These are made wherever there are pigs, which is most of the world. And everywhere (except in American supermarkets), they contain a great deal of fat. In fact, you cannot make real sausage without fat, ideally in a ratio of about two parts lean to one part fat. (“Lean” sausage is not sausage; it’s hamburger.) So if you’re entirely antifat, pass this recipe by. For the rest of you, there is nothing like homemade sausage, not on your first try, but on about your third or fourth, when you know exactly what seasonings turn you on. This is my favorite; it makes a lot, but the mixture freezes very well. These are great served with Creamy Horseradish Sauce (page 608). Or serve them on a bed of White Beans with Garlic (page 441). Or make a quick pan gravy—just add some white wine or water to the fat left in the pan and cook, stirring frequently, until the mixture is saucy—and serve over mashed potatoes. If you like highly flavored food in the morning, try them at breakfast.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.