A really robust pasta dish from my book Cooking with Wine - perfect for cold weather eating. The wine gives a richer, more warming flavour than the usual tomato-based sauce.
If you’re making a dish as simple as fondue you need to use top quality cheese. Emmental and Gruyère are traditional but once you’ve got the hang of it you can play around with other alternatives.
If you’re looking for something to eat for Burns night that isn’t haggis how about a warming bowl of deliciously creamy cullen skink - the Scots answer to chowder?
I've never really 'got' kale but this delicious salad would convert anybody. AND it's healthy too!
If your new year's resolution is to get fit you may be planning to start the day with a smoothie. But how good for you are they and could you make them healthier?
New year tends to mean two things - frugal living and healthy eating - and this recipe my eldest daughter Jo devised when she was a student ticks both boxes. Best, of course, with organic veg if you can get hold of them.
A fresh, zesty citrus-based punch that’s packed with vitamin C. It obviously tastes best if you squeeze the fruit yourself but bought freshly squeezed juice is fine if you’re short of time.
I've always been intrigued by Oysters Rockefeller, described by the great Simon Hopkinson in his most recent book* as "the best hot oyster dish I know". Here's his recipe.
A delicious relish to serve with the Thanksgiving leftovers or to bookmark for Christmas from Diana Henry's Salt, Sugar, Smoke. It keeps for up to 2 weeks in the fridge.
I have to admit I was never very grabbed by the idea of eggnog until I tried it out for myself and discovered just how delicious it is - like velvety, vanilla-and-rum-scented air.
If you're vegetarian - or catering for one - you expect more than just the Christmas sides. You want a celebratory dish of your own. This delicious pie from Rachel Demuth of Demuths Cookery School in Bath fits the bill perfectly.
I was chatting to mixologist Robbie Bargh on Twitter (as you do) and told him I was looking for a great Christmas cocktail. His team at Gorgeous Group came up with this fantastic spiced rum and apple brandy Old Fashioned which totally hits the spot.
If you want to serve something a little different at your Christmas party try these delicious crisp little Dutch meatballs from our guest contributor Bianca Ford of Sip with Supper (@sipwithsupper on Twitter).
My friend cookery writer Sarah Randell has brought out the most enchanting book on marmalade full not only of great marmalade recipes but also some delicious ways of using them.
If you haven't yet decided how to cook your Thanksgiving turkey try this fabulous Italian stuffing from ex-pat American food and wine writer Brian St Pierre.
You're probably all organised for the great day but just in case, here are a couple of clever ideas for festive cocktails using storecupboard ingredients from mixologist Myles Davies.
Why has no-one had the genius idea of putting beef bourguignon into a pie before? Here's the recipe courtesy of the brilliant Ginger Pig Meat Book which I reviewed here.
My friend cookery writer Andrea Leeman is one of the best home cooks I know with a knack of making even the simplest food taste utterly delicious.
If you think you have the ultimate bolognese recipe, think again. Try this fantastic version from Tom Parker-Bowles new book Let's Eat Meat. I love Tom's style of writing - do read the great introduction: