I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the...
Author: Martha Rose Shulman
This makes a substantial vegetarian - or vegan if you leave out the cheese - Thanksgiving main dish. It is another riff on the native American tradition...
Author: Martha Rose Shulman
Mary's version of the Indian dish, kitchari, is a great storecupboard supper, delicious as a main or a side
Author: Mary Cadogan
This warming and creamy dish is perfect for sharing with friends and family
Author: Good Food team
The name for this dish comes from how it looks, as the rice grains are speckled with bits of ground meat and seasonings. This version uses chicken livers...
Author: Vallery Lomas
Bake layers of vegetables and Italian bacon with thyme, nutmeg and double cream for a rich, warming one-pot - the ultimate comfort food
Author: Sarah Cook
This healthy aubergine gratin makes a moreish side dish with lamb but can be eaten veggie as well
Author: Diana Henry
To keep the soufflé as light as possible, the zucchini is grated (the food processor makes short work of this), and then cooked with onion and garlic...
Author: Mark Bittman
You'll love the 'tarka', which is the spiced butter that's poured over this subtly flavoured Indian chickpea and coconut dhal. Serve with chutneys and...
Author: Diana Henry
Author: Alex Witchel
This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.
Author: Julia Moskin
This dhal from Lucknow 49 uses mung beans cooked in milk, and is gently spiced and comforting. Serve as a main or side dish - it's a great veggie partner...
Author: Irfan Khan
Delicious served on its own, or as a side dish with grilled chicken breasts rubbed with a little curry paste
Author: Good Food team
This is a comforting Mediterranean version of baked beans. You can halve these quantities if you want a smaller amount to serve your family.
Author: Martha Rose Shulman
Author: Marian Burros
Here is a vegetarian dinner course of impressive size and heft, to rival any stuffed chicken, turkey or loin of pork. The interior is a riff on a kale...
Author: Sam Sifton
Tunisian frittatas are sometimes baked in an earthenware dish in the oven, sometimes on top of the stove. This one, adapted from a recipe by Clifford Wright,...
Author: Martha Rose Shulman
Author: Julia Moskin
Author: Molly O'Neill
Back in 2003, Nigella Lawson brought to The Times a recipe for chicken and apricot masala, and with it, she paired this dish, a caramelized onion and lentil...
Author: Nigella Lawson
Author: Moira Hodgson
Author: Craig Claiborne
Prep these roast potatoes in the morning, then put them in the oven an hour before serving. They make a traditional Sunday roast a bit more special
Author: Sophie Godwin - Cookery writer
Craig Claiborne brought this recipe to The Times in a 1981 article about the late Roger Vergé, a founding father of nouvelle cuisine. This is an adaptation...
Author: Craig Claiborne
Author: Marian Burros
Finally, a way to make something as comforting as an Italian rice risotto using farro. The chef Barry Maiden revealed this ingenious method to me. Soak...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Molly O'Neill
Author: Marian Burros
Author: Florence Fabricant
A third riff on the Native American combination of beans, squash and corn for this week of vegetarian Thanksgiving main dish recipes. This is a straightforward...
Author: Martha Rose Shulman
Unless you have an Eastern European heritage or a penchant for replicating the hearty cuisine of German beer halls, it may never have occurred to you to...
Author: Melissa Clark
Author: Molly O'Neill
My stripped-down version of chiles rellenos calls for stuffing seeded, raw poblano halves with spiced, almond-studded ground beef, then baking everything...
Author: Melissa Clark
Bake layers of vegetables and Italian bacon with thyme, nutmeg and double cream for a rich, warming one-pot - the ultimate comfort food
Author: Sarah Cook
Author: Elaine Louie
Author: Mimi Sheraton
Rich Torrisi developed this intense and terrific recipe for the menu at Dirty French, one of a number of chic restaurants in downtown Manhattan that he...
Author: Mark Bittman
This is a riff on imam bayildi, the long-cooking eggplant dish bathed in tomatoes and onions that is one of the great achievements of Turkish cuisine....
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Molly O'Neill
Author: Jonathan Reynolds
I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the...
Author: Martha Rose Shulman
Author: Molly O'Neill
This makes a substantial vegetarian - or vegan if you leave out the cheese - Thanksgiving main dish. It is another riff on the native American tradition...
Author: Martha Rose Shulman
A third riff on the Native American combination of beans, squash and corn for this week of vegetarian Thanksgiving main dish recipes. This is a straightforward...
Author: Martha Rose Shulman
This healthy aubergine gratin makes a moreish side dish with lamb but can be eaten veggie as well
Author: Diana Henry
This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.
Author: Julia Moskin
You'll love the 'tarka', which is the spiced butter that's poured over this subtly flavoured Indian chickpea and coconut dhal. Serve with chutneys and...
Author: Diana Henry