These scones are perfectly light and tender, and totally delicious! Paul Hollywood's recipe makes the ideal scone!

These Barefoot Contessa Lemon Scones will taste just as good as those from a high-end bakery. These scones can be prepared in a flash and stored in the freezer with just a few basic ingredients and some TLC. If you want to make the best possible Lemon Scones, be sure to read all the notes I've included with the main recipe.

Thomas Keller, renowned chef and restaurateur, has the recipes you need for simple but charming meals.

Ah ha, I think I've got it! If you don't know about the Loveless Cafe and their famous biscuits, do yourself a favor and Google it. You'll see that many a chef/cook/baker/obsessionist have tried to duplicate these lighter-than-air, melt-in-your-mouth morsels of pure heaven.

More great recipes from the flavor master.

One of the easiest recipes in Ottolenghi's vegetable bible, Plenty More, this delicious dish of roasted squash, chilli yoghurt and a fresh herb dressing is a vibrant vegetarian dish.

Jamie Oliver has impressed users with an easy guide to making homemade bread, in the second episode of his new cooking show 'Keep Cooking and Carry On'.

This recipe from Yotam Ottolenghi sees Castelluccio lentils alongside tomatoes, balsamic vinegar and Gorgonzola. Serve with crunchy broccolini or baby fennel.

I like to use fusilli lunghi, which are like long golden ringlets (or, less poetically, telephone cords) but, if you can't find them, simply substitute regulation-size fusilli (or indeed any pasta of your choice). Since the sauce is unheated, it would be wise to warm the serving bowl first but, having said that, I absolutely adore eating this Sicilian pasta cold, should any be left over. It is so easy to make and, being both simple and spectacular, is first on my list for a pasta dish to serve when you have people round. For US cup measures, use the toggle at the top of the ingredients list.

This is a fairly simple dish that tastes like an Italian summer holiday. All you need is some bread to mop it all up

Flavorful and tasty as our popular Mary Berry Sausage Roll recipe, this Mary Berry Sausage Plait recipe is both delicious and pleasing to the eye. It's not as difficult as it seems once you try it once and get the handle of it.

Auguste Escoffier, born on October 28th, 1846 in the small village of Villeneuve Loubet in Southern France, is best known as a culinary writer and French chef who revolutionized numerous French cooking techniques and ways that kitchens are effectively managed. His journey down the culinary works began at a young age of 13, when he became an apprentice under his uncle, an owner of a restaurant in Nice. Under his uncle, he showcased an amazing prowess for both cooking and effectively managing a kitchen, so much so that he was soon hired by the Hotel Bellevue. His journey inevitably took him to work at many illustrious and well re-known restaurants scattered throughout Paris and London; however, soon after arriving in Paris in 1870, Escoffier was called in to serve in the military during the Franco-Prussian War; however, his culinary expertise still lived on as he worked as Chef de Cuisine during his service. His active military experience also gave him a great appreciation and knowledge regarding canned foods and canning techniques to preserve foods over extended periods of time. He would be the first person to analyze canning techniques in depth and ways to make them even more effective than...

These fluffy little cheesy pillows will become an instant favorite.

A warming, delicious London pea soup served up in bread rolls

These mouthwateringly meaty portobello mushroom steaks from Ottolenghi FLAVOUR are roasted slowly with chipotle chilli and served with creamy butter bean mash.

In the Oliver household, Christmas isn’t Christmas without a molten cheesy number in the mix, and this comforting-hug-of-a-recipe is a true thing of beauty.

Bitting, K.G. Gastronomic bib.

Steal their secrets and everything you make will get a little bit more delicious.

This is a sort of vegan equivalent of steak and mash. The oil the mushrooms are cooked in turns into something similar to harissa, with a deep, umami flavour and a real kick, so leave out the red chilli if you prefer less heat

I always relish an opportunity to use up ingredients that are past their best. The thing to do is make breadcrumbs with stale bread whenever it's to hand. Stash the breadcrumbs in airtight bags in the deep freeze and use whenever needed, without thawing first. I am not totally old-school, though: I don't grate my stale bread to make breadcrumbs, but blitz it in the food processor. As a final note on the breadcrumbs, may I suggest you measure in volume not weight? Every batch of breadcrumbs seems to differ in density so much that when I cook with them I go by cup measures, but I have given the weight as well for those who feel reassured by that. How much or little you use here doesn't matter enormously, though. It's just not that kind of recipe. For US cup measures, use the toggle at the top of the ingredients list.

Amanda Freitag is the chef and owner of Empire Diner in New York and appears regularly as a judge on Chopped. Find out more about her on Food Network.

When Tim Petersen embarked on his kitchen garden, he made the ultimate sacrifice. It wasn't so much to do with the required amount of time or degree of effort. No, to make way for his garden it was necessary to surrender two precious off-street car spaces, the equivalent of pots of gold in Potts Point, at the back of his establishment, Cafe Dov.

Another great use for zucchini.

If you're a fan of Mary Berry's brilliant new BBC2 TV series, Quick Cooking, then this is the place for you! Here you'll find the mouth-watering recipes that you've seen Mary make every week, so you can recreate your own Mary-approved quick and easy dinner in your own home.

A quick, straightforward recipe for a reliably billowy oven pancake that can be finished sweet or savory.

"Hangovers are never fun, but this recipe has me looking forward to my next one."

This easy baked rice dish from Ottolenghi SIMPLE will help you master perfectly cooked rice and is a great side dish or vegetarian main.

A step-by-step guide to making the rave-worthy and gorgeously fragrant Chez Panisse garlic soufflé: light, creamy, and just the right amount of garlicky.

Set atop a sizzling steak, this restaurant classic melts luxuriously onto the meat. The recipe is adapted from Alice Waters' Chez Panisse Cooking (Random House, 1988).

Chicken Piccata – Cooks Illustrated. Today, two versions of Chicken Piccata, the one creamy, dreamy and buttery the other a lighter version that is not so fattening. CHICKEN PICCATA SERVES 4…

This is a garlicky, lemony, ultra-fabulous, utterly addictive bean mash. For US cup measures, use the toggle at the top of the ingredients list.