A veggie stack with a difference - flavour your fried cheese with Moroccan harissa paste and creamy hummus
Author: Good Food team
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Bryan Miller
Author: Pierre Franey
This recipe is adapted from the great Chinese-American chef Ken Hom, for a Sichuan stir-fry is made with chunks of boneless chicken (breasts or thighs,...
Author: Alex Witchel
This recipe, adapted from "Fish: The Complete Guide to Buying and Cooking" by Mark Bittman, came to The Times in 1997, part of a greater piece on bay scallops....
Author: Mark Bittman
Author: Julia Reed
Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for...
Author: Martha Rose Shulman
Author: Pierre Franey
Somewhere between macaroni and cauliflower cheese, these pasta bakes are perfect for a cold day
Author: Jane Hornby
Author: Joan Nathan
This Mexican-inspired treat for two is on the table within half an hour
Author: Good Food team
Author: Moira Hodgson
Roasted peppers, olives and paprika give this bake tons of flavour. It's a great way to use up leftover cooked chicken too
Author: Good Food team
Breadcrumb your pork fillet with panko, Japanese style, then serve with a sweet, spicy, light curry sauce and sushi rice
Author: Jane Hornby
Author: Marian Burros
This easy recipe bridges that strange period of cooking that falls at the end of summer, when there's a chill in the air, and grilling might require a...
Author: Melissa Clark
Author: Marian Burros
Take a jar of tomato sauce, beef mince, mozzarella cheese and a baguette and you have this speedy supper - serve with basil
Author: Good Food team
Author: Florence Fabricant
This hearty supper is healthy, cheap and filling - great for an easy meal for your mates
Author: Good Food team
Stroganoff actually has a French connection going back to the 19th century. Aristocratic Russians of the time had commercial and cultural ties with France,...
Author: Pierre Franey
This Middle Eastern dish may include fried stale pita bread doused with chicken or turkey stock in a casserole and topped with the other ingredients. In...
Author: Martha Rose Shulman
Get a healthy dose of folate and fibre in this good for you dish, which uses time saving ready-cooked rice
Author: Jennifer Joyce
Traditionally, this is made with Asian snake beans, which taste very similar to French beans - but are about a foot long
Author: Barney Desmazery
Steam sustainable fish like tilapia in foil parcels with curry paste, coconut and lime then serve with rice for a healthy supper
Author: Jennifer Joyce
This colourful Indian dish with a refreshing yoghurt sauce is great for vegetarians, or try serving to meat eaters with lightly spiced lamb
Author: Sarah Cook
Author: Moira Hodgson
Breadcrumb and shallow-fry aubergine slices for a Japanese style vegetarian dish - your new curry night favourite
Author: Cassie Best
Author: Bryan Miller
Author: Pierre Franey
A bacon joint can stretch a long way. Serve with potato and Savoy cabbage cakes, plus a fried egg and optional tomato ketchup
Author: Angela Boggiano
Author: Craig Claiborne
Author: Florence Fabricant
This light, fresh dish is perfect for relaxed summer entertaining, as it can be made in stages
Author: Mary Cadogan
Author: Bryan Miller
Muffin on stew? You'd better believe it - think of it as a lighter alternative to suet dumplings
Author: Lesley Waters
Author: Molly O'Neill
Make curry in a hurry with this speedy recipe - a fragrant spice pot ready in half an hour
Author: Good Food team
This stunning filo pastry pie is a twist on a lamb tagine. A hearty main meal that wouldn't look out of place on any dinner-party table
Author: Cassie Best
Author: Nancy Harmon Jenkins
Author: Pierre Franey
Author: Julia Reed
Author: Marian Burros
Pack in an impressive 3 of your 5-a-day with this spicy vegetarian lentil dish filled with roast butternut squash, peppers and onions
Author: Good Food team
These spicy noodles are based on a classic Malaysian noodle dish, Mee Goreng, but I've reduced the number of ingredients. With origins in North India,...
Author: Martha Rose Shulman