Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix
Author: Chelsie Collins
A no-fuss open puff pastry pie that makes a great vegetarian main course or quick lunchtime treat
Author: Good Food team
Steaming the salmon in a parcel, in its own marinade, with the spiralized veg, ensures the fish is juicy and full of flavour. Serve with Jasmine or basmati rice
Author: Sophie Godwin - Cookery writer
Author: Eric Asimov
Author: Pierre Franey
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner. The iconic boeuf bourguignon would not be the best choice with chardonnay,...
Author: Florence Fabricant
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 comforting dish of layered pasta sheets, meat and spinach is topped with gooey, melted cheese - freeze now for entertaining later
Author: Justine Pattison
Author: Marian Burros
Author: Moira Hodgson
Gordon combines baby veg and tender meat in his lighter version of a bistro classic
Author: Gordon Ramsay
People will think you've been cooking for hours with this rich and meaty dish, ready in under 30 minutes
Author: Barney Desmazery
Author: Robert Farrar Capon
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
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
The ingredient that identifies this dish as nicoise is, of course, olives, and in this recipe there are both green and red. Tomatoes are also essential to nicoise cooking, as are olive oil and garlic....
Author: Pierre Franey
Author: Marian Burros
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
Fava beans top my list of spring favorites. The 15 minutes that it will take you to shell and skin these high-protein, high-fiber treasures is time well spent, because their season is, sadly, a short one....
Author: Martha Rose Shulman
Author: Marialisa Calta
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
A simple, budget pasta dish with a touch of chilli, squeeze of lemon and fresh basil. Add a drizzle of oil and sprinkling of feta cheese to serve
Author: Sophie Godwin - Cookery writer
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: Molly O'Neill
Infuse this super-healthy rice dish with the distinctive flavour of saffron - the dish is high in vitamin C, too
Author: Roopa Gulati
This fruity, fresh coleslaw goes beautifully with pork, or it's great as part of a buffet
Author: Good Food team
Author: Moira Hodgson
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
Use up any leftover sausages in this hearty hotpot recipe, quick yet comforting and perfect for midweek meals
Author: Good Food team
Take the stress out of a Sunday roast with this one-pan recipe that couldn't be simpler
Author: Good Food team
A rich and indulgent example of French cuisine for turning spuds into something more exciting
Author: Orlando Murrin
Protein-packed quinoa makes this midweek meal a superhealthy option
Author: Good Food team
In this savory, satisfying dinner, finely ground polenta and grated butternut squash are cooked together in one pot, the squash adding sweetness to the savory cornmeal. Then browned sausages and onions...
Author: Melissa Clark
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
This is the way my friend Christine Picasso prepares artichokes. Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes. She calls this Artichauts à la barigoule,...
Author: Martha Rose Shulman
Author: Craig Claiborne
A juicy, beautifully pink rib roast is one of the most impressive dishes imaginable for a holiday spread. (It's also one of the most expensive. Invest in a digital, oven-safe thermometer and there will...
Author: Julia Moskin
Bring out a big dish to share next time you have friends over - you can make the sauce and kofte ahead to keep it stress-free
Author: Mary Cadogan
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: Bryan Miller And Pierre Franey
Author: Jonathan Reynolds
Author: Robert Farrar Capon
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
Falling somewhere between a paella and a risotto, this slow-cooked basmati rice pot has deep paprika flavours
Author: Good Food team
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
Author: Molly O'Neill
Author: Daniel Patterson
Author: Marian Burros
Rabbit is mild and just a little earthy tasting, with silky meat that stays moist if you take care not to overcook it. Here it's quickly roasted with olives, lemon and feta cheese, which melts into a creamy...
Author: Melissa Clark