I’m particularly proud of our house-made sausages, which we have been making and selling at the Market since day one. They’re delicious, and they’re also free of the fillers, additives, and preservatives common in commercially made sausages. You don’t need a meat grinder or a sausage stuffer to make sausage at home. You can use preground pork shoulder, mix in the spices of your choice, and form them into patties or kebabs. Here I share three of my favorite spice combinations: a classic breakfast sausage, a hot Italian variety, and a sweet Spanish-style chorizo. If pork is not your thing, ground chicken or turkey that has a 15 to 20 percent fat content will work as well.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.