Save yourself the flight and make your own New York style meatball sub at home.

“Resting the turkey after cooking is important. At least 1 hour is recommended, but you can rest it for up to 2 hours” - Anthony Puharich. This is an edited extract from Meatmby Anthony Puharich and Libby Travers (Murdoch Books, $79.99). On sale now.

You can't beat the classics. Recipe by Luke Powell of Bella Brutta.

“These choc-chip cookies get a makeover with malt, conjuring up childhood memories with every bite. They make a great snack for kids with a glass of milk,” says Lucy Busuttil.

If you're after a hearty dish for dinner, Colin Fassnidge has done the legwork for you. This recipe is as easy as pie.

Always wanted to cook a turkey for Christmas but never quite had the confidence? Well, your prayers have been answered. Anyone with an oven can cook this super-easy turkey.

For when only a sandwich will truly do. This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out now.

Too much is never enough. For all the indecisive cooks, why have one when you can have six?

This trifle recipe is piled high with fresh peaches, wobbly jelly and creamy custard.

"Elvis and I look forward to peach season. I like to bake them with sugar syrup... and use them as a dessert accompaniment," says Ben Milgate, co-founder of Porteño and Bodega.

Welcome to the latest episode of Pimp My, our new monthly video series featuring Wazza (aka Warren) Mendes. The rules are simple: Wazza needs to take an existing convenience product and make it better. This round, he's reinvented the beloved Italian classic, garlic bread! Let us know in the comments below what you'd like to see Wazza take on next and for the full video head to our YouTube channel, here: youtube.com/deliciousaustralia

Use whatever chocolate and nuts you have in your pantry in this quick and easy cookie recipe that's perfect for when you're stuck inside. You can freeze the balls of uncooked dough and cook for 20 minutes at 180°C.

Revamp the retro quiche with this show-stopping yet easy recipe. Trust us, it doesn't get much better.

“The addition of lavender sugar gives this nostalgic cheesecake a beautiful floral note” – Phoebe Wood, Food Director.

I love to make this dish a day in advance as the flavour only gets better overnight, says Shannon. Yes Chef!