Author: Jonathan Reynolds
When I create a dish, I am apt to give it a name - at the very least as a point of reference. When I made a dish with chicken breasts and small white onions, mushrooms and a little dry white wine, it reminded...
Author: Pierre Franey
Falling somewhere between a paella and a risotto, this slow-cooked basmati rice pot has deep paprika flavours
Author: Good Food team
Author: Moira Hodgson
Enjoy British pork with melted Cheshire cheese and a kick of English mustard
Author: Good Food team
Author: Barbara Kafka
Those who believe the best part of the Thanksgiving turkey is the day-after sandwiches with leftover cranberry sauce will welcome this recipe. It teams the relatively unappreciated drumsticks with the...
Author: Mark Bittman
Author: Pierre Franey
Chick-fil-A's chicken has flavor that can be hard to replicate... until now! Try this recipe and you can enjoy Chick-fil-A chicken strips -- even on Sunday.
Author: Erin Johnson,Mashed Staff
Author: Florence Fabricant
Cooked figs go beautifully with meat, especially a griddled or pan-cooked chicken breast. I always seem to circle back to feta when I'm working with figs in a savory dish. I love the flavor of the earthy,...
Author: Martha Rose Shulman
Author: Jacques Pepin
Eggs, bacon and sausage - not a breakfast plate, but a delicious budget pasta dish with creamy sauce and parsley
Author: Lucy Netherton
Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time. They can, however, be an opportunity to improvise, even to elevate. Here, some leftover cooked greens are...
Author: Andrew Scrivani
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne
Author: Pierre Franey
For decades, chicken has been America's most familiar culinary canvas - and its popularity continues to grow. This recipe is adapted from Michel Richard, the chef of the French-California restaurant, Citrus,...
Author: Molly O'Neill
Author: Pierre Franey
Here's another great dish to add to your repertoire of artichoke recipes. The tiny lemon zest and juice really bump up the flavor, so don't leave them out. Cheese is optional here.
Author: Martha Rose Shulman
Chermoula is a North African marinade, used to flavour fish. The recipe varies, but this one contains paprika, making in Moroccan
Author: Maria Elia
This show-stopping vegetarian main will dazzle dinner party guests and it's special enough to serve on Christmas Day
Author: Good Food team
Author: Bryan Miller
Author: Florence Fabricant
Cooking fillets of pork in prosciutto parcels not only protects them from drying out in the oven, but also adds a delicious saltiness
Author: Mary Cadogan
Author: Marian Burros
Love meatballs? Try this low-calorie recipe that uses turkey mince, served in a hot pepper sauce
Author: Sara Buenfeld
This comforting vegetarian recipe is the perfect dish to warm yourself up on a cold winter night
Author: Good Food team
Up a flight of rickety stairs in Hanoi is a 100-year-old restaurant that is often a must-not-miss in guidebooks. It serves one iconic, delicious dish, called cha ca la Vong, which also happens to be the...
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Moira Hodgson
Rustle up this spiced salmon and rice dish, flecked with pomegranate seeds, pistachios and raisins, in just 25 minutes. It's vibrant and full of flavour
Author: Esther Clark
Author: Nancy Harmon Jenkins
Author: Pierre Franey
Author: Molly O'Neill
A super simple pasta supper that uses budget offcuts of fish with just a little heat, flavoured with fresh citrus and herbs
Author: Sara Buenfeld
Gigot de Mer à la Provençale is roasted monkfish seasoned with rosemary, thyme, bay leaf and garlic that is served on a bed of ratatouille. What could be more Provençale?
Author: Martha Rose Shulman
The quantity of rice specified in the recipe is what I needed for the pumpkin I stipulate, but I should say two things here. One is that you might not find (or want) a pumpkin of exactly the same weight....
Author: Nigella Lawson
Make a Chinese chicken dish to die for using Chinese black vinegar - known as chinkiang - plus other classic Asian flavours. It's well worth sourcing the ingredients
Author: Diana Henry
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud's sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North...
Author: Sam Sifton
I don't know of a better way to turn 3 pounds of pork shoulder into dinner. Or a dinner party. Carnitas can be simply rolled into a corn tortilla, or used as the basis for something more ambitious, like...
Author: Kim Severson
Author: Frederic Van Coppernolle
Author: Trish Hall
A rich and indulgent example of French cuisine for turning spuds into something more exciting
Author: Orlando Murrin
Author: Rena Coyle
Recreate the ultimate bistro meal at home - once you've cooked your chips this crafty way, you'll never use another recipe again
Author: Barney Desmazery
A classic. Boiled bacon is always well received, whatever the occasion, but we especially love the leftover sandwiches the next day!
Author: Barney Desmazery