This Chinese-takeaway favourite is much tastier and healthier when made at home - and quicker, too
Author: Silvana Franco
This spaghetti sauce is a creamy, pungent walnut-thickened pesto that is thinned out with a small amount of cooking water from the pasta. Break up the...
Author: Martha Rose Shulman
Author: Sam Sifton
This spicy Mexican beef one pot doesn't need hours of simmering- whip it up in a flash for a cosy night in
Author: Sara Buenfeld
Author: Molly O'Neill
For this comforting gratin, broccoli is briefly steamed and seasoned with garlic and thyme before being tossed with the bread, eggs, goat cheese and milk....
Author: Martha Rose Shulman
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
This slow cooked lamb dish from Mexico is great for family meals. Our easy recipe has a touch of dark chocolate and ancho chillies for smoky heat
Author: Sara Buenfeld
Try out a new idea with beef mince - served in balls in a Chinese sauce with sweet chilli and five-spice
Author: Lucy Netherton
A festive twist on the classic British dish of beef wellington, rich with chestnuts and stuffing
Author: Gary Rhodes
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
Author: Bryan Miller And Pierre Franey
This dish, brought to The Times by Patricia Wells in 1988, came from a cheesemaker near Salers, France. The lamb is cooked long and slow alongside vegetables...
Author: Patricia Wells
Making your own fragrant spiced flatbreads will surely impress at your next barbecue. An ideal veggie main, served with marinated feta, Kalamata olives,...
Author: Georgina Fuggle
Author: Moira Hodgson
Author: Molly O'Neill
Author: Leslie Land
This technique, called red cooking, involves simmering meat with soy sauce, sugar and sweet aromatics like star anise and cinnamon. It happens in a wok,...
Author: David Tanis
Author: Pierre Franey
A super-speedy, healthy stir-fry, easily halved to serve one for an after-work supper
Author: Good Food team
Author: Marian Burros
Author: Nancy Harmon Jenkins
Author: Moira Hodgson
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: Elaine Louie
Cook lamb steaks with herbs and wrap into a puff pastry parcel - you'll need just five ingredients
Author: Mary Cadogan
This hearty French classic combines meltingly tender meat with crispy skin, and can be made well in advance - perfect for dinner parties
Author: James Martin
Author: Julia Reed
For this recipe, I added plums to the onions in the sauce for brightness, and port for sweetness. Star anise and bay leaf add depth, but you could leave...
Author: Melissa Clark
Author: Moira Hodgson
Author: Pierre Franey
Author: Molly O'Neill
A delicious low-fat dish in just 30 minutes, perfect if friends drop by midweek
Author: Good Food team
Author: Nancy Harmon Jenkins
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: Pierre Franey
Cauliflower is one of the few cruciferous vegetables you find in North African tagines. The spicy tagines make a good vehicle for this nutrient-rich food...
Author: Martha Rose Shulman
Soba noodles keep you fuller for longer - serve with sugar snap peas, peppers, cucumber and a tahini sauce for a nutrient-packed supper
Author: Jennifer Joyce
A super-healthy dish that's ready in minutes and just as good hot or cold. It counts as one of your 5-a-day
Author: Good Food team
Author: Molly O'Neill
An individual parchment-wrapped chicken dish flavoured with Asian spices and creamy coconut
Author: Good Food team
Get the kids in the kitchen to prepare this easy BBQ chicken recipe, then assemble together with creamy guacamole on tortilla wraps
Author: Barney Desmazery
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...
Author: John Willoughby and Chris Schlesinger
Don't stint on the cooking time - it really is the key to meltingly soft, full-flavoured meat
Author: Sarah Cook
Mussels are full of omega-3, iron and protein - try yours cooked in red pesto and wine
Author: Good Food team
This is serious British comfort food for a chilly spring day
Author: Celia Brooks Brown
Author: Molly O'Neill
Author: Marian Burros