If you elect to make the sausage yourself, you need not have casings—simply make sausage patties instead. Conversely, if you’re making a recipe that calls for patties and you’re starting with sausages that are already in their casings, what’s to stop you from simply ripping them open and removing the contents? We think you’ll be delighted with the results of grilling the fennel and then pickling it lightly. And while we generally encourage substituting ingredients to your own taste, consider sticking with the recommended arugula here. It adds just the right tenor of spice to this sandwich.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.