Be sure to add the sausage just before the last toss to maintain all those delicious crispy bits.
Author: Dawn Perry
Author: Lillian Chou
Author: Nika Standen Hazelton
Hunting season sneaks up on me every year and I find myself needing to use up a few pounds of venison to make room for the new. These venison meatballs are great served in hoagies or with pasta and sauce....
Author: Soup Loving Nicole
This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches. Stash them in the freezer so they're ready to cook at a moment's...
Author: Anna Stockwell
Enjoy these traditional savory stuffed peppers without all the extra carbohydrates! My family loves these! You can use any kind of ground sausage, hot or mild, your choice.
Author: SusieQSanto
This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.
Author: Claire Saffitz
Great comfort food. For a healthier dish use ground turkey, skim-milk mozzarella, low-fat or skim-milk ricotta, and whole wheat pasta.
Author: Stevo
This recipe works well for many occasions. This is also the type of recipe that you can add to or build on to make your own. If you aren't too crazy about the taste of cabbage, keep in mind that the onion,...
Author: aliciaacu
Author: Lisa Fain
Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.
Author: Sara Jenkins
"I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville," Try any of your favorite pasta shapes with this sauce. Pappardelle...
Author: Eric Ripert
To make traditional French cassoulet at home, substitute fresh chicken for duck confit, build flavor in the beans, and add gelatin to form a crisp crust.
Author: J. Kenji López-Alt
Author: Alexis Touchet
This is a healthier alternative to the typical Italian sausage sandwich. But you'll still get the full-flavored bratwurst taste and all the flavors that you love.
Author: lutzflcat
Use the best aged cheeses you can find. Any andouille sausage will work, but do not substitute. Just leave it out if you can't find any.
Author: F. Craig Littlejohn
Spicy chorizo sausage served with a delectable cream sauce over pasta.
Author: Front Porch Bliss
Author: Michael Lomonaco
Our traditional sausage and sage Thanksgiving stuffing (dressing) owes its custardy texture to oven-dried bread and a base of eggs, broth, and butter.
Author: J. Kenji López-Alt
The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn't your thing, sub in any fresh sausage you like.
Author: Claire Saffitz
Two ingredients, no mess, and ready in minutes. No bun required. Drizzle with mustard before serving, if desired.
Author: Soup Loving Nicole
Though the name of this recipe is ordinary, the flavor is anything but, thanks to its use of rendered sausage fat, which makes everything it touches taste meatier, including the chicken breasts and mushroom...
Author: Chef John
Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.
Meat and sauerkraut: It's a combo we all know and love, but no version takes it to such exalted heights as Alsatian choucroute garnie. Making it requires knowing a thing or two about all the cuts of...
Author: Daniel Gritzer
Author: Gerald Colapinto
This sandwich can be lunch, a snack, or a late-night thing. Eat it with potato chips and lemonade; it's also great with a simple green salad for dinner.
Author: Susan Regis
Author: Maria Helm Sinskey
Author: Bon Appétit Test Kitchen
This is my own original recipe (I'm a hunter's wife) and an all-time family favorite! A super moist and flavorful meatloaf with a 'kick' using venison and pork sausage. It would also probably be good as...
Author: Anastasia Daleiden
Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.
Author: Molly Baz
Author: Bruce Aidells
Author: Lisa Mayfield