Sausage

The aroma of sausage simmering in tomatoes expresses Naples as well as any long-cooked ragù. Indeed, the ensuing sauce is often called ragù di salsicce. In this recipe, you produce just enough sauce for a first course of pasta — either spaghetti or ziti is perfect — with a beautiful bonus of meat for the second course. To make the most of the sauce, set aside only a spoonful to top each portion of sausage, then add the cooked pasta to the sauce, turning the pasta in the sauce until it is evenly dressed and has soaked up some of the sauce's savor.

Can be prepared in 45 minutes or less.

Kids love this version of pigs in blankets.

These hot dog buns look very much like éclairs, which is no coincidence — they're made from pâte à choux instead of yeast dough. For more information about making pâte à choux, see If the Choux Fits Active time: 45 min Start to finish: 1 1/4 hr

It is very important to soak the wooden skewers in water, or they will burn on the grill. Devein the shrimp on the back side for a good appearance. See how to devein shrimp.

Like gumbo, this is a thick and flavorful stew. But it takes a lot less time to make. Active time: 45 min Start to finish: 1 1/4 hr

A little grated Parmesan sprinkled on top is a nice addition.

Add eggs and fruit for a nice menu.

Serve with: Baked sweet potatoes and sautéed Swiss chard. Dessert: Carrot cake with cream cheese frosting.

Sausage and Potato Mini-Turnovers The dough for these little turnovers may be pressed either by hand or with a tortilla press.