This is a play on tsimmes, a traditional Jewish casserole. The flavors of North Africa and the Middle East are utilized for this lamb shoulder. Braising the meat in red wine yields a tender cut of meat...
Author: Mark Bittman And Sam Sifton
Roast a loin of pork with smoked bacon lardons, shallots, celeriac and thyme for a hearty Sunday lunch that the whole family will love
Author: Angela Boggiano
Indian food needn't be a guilty pleasure - this healthy baked chicken with fragrant, fresh rice is nutritious and flavoursome
Author: Good Food team
Author: Pierre Franey
A rustic fish tray bake with a root vegetable base of parsnips, beetroot and carrot - served with a creamy dill sauce
Author: Jennifer Joyce
Author: Melissa Clark
Author: Nancy Arum
A spicy new way to serve up lamb, with a pickle that makes a delicious accompaniment to Indian dishes
Author: James Martin
If you're making Christmas lunch or dinner for a small group of people, Curtis Stone's duck is just right - it's full of flavour and so much easier to cook than a big bird
Author: Curtis Stone
A classic roast chicken is made extra special with these Italian stuffing balls
Author: Good Food team
Author: Jonathan Reynolds
Impress with this tandoori masala-spiced Indian dish with peppers, coconut and fresh coriander
Author: Lucy Netherton
Author: Nora Ephron
"Sometimes the simplest paellas can be the most satisfying," David Tanis wrote in 2012, when bringing this recipe to The Times. Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved...
Author: David Tanis
Author: Mark Bittman
Author: Craig Claiborne
Author: Nancy Harmon Jenkins
Perk up a roast chicken with a unique stuffing
Author: Ruth Watson
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
Author: Craig Claiborne And Pierre Franey
This beautiful bird makes a nice change for Sunday lunch, it's complemented by the sweetness of figs and a nutty sauce
Author: Diana Henry
Author: Moira Hodgson
Delicate hot-smoked fish is perfectly complemented with crisp apple and aniseed flavours - a great light bite
Author: Good Food team
These skewers are great with a dollop of mango chutney or raita, and can also be cooked on the barbecue for hot summer days
Author: Good Food team
An impressive vegetarian main bursting with flavour - be sure to fry the pancakes just before serving so they stay crisp
Author: Good Food team
Author: Pierre Franey
Author: Molly O'Neill
This comforting Italian rice supper is a great way to use up leftover chestnuts
Author: Silvana Franco
Try this low-calorie chicken, butternut squash and artichoke traybake as an easy dinner during busy weekdays. It takes just five minutes to prepare
Author: Sophie Godwin - Cookery writer
Chicken breasts are tenderised, covered in breadcrumbs and fried until golden and crispy. A dinner that kids will love cooking and eating.
Author: Good Food team
By using a whole chicken and freezing leftovers this tasty supper is extra penny-friendly
Author: Sarah Cook
Breadcrumb your pork fillet with panko, Japanese style, then serve with a sweet, spicy, light curry sauce and sushi rice
Author: Jane Hornby
Mexican flavours of lime, garlic, chilli and coriander infuse these tasty tortilla wraps served with creamy guacamole
Author: Lucy Netherton
You can substitute linguica, or even Spanish chorizo, for the Portuguese chouriço here. If any of the clams don't open, it's safest to toss them. Eat the lemon quarters as is (the rinds soften and sweeten...
Author: John Willoughby and Chris Schlesinger
Author: Pierre Franey
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
This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste...
Author: Mark Bittman
A tagine is a North African stew made in an earthenware dish that has a conical top. You can make a tagine in other types of heavy casseroles, like enameled cast iron, but I prefer to use earthenware set...
Author: Martha Rose Shulman
Author: Molly O'Neill
Partridge packs plenty of game flavour for its size and is perfect matched with these robust flavours
Author: Sara Buenfeld
Always pop some salmon fillets in your shopping basket? Try this new way to transform them...
Author: Good Food team
Author: Moira Hodgson
Great served hot for supper or cold as a snack
Author: Good Food team
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
Pork loin and pear slices in a cider and double cream sauce make for a wonderful autumnal dinner for four
Author: Katie Marshall
Adapted from "Modernist Cuisine: The Art and Science of Cooking," by Nathan Myhrvold, Chris Young and Maxime Bilet
Author: Melissa Clark
Here is a recipe for a torte, appropriate for a springtime lunch, that looks daunting, but really is not. The only challenge is finding the right Greek feta, by which we mean something not too salty but...
Author: Melissa Clark
This one-pot roast is simplicity itself - cooking the shoulder slowly means the meat will melt away from the bone
Author: Matt Tebbutt