds are used for specific types of dishes. Pilafs are made with medium,...
Author: Martha Rose Shulman
Filling and great value for money, try these Mexican-inspired vegetarian wraps for a speedy and spicy supper
Author: Good Food team
This dinner party roast has a touch of autumn about it with the star anise, roasted carrots and blackberries in the sauce
Author: Tom Kerridge
A steak and ale pie is a comforting classic - this version has suet pastry and a dark rich gravy
Author: Sarah Cook
Author: Marian Burros
An Indian chickpea stew, Punjabi chana is a plain-Jane of a dish: beige beans in a tomato-based spiced sauce, flecked with minced cilantro. Mixed with rice, though, it becomes a soulful meal whose charms...
Author: Elaine Louie
This unfussy recipe comes from Shizuo Tsuji, the authority on Japanese cuisine who died in 1993. Soak your chicken in a pungent marinade of sake, ginger and soy, and then flour and fry the pieces. The...
Author: Shizuo Tsuji
Try this posh version of liver and bacon, flavoured with Marsala and sage - use any leftover relish with cheese and cold meats
Author: Jane Hornby
This rustic savoury pie shows just how modern vegetarian dishes can excite and thrill all appetites
Author: Lesley Waters
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Gordon combines baby veg and tender meat in his lighter version of a bistro classic
Author: Gordon Ramsay
This warming vegetarian crumble can be made and frozen ahead for a cosy dinner with friends
Author: Good Food team
Author: Daniel Patterson
Author: Eric Asimov
Love chicken wings either on their own or as part of a big barbecue? The sticky maple and butter glaze on these wings adds extra succulence
Author: Tom Kerridge
This hearty vegetarian dish, served with couscous, can be made ahead and uses the bounty of vegetables from late summer and early fall. And when the weather turns cold and winter rolls in, canned tomatoes...
Author: Martha Rose Shulman
Lentils and salmon are a classic combination, a popular French bistro dish. The black "beluga" lentils are a nice choice because they stay intact and the color contrasts nicely with the salmon. In the...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Marian Burros
Author: Moira Hodgson
This is such a pretty mixture of zucchini and greens that I hate to hide it under a top crust. Sometimes I substitute beet greens for the Swiss chard.
Author: Martha Rose Shulman
Author: Pierre Franey
A good source of folate and fibre, this healthy fish supper also contains two of your five-a-day
Author: Good Food team
This beautiful beef brisket dish is based on the Tuscan braise - beef in Barolo wine, but you can use any full-bodied red that suits your budget
Author: Barney Desmazery
Make this easy chipolata, bean and roasted veg one-pan dish for a healthy, flavour-packed meal that the whole family will love. It offers four of your five-a-day
Author: Lulu Grimes