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Greek salad

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

Author: Good Food team

Beef Empanadas

Many cultures have put a spin on the empanada. This recipe descends from the Argentine way of making these little meat pies. The Argentine empanada is...

Author: David Tanis

Chana masala

Serve this vegetarian Indian chickpea curry as a main meal or side dish. It's gluten-free, good for you and freezable so you can save any leftovers.

Author: Elena Silcock

Bulgur Pilaf With Chickpeas and Herbs

This is the type of satisfying high-protein grain and legume dish that easily occupies the center of your dinner plate, accompanied by vegetables or a...

Author: Martha Rose Shulman

Roasted Eggplant and Red Pepper Gratin

Roasting eggplant requires less oil than frying. It is important to let the roasted eggplant and roasted peppers drain in a strainer, otherwise the gratin...

Author: Martha Rose Shulman

Roasted Cauliflower Gratin With Tomatoes and Goat Cheese

Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds. I use coriander...

Author: Martha Rose Shulman

Spicy couscous salad

This can be made as a main-dish salad (great for lunchboxes) or as a side dish for roast lamb

Author: Emma Lewis

Imam Bayildi

There are many recipes for the iconic Turkish eggplant dish, Imam Bayildi. Most call for much more olive oil than this recipe does. There's quite a bit...

Author: Martha Rose Shulman

Peppers Stuffed With Rice, Zucchini and Herbs

I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because...

Author: Martha Rose Shulman

Chickpea and Fennel Ratatouille

This ratatouille with chickpeas and fennel is among the best I've ever made. It's a recipe for what you might call A Vegan Day. Being a vegan is not my...

Author: Mark Bittman

Roasted Squash and Red Onion Gratin With Quinoa

I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash...

Author: Martha Rose Shulman

Thai broccoli rice

Replacing rice with broccoli that's been blitzed to grains makes a colourful and healthy, quick-cook vegetarian meal

Author: Georgina Fuggle

Lessons Worth Savoring Spinach Timbales

Author: Bryan Miller And Pierre Franey

Ludo Lefebvre's Roasted Carrot Salad

At Petit Trois, the tiny restaurant in Los Angeles where the chef Ludo Lefebvre serves bistro classics to the film industry and food-obsessed, this salad...

Author: Sam Sifton

Flamiche Aux Poireaux (Leek Tart)

Author: Patricia Wells

Macaroni Beaucaire

Author: Jacques Pepin

Bhindi Masala (Okra With Red Onion and Tomato)

Ready in less than 30 minutes, bhindi masala is a hot and spicy vegetarian main dish perfect for any weeknight. Okra often gets a bad rap, but in this...

Author: Zainab Shah

Sweet and Sour Peppers Stuffed With Rice or Bulgur and Fennel

These sweet and sour peppers are great on their own, but they can also be filled. I like the filled peppers both cold, as sort of a salad, and warm. This...

Author: Martha Rose Shulman

Rich Red Wine Vegetable Stew

Author: Barbara Kafka

Hard Cooked Eggs in Tomato Onion Sauce

This is the eggs-as-meat-style main course of hard-cooked eggs simmered in tomato sauce. Though the main recipe here is Mediterranean, and you often see...

Author: Mark Bittman

Paula Wolfert's Roasted Vegetables With Garlic and Herbs

This recipe came to The Times in 1991 by way of Paula Wolfert, the prolific Mediterranean cookbook author and James Beard Award winner. It is a simple...

Author: Moira Hodgson

Corn Empanadas

Back in 2013, David Tanis learned to make several versions of empanadas from his friend Fernando Trocca, an Argentine chef, including one filled with sweet...

Author: David Tanis

Halloumi & mushroom skewers

If you're cooking for both veggies and meat-eaters, barbecue these vegetarian kebabs first, then keep warm in a low oven while you cook the meat

Author: John Torode

Spiced quinoa with almonds & feta

Use quinoa instead of couscous to make a delicious gluten-free salad

Author: Good Food team

Bass Ceviche

This recipe is a simple wonder: small pieces of fresh fish are tossed with onion, scallions, hot peppers, olive oil and a goodly amount of lemon juice....

Author: C.J. Chivers

Tomatoes Stuffed With Sausage

Author: Pierre Franey

Roast new potatoes & radishes

...

Author: Sophie Godwin - Cookery writer

Braised Fresh Black Eyed Peas With Baby Turnips

Fresh black-eyed peas, still in their pods, are a pretty pale green, with a gorgeous purple-black O-ring on each tiny pea. They're tender and creamy and...

Author: Gabrielle Hamilton

Potato and Sorrel Gratin

When a friend offered me sorrel from her garden I accepted gladly. I love the tangy flavor of this green leafy vegetable and will always buy it if I see...

Author: Martha Rose Shulman

Fennel, Kale and Rice Gratin

Two types of greens provide delicious contrast in this comforting yet light dish, which is perfect for a weeknight dinner or a festive side. It's a flexible...

Author: Martha Rose Shulman

Onion Phyllo Pie

Author: Jonathan Reynolds

Wheat Berries With Broccoli

I thought what I had in my pantry was farro, a strain of wheat that is slightly softer than our North American wheat berries, but when I tried to make...

Author: Martha Rose Shulman

Butternut Squash Puree

Author: Pierre Franey

Grilled Eggplant and Tomatoes With Chermoula

Chermoula, the pungent Moroccan herb sauce that is traditionally used as a marinade for fish, is also great with grilled vegetables, like the last of the...

Author: Martha Rose Shulman

Cauliflower, Potato and Quinoa Patties

Cauliflower is a great vegetable to use in a burger, because it breaks down nicely so that it can be mashed along with potatoes to form a burger that stays...

Author: Martha Rose Shulman

Roasted Cauliflower Gratin With Tomatoes and Goat Cheese

Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds. I use coriander...

Author: Martha Rose Shulman

Macaroni Beaucaire

Author: Jacques Pepin

Chickpea and Fennel Ratatouille

This ratatouille with chickpeas and fennel is among the best I've ever made. It's a recipe for what you might call A Vegan Day. Being a vegan is not my...

Author: Mark Bittman

Beef Empanadas

Many cultures have put a spin on the empanada. This recipe descends from the Argentine way of making these little meat pies. The Argentine empanada is...

Author: David Tanis

Tomatoes Stuffed With Sausage

Author: Pierre Franey

Chana masala

Serve this vegetarian Indian chickpea curry as a main meal or side dish. It's gluten-free, good for you and freezable so you can save any leftovers.

Author: Elena Silcock

Chana masala

Serve this vegetarian Indian chickpea curry as a main meal or side dish. It's gluten-free, good for you and freezable so you can save any leftovers.

Author: Elena Silcock

Sweet and Sour Peppers Stuffed With Rice or Bulgur and Fennel

These sweet and sour peppers are great on their own, but they can also be filled. I like the filled peppers both cold, as sort of a salad, and warm. This...

Author: Martha Rose Shulman

Spicy couscous salad

This can be made as a main-dish salad (great for lunchboxes) or as a side dish for roast lamb

Author: Emma Lewis

Flamiche Aux Poireaux (Leek Tart)

Author: Patricia Wells

Roasted Eggplant and Red Pepper Gratin

Roasting eggplant requires less oil than frying. It is important to let the roasted eggplant and roasted peppers drain in a strainer, otherwise the gratin...

Author: Martha Rose Shulman