Sausage

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

Bomba rice is a short-grain, starchy type, and its ideal texture is tender but chewy in the center, like al dente pasta. Try not to overcook. Use the shrimp shells and chorizo ends to make the Back-Burner Stock.

This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"

Biscuits and gravy meet loaded nachos.

Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: “homemade” pizza night.

A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.

For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing.

We stole your nonna’s ziti and took it on a self-discovery tour of Middle-Eastern flavors. Sorry—it doesn’t want to come home.

One of the centerpieces of Butch Anthony’s outdoor dining room is a massive firepit-grill outfitted with vintage Dutch ovens, which were buried in embers to cook these chickens. We’ve adapted the method for a regular oven.

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

If you’re camping, make this your night one dinner, when the fish is freshest.

This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

We fought. We ate. We nodded silently, awestruck, and ate some more. And then we declared: This is the ultimate homemade egg sandwich.

Any type of lentil will work in this weeknight soup. Or, substitute a couple cans of cannellini beans in their place.

Today, you requested a soup recipe with beans. We think you're gonna like this one-hour, one-pot meal.

Thinner links of merguez sausage are ideal for these nibbles, but if you can’t find them, just halve larger ones lengthwise into quarters before wrapping in pastry.

Put a tray of these in the oven when the first guests show up.

Any night can be Oktoberfest with our one-skillet recipe for crisped beer-poached brats.

A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.

Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.

These days, it goes without saying that if you’re a vegetarian, you can simply leave out the sausage.

This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series.

This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series. This large turkey will serve 16. If you have a smaller group, there will be plenty of leftovers to enjoy over the next few days.

This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.