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 base for a risotto and a filling for a pie, taco...
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 of the Three Sisters - corn, beans, and squash....
Author: Martha Rose Shulman
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 instead of the common combination of both gizzards...
Author: Vallery Lomas
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 pickles alongside
Author: Diana Henry
Author: Julia Moskin
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 until it's really soft, almost melting. (If there's...
Author: Mark Bittman
Mary's version of the Indian dish, kitchari, is a great storecupboard supper, delicious as a main or a side
Author: Mary Cadogan
Author: Alex Witchel
This warming and creamy dish is perfect for sharing with friends and family
Author: Good Food team
This healthy aubergine gratin makes a moreish side dish with lamb but can be eaten veggie as well
Author: Diana Henry
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: Molly O'Neill
Delicious served on its own, or as a side dish with grilled chicken breasts rubbed with a little curry paste
Author: Good Food team
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 pilaf. "The sweet smokiness of scorched onion...
Author: Nigella Lawson
Feel free to double the eggs and add other brunch-worthy food alongside or as an underpinning for the potatoes, like smoked salmon, bacon or cured ham.
Author: Florence Fabricant
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 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
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 salad run through with croutons, dried cranberries,...
Author: Sam Sifton
Author: Florence Fabricant
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, is made like an Italian frittata, but the spices...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Moira Hodgson
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 of Mr. Vergé's dish. It requires a little time,...
Author: Craig Claiborne
Author: Marian Burros
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 to an Indian feast
Author: Irfan Khan
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 vegetarian chili, one that is a favorite...
Author: Martha Rose Shulman
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 runs with Mario Carbone. It is on one hand a simple...
Author: Mark Bittman
Author: Marian Burros
Author: Molly O'Neill
Author: Molly O'Neill
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
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 make spaetzle at home. I have both, and the small,...
Author: Melissa Clark
Author: Elaine Louie
Author: Mimi Sheraton
Author: Craig Claiborne
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 the farro, drain and then crack the grains slightly...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Molly O'Neill
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. I added cooked farro to the tomato-onion mix, making...
Author: Martha Rose Shulman
My stripped-down version of chiles rellenos calls for stuffing seeded, raw poblano halves with spiced, almond-studded ground beef, then baking everything until the pepper flesh melts into a velvet pocket...
Author: Melissa Clark
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 base for a risotto and a filling for a pie, taco...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Molly O'Neill
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 of the Three Sisters - corn, beans, and squash....
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 vegetarian chili, one that is a favorite...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
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
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