Sausage

The super-healthy pairing of fish and greens gets a welcome hit of richness and flavor from spicy, smoky chorizo. We love the combo so much, we’ve been cooking Swiss chard and beet greens the same way.

The frittata will be easier to remove from the skillet if it sits for a few minutes—the top will deflate and the edges will pull away from the pan.

This rich and cheesy broth is satisfying on its own, but goes main course with the addition of seared kielbasa sausage. Recipe by Chris Shepherd, Underbelly, Houston

A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.

Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.

At Two Boroughs Larder in Charleston, SC, chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans.

If paella escaped from Spain, sailed to China, and did some soul-searching along the way, you’d have the namesake dish at Chicago’s Fat Rice. The generous pot of aromatic rice, curry-scented chicken, and (much) more can be traced back to Macau, the former Portuguese colony in China, where it’s almost always served at home. Chefs Abraham Conlon and Adrienne Lo took inspiration from foreign-language cookbooks; their version is a blend of Portuguese and Chinese cooking that Conlon calls “the origin”…

As co-chefs at Hog & Hominy in Memphis, Michael Hudman and Andy Ticer see each other daily, but the old friends still cook together on days off. “Andy does the steak,” says Hudman, “and I do the pasta.”

Keep a resealable bag of leftover Parmesan rinds in the freezer for recipes like this; they add great depth to tomato sauces and vegetable-centric soups, too.

Use your favorite low-fat turkey or chicken sausage in this slimmed-down version of the Italian sandwich classic.

If you can't find fresh chorizo, use any fresh sausage. For less heat, choose a sweet (mild) Italian sausage.

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.

Use store-bought cornbread to make this ultra flavorful cornbread dressing recipe extra easy.

You can reheat this ooey-gooey queso fundido dip in a skillet, or keep it warm in a fondue pot. Save this recipe for your next taco night.

Look for new potatoes (freshly dug, thin-skinned tubers that haven’t been stored) to make this hearty side dish.

Polish sausage gives the onions and chiles a rich, smoky flavor.

A classic twist on your basic meat-and-potatoes meal, chicken sausages and squash keep things healthy.