For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of...
Author: Melissa Clark
Fish tacos, that great meal of the Baja Peninsula, and a taste of summer. They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful....
Author: Sam Sifton
A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices
Author: Good Food team
A wonderfully aromatic North African lamb casserole with a citrus tang - great for dinner parties
Author: Good Food team
From Gordon Ramsay, a blanquette is a stew made with pale-coloured meats which are not fried first
Author: Gordon Ramsay
Author: Jonathan Reynolds
Use sustainable white fish in this North African-inspired rice one-pot with harissa and apricot - full of iron, fibre and 2 of your 5 -a-day
Author: Good Food team
This is a home cook's take on a restaurant special, with shortcuts baked into the recipe. I learned the original at the elbow of Marc Murphy, the chef and an owner of Landmarc in Manhattan, and then adapted...
Author: Sam Sifton
Author: Nancy Harmon Jenkins
Like a moussaka meets shepherd's pie, this cheater's version of the Greek spiced lamb casserole was born, Melissa Clark wrote, "out of a combination of hunger, ingenuity and a lack of time." Instead of...
Author: Melissa Clark
Pork steaks work perfectly with a sticky orange sauce. Serve with potatoes and your favourite vegetables
Author: Sara Buenfeld
Making a mouthwatering Moroccan-inspired meal doesn't have to be difficult - this no-fuss one-pot dinner is full of flavour
Author: Chelsie Collins
This classic Italian recipe for veal means 'jump in the mouth' - serve it with crusty bread to mop up the delicious pan juices
Author: Barney Desmazery
Author: Bryan Miller
The name means 'angry' - and like the pasta sauce this chicken casserole is intended to pack a punch of heat and spice
Author: Sara Buenfeld
Crank up the flavour of healthy food with a Chinese steak stir-fry that combines contrasting fruit, ginger and soy notes
Author: Jennifer Joyce
To make tacos for a crowd, you can't do better than to begin with slow-roasted pork, scented with cumin and coriander, garlic and red pepper. Use shoulder or butt meat and you won't go wrong, as the high...
Author: Mark Bittman
A healthy Mediterranean-style tray bake with sweet potato, peppers, courgettes and chunky onion
Author: Good Food team
This filling Moroccan meal is packed full of vitamins and vegetables
Author: Good Food team
Porc aux pruneaux, which is a classic, is by no means fancy, and it is always much more old-fashioned bistro or grandmotherly than high end. Simply put, it is a pork roast with red-wine-soused prunes....
Author: David Tanis
Learn how to make an authentic-tasting Thai chicken curry with this easy step-by-step recipe
Author: Good Food team
Author: Amanda Hesser
A shepherd's pie with a real twist - top a chilli con carne style filling with cheesy mash and tortilla chips
Author: Sara Buenfeld
Author: Jonathan Reynolds
Author: Marian Burros
It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half. If you don't have Maras pepper, it's worth buying, since its distinctive flavor will...
Author: John Willoughby and Chris Schlesinger
The classic combination of pork and pineapple lives on in this slightly retro and irresistible sweet and sour one-pan dish
Author: Jane Hornby
This is an adaptation of a classic French bistro dish, poulet Basquaise. The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham,...
Author: Martha Rose Shulman
Marinate a cheaper cut like rump steak to tenderise the meat then stir fry with vegetables and rich Chinese flavours
Author: Barney Desmazery
In 2008, The New York Times asked the chef Eric Ripert of the celebrated restaurant Le Bernardin to dream up a meal that leaned heavily on products from a Jack's 99-Cent Store. Mr. Ripert tackled the assignment...
Author: Pete Wells
Author: Pierre Franey
This hearty, wintry dish is a cross between a shepherd's pie and potato gratin. It's got a layer of browned ground beef spiked with onions, sage and spinach on the bottom, with a luscious, cheese- and...
Author: Melissa Clark
This wonderfully spiced dish is halfway completed before you start cooking. I've slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks....
Author: Mark Bittman
Cook this simple everyday fish supper with smooth tomato sauce and you will hit four of your 5-a-day
Author: Good Food team
Author: Marian Burros
British mussels are cheap, sustainable and surprisingly simple to cook. Follow Mary Cadogan's step-by-step guide to preparing mussels
Author: Mary Cadogan
Author: Florence Fabricant
Author: Alex Witchel
This recipe's a messy job, but the pay-off is fragrant meat deliciously infused with citrus herb flavours
Author: Xanthe Clay
Author: Alex Witchel
Perfect golden Wiener schnitzel can be a work of art. Or it can be the worst dish of your life, more like a piece of lead. the eggs have to be beaten with a little cream to make them fluffier, the bread...
Author: Kurt Gutenbrunner
There's nothing nicer than a plump, roasted grouse with a rich red wine gravy. Sir Terence Conran recommends serving with lashings of bread sauce and a nice bottle of burgundy
Author: Good Food team
Author: Pierre Franey
Author: Moira Hodgson
Goulash makes a great freezer standby - just the job when you're pushed for time, but want the comfort of a stew
Author: Good Food team
Author: Craig Claiborne And Pierre Franey
This everyday, freeze-ahead supper combines tomatoes with a creamy cheese sauce - a perfect family meal
Author: Good Food team
This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
Author: Martha Rose Shulman
Author: Melissa Clark