We use this sausage on our Fennel Sausage, Panna, and Scallions pizza (page 144), Meat Lover’s pizza (page 136), and to make our most popular pasta, Orecchiette with Fennel Sausage and Swiss Chard (page 180). It’s easy to make and keeps well in the freezer. As our longtime sous chef Erik Black used to say, “Making sausage is like making chicken stock. It takes the same amount of time to make a big batch, so why wouldn’t you? You know you’ll end up using it.”
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.