Author: Patricia Wells
Author: Nora Ephron
Author: Molly O'Neill
A classic roast chicken is made extra special with these Italian stuffing balls
Author: Good Food team
Author: Florence Fabricant
Author: Matt Lee And Ted Lee
Author: Molly O'Neill
Delicate hot-smoked fish is perfectly complemented with crisp apple and aniseed flavours - a great light bite
Author: Good Food team
Author: Charlotte Libov
By using a whole chicken and freezing leftovers this tasty supper is extra penny-friendly
Author: Sarah Cook
We've taken the humble cottage pie to the next level by giving it defined layers, fluffier mash and a rarebit topping with extra gravy for serving
Author: Barney Desmazery
Author: Melissa Clark
"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
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
Partridge packs plenty of game flavour for its size and is perfect matched with these robust flavours
Author: Sara Buenfeld
Breadcrumb and shallow-fry aubergine slices for a Japanese style vegetarian dish - your new curry night favourite
Author: Cassie Best
Author: Melissa Clark
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached "farm egg" on the menu), but it also bucks them...
Author: Frank Stitt
Nut roast is a vegetarian main course that goes so well with the traditional roast dinner trimmings, plus it's great cold the day after too!
Author: Woman and Home
Try this traditional based turkey with its easy citrus twist that transforms it into a Christmas Day showstopper
Author: Angela Nilsen
Author: Nancy Harmon Jenkins
Author: Pierre Franey
Author: Amanda Hesser
Author: Christopher Idone
Lighten up curry night with this healthy recipe - pulse cauliflower in a food processor for a rice-like texture that's much lower GI
Author: Sara Buenfeld
Ditch your boring sandwich and make an exciting lunch from your leftover roasted vegetables - squash, peppers and aubergine work well
Author: Cassie Best
Author: Regina Schrambling
Author: The New York Times
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: Craig Claiborne
Author: Florence Fabricant
Author: Craig Claiborne
I have thought a lot about fried chicken because Americans love it. The idea for a potato crust on it came to me from frozen Tater Tots. I loved their crunch and thought if I coated the chicken with potatoes...
Author: Michel Richard
You'll love Angela Nilsen's version of this classic Indian favourite - it tastes authentic but is far lighter and healthier
Author: Angela Nilsen
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
A rustic fish tray bake with a root vegetable base of parsnips, beetroot and carrot - served with a creamy dill sauce
Author: Jennifer Joyce
A spicy new way to serve up lamb, with a pickle that makes a delicious accompaniment to Indian dishes
Author: James Martin
Your favourite Japanese curry in burger form: this indulgent treat is a relaxed spin on traditional flavours, with a katsu curry mayonnaise to top the panko-coated chicken patty
Author: Rosie Birkett
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
Mexican flavours of lime, garlic, chilli and coriander infuse these tasty tortilla wraps served with creamy guacamole
Author: Lucy Netherton
Author: Jonathan Reynolds
Indian spices merge with a traditional potato-topped lamb casserole to create this batch-friendly bake
Author: Sara Buenfeld
Author: Pierre Franey
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
Five ingredients, one pot, no effort. This meltingly tender lamb dish is satisfyingly rich, and virtually cooks itself
Author: Mary Cadogan
Sweeten red onion with vinegar to contrast with salty, strong blue cheese and crunchy greens, then serve on a bed of healthy brown pasta
Author: Jennifer Joyce
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
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
Author: Marian Burros