With the fresh, zesty taste of basil and garlic, these juicy sausages are a perfect homemade accompaniment to a variety of egg dishes. Ask the butcher to grind up the pork butt, and make sure the pork is well chilled (32°F) before starting on this recipe. The meat and fat need to stay very cold during the grinding and mixing process. Otherwise, the sausage comes out mealy because the fat doesn’t maintain its form and melts into the meat.
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.
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 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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.