Sausage is quite easy to make. This recipe is for sausage meat that won’t be stuffed into a casing. It is good for making patties and meatballs, and for stuffings and pasta sauces. In general, for sausage to have a good texture it should contain 25 to 30 percent fat. Much of this fat is rendered while the sausage cooks, but without it the meat will be dry and lack flavor. It follows that the best ground pork to use is ground from the shoulder, which has more fat than the leg or loin. When made with fresh meat, sausage will keep in the refrigerator for up to a week.
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.