This is another recipe that you can bring into play as something to eat for people who are standing up milling around, or seated at a ta...

This Buttermilk Roast Chicken recipe makes for a winning dinner any night of the week. Garlic and peppercorns give this dish a dash of spice while maple syrup adds a hint of sweetness that other roast chicken recipes lack. The result is a mouthwateringly juicy roast chicken that cooks quickly and is ideal for the summertime. Make this roast chicken for a cookout or a weeknight dinner for a meal everyone can enjoy.

This was not intended to be the Swedish portion of the book, but it occurred to me after making some gravlax a Christmas or so ago that t...

No one does lamb chops better than the Italians and this recipe, which comes to me by way of the great Anna Del Conte, is a case in point...

Normally, you need to make chocolate mousse a good few hours or, better still, a day, before you want to eat it, so that the egg yolk set...

The Italians have a way of making a special dessert out of unmessed-up simple ingredients. It’s something to do with their touch. I mean ...

I’ve long been tinkering about with a bottle of Baileys, seeing how it could best be called upon in the kitchen, and I think, with this, ...

This is a bit before my time, but I have vague nursery memories of a friend of my grandmother’s making a version of this, which she would...

Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when — as here — you know yo...

This is my idea of an invigorating weekday breakfast, and I make an already easy recipe even more manageable by chopping up the fruit the...

Something that is served from California to Tuscany as an evening savory or appetizer may not seem an obvious choice for breakfast, but I...

This recipe uses many of the same standby ingredients as my chicken curry, but what it makes tastes very different. I buy organic beef mi...

When I was a child, steak houses always had something called minute steak, as in minnit, on the menu, economically attractive portions th...

It is heartening to know that you can be in a permanent hurry and not spend more than a few minutes at any time anywhere, let alone just ...

This has many strings to its bow: It serves as a vegetarian alternative to the Thanksgiving turkey; it gussies up a plate of cold leftove...

I love avocados and I’ve already confessed my faiblesse for processed peas, so it stands to reason that one day I was going to try them t...

I don’t suppose this is ever going to win plaudits from the World Health Organization, but a cheese fondue is surely the stuff of dreams....

I have always loved the Alsatian version of coq au vin and this is it, stunningly streamlined. I replace the onion with leek, buy bacon a...

This is such a favorite fallback of mine, I would never be without the staples I need to make it coconut milk and green curry paste in t...

This is the perfect supper on those days when a knife and fork seem like just too much work. It’s instantly comforting, but is lively eno...

I don’t deny that chopping the fish into such tiny pieces seems perhaps against the express ethos (if I might put it that way), but there...

Of all my reliable standbys, this is one of my speediest. Of course there’s more to it. I’m too greedy to settle for mere efficiency. I f...

Since you never know when you might be in urgent need of a crumble, I make up enough for at least four and let it sit safely in the deep ...

This is one of the easiest suppers to make and somehow, however much I know this, it always surprises me. Not in the cooking, so much as ...

This beautiful green dressing packs a real punch: I love it on watercress and avocado salad and, indeed, on anything that is served with ...

Again, this is good on robust bitter leaves, but acts as a glorious contrast to the soft sweetness of grilled peppers. I keep packages of...

I’ve always thought one of the best ways to eat duck was as the Chinese do, but I had never thought it would be so easy to cook. I say “c...

This is my idea of perfect dinner-party food: It’s easy to make, not complicated to serve, and looks — and tastes — exquisite. Feel free ...

There is no variation of this dessert I don’t like, and I must have made several in my time. This one uses bottled, proper fresh pomegran...

I know the list of ingredients is long, but a lot of this is stuff that will help you generally if it’s part of your cupboard stash. If y...

However much people have eaten there is always, I’ve noticed, room for a brownie. This is a different kind of a brownie, most definitely ...

This is the ultimate ice cream sundae. Obviously, if you’re not a peanut-eater, it won’t be for you, but for everyone else it is the stuf...

Of course I’m tempted to do a ham steak with pineapple, and I wouldn’t begin to stop you, but I really think parsley is the key here. Whe...

If you’ve got an electric mixer — either a handheld one or a freestanding mixer — this is very low effort indeed, but it is a real showst...

This is truly a weekday special: a breakfast that combines food and drink for people who don’t feel they’ve even got time to sit down in ...

This salad takes mere minutes to make, and yet is so enduringly beautiful. I don’t overstate the case; there is something positively pai...

You've likely sipped pomegranate juice and incorporated the fruit in salads. But what about incorporating it in ice cream? The No-Churn Pomegranate Ice Cream recipe will be a new and creative way to serve up some pomegranate at your next party. You'll love that this recipe is both easy to make and has only four ingredients! It will also be an elegant and sophisticated addition to any event you have planned on the calendar.

I love this as a vegetable accompaniment but I should tell you it also works very well, at room temperature, with some dressing over it, ...

This is one of my proudest creations, and I suppose a good example of a recipe that isn’t traditionally from Italy, but sits uncontrovers...

In France and Italy, and across much of Europe, seafood is traditionally eaten on Christmas Eve and it is a very good way of embarking on...

This is what I make for people when I want something that needs no thought, no fuss, no effort but will guarantee instant gratification a...

This is as simple and as basic as a recipe could be, and all the better for it. I love the way Italians cook greens with their pasta, and...

This is unlike anything else: The texture is soft set, so that you know it’s not a liquid but it doesn’t have the heft of a solid. And th...

There are few sights as uplifting in the kitchen as a golden, bubbling gratin coming out of the oven. It’s strange to be saying this, but...