Many cabbage recipes have fallen in popularity over the years, but that doesn't mean these old-school dishes aren't as tasty as they ever were.

Speaking of the veal parmigiana – tender cutlets, lightly breaded and fried, topped with that same magnificent sauce and melted cheese, served with a side of pasta. Spaghetti swimming in rich, red ...

Meanwhile, in a large pot of boiling salted water, combine the orange zest strips, bay leaves, cloves, rice and 1 tablespoon of the olive oil and cook until the rice is al dente, 15 to 18 minutes ...

Most ragùs require beef, pork, or veal — meats that would overwhelm Justin Smillie's light tomato-and-olive sauce here — so he opts for guinea hen or rabbit.

400g/14oz cherry tomatoes 35g/1¼oz unsalted butter, cut into small pieces 1 tsp balsamic vinegar 200–300g/7–10½oz pasta shapes sea salt and freshly ground black pepper Parmesan cheese ...

Using a sharp knife, slice off the tip of the garlic bulb to expose the cloves. Put the bulb on a square of foil, cut-side up. Season with salt and pepper, drizzle with olive oil and wrap in the foil.