Breakfast sausage, in patties or links, is a staple of the great American breakfast plate. It’s an important player in the hearty, stoke-up-for-the-day meal that includes eggs, cooked anyway you’d like; toast or pancakes; and mugs of hot java. It is served on the road as early as 4 a.m. to truckers and workers off to the fields or factories. A bit later, it feeds tourists fueling up for a day’s adventure of skiing, mountain climbing, and other energetic activities. And on Sunday mornings, home-style cafes are filled with customers looking to splurge calories on a big breakfast out. But you don’t need to stop at breakfast when using this sausage. It also makes a delicious taco filling or pizza topping. As often as not, breakfast sausage is served in patties, but if you prefer links, you can stuff it into sheep casing.
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.