Author: Florence Fabricant
Author: Moira Hodgson
Falling somewhere between a paella and a risotto, this slow-cooked basmati rice pot has deep paprika flavours
Author: Good Food team
Author: Barbara Kafka
Author: Pierre Franey
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
Author: Florence Fabricant
Enjoy British pork with melted Cheshire cheese and a kick of English mustard
Author: Good Food team
Those who believe the best part of the Thanksgiving turkey is the day-after sandwiches with leftover cranberry sauce will welcome this recipe. It teams the relatively unappreciated drumsticks with the...
Author: Mark Bittman
Chick-fil-A's chicken has flavor that can be hard to replicate... until now! Try this recipe and you can enjoy Chick-fil-A chicken strips -- even on Sunday.
Author: Erin Johnson,Mashed Staff
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
Author: Craig Claiborne
For decades, chicken has been America's most familiar culinary canvas - and its popularity continues to grow. This recipe is adapted from Michel Richard, the chef of the French-California restaurant, Citrus,...
Author: Molly O'Neill
Author: Jacques Pepin
Author: Craig Claiborne And Pierre Franey
Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time. They can, however, be an opportunity to improvise, even to elevate. Here, some leftover cooked greens are...
Author: Andrew Scrivani
Author: Pierre Franey
Eggs, bacon and sausage - not a breakfast plate, but a delicious budget pasta dish with creamy sauce and parsley
Author: Lucy Netherton
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
Author: Pierre Franey
Chermoula is a North African marinade, used to flavour fish. The recipe varies, but this one contains paprika, making in Moroccan
Author: Maria Elia
Author: Bryan Miller
This show-stopping vegetarian main will dazzle dinner party guests and it's special enough to serve on Christmas Day
Author: Good Food team
Cooking fillets of pork in prosciutto parcels not only protects them from drying out in the oven, but also adds a delicious saltiness
Author: Mary Cadogan
Author: Florence Fabricant
Author: Marian Burros
Love meatballs? Try this low-calorie recipe that uses turkey mince, served in a hot pepper sauce
Author: Sara Buenfeld
This comforting vegetarian recipe is the perfect dish to warm yourself up on a cold winter night
Author: Good Food team
Author: Craig Claiborne And Pierre Franey
A super simple pasta supper that uses budget offcuts of fish with just a little heat, flavoured with fresh citrus and herbs
Author: Sara Buenfeld
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: Molly O'Neill
Author: Moira Hodgson
Up a flight of rickety stairs in Hanoi is a 100-year-old restaurant that is often a must-not-miss in guidebooks. It serves one iconic, delicious dish, called cha ca la Vong, which also happens to be the...
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
The quantity of rice specified in the recipe is what I needed for the pumpkin I stipulate, but I should say two things here. One is that you might not find (or want) a pumpkin of exactly the same weight....
Author: Nigella Lawson
Gigot de Mer à la Provençale is roasted monkfish seasoned with rosemary, thyme, bay leaf and garlic that is served on a bed of ratatouille. What could be more Provençale?
Author: Martha Rose Shulman
Make a Chinese chicken dish to die for using Chinese black vinegar - known as chinkiang - plus other classic Asian flavours. It's well worth sourcing the ingredients
Author: Diana Henry
This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud's sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North...
Author: Sam Sifton
Author: Pierre Franey
A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon. Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped...
Author: Melissa Clark
Author: Frederic Van Coppernolle
I don't know of a better way to turn 3 pounds of pork shoulder into dinner. Or a dinner party. Carnitas can be simply rolled into a corn tortilla, or used as the basis for something more ambitious, like...
Author: Kim Severson
Author: Trish Hall
Author: Mark Bittman
Author: Peter Mcquaid
Author: Rena Coyle