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Greek salad

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

Author: Good Food team

Beef Empanadas

Many cultures have put a spin on the empanada. This recipe descends from the Argentine way of making these little meat pies. The Argentine empanada is small, just two or three delicious bites. The technique...

Author: David Tanis

Bulgur Pilaf With Chickpeas and Herbs

This is the type of satisfying high-protein grain and legume dish that easily occupies the center of your dinner plate, accompanied by vegetables or a salad. Cook the chickpeas, then use the soaking water...

Author: Martha Rose Shulman

Roasted Cauliflower Gratin With Tomatoes and Goat Cheese

Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds. I use coriander seeds and cinnamon to season the tomato sauce...

Author: Martha Rose Shulman

Roasted Eggplant and Red Pepper Gratin

Roasting eggplant requires less oil than frying. It is important to let the roasted eggplant and roasted peppers drain in a strainer, otherwise the gratin will be watery. I recommend roasting the vegetables...

Author: Martha Rose Shulman

Imam Bayildi

There are many recipes for the iconic Turkish eggplant dish, Imam Bayildi. Most call for much more olive oil than this recipe does. There's quite a bit in this one, but it's a much lighter dish than the...

Author: Martha Rose Shulman

Chana masala

Serve this vegetarian Indian chickpea curry as a main meal or side dish. It's gluten-free, good for you and freezable so you can save any leftovers.

Author: Elena Silcock

Spicy couscous salad

This can be made as a main-dish salad (great for lunchboxes) or as a side dish for roast lamb

Author: Emma Lewis

Peppers Stuffed With Rice, Zucchini and Herbs

I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because it doesn't swell too much, and it's right. It...

Author: Martha Rose Shulman

Lessons Worth Savoring Spinach Timbales

Author: Bryan Miller And Pierre Franey

Hard Cooked Eggs in Tomato Onion Sauce

This is the eggs-as-meat-style main course of hard-cooked eggs simmered in tomato sauce. Though the main recipe here is Mediterranean, and you often see this preparation in southern Italy (it's good over...

Author: Mark Bittman

Flamiche Aux Poireaux (Leek Tart)

Author: Patricia Wells

Macaroni Beaucaire

Author: Jacques Pepin

Bhindi Masala (Okra With Red Onion and Tomato)

Ready in less than 30 minutes, bhindi masala is a hot and spicy vegetarian main dish perfect for any weeknight. Okra often gets a bad rap, but in this recipe, searing it in ghee preserves its structure,...

Author: Zainab Shah

Roasted Squash and Red Onion Gratin With Quinoa

I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.

Author: Martha Rose Shulman

Chickpea and Fennel Ratatouille

This ratatouille with chickpeas and fennel is among the best I've ever made. It's a recipe for what you might call A Vegan Day. Being a vegan is not my point, and anyway, it's as easy to create an unhealthy...

Author: Mark Bittman

Corn Empanadas

Back in 2013, David Tanis learned to make several versions of empanadas from his friend Fernando Trocca, an Argentine chef, including one filled with sweet corn. Here, Mr. Tanis uses potatoes, peppers...

Author: David Tanis

Sweet and Sour Peppers Stuffed With Rice or Bulgur and Fennel

These sweet and sour peppers are great on their own, but they can also be filled. I like the filled peppers both cold, as sort of a salad, and warm. This is one instance in which fleshy red peppers work...

Author: Martha Rose Shulman

Bass Ceviche

This recipe is a simple wonder: small pieces of fresh fish are tossed with onion, scallions, hot peppers, olive oil and a goodly amount of lemon juice. The result is flavorful and refreshing. If green...

Author: C.J. Chivers

Paula Wolfert's Roasted Vegetables With Garlic and Herbs

This recipe came to The Times in 1991 by way of Paula Wolfert, the prolific Mediterranean cookbook author and James Beard Award winner. It is a simple treatment she obtained from a woman in Corfu, an island...

Author: Moira Hodgson

Onion Phyllo Pie

Author: Jonathan Reynolds

Potato and Sorrel Gratin

When a friend offered me sorrel from her garden I accepted gladly. I love the tangy flavor of this green leafy vegetable and will always buy it if I see it in my farmers' market. You don't need much to...

Author: Martha Rose Shulman

Halloumi & mushroom skewers

If you're cooking for both veggies and meat-eaters, barbecue these vegetarian kebabs first, then keep warm in a low oven while you cook the meat

Author: John Torode

Grilled Eggplant and Tomatoes With Chermoula

Chermoula, the pungent Moroccan herb sauce that is traditionally used as a marinade for fish, is also great with grilled vegetables, like the last of the summer's eggplant and tomatoes. You can use an...

Author: Martha Rose Shulman

Thai broccoli rice

Replacing rice with broccoli that's been blitzed to grains makes a colourful and healthy, quick-cook vegetarian meal

Author: Georgina Fuggle

Butternut Squash Puree

Author: Pierre Franey

Ludo Lefebvre's Roasted Carrot Salad

At Petit Trois, the tiny restaurant in Los Angeles where the chef Ludo Lefebvre serves bistro classics to the film industry and food-obsessed, this salad serves as an appetizer. But it works just as well...

Author: Sam Sifton

Rich Red Wine Vegetable Stew

Author: Barbara Kafka

Fennel, Kale and Rice Gratin

Two types of greens provide delicious contrast in this comforting yet light dish, which is perfect for a weeknight dinner or a festive side. It's a flexible recipe, lending itself to all sorts of adaptations....

Author: Martha Rose Shulman

Tomatoes Stuffed With Sausage

Author: Pierre Franey

Braised Fresh Black Eyed Peas With Baby Turnips

Fresh black-eyed peas, still in their pods, are a pretty pale green, with a gorgeous purple-black O-ring on each tiny pea. They're tender and creamy and snappy - with an earthy flavor that goes well with...

Author: Gabrielle Hamilton

Roast new potatoes & radishes

Celebrate summer with this sharing salad of baby potatoes, radishes, toasted pumpkin seeds, spring onions, yogurt dressing and a scattering of chilli flakes

Author: Sophie Godwin - Cookery writer

Wheat Berries With Broccoli

I thought what I had in my pantry was farro, a strain of wheat that is slightly softer than our North American wheat berries, but when I tried to make a farro risotto and the grains took forever to become...

Author: Martha Rose Shulman

Lentils With Pancetta and Cream

Author: Florence Fabricant

Spiced quinoa with almonds & feta

Use quinoa instead of couscous to make a delicious gluten-free salad

Author: Good Food team

Cauliflower, Potato and Quinoa Patties

Cauliflower is a great vegetable to use in a burger, because it breaks down nicely so that it can be mashed along with potatoes to form a burger that stays together. I have always loved seasoning this...

Author: Martha Rose Shulman

Beef Empanadas

Many cultures have put a spin on the empanada. This recipe descends from the Argentine way of making these little meat pies. The Argentine empanada is small, just two or three delicious bites. The technique...

Author: David Tanis

Roasted Cauliflower Gratin With Tomatoes and Goat Cheese

Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds. I use coriander seeds and cinnamon to season the tomato sauce...

Author: Martha Rose Shulman

Bhindi Masala

Ready in less than 30 minutes, bhindi masala is a hot and spicy vegetarian main dish perfect for any weeknight. Okra often gets a bad rap, but in this recipe, searing it in ghee preserves its structure,...

Author: Zainab Shah

Spicy couscous salad

This can be made as a main-dish salad (great for lunchboxes) or as a side dish for roast lamb

Author: Emma Lewis

Chickpea and Fennel Ratatouille

This ratatouille with chickpeas and fennel is among the best I've ever made. It's a recipe for what you might call A Vegan Day. Being a vegan is not my point, and anyway, it's as easy to create an unhealthy...

Author: Mark Bittman

Greek salad

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

Author: Good Food team

Sweet and Sour Peppers Stuffed With Rice or Bulgur and Fennel

These sweet and sour peppers are great on their own, but they can also be filled. I like the filled peppers both cold, as sort of a salad, and warm. This is one instance in which fleshy red peppers work...

Author: Martha Rose Shulman

Tomatoes Stuffed With Sausage

Author: Pierre Franey

Chana masala

Serve this vegetarian Indian chickpea curry as a main meal or side dish. It's gluten-free, good for you and freezable so you can save any leftovers.

Author: Elena Silcock